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Libby’s Pumpkin Bread

Libby’s Pumpkin Bread Recipe


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  • Author: Elina
  • Total Time: 40-65 minutes
  • Yield: 1 loaf or 4 mini loaves
  • Diet: Vegetarian

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)


Instructions

  1. Preheat oven to 350°F (175°C) and grease your loaf pans.
  2. In a large bowl, sift together flour, sugar, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, whisk together eggs, oil, and water.
  4. Gradually fold in the pumpkin puree into the wet mixture.
  5. Combine the wet ingredients with the dry ingredients and stir until just combined. Be careful not to overmix.
  6. 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.
  7. 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