Description
This classic Libby’s Pumpkin Bread recipe is a must-try for fall baking. Moist and flavorful, it’s perfect for breakfast or as a snack with a cup of coffee. Easy to make, this pumpkin bread will quickly become a favorite in your household.
Ingredients
Scale
Dry Ingredients:
- 3 1/3 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 2 cups granulated sugar
- 2/3 cup vegetable oil
- 4 large eggs
- 1 can (15 ounces) Libby’s 100% Pure Pumpkin
- 2/3 cup water
Optional:
- 1/2 cup chopped walnuts or pecans
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and grease two 9×5-inch loaf pans.
- Mix Wet Ingredients: In a large bowl, mix sugar and oil, then add eggs. Stir in pumpkin and water until well combined.
- Combine Dry Ingredients: In another bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Blend: Gradually add dry ingredients to wet mixture, stirring until just combined. Fold in nuts if using.
- Bake: Pour batter into loaf pans and bake for 60-70 minutes until a toothpick inserted comes out clean.
- Cool and Serve: Allow loaves to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- This bread freezes well—wrap tightly in plastic wrap and foil.
- For muffins, reduce baking time to about 25 minutes.
- Add chocolate chips for a sweeter variation.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
