Description
Libby’s Pumpkin Bread Recipe creates a soft, moist, and warmly spiced loaf with canned pumpkin, vegetable oil, and simple pantry ingredients. It makes an easy fall breakfast, snack, or dessert.
Ingredients
1 3/4 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1/3 teaspoon ground nutmeg
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
2 large eggs
1 1/2 cups granulated sugar
1 cup Libby’s 100% Pure Pumpkin
1/3 cup water
Instructions
1. Preheat the oven to 350°F.
2. Lightly grease a 9 x 5-inch loaf pan with vegetable oil.
3. Line the loaf pan with parchment paper and leave an overhang on two sides.
4. Whisk the flour, pumpkin pie spice, nutmeg, baking powder, and salt in a medium bowl.
5. Whisk the sugar, pumpkin, vegetable oil, and eggs in a large bowl until smooth.
6. Add half of the flour mixture to the wet ingredients.
7. Pour in half of the water and stir gently.
8. Add the remaining flour mixture and remaining water.
9. Stir only until the batter comes together.
10. Pour the batter into the prepared loaf pan.
11. Smooth the top with a spatula.
12. Bake for 60 to 75 minutes.
13. Insert a toothpick into the center of the loaf to test for doneness.
14. Remove the bread from the oven when the toothpick comes out clean.
15. Place the pan on a cooling rack.
16. Allow the pumpkin bread to cool completely before lifting it from the pan.
17. Slice the bread into 12 servings.
18. Serve at room temperature or slightly warmed with butter, maple syrup, or honey.
Notes
Use Libby’s 100% Pure Pumpkin rather than pumpkin pie filling.
Measure flour by spooning it into the measuring cup and leveling the top.
Avoid overmixing the batter because too much mixing can create a dense loaf.
Begin checking the bread after 60 minutes because oven temperatures vary.
If the top browns too quickly, loosely cover the loaf with foil near the end of baking.
Add chocolate chips, chopped walnuts, pecans, raisins, or dried cranberries for variation.
Store cooled pumpkin bread in an airtight container at room temperature for up to 3 days.
Refrigerate the loaf for up to 1 week.
Wrap the bread tightly and freeze it for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 25 g
- Sodium: 142 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 31 mg