Description

This classic Libby’s Pumpkin Bread recipe yields two moist and flavorful loaves that are perfect for fall baking. Made with warm spices and Libby’s 100% Pure Pumpkin, this bread is a comforting treat for breakfast or as a snack.

Ingredients

Dry Ingredients:

3 ½ cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon ground allspice

Wet Ingredients:

3 cups granulated sugar
1 cup vegetable oil
4 large eggs
1 can (15 ounces) Libby’s 100% Pure Pumpkin
⅔ cup water

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease/flour two 9×5-inch loaf pans.
Prepare the dry ingredients: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and allspice.
Mix the wet ingredients: In another large bowl, beat the sugar and oil, then add eggs one at a time. Stir in the pumpkin and water.
Combine and bake: Gradually add the dry ingredients to the wet mixture, then divide the batter into pans. Bake for 60–70 minutes until a toothpick comes out clean.
Cool and serve: Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Notes

For added texture, consider mixing in 1 cup of chopped walnuts or chocolate chips.
This bread freezes well; wrap tightly and freeze for up to 3 months.