Home Recipes Libby’s Pumpkin Bread

Libby's Pumpkin Bread

Love is in the air! Oh, wait… it’s just the smell of Libby’s pumpkin bread.

Yup, its aroma alone will already make you giddy. There’s nothing like the smell of pumpkin and cinnamon baking in the oven.

Libby's pumpkin bread
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This pumpkin bread is soft, moist, and undeniably delicious.

From the pumpkin to the nutmeg to the cinnamon, it has all the fantastic fall flavors your body yearns for.

Folks, get ready for this ridiculously tasty Libby’s pumpkin bread. I’m telling you, your family will inhale it. Let’s begin.

Libby’s Pumpkin Bread

Libby’s pumpkin bread is the perfect way to welcome fall. I mean, look how rustic it is! Just staring at it will give you comfort.

The bread is insanely moist and tender, with crunchy and chewy contrasts from raisins and nuts.

The brown sugar, pumpkin, and spices create a beautiful harmony of flavors that’ll make your taste buds feel so loved.

Sweet, warming, and nutty, it’s nothing short of perfection.

You’d think because of its complex flavors, that it’s hard to make. But, nope! It won’t take a baking pro to pull this off.

In fact, the batter comes together in one bowl. Awesome, am I right?

Pumpkin Bread with Fresh Milks and Butter

Ingredients

Here’s what you’ll need to make this truly tasty bread:

  • All-Purpose Flour – The base of the batter that gives the bread its structure.
  • Baking Powder and Baking Soda – The leavening agents responsible for making the bread rise. To test for potency, drop a teaspoon of baking powder in some water, and baking soda in vinegar. They should foam up right away. If they don’t, throw them out.
  • Salt – A little bit of saltiness to contrast the sweet.
  • Spices – Nutmeg, cloves, and cinnamon give this bread that warm, autumnal flavor.
  • Sugar – A combination of brown and white sugar creates the perfect balance of sweet and caramel-y. The molasses in the brown sugar adds moisture, as well.
  • Oil – Some pumpkin bread recipes call for butter for its richness and buttery flavor. Personally, I prefer oil because it makes the bread so tender and moist.
  • Pumpkin Puree – Don’t mistake it for pumpkin pie filling. Unlike pumpkin puree that’s pure pumpkin, pumpkin pie filling contains things that will alter the bread’s flavor.
  • Eggs – The binding agent that ties the ingredients together. Use room-temperature eggs to yield a smooth, well-combined batter. Immerse refrigerated eggs in hot water for several seconds to warm them up.
  • Raisins and Nuts – They’re optional, but highly recommended. They add crunchy and chewy contrasts to the tender bread.

How to Make Pumpkin Bread

Making pumpkin bread has never been simpler. Just follow these steps:

1. Get ready. Prepare two loaf pans with butter and flour or parchment paper. Preheat the oven to 350 degrees.

2. Make the batter. Sift together the flour, baking powder, baking soda, salt, and spices. Then, mix in the sugars, then the oil and pumpkin puree.

Finally, add the eggs one at a time. Whisk well after each egg.

3. Bake. Pour the batter into the prepared pans. Bake them for 50 to 60 minutes until done.

4. Cool and serve. Let the loaves cool in their pans for 5 minutes. Then, turn them out onto a wire rack to finish cooling. Enjoy!

Homemade Pumpkin Bread

Why Is My Pumpkin Bread Dry?

There are four main culprits for dry pumpkin bread:

  • Incorrect ingredient proportions. The key to moist pumpkin bread is a perfect balance between the pumpkin puree and dry ingredients. Adding too little puree or too much flour can make your cake dry and rubbery. So be sure to measure your ingredients correctly!
  • Overmixing the batter. A chemical reaction takes place when the wet ingredients mix with the dry. When you overdo it, the gluten in the flour creates elastic strands, resulting in an unpleasantly dense texture.
  • Overbaking. Overbaking will frequently dry out your bread. You’ll be surprised at how a mere 5 minutes can greatly affect the outcome! Test for doneness at least 5 minutes before the baking time elapses to be sure.
  • A too-hot oven temp. Lastly, be sure to monitor the temperature of your oven from time to time. Some ovens, especially older ones, continue to rise in temperature during baking. Use an oven thermometer to easily check the temperature and adjust accordingly.

Tips for Making the Best Loaf

Check out these tips to ensure your pumpkin bread turns out perfectly every time:

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  • Measure the four accurately. Using more flour than needed is the main culprit of dry and rubbery goods! Use a kitchen scale for the most accurate measurement. You’ll need 3 1/2 cups of flour for this recipe, which is equivalent to 476 grams.
  • Use fresh pumpkin if possible. Canned pumpkin puree is okay, but fresh pumpkin puree is a thousand times better. You can even roast the pumpkin before pureeing it for a deeper, nuttier flavor. Cut it into cubes and roast at 350 degrees Fahrenheit for 45-50 minutes.
  • Don’t over-mix the batter. This is especially important after you’ve combined the wet and dry ingredients. Doing so will result in tough, dry bread. Stop mixing as soon as you no longer see streaks of flour.
  • Need to reduce the baking time? Use smaller pans! Using 8×4-inch pans will cut the time to 35 minutes. For 6×3-inch pans, you’ll only need 20 to 25 minutes.
  • Don’t overbake. Check for doneness at the 50-minute mark to avoid overbaking.
  • Let the loaves cool completely. It only takes 30 minutes, and it’s worth the wait. It’ll give the bread an even deeper pumpkin flavor and a more tender texture. It makes slicing them easier, too.
Pumpkin Bread with Butter

Add-ins and Variations

Want to mix things up a bit? Try one of these variations:

  • Get nutty. Nuts are already an optional ingredient in this recipe. But I highly recommend mixing them up. Try a mixture of walnuts, pecans, and almonds. Cashews and pistachios work well, too.
  • Add dried fruit. Things like Craisins, raisins, and dried berries are all excellent choices.
  • For a sweeter flavor. Mix in some mashed ripe bananas. They’ll add extra moisture, too.
  • A citrusy finish. You can add a bit lime, lemon, or orange zest. A splash of these fruits’ juices would also suffice.
  • For chocolate lovers. Mix your favorite chocolate (or white chocolate) chips into the batter.
  • Use extra spices. Remember, the recipe is just a guide. You could also add ground ginger for warmth or any other spices you like.
  • Add a streusel topping. Whisk together 1/2 cup flour, 1/4 cup sugar, 1/4 cup melted butter, 1/2 teaspoon pumpkin pie spice, and a pinch of salt. Sprinkle it over the loaves before baking.

How to Store

I rarely have leftovers. My family devours this bread whenever I make it. If your family leaves you with anything other than crumbs, here’s how to store them:

To store. Let the loaves cool completely. Then, wrap them in plastic wrap then aluminum foil. Store them at room temperature for up to 3 days.

To freeze. Wrap the bread tightly in aluminum foil. Then, slip it into a freezer-safe, zip-top bag. Remove as much air as possible before sealing. Then, freeze the bread for up to 3 months. (This works best if you cut the bread into slices first.)

To reheat. Transfer frozen leftovers to the fridge to thaw overnight. Then, serve chilled or reheat the slices in the microwave in 20-second increments.

More Quick Bread Recipes You’ll Love

Libby’s Pumpkin Bread

Servings

16

servings
Prep time

15

minutes
Cooking time

50

minutes
Calories

476

kcal

Ingredients

  • 3 1/2 cups (476 grams) all-purpose flour

  • 1/4 teaspoon baking powder

  • 2 teaspoons baking soda

  • 1 1/2 teaspoons salt

  • 1 teaspoon ground nutmeg

  • 1 teaspoon ground cloves

  • 1 teaspoon ground cinnamon

  • 1 1/2 cups granulated sugar

  • 1 1/2 cups packed brown sugar

  • 1 cup oil

  • 2 cups canned pumpkin puree (one 15oz. can)

  • 4 eggs, room temperature

  • 1 cup raisins, optional

  • 1 cups nuts, optional

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Grease 2 (9 1/2 x 5 1/4-inch) loaf pans with butter and dust them with flour, or line them with parchment paper.
  • In a large bowl, sift together the flour, baking powder, baking soda, salt, nutmeg, cloves, and cinnamon. Mix in the granulated and brown sugars until combined.
  • Whisk in the oil and pumpkin puree until well-combined. Add in the eggs, one at a time, whisking well after each addition.
  • Pour the batter into the greased or lined loaf pans. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the loaves cool in the pans for 5 minutes. Flip the pans over onto a wire rack. Let the loaves cool completely before slicing. Serve and enjoy!
Libby's Pumpkin Bread

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

4 thoughts on “Libby's Pumpkin Bread”

    • Hi Marilyn, if you scroll down to the recipe card, you'll see the option to print on the photo. Just click that button, and it will print the recipe for you!

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