Perfect LIBBY’S Pumpkin Bread Recipe

Introduction

This Perfect LIBBY’S Pumpkin Bread is a moist and flavorful treat that captures the essence of fall in every bite. Made with simple ingredients and warm spices, it’s an easy recipe that yields delicious results perfect for breakfast, snack, or dessert.

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

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease four mini loaf pans or one large loaf pan with oil or nonstick spray to prevent sticking.
2. Step 2: In a medium bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg to mix the dry ingredients evenly.
3. Step 3: Add the vegetable oil, eggs, and water to the dry ingredients. Stir gently until just combined and the flour is moistened, being careful not to overmix.
4. Step 4: Fold in the pumpkin puree with a spatula until the batter is uniformly orange with no streaks of flour remaining, keeping the mixture tender.
5. Step 5: Divide the batter evenly among the prepared pans. Bake in the preheated oven for about 30 minutes for mini loaves or 55 minutes for a large loaf, until a toothpick inserted in the center comes out clean.
6. Step 6: Let the bread cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before slicing. Serve warm with butter if desired.

Tips & Variations

• For extra flavor, add chopped nuts or chocolate chips to the batter before baking.
• Try folding in fresh or dried cranberries for a tart contrast, like cutting fresh cranberries in half.
• Use muffin tins to make pumpkin muffins; adjust baking time to about 20-25 minutes.
• Be gentle when mixing to keep the bread tender and avoid a dense texture.

Storage

Store pumpkin bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cooled bread for up to 3 months. Thaw at room temperature and warm slightly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I double this recipe and use a Bundt pan or glass baking dish?

Yes, you can double the recipe for larger pans like a Bundt or an 8 1/2” x 11” glass dish. Bake times may vary, so check doneness with a toothpick starting around 60 minutes.

Can I substitute fresh pumpkin for canned pumpkin puree?

Yes, you can use cooked and pureed fresh pumpkin as a substitute, but canned pumpkin puree is preferred for consistent texture and moisture when baking.

Perfect LIBBY’S Pumpkin Bread Recipe

Print Recipe

★★★★★

4.9 from 112 reviews

This Perfect LIBBY’S Pumpkin Bread recipe is a moist, tender, and flavorful quick bread made with canned pumpkin puree and warm spices. Easy to prepare and bake, it’s a delightful treat for fall or any time you crave the cozy taste of pumpkin and spice in a homemade loaf.

• Author: liam
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 4 mini loaves or 1 large loaf 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry 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

Wet Ingredients

• 1/2 cup vegetable oil
• 2 large eggs
• 1/3 cup water
• 1 cup canned pumpkin puree

Instructions

1. Preheat the Oven and Prepare the Pan: 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. Combine Dry Ingredients: In a medium-sized bowl, whisk together the flour, granulated sugar, baking soda, table salt, ground cinnamon, and ground nutmeg. This blends the leavening agents and spices evenly into the flour, ensuring a consistent flavor throughout the bread.
3. Mix in Wet Ingredients: 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. Fold in Pumpkin Puree: 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 to keep the bread tender.
5. Pour Batter into Pans and Bake: 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. Cool and Serve: 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, serve with a pat of butter while still warm.

Notes

• Do not overmix the batter to avoid dense pumpkin bread.
• Use canned pumpkin puree for best texture and flavor.
• You can bake the batter in either 4 mini loaf pans or 1 large loaf pan.
• A toothpick test confirms when the bread is fully baked.
• Serve warm with butter for extra indulgence.
• Optional additions like cranberries or nuts can be folded into the batter for variation.
• Mini loaves bake faster (approx. 30 minutes) than a large loaf (approx. 55 minutes).

Keywords: pumpkin bread, LIBBY’S pumpkin bread, homemade pumpkin bread, quick bread, fall recipe, pumpkin puree bread, cinnamon pumpkin bread