Loaf of moist LIBBY'S pumpkin bread with spices and nuts

Perfect LIBBY’S Pumpkin Bread

ByCasey Monroe

Why Make This Recipe

LIBBY’S Pumpkin Bread is the perfect fall treat. It’s moist, flavorful, and has the warm spices that make you feel cozy. This bread is easy to make, and it fills your kitchen with a delightful aroma. It’s great for breakfast, a snack, or even dessert. Plus, it’s a wonderful way to use pumpkin puree, especially if you have some leftover from other recipes.

How to Make Perfect LIBBY’S Pumpkin Bread

Ingredients

  • 1 1/3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking soda
  • 3/4 tsp table salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/3 cup water
  • 1 cup canned pumpkin puree

Directions

  1. Begin by preheating your oven to 350°F (175°C). While the oven is heating, grease either 4 mini loaf pans or 1 large loaf pan with a bit of oil or nonstick spray to prevent sticking later on.

  2. In a medium-sized bowl, whisk together the flour, granulated sugar, baking soda, table salt, ground cinnamon, and ground nutmeg. This mixes the leavening agents and spices evenly into the flour, ensuring a consistent flavor throughout the bread.

  3. Add the vegetable oil, eggs, and water to the bowl of dry ingredients. Stir until the mixture is just combined and all the flour mixture is moistened, but be careful not to overmix as this can make the bread dense.

  4. Gently fold in the pumpkin puree using a spatula or wooden spoon. Mix just until the batter is uniformly orange and no streaks of flour remain. I like to be gentle at this stage to keep the bread tender.

  5. Evenly divide the batter among your prepared mini loaf pans or pour all of it into your large loaf pan. Place the pans in the preheated oven. Bake for about 30 minutes if making mini loaves or around 55 minutes for a large loaf, until a toothpick inserted into the center comes out clean.

  6. Remove the baked loaves from the oven and let them cool in the pans for about 10 minutes. Then, turn them out onto a wire rack to finish cooling before slicing. Enjoy your homemade pumpkin bread! For an extra treat, I sometimes serve it with a pat of butter while it’s still warm.

How to Serve Perfect LIBBY’S Pumpkin Bread

You can serve this pumpkin bread warm or at room temperature. It’s delicious on its own, but you can also spread a little butter or cream cheese on top for extra flavor. A sprinkle of cinnamon sugar adds a nice touch, too. This bread is perfect for a cozy breakfast or a sweet afternoon snack with a cup of tea or coffee.

How to Store Perfect LIBBY’S Pumpkin Bread

To store your pumpkin bread, wrap it in plastic wrap or aluminum foil. You can keep it at room temperature for about three days. If you want to store it for longer, place it in the refrigerator, where it can last for up to a week. You can also freeze the bread. Wrap it tightly in plastic wrap and then in foil, and it will stay fresh for up to three months. Just thaw it in the refrigerator when you’re ready to enjoy it again.

Tips to Make Perfect LIBBY’S Pumpkin Bread

  1. Don’t overmix the batter after adding the pumpkin puree. Gentle folding will help keep the bread light and fluffy.

  2. Make sure your ingredients, especially the eggs, are at room temperature for the best mixing.

  3. Test for doneness using a toothpick. If it comes out clean or with a few crumbs, your bread is ready!

  4. If you want a little crunch, add nuts or chocolate chips into the batter before baking.

Variation

You can change this pumpkin bread recipe by adding ingredients like chopped nuts, raisins, or chocolate chips. For a spicier version, try adding a bit of ground ginger or cloves.

FAQs

Q: Can I use fresh pumpkin instead of canned?
A: Yes, you can use fresh pumpkin puree. Just make sure it’s well-cooked and blended until smooth before adding it to the batter.

Q: How do I know when the pumpkin bread is done?
A: Insert a toothpick into the center of the loaf. If it comes out clean or with a few crumbs, it’s done.

Q: Can I make this recipe gluten-free?
A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just check to make sure it’s suitable for baking.