Description
Moist, warmly spiced Libby’s pumpkin bread perfect for fall baking. This classic recipe makes two loaves full of cozy flavor.
Ingredients
Scale
Dry Ingredients:
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
Wet Ingredients:
- 3 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 (15-ounce) can Libby’s 100% Pure Pumpkin
- 2/3 cup water
Instructions
- Preheat oven to 350°F (175°C). Grease two 9×5-inch loaf pans.
- Whisk dry ingredients (flour, baking soda, salt, cinnamon, nutmeg, cloves) in a medium bowl.
- Mix wet ingredients (sugar, oil, eggs, pumpkin, water) in a large bowl until smooth.
- Combine wet and dry ingredients gently using a rubber spatula. Do not overmix.
- Divide batter evenly between prepared pans.
- Bake for 55–65 minutes until a toothpick comes out with a few moist crumbs.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For gluten-free: use 1:1 gluten-free flour with xanthan gum.
- Naturally dairy-free.
- Optional add-ins: 1 cup chocolate chips, chopped nuts, or dried fruit.
- Freeze loaves for up to 3 months.
- Check for doneness at 55 minutes.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240 kcal
- Sugar: 20 g
- Sodium: 290 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3g
- Cholesterol: 25 mg