Fall-Inspired Libby's Pumpkin Bread Recipe

Libby’s Pumpkin Bread is a quick and easy bread recipe that combines all the Fall flavors into one tasty treat! Perfectly moist, sweet, and filled with just the right amount of pumpkin, this homemade bread is perfect any time of the day!

Photo byThe Cookin' Chicks

Nothing beats the taste of homemade pumpkin bread, especially once the weather turns cooler! Over the years, I have tried many versions and had many trial runs in the kitchen, but always come back to this tried and true pumpkin bread recipe! Not only is it perfectly moist, sweet, and delicious, but its incredibly easy to make and packed with all the Fall flavors!

Using only one bowl, this yummy bread is ready for the oven in under ten minutes! Make a double batch and freeze some for later, or gift a loaf to friends and family!

LIBBY’S PUMPKIN BREAD RECIPE

Are you a pumpkin year round lover or do you keep pumpkin to Fall time only? Personally, I love pumpkin year round, but typically find myself only making pumpkin items in the Fall. When the weather gets cooler, I tend to pull out my sweaters, stock up on pumpkin, and have lots of pumpkin filled baking days in the kitchen!

All the warm spices and pumpkin combined create an aroma in the house that just screams coziness!

Whether you choose to make this bread in one large loaf pan, mini loaf pans, or into muffins, you can’t go wrong! If you’re feeling wild and crazy, you can even top this bread with a cream cheese frosting and serve it as a dessert!

Photo byThe Cookin' Chicks

INGREDIENTS NEEDED

Using easy to find ingredients, most of which are pantry and refrigerator staples, this Libby’s Pumpkin Bread recipe comes together quickly.

• Flour– all purpose flour, this gives the bread it’s base/structure
• Sugar– granulated white sugar gives the bread the perfect amount of sweetness
• Baking Soda– the leavening agent that helps the bread rise, make sure it is fresh
• Salt– a little goes a long way to help balance out the sweetness
• Cinnamon/Nutmeg– this brings all the Fall flavor to the bread
• Oil– this keeps the bread moist, I use vegetable oil
• Eggs– this is the binding agent that holds everything together. Room temperature is best
• Water– helps combine all the ingredients and provides additional moistness
• Pumpkin– make sure you are using pumpkin puree and not pumpkin pie filling. As the recipe calls for, I highly recommend using Libby’s canned pumpkin instead of other brands because it has the best consistency and flavor.

ADDITIONAL VARIATIONS

• Raisins– you can add about 1 cup of raisins into the batter
• Nuts– add about 1/2 cup chopped nuts (Pecans or Walnuts) for additional texture into the bread
• Brown Sugar– you can sprinkle about 1/4 cup on top of the bread for additional flavor and sweetness
• Cream Cheese Frosting– once the bread has fully cooled, you can spread a layer of frosting on top
• Chocolate Chips– 1-2 cups of chocolate chips make the perfect addition to this bread
• Additional spices– ground ginger, pumpkin pie spice, and cloves are great additions into this bread.

Photo byThe Cookin' Chicks

HOW TO MAKE LIBBY’S PUMPKIN BREAD

If you are looking for a quick and moist, classic pumpkin bread recipe using simple ingredients, look no further! This bread is ready for the oven in under 10 minutes and is a family favorite!

1. Preheat oven to 350 degrees Fahrenheit.
2. In a large bowl, sift together flour, sugar, baking soda, salt, cinnamon, and nutmeg. Sifting helps prevent large clumps in your batter.
3. Whisk together the eggs, oil, and water into the flour mixture.
4. Once combined, fold in the pumpkin.
5. Grease 4 mini loaf pans, or 1 large loaf pan and pour batter evenly into each.
6. Bake in oven for about 30 minutes if using mini loaves, or about 55 minutes if using large pan.

WHY IS MY PUMPKIN BREAD DRY?

This is a common question I have seen through the years of testing and trying new recipes. These simple tips will help you avoid dry bread, which of course, no one wants!

• Ensure accuracy on ingredient measurements: you need to have the proper balance between your dry ingredients and wet ingredients. Adding too much flour tends to cause dry bread, so when adding each and every ingredient, be sure to be accurate. Use a knife to level off flour.
• Over-mixing the batter: stir until just combined. Once ingredients are combined and sides of bowl are scraped, you’re good to pour into your prepared pan.
• Baking Time: don’t over bake the bread. Check for doneness using a toothpick. Insert the toothpick into the center of the bread and if it comes out clean, your bread is done. If it still has batter on it, add a few minutes to the bake time.

Photo byThe Cookin' Chicks

TIPS FOR THE BEST PUMPKIN BREAD

• Measure your flour accurately. I can’t tell you how many times I have been going too quickly in the kitchen, used a scoop and dump method only to have my bread fail. Once I learned to slow down and ensure accurate measurements, I was good to go! Now the bread turns out perfectly each time.
• Allow your bread to cool completely before slicing. This helps the bread set up a bit more, making slicing it much easier.
• Use room temperature eggs. These incorporate into the batter easier.
• If you prefer a more sweet bread, feel free to increase sugar by 1/2 cup. Give this bread a try as written first though as my family loves it as written.

STORAGE TIPS FOR THE BEST PUMPKIN BREAD

• Room temperature: allow to cool completely before wrapping in plastic wrap and aluminum foil for up to 4 days.
• Freezer: only fully cooled, place bread into a freezer safe container or freezer bag in freezer up to 3 months.
• You can cut and freeze individual slices for easier enjoyment. Pull out however many slices are needed and warm in microwave.
• This bread can be enjoyed warm or at room temperature. Place a slice on a plate and microwave with some butter with your morning cup of coffee. A drizzle of honey or Maple syrup on top is also a great way to enjoy.

Exact Ingredients

• 1 1/3 cup flour
• 1 cup sugar
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup oil
• 2 eggs
• 1/3 cup water
• 1 cup canned pumpkin