Description

This classic Libby’s Pumpkin Bread recipe yields moist, flavorful pumpkin loaves packed with warming spices and perfect for breakfast, snack, or dessert. Using canned pumpkin puree combined with a blend of cinnamon, nutmeg, cloves, and ginger gives each slice a comforting autumn flavor. The bread is simple to make with pantry staples and baked to tender perfection in loaf pans.

Ingredients

Scale

Dry Ingredients

3 ½ cups all-purpose flour
3 cups granulated sugar
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon ground ginger

Wet Ingredients

1 cup vegetable oil
4 large eggs
1 (15-ounce) can Libby’s 100% Pure Pumpkin
2/3 cup water

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans to ensure the bread releases easily once baked.
Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger until evenly incorporated.
Mix Wet Ingredients: In a separate bowl, whisk together the vegetable oil, large eggs, Libby’s pumpkin puree, and water until the mixture is smooth and uniform.
Combine Wet and Dry Ingredients: Gradually add the wet mixture into the dry ingredients. Stir gently until just combined, being careful not to overmix as this can make the bread dense.
Bake: Divide the batter evenly between the prepared loaf pans. Place them in the preheated oven and bake for 60 to 70 minutes. The bread is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
Cool: Remove the loaves from the oven and let them cool in the pans for 10 minutes. Then transfer the loaves to a wire rack to cool completely before slicing and serving.

Notes

Do not overmix the batter to keep the bread tender and moist.
Check for doneness early at 60 minutes to avoid overbaking, as ovens vary.
Feel free to add nuts or chocolate chips for extra texture.
This bread stores well wrapped at room temperature for 2-3 days or in the refrigerator for up to a week.
Freezes well for up to 3 months; thaw before serving.