Description
Libby’s Pumpkin Bread is a classic moist and flavorful quick bread that combines warm spices with pure pumpkin puree for a comforting treat perfect for autumn and holiday gatherings. This easy-to-make recipe yields two loaves of tender bread with a sweet and spicy taste, ideal for breakfast, snacks, or dessert.
Ingredients
Scale
Dry Ingredients
- 3 ½ cups all-purpose flour
- 3 cups granulated sugar
- 2 teaspoons baking soda
- 1 ½ teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
Wet Ingredients
- 1 cup vegetable oil
- 4 large eggs
- 1 (15-ounce) can Libby’s 100% Pure Pumpkin
- 2/3 cup water
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans to prepare them for the batter and prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger until evenly mixed.
- Mix Wet Ingredients: In a separate large bowl, whisk together the vegetable oil, eggs, Libby’s pure pumpkin puree, and water until the mixture is smooth and homogenous.
- Combine Wet and Dry Ingredients: Gradually add the wet ingredient mixture to the bowl of dry ingredients. Stir gently until just combined; be careful not to overmix to ensure the bread remains tender.
- Bake: Divide the batter evenly between the two prepared loaf pans. Place the pans in the preheated oven and bake for 60-70 minutes. Use a toothpick inserted into the center of the loaves to test doneness; it should come out clean when fully baked.
- Cool: Remove the loaves from the oven. Let them cool in the pans for 10 minutes to firm up, then transfer them onto a wire rack to cool completely before slicing and serving.
Notes
- Be careful not to overmix the batter to maintain a soft, tender crumb.
- Use room temperature eggs for better mixing and consistent texture.
- You can add chopped nuts or chocolate chips for variation.
- Store pumpkin bread wrapped tightly at room temperature for up to 3 days, or refrigerate for up to a week.
- This bread freezes well; wrap in foil and freeze for up to 2 months.
