Libby’s Pumpkin Bread
A moist, flavorful pumpkin bread made using Libby’s pure pumpkin puree. This classic recipe combines warm spices with simple ingredients to create a tender, soft loaf perfect for breakfast, snacks, or dessert. Easy to prepare and delicious any time of the year.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 3 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 15 oz can Libby’s 100% pure pumpkin puree
- 4 large eggs at room temperature
- 1 ¼ cups vegetable oil
- 2 cups granulated sugar optionally half brown sugar for richer flavor
- ⅓ cup water
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, whisk together pumpkin puree, eggs, oil, sugar, and water until smooth.
- Gradually add dry ingredients to wet ingredients and mix until just combined. Avoid overmixing.
- Pour batter evenly into prepared pan and bake for 60-70 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.
- Cool in pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For clean slices, use a serrated knife and let the bread cool completely.
- Adding half brown sugar adds depth of flavor.
- Store bread wrapped at room temperature for 2-3 days, or freeze for longer storage.
- Optional: Add nuts or chocolate chips for variety and texture.
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