Libby’s Pumpkin Bread Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two standard 9×5 inch loaf pans thoroughly to prevent sticking.
- 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.
- 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
Find it online: https://deliciousdishspot.com/libbys-pumpkin-bread-recipe/
