Libby's Pumpkin Bread Recipe (Tender and Moist)
This classic Libby’s Pumpkin Bread recipe is soft, moist, and full of real pumpkin flavor. Made with warm spices and pantry staples, it’s the perfect quick bread for fall and the holiday season. Makes two loaves—one to keep, one to share!
Servings: 24 slices for each loaf
Equipment
- 1 Loaf Pan
Ingredients
- 3 ¼ cups all-purpose flour
- ¼ teaspoon baking powder
- 2 teaspoons baking soda
- 1 ½ teaspoon salt
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1-2 teaspoon ground cinnamon if you aren't adding chocolate chips I like to add more cinnamon
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup avocado oil or other non-flavored oil
- 1 15 ounce can of pumpkin puree Libby's brand is recommended
- 4 eggs room temperature
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease two 9 x 5 inch loaf pans.
- Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, baking soda, salt, nutmeg, cloves, and cinnamon. Mix well and set aside.
- Mix Wet Ingredients: In another large bowl, beat together the granulated sugar, brown sugar, and oil until well blended. Add the canned pumpkin and eggs, and beat until the mixture is smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the pumpkin mixture, stirring just until combined. Do not overmix.
- Pour batter into Pans: Divide the batter evenly between the prepared loaf pans.
- Bake: Bake in the preheated oven for 50-60 minutes for the two loaves, or until a toothpick inserted into the center of the loaves comes out clean. Start checking about 10 minutes before baking time when the loaves have risen all the way and are slightly brown.
- Cool: Allow the loaves to cool in the pans for about 10 minutes, then remove from the pans and let them cool completely on a wire rack.
- Serving: This recipe makes two loaves, each yielding about 10-12 slices. Enjoy the pumpkin bread on its own, or spread with a bit of butter for an extra treat. Perfect with a cup of coffee or tea!
Notes
- Bring Eggs to Room Temp: This helps them blend smoothly into the batter.
- Mix Gently: Stir just until everything is combined, since overmixing can make the bread dense.
- Measure Flour Right: Spoon flour into your measuring cup and level it off (don’t pack it down).
- Test for Doneness: A toothpick inserted in the center should come out clean or with a few moist crumbs.
- Cool Completely: Let loaves sit in the pan for 10 minutes, then transfer to a wire rack to cool fully.
Nutrition
Calories: 226kcal | Carbohydrates: 32g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 255mg | Potassium: 78mg | Fiber: 1g | Sugar: 18g | Vitamin A: 2796IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
