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libby's pumpkin bread

🍂 Libby’s Pumpkin Bread Recipe Card

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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Servings: 16 slices
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 3 ½ cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp ground cloves
  • ½ tsp ground allspice optional
  • 3 cups granulated sugar
  • 1 cup vegetable oil or melted butter
  • 4 large eggs
  • 1 15 oz can Libby’s 100% Pure Pumpkin
  • â…” cup water
  • 1 cup chopped nuts optional – walnuts or pecans
  • 1 cup raisins or chocolate chips optional

Method
 

Preheat Oven:
  1. Preheat to 350°F (175°C). Grease and flour two 9x5-inch loaf pans (or line with parchment).
Mix Dry Ingredients:
  1. In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and allspice.
Mix Wet Ingredients:
  1. In another large bowl, beat together sugar, oil, and eggs until smooth. Stir in pumpkin and water until combined.
Combine:
  1. Gradually add the dry mixture into the wet mixture, stirring just until incorporated. Do not overmix.
Fold Add-ins:
  1. If using nuts, raisins, or chocolate chips, gently fold them in.
Bake:
  1. Divide batter evenly between loaf pans. Bake 65–70 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Serve:
  1. Let loaves cool in pans for 10 minutes, then transfer to wire racks. Slice and enjoy warm or at room temp

Notes

For an extra-moist bread, use half oil and half unsweetened applesauce.
Wrap cooled loaves tightly in plastic wrap; they taste even better the next day.
This bread freezes beautifully for up to 3 months.
Try topping with cream cheese glaze for a dessert-style version.