Description
Libby’s Pumpkin Bread is a moist, spiced quick bread perfect for fall baking. This recipe combines pure pumpkin puree with warm spices like cinnamon, nutmeg, cloves, and ginger to create a flavorful loaf. Easy to prepare and perfect as a cozy snack or breakfast treat.
Ingredients
Scale
Dry Ingredients
- 3 ½ cups all-purpose flour
- 3 cups granulated sugar
- 2 teaspoons baking soda
- 1 ½ teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
Wet Ingredients
- 1 cup vegetable oil
- 4 large eggs
- 1 (15-ounce) can Libby’s 100% Pure Pumpkin
- 2/3 cup water
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans to ensure the bread doesn’t stick.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until well blended to distribute the spices evenly.
- Mix Wet Ingredients: In a separate bowl, whisk the vegetable oil, eggs, pumpkin puree, and water until the mixture is smooth and homogeneous.
- Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to overmix to maintain a tender crumb.
- Bake: Divide the batter evenly between the prepared loaf pans. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. This prevents sogginess and makes slicing easier.
Notes
- For best results, do not overmix the batter to keep the bread light and moist.
- You can add 1 cup chopped nuts or chocolate chips if desired for added texture and flavor.
- Store pumpkin bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing the bread is possible; slice before freezing for easy thawing.
