How long does Libby’s Pumpkin Bread last?

Libby’s Pumpkin Bread can be stored at room temperature for up to 4 days when wrapped tightly in plastic wrap and foil. For longer storage, you can freeze it for up to 3 months. Be sure to let it cool completely before freezing.

Can I make Libby’s Pumpkin Bread with fresh pumpkin?

While this recipe calls for canned pumpkin, you can use fresh pumpkin puree as a substitute. Just make sure to cook and puree the pumpkin thoroughly to match the texture of canned pumpkin.

Can I substitute other spices in Libby’s Pumpkin Bread?

Yes! You can adjust the spices to your liking. Add ground ginger, cloves, or even pumpkin pie spice for a more intense flavor. You can also increase or decrease the amount of cinnamon and nutmeg according to your preferences.

What can I add to Libby’s Pumpkin Bread for extra flavor?

Feel free to mix in add-ins like chocolate chips, raisins, or nuts. Walnuts, pecans, or hazelnuts all add a delightful crunch to the bread. If you prefer a sweeter bread, you can sprinkle a bit of brown sugar on top before baking.

Libby’s Pumpkin Bread Recipe: Easy & Moist (No Fail!)

Name: Libby’s Pumpkin Bread Recipe
Prep time: 10 min
Cook time: PT-487934H12M12S
Total time: PT-487934H12M12S
Cuisine: American
Ingredients: 1 ⅓ cups all-purpose flour; 1 cup granulated sugar; 1 teaspoon baking soda; ¾ teaspoon salt; ½ teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ½ cup vegetable oil; 2 large eggs; ⅓ cup water; 1 cup canned pumpkin (Libby’s recommended)

Description

Libby’s Pumpkin Bread is a moist, flavorful, and easy-to-make fall treat that combines the natural sweetness of pumpkin with warm spices. Perfect for breakfast, a snack, or dessert, it’s sure to bring the cozy flavors of autumn to your home.

Ingredients

Scale

1 ⅓ cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup vegetable oil
2 large eggs
⅓ cup water
1 cup canned pumpkin (Libby’s recommended)

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Instructions

Preheat oven to 350°F (175°C) and grease your loaf pans.
In a large bowl, sift together flour, sugar, baking soda, salt, cinnamon, and nutmeg.
In another bowl, whisk together eggs, oil, and water.
Gradually fold in the pumpkin puree into the wet mixture.
Combine the wet ingredients with the dry ingredients and stir until just combined. Be careful not to overmix.
Pour the batter into the prepared loaf pans and bake for 30 minutes for mini loaves, or 55 minutes for a large loaf. Check for doneness using a toothpick.
Let the bread cool completely before slicing.

Notes

Be sure to measure your flour accurately to avoid a dense loaf.
Use room temperature eggs for easier incorporation into the batter.
If you prefer a sweeter bread, increase the sugar by ½ cup.
The bread can be frozen for up to 3 months. Wrap it tightly in plastic wrap and foil.

Prep Time: 10 minutes
Cook Time: 30-55 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 323 kcal
Sugar: 26g
Sodium: 373mg
Fat: 15g
Saturated Fat: 1g
Unsaturated Fat: 13g
Trans Fat: 1g
Carbohydrates: 44g
Fiber: 2g
Protein: 4g
Cholesterol: 41mg