Libby’s Pumpkin Bread Recipe

Introduction

Warm, cozy, and irresistibly moist, Libby’s Pumpkin Bread is a fall favorite that fills your kitchen with comforting spices and rich pumpkin flavor. Perfect for breakfast, brunch, or gifting, this easy pumpkin bread recipe is a classic you’ll want to make all year long.

Ingredients

• 2 cups canned Libby’s pumpkin
• 3 1/2 cups all-purpose flour
• 1/4 teaspoon baking powder
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1 1/2 cups granulated sugar
• 1 1/2 cups packed brown sugar
• 1 cup oil
• 4 eggs

Instructions

1. Step 1: Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves together in a large bowl.
2. Step 2: In another bowl, mix the dry ingredients with the oil and pumpkin until well combined.
3. Step 3: Add eggs one at a time, blending thoroughly after each addition to ensure an even batter.
4. Step 4: Pour the batter into well-greased loaf pans.
5. Step 5: Bake in a preheated 350°F (175°C) oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
6. Step 6: Allow the bread to cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use a 9×5 inch loaf pan for the best shape and bake time.
• For extra moisture, add 1/4 cup sour cream or yogurt to the batter.
• Try adding 1 cup of chopped nuts or chocolate chips for added texture and flavor.
• Swap the oil for melted butter for a richer taste.
• If you prefer a spicier bread, increase the cinnamon to 2 teaspoons and add a pinch of ground ginger.

Storage

Store pumpkin bread tightly wrapped in plastic wrap or kept in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze the bread wrapped well for up to 3 months. To reheat, warm slices in the microwave for 15–20 seconds or in a preheated oven at 300°F for 10 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What size loaf pan should I use for Libby’s Pumpkin Bread?

A standard 9×5 inch loaf pan works best to ensure the bread cooks evenly and fits the recipe proportions.

Can I substitute fresh pumpkin for canned Libby’s pumpkin?

While fresh pumpkin can be used, canned pumpkin has a consistent moisture content and texture that is important for this recipe’s success. If using fresh pumpkin, cook and puree it thoroughly and reduce added liquids slightly to avoid a soggy bread.

Libby’s Pumpkin Bread Recipe

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★★★★★

4.9 from 110 reviews

Libby’s Pumpkin Bread is a moist, flavorful loaf packed with warm autumn spices and the rich taste of canned pumpkin. This easy-to-make pumpkin bread features a tender crumb and a perfect balance of sweetness and spice, making it an ideal treat for breakfast, brunch, or holiday gifting. The recipe blends pantry staples like flour, sugar, and classic pumpkin pie spices with pumpkin puree and eggs, baked to perfection in a loaf pan for about an hour.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 2 loaves (about 12 slices each) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

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Dry Ingredients

• 3 1/2 cups all-purpose flour
• 1/4 teaspoon baking powder
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves

Wet Ingredients

• 2 cups canned Libby’s pumpkin (or any canned pumpkin puree)
• 1 1/2 cups granulated sugar
• 1 1/2 cups packed brown sugar
• 1 cup vegetable oil
• 4 large eggs

Instructions

1. Prepare Dry Ingredients: Sift together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a large mixing bowl. This ensures even distribution of the leavening agents and spices.
2. Combine Wet with Dry: In another large bowl, mix the oil and canned pumpkin thoroughly. Gradually add the sifted dry ingredients to the wet mixture, stirring gently until just combined and smooth.
3. Add Eggs: Beat in the eggs one at a time, blending each fully into the batter before adding the next. This helps create a uniform and stable batter.
4. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two standard 9×5 inch loaf pans thoroughly to prevent sticking.
5. Pour and Bake: Divide the batter evenly between the prepared loaf pans, smoothing the tops with a spatula. Place in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Serve: Remove the loaves from the oven and let them cool in the pans for about 10 minutes. Then, transfer the loaves to a wire rack to cool completely before slicing and serving.

Notes

• Use canned pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
• Measuring flour by weight or spooning into the cup and leveling it off ensures accurate measurement.
• Grease the loaf pans well or line with parchment paper for easy removal.
• Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
• Store leftover pumpkin bread wrapped tightly at room temperature for up to 3 days or frozen for up to 3 months.

Keywords: pumpkin bread, Libby’s pumpkin bread, fall recipe, autumn bread, homemade pumpkin bread, easy pumpkin bread, moist pumpkin bread, holiday baking