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LIBBY’S Pumpkin Bread

Libby's Pumpkin Bread: The Ultimate Cozy Fall Treat

Libby’s Pumpkin Bread is a delightful quick bread that fills your kitchen with cozy fall aromas.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour Whole wheat flour can be used for a heartier bread, but may affect tenderness.
  • 1 cup granulated sugar Adjust the sugar to taste or substitute with a sugar alternative.
  • 1 teaspoon baking soda Ensure it’s fresh for best results.
  • 1/2 teaspoon table salt No substitutions; essential for flavor balance.
  • 1 teaspoon ground cinnamon Pumpkin pie spice can replace cinnamon for a more complex spice blend.
  • 1/4 teaspoon ground nutmeg Freshly grated nutmeg is preferred but use pre-ground if necessary.
  • 1/2 cup vegetable oil Canola or melted coconut oil works well; for a richer flavor, consider using melted butter.
  • 2 large eggs 1/4 cup applesauce can be used as an egg substitute for a vegan option.
  • 1/4 cup water Can be omitted if the pumpkin puree is sufficiently moist.
  • 15 oz canned pumpkin puree Use 100% pure pumpkin puree, not pumpkin pie filling.

Equipment

  • Mixing Bowl
  • Loaf Pan
  • whisk
  • spatula

Method
 

Step-by-Step Instructions for LIBBY’S Pumpkin Bread
  1. Preheat your oven to 350°F (175°C) and grease your loaf pans with butter or cooking spray.
  2. In a medium mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, table salt, ground cinnamon, and ground nutmeg. Whisk until no lumps remain.
  3. Create a well in the center of the dry mix, pour in the vegetable oil, crack in the eggs, and add the water. Stir until just combined; the batter will appear slightly lumpy.
  4. Fold in the canned pumpkin puree until the batter is uniformly mixed.
  5. Divide the batter evenly between the prepared loaf pans and smooth the tops.
  6. Place the loaf pans in the preheated oven and bake. Mini loaves take about 30 minutes, while large loaves take about 55 minutes. Test with a toothpick for doneness.
  7. Remove from the oven, let the loaves cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 150IUVitamin C: 1mgCalcium: 15mgIron: 1mg

Notes

Mix gently to avoid overmixing, use fresh ingredients, and ensure proper greasing of pans for easy removal.

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