This recipe creates soft pumpkin bread. It uses Libby’s canned pumpkin. You get rich fall taste with cinnamon and nutmeg. Prep time: 15 minutes. Cook time: 60 minutes. Total time: 75 minutes. Servings: 12.
Why Make This Recipe
Libby’s pumpkin adds moisture. Spices bring warmth. This bread feels like autumn. I baked it first with my grandma on rainy days. The smell filled the kitchen. We shared slices with tea. It made simple moments special. Now you can try it.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon pumpkin pie spice
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 cup Libby’s canned pumpkin
- 1/3 cup water
- 1/2 cup chopped walnuts (optional)
How to Make It
- Preheat oven to 350°F. Grease a 9×5 loaf pan.
- Whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and pumpkin pie spice in a bowl.
- Beat eggs and sugar in another bowl.
- Add oil and pumpkin. Mix well.
- Stir in water.
- Combine dry mix with wet. Stir until just blended.
- Fold in walnuts if using.
- Pour into pan.
- Bake 60 minutes. Test with toothpick. It should come out clean.
- Cool in pan 10 minutes. Move to rack.
For more fall sides, check our honey sriracha brussels sprouts recipe or crack green beans recipe.
This Libby’s pumpkin bread works as a cozy treat. Bakers look for ways to use canned pumpkin. It gives natural sweetness. Oil keeps it tender. Eggs bind it. Spices add depth.
Recipe Background
Pumpkin bread comes from American kitchens. It fits holiday meals. This uses Libby’s for reliability. It fixes common dry issues. Users wonder about spice levels or nut adds.
Full Ingredient Breakdown
Pick fresh spices for best taste. Flour builds structure. Baking soda lifts it. Salt balances. Cinnamon warms. Nutmeg deepens. Eggs hold. Sugar sweetens. Oil moistens. Pumpkin flavors. Water thins. Walnuts crunch.
| Ingredient | Amount | Purpose |
|---|---|---|
| All-purpose flour | 1 3/4 cups | Structure |
| Baking soda | 1 teaspoon | Rise |
| Baking powder | 1/2 teaspoon | Lift |
| Salt | 1/2 teaspoon | Balance |
| Ground cinnamon | 1 teaspoon | Warmth |
| Ground nutmeg | 1/2 teaspoon | Depth |
| Pumpkin pie spice | 1/2 teaspoon | Blend |
| Large eggs | 2 | Binding |
| Granulated sugar | 1 cup | Sweetness |
| Vegetable oil | 1/2 cup | Moisture |
| Libby’s canned pumpkin | 1 cup | Flavor |
| Water | 1/3 cup | Thins batter |
| Chopped walnuts | 1/2 cup (optional) | Texture |
Step-by-Step with Notes
- Preheat oven to 350°F. Grease a 9×5 loaf pan. This prevents sticking.
- Whisk dry items in a bowl. Mix evenly.
- Beat eggs and sugar. Get smooth.
- Add oil and pumpkin. Blend well.
- Stir in water. Keep consistent.
- Combine dry with wet. Stir gently. Avoid lumps.
- Fold in walnuts. Spread even.
- Pour into pan. Level top.
- Bake 60 minutes. Check center. Edges brown.
- Cool in pan 10 minutes. Then rack. Sets firmness.
Tips and Variations
Use mini pans for gifts. Bake 40 minutes. Add cranberries for tartness. Mix in chocolate chips for sweetness. Try cloves for more spice. Double for two loaves.
Substitution Ideas
Replace oil with applesauce. Use brown sugar for richness. Swap walnuts with pecans. Go dairy-free with almond milk instead of water. Choose gluten-free flour blend.
Storage and Make-Ahead Tips
Keep in airtight container at room temp for 3 days. Refrigerate up to 1 week. Freeze wrapped slices for 2 months. Thaw at room temp. Make batter ahead. Chill 24 hours. Bake fresh.
Serving Suggestions
Slice warm with butter. Pair with soup from 10 vegetable soup recipes. Good for breakfast. Add to meals with lipton onion soup meatloaf recipe. Try with smash burger sauce recipe for fun twist.