Description
Libby’s Pumpkin Bread is a moist and flavorful classic fall treat made with pure pumpkin puree and a blend of warm spices. Perfect for breakfast or an afternoon snack, this pumpkin bread is easy to bake and yields two delicious loaves that stay fresh for days.
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 prevent sticking and ensure easy removal of the bread.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger until evenly mixed.
- Mix Wet Ingredients: In a separate bowl, whisk the vegetable oil, large eggs, Libby’s 100% pure pumpkin puree, and water until you achieve a smooth, uniform mixture.
- Combine Wet and Dry Ingredients: Gradually add the wet ingredients into the dry ingredients, stirring gently to combine. Be careful not to overmix to maintain the bread’s tender crumb.
- Bake: Pour or spoon the batter evenly into the prepared loaf pans. Place them in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Cool: Remove the loaf pans from the oven and let the bread cool in the pans for 10 minutes. Then, transfer the loaves to a wire rack to cool completely before slicing and serving.
Notes
- Ensure not to overmix the batter to keep the bread light and moist.
- You can add nuts or chocolate chips for additional texture if desired.
- Store the pumpkin bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For longer storage, pumpkin bread freezes well in a sealed container for up to 3 months.
