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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.

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Libby's pumpkin bread

This pumpkin bread is soft, moist, and undeniably delicious.

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

Folks, get ready for this ridiculously tasty pumpkin bread. I’m telling you, your family will inhale this thing. 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 already 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 makes 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 

  • 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. It should foam up right away. If it doesn’t, throw it 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 moisture, as well.
  • Oil  – Some pumpkin bread recipes call for butter for its richness and buttery flavor. Personally, though, I prefer oil because it makes the bread so tender and moist.
  • Pumpkin Puree  – You’re making pumpkin bread, after all! This recipe calls for pumpkin puree – don’t mistake it for pumpkin pie filling. Unlike pumpkin puree that’s pure pumpkin, pumpkin pie filling contains more flavorings that will alter the flavor of the bread.
  • 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 

First, preheat the oven to 350 degrees Fahrenheit.

Prepare your loaf pans by either greasing them with butter and dusting them with flour, or lining them with parchment paper. 

When doing the latter, be sure to leave some overhang around the edges so you can easily lift out the bread when ready.

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Next, combine the dry ingredients. In a large bowl, sift together flour, baking powder, baking soda, salt, nutmeg, cloves, and cinnamon.

Sifting prevents large lumps in the batter.

Add the granulated and brown sugars to the mix and combine.

Now, it’s time to add the wet ingredients.

Whisk in the oil and pumpkin puree. Add the eggs one by one, and whisk well after every addition. Stop whisking as soon as you no longer see streaks of the flour mixture.

Pour the batter into the prepared loaf pans. Pop them in the preheated oven and bake for 50 to 60 minutes. 

To test for doneness, stick a toothpick down the middle of the bread.

If it comes out clean, it’s time to take it out of the oven. If the batter’s still wet, bake and check every 5 minutes.

Let the loaves cool in the pans for 5 minutes to allow them to set.

Flip them over onto a wire rack, or, if you line the pans with parchment paper, carefully lift the loaves out and onto the rack. 

Let them cool completely, about 30 minutes, before slicing. This is the hardest part in all of this, but there’s no way around it. 

Slice, serve, and enjoy! 

Homemade Pumpkin Bread

Why Is My Pumpkin Bread Dry?

It’s most likely because your ingredient measurements and proportions are all wrong.

The key to a moist pumpkin bread is a perfect balance between pumpkin puree and dry ingredients.

Adding too little puree or too much flour can make your cake dry and rubbery.

That said, be sure to measure your ingredients correctly! 

Another culprit for dry pumpkin bread is overmixing the batter.

You see, 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, which results in an unpleasantly dense texture.

Overbaking is another possible blunder. You’ll be surprised at how a mere 5 minutes can greatly affect the outcome of the bread!

Test for doneness at least 5 minutes before the baking time elapses to be sure. 

Lastly, be sure to monitor the temperature of your oven from time to time.

Some ovens, especially older versions, continue to rise in temperature during baking. 

For your peace of mind, place an oven thermometer inside. That way, you can easily check the temperature and adjust accordingly.

Pumpkin Bread with Butter

Tips for Making The Best Loaf 

  • 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.

If you don’t have a kitchen scale, measure using the spoon and level method instead.

Transfer the flour into the measuring cup with a spoon and level it down with a knife. 

  • 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, especially once the wet and dry ingredients have combined. Doing so will result in tough and dry pumpkin bread. Stop mixing as soon as you no longer see streaks of flour.
  • The recipe calls for 2 (9×5-inch) loaf pans, but to cut the bake time, use 8×4-inch pans instead. Bake them for 35 minutes at 350 degrees Fahrenheit.
  • You can also use even smaller, 6×3-inch pans. For this, the baking time should be cut down to 20 to 25 minutes.
  • Don’t overbake the bread. Check for doneness at the 50-minute mark to avoid overbaking. 
  • Let the loaves cool completely before slicing. This will give the bread an even deeper pumpkin flavor and an even more tender texture. It only takes 30 minutes, and it’s worth the wait. 
  • Add-ins and Variations – feel free to mix in any or all of the following:
    • Nuts: pecans, walnuts, almonds, cashews
    • Dried fruit: raisins, craisins, berries
    • Mashed ripe bananas for extra moisture
    • Chocolate chips
    • Citrus: orange, lime, or lemon zest
    • Freshly ground ginger for warmth
    • 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, and sprinkle it over the loaves before baking.
  • Storage Instructions
    • Let the loaves cool completely before storing.
    • Double wrap them in parchment paper and aluminum foil and store them at room temperature for up to 3 days.
    • Freeze the loaves for a longer shelf-life. Double wrap them in parchment paper and aluminum foil and place them in a freezer-safe bag. Squeeze out as much excess air as possible, seal, and label. Frozen pumpkin bread will keep well for up to 3 months.
    • You can cut the bread and freeze individual slices. This way, it’ll be easy to retrieve single portions.
    • Thaw frozen bread overnight in the fridge, keeping the wrappings intact. Warm in the microwave for 20 seconds.

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

  • 4 eggs, room temperature

  • 1 cup raisins, optional

  • 1 cups nuts, optional

Directions

  • 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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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 :)

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