As autumn leaves fall and the air turns crisp, nothing quite captures the cozy spirit like a warm slice of pumpkin bread. This guide dives into the beloved, classic Libby’s pumpkin bread recipe, enhancing the original with simple, clear steps. You’ll learn foolproof tips to achieve a perfect, moist loaf every single time. Get ready to bake a delicious treat!
Table of Contents
Classic Libby’s Pumpkin Bread Recipe
Ingredients
Equipment
Method
- Preheat the oven to 350°F and prepare a 9×5-inch loaf pan by spraying with cooking spray or lining with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, nutmeg, and pumpkin pie spice; then set this dry mixture aside.
- In a large bowl, combine the oil, eggs, and sugar, then add the pumpkin and mix until the mixture is smooth.
- Gradually stir in half of the flour mixture into the wet ingredients, mixing gently until just combined, then add half of the water and mix. Repeat with the remaining flour and water, mixing to combine after each addition.
- Pour the batter into the prepared pan and bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the pumpkin bread in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.
Notes
Why You’ll Love This Classic Libby’s Pumpkin Bread
You will fall in love with this easy recipe for so many reasons.
- It offers a rich, authentic pumpkin flavor that perfectly embodies the season.
- The resulting loaf boasts an incredibly moist and tender texture, delightful in every bite.
- You’ll appreciate its simple preparation with readily available pantry ingredients.
- This versatile bread is perfect for breakfast, a snack, or even a comforting dessert.
- Plus, this Libby’s pumpkin bread freezes beautifully, making it ideal for meal prep.
Ingredients for Libby’s Pumpkin Bread
Gather these simple ingredients to create your own delicious loaf of Libby’s pumpkin bread.
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup vegetable oil
- 2 large eggs
- 1 ½ cups granulated sugar
- 1 cup Libby’s 100% pure pumpkin
- ⅓ cup water
Notes & Substitutions
Always use 100% pure pumpkin puree, not pumpkin pie filling mix. The pie mix already contains spices and sugar, which will alter the recipe’s balance. For the oil, feel free to substitute with canola oil, melted coconut oil, or even melted unsalted butter.
Pumpkin pie spice is a common blend, typically containing cinnamon, nutmeg, ginger, and cloves. If you don’t have pumpkin pie spice, create your own blend with cinnamon, ginger, cloves, and nutmeg.
For a slight nutritional boost, consider that whole wheat flour offers benefits like increased fiber and essential nutrients. Substitute up to half of the all-purpose flour with whole wheat flour.
Equipment Needed
Baking this delicious quick bread requires just a few standard kitchen tools.
- Large mixing bowls
- Whisk
- Rubber spatula or spoon
- Measuring cups and spoons
- 9×5-inch loaf pan
- Parchment paper (optional, but recommended)
Step-by-Step Instructions
Baking a perfect loaf of Libby’s pumpkin bread is incredibly straightforward with these detailed steps. You’ll have a wonderfully fragrant and moist loaf ready in no time.
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Lightly spray a 9×5-inch loaf pan with cooking spray. For easier removal, you can line the pan with parchment paper, leaving an overhang on the long sides.
- Whisk Dry Ingredients: In a medium-sized bowl, combine the all-purpose flour, pumpkin pie spice, ground nutmeg, baking soda, baking powder, and kosher salt. Use a whisk to thoroughly mix these dry ingredients together, ensuring they are well-distributed. Set this bowl aside.
- Combine Wet Ingredients: In a large mixing bowl, combine the vegetable oil, large eggs, and granulated sugar. Whisk these ingredients until they are well-blended and smooth. Next, add the 1 cup of Libby’s 100% pure pumpkin to the wet mixture and mix until fully incorporated and smooth.
- Gradually Add Dry to Wet: Begin by stirring in half of the dry flour mixture into the wet ingredients. Mix gently with a rubber spatula or spoon until just combined. Be careful not to overmix the batter at this stage.
- Incorporate Water and Remaining Dry: Add half of the ⅓ cup of water to the batter and mix until just combined. Then, add the remaining flour mixture, followed by the remaining water. Mix everything together just until no streaks of dry flour remain. Overmixing can lead to a tough, dense loaf of Libby’s pumpkin bread, so mix minimally.
- Bake the Bread: Pour the prepared batter evenly into your greased or parchment-lined 9×5-inch loaf pan. Place the pan in the preheated oven and bake for 60 to 70 minutes. The bread is done when a wooden toothpick or cake tester inserted into the center comes out clean, or with only a few moist crumbs attached.
- Cool Completely: Once baked, remove the loaf pan from the oven. Let the Libby’s pumpkin bread cool in the pan for about 10 to 15 minutes. This allows the bread to firm up. Then, carefully transfer the loaf to a wire rack to cool completely before slicing and serving. Cooling fully ensures the texture sets properly.
Pro Tips for Perfect Pumpkin Bread
Achieving the perfect loaf of this delicious quick bread is easy with a few simple tricks.
- Avoid Overmixing: Mix the batter just until the dry ingredients are incorporated. Overmixing develops gluten, leading to a dense, tough loaf instead of a tender one.
- Test for Doneness: A toothpick inserted into the center should come out clean. For ultimate precision, the internal temperature of a baked loaf should be between 200-205°F (93-96°C).
- Cool Completely: Always allow the bread to cool completely on a wire rack before slicing. Slicing too early can make the bread gummy and difficult to cut neatly.
- Boost Flavor with Add-ins: Enhance your Libby’s pumpkin bread by folding in a cup of chocolate chips, chopped walnuts, pecans, or dried cranberries with the dry ingredients.
- Prevent a Sunken Top: Ensure your baking soda and powder are fresh, and avoid opening the oven door too often during the initial baking time.
Serving, Storage & Variations
Your freshly baked Libby’s pumpkin bread is delightful served warm with a pat of butter, cream cheese, or a drizzle of honey. It also pairs wonderfully with a hot cup of coffee or tea for a cozy morning treat.
Store leftover pumpkin bread at room temperature in an airtight container for up to 3-4 days. For longer storage, this bread freezes exceptionally well. Wrap the whole loaf or individual slices tightly in plastic wrap, then aluminum foil, and place in a freezer-safe bag. It will keep in the freezer for up to 3 months. Thaw frozen slices at room temperature or gently warm them in the microwave.
Delicious Variations
- Reduce Sugar: For a less sweet version, you can reduce the granulated sugar to 1 cup without significantly impacting the texture of your homemade Libby’s pumpkin bread.
- Mini Loaves or Muffins: Pour the batter into mini loaf pans or muffin tins. Mini loaves will bake for 30-40 minutes, and muffins for 20-25 minutes.
- Glaze or Frosting: Drizzle a simple powdered sugar glaze over the cooled bread, or spread a decadent cream cheese frosting for an extra special touch.
Nutrition Information
Below is an estimated nutritional breakdown for one serving of this classic pumpkin bread. Please remember that these values are approximate and can vary based on specific ingredients and serving sizes.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 250 kcal |
| Total Fat | 10g |
| Saturated Fat | 1.5g |
| Cholesterol | 25mg |
| Sodium | 200mg |
| Total Carbohydrates | 38g |
| Dietary Fiber | 1g |
| Total Sugars | 25g |
| Protein | 3g |
Disclaimer: Nutritional information is an estimate based on the ingredients listed and standard portion sizes. Actual values may vary.
Frequently Asked Questions
Can I use homemade pumpkin puree?
Absolutely! Ensure your homemade puree is thick and has a similar consistency to canned purees. Drain any excess liquid if it appears too watery.
Why is my pumpkin bread dry or gummy?
Dry bread is often caused by overbaking or using too much flour. Gummy bread usually results from underbaking or not allowing it to cool completely before slicing.
How can I ensure even baking?
Place the loaf pan in the center of the oven, rotating it halfway through baking. Ensure your oven temperature is accurate by using an oven thermometer.
What if I don’t have pumpkin pie spice?
You can create your own blend! Combine 1 teaspoon ground cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon ground cloves, and ⅛ teaspoon ground nutmeg.
Can I make this Libby’s pumpkin bread recipe vegan?
Yes, you can! Substitute the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use a plant-based oil.
For more Recipes follow me in facebook and Pinterest
Conclusion
Baking this comforting Libby’s pumpkin bread is a delightful way to bring warmth and delicious aromas into your home. This classic recipe offers a simple path to a wonderfully moist and flavorful loaf that everyone will adore. We hope you enjoy making and sharing this seasonal favorite with your family and friends. Don’t forget to share your baking successes and comments below!
Culinary disclaimer
This content is provided for informational purposes only. It does not replace medical advice, professional diagnosis, or personalized treatment.
