Description
Libby’s Pumpkin Bread is a moist and flavorful fall favorite, combining the rich taste of pure pumpkin with warm spices for a deliciously aromatic treat. This easy-to-make bread is perfect for breakfast, snacking, or gifting, and yields two loaves that can be frozen for later enjoyment.
Ingredients
Scale
Wet Ingredients
- 1 can (15 ounces) Libby’s 100% Pure Pumpkin
- 4 large eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups granulated sugar
Dry Ingredients
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Instructions
- Preheat and prepare pans: Preheat the oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans to ensure the bread doesn’t stick.
- Mix wet ingredients: In a large mixing bowl, beat together the pumpkin, eggs, vegetable oil, water, and granulated sugar until the mixture is smooth and well blended.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger to evenly distribute the spices and leavening agent.
- Mix wet and dry ingredients: Gradually stir the dry ingredients into the pumpkin mixture just until combined. Avoid overmixing to keep the bread tender.
- Fill pans and bake: Pour the batter evenly into the prepared loaf pans and smooth the tops. Place them in the preheated oven and bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the bread: Remove the pans from the oven and let the pumpkin bread cool for 10 minutes in the pans. Then, transfer the loaves to a wire rack to cool completely before slicing.
Notes
- This recipe yields two loaves, making it ideal for freezing or sharing as gifts.
- For added texture and flavor, you can mix in 1 cup of chopped walnuts or chocolate chips into the batter before baking.
