LIBBY’S PUMPKIN BREAD Recipe

I’m sharing my Classic Pumpkin Bread recipe along with a couple of pantry-friendly tips that make baking it quick and foolproof.

I never planned to make Libby’s Pumpkin Bread my signature, it just kind of happened one rainy afternoon. The secret isnt fancy, it’s the simple things like Libbys 100% Pure Pumpkin and a good dose of ground cinnamon that wake every slice up.

People keep telling me it’s a Sweet Pumpkin Bread Recipe and neighbors swear it’s The Best Pumpkin Bread Recipe, which I laugh about because its so easy and imperfect, but it still nails that moist, oddly addictive texture. If you’re curious what one quick loaf can do to your day, give it a try.

Ingredients

• All purpose flour: Gives structure, mostly carbohydrates, small protein, makes bread tender when mixed right
• Granulated sugar: Adds sweetness and color, supplies quick carbs, can make crumb fine and brown
• Libby’s pumpkin: Moist, fiber rich, low fat, adds earthy sweetness and that classic bake smell
• Eggs: Bind ingredients, add protein and richness, help rise and give tender crumb
• Vegetable oil: Keeps loaf moist, adds fat calories, no butter flavor, smooth texture
• Walnuts or pecans: Crunch, healthy fats and some protein, can make slices messier but tastier
• Spices (cinnamon, nutmeg, cloves): Tiny amounts boost aroma and warmth, negligible calories but big flavor punch

Ingredient Quantities

• 2 cups all purpose flour
• 1 1/2 cups granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 2 large eggs
• 1 (15 ounce) can Libbys 100% Pure Pumpkin
• 1/2 cup vegetable oil
• 1/4 cup water
• 1 cup chopped walnuts or pecans optional

How to Make this

1. Preheat oven to 350°F and grease a 9×5 inch loaf pan well, or line it with parchment for easy removal.

2. In a large bowl whisk together 2 cups all purpose flour, 1 1/2 cups granulated sugar, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg and 1/2 teaspoon ground cloves until evenly mixed.

3. In a separate bowl lightly beat 2 large eggs, then stir in 1 (15 ounce) can Libbys 100% Pure Pumpkin, 1/2 cup vegetable oil and 1/4 cup water until smooth.

4. Pour the pumpkin mixture into the dry ingredients and stir with a spatula just until combined, scraping the sides; batter will be thick, dont overmix or the bread can get tough.

5. Fold in 1 cup chopped walnuts or pecans if you want the nuts, evenly but gently so you dont knock out the air.

6. Spoon the batter into the prepared pan and smooth the top with a spatula, tapping the pan once on the counter to settle the batter and remove big air pockets.

7. Bake in the center of the oven about 60 to 70 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

8. If the top is browning too fast tent loosely with foil after about 40 minutes, this keeps the inside baking without burning the crust.

9. Cool the loaf in the pan on a wire rack about 10 to 15 minutes, run a knife around the edges and remove the bread to cool completely before slicing, this helps it set and slice cleaner.

Equipment Needed

1. Oven (preheat to 350°F)
2. 9×5 inch loaf pan, well greased or lined with parchment for easy removal
3. Large mixing bowl and a medium bowl for wet ingredients
4. Whisk for dry ingredients and a rubber spatula for folding and scraping
5. Measuring cups and spoons (2 cup, 1/2 cup, 1/4 cup, teaspoons)
6. Can opener and a spoon or small spatula to get the pumpkin out
7. Cutting board and knife for chopping walnuts or pecans, if using
8. Wire cooling rack and a toothpick or cake tester to check doneness

FAQ

LIBBY’S PUMPKIN BREAD Recipe Substitutions and Variations

• Flour: use 2 cups whole wheat pastry flour instead of all purpose for a nuttier, slightly denser loaf, or use 2 cups gluten free 1:1 baking blend (make sure it contains xanthan gum)
• Sugar: swap 1 1/2 cups granulated sugar for 1 1/2 cups packed brown sugar for more moisture and caramel notes, or use 1 1/2 cups coconut sugar for a less refined flavor (loaf may be a bit darker)
• Eggs: replace 2 large eggs with 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, stir and let sit 5 minutes), or use 1/2 cup plain yogurt or 1/2 cup applesauce per 2 eggs for moisture
• Vegetable oil: sub 1/2 cup oil with 1/2 cup applesauce for lower fat and a moist crumb, or use 1/2 cup melted butter for richer flavor

Pro Tips

1) Measure flour the right way, dont just jam the cup in the bag. Spoon the flour into the measuring cup and level it off, or better yet weigh it (about 120 g per cup). Too much flour = dry, tough loaf.

2) Toast the nuts first, they taste way better toasted. Toss them in a dry skillet until fragrant, cool, then fold in at the very end so they stay crunchy. Save a few to sprinkle on top for texture.

3) If you want a moister, richer crumb fold in 1/4 cup plain Greek yogurt (or sour cream) with the wet ingredients. It wont mess with the flavor much but it keeps the bread tender for longer.

4) Let the loaf cool completely before slicing, it needs that time to set or you’ll get a crumbly mess. For storing wrap tightly, keep a few days in the fridge or freeze individual slices, and warm them up a few seconds in the microwave or toast to revive.