I present my Classic Pumpkin Bread, a delightful blend of all-purpose flour, pumpkin puree, and an aromatic mix of spices like cinnamon and ginger. The addition of walnuts provides extra crunch, creating an intriguing balance of flavors that captures the essence of fall in a single, satisfying loaf.

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I’ve been playing around in my kitchen lately and I gotta say, Libby’s Pumpkin Bread blew me away. This recipe for pumpkin bread is just plain fun to make and offers a mix of flavors that feel just perfect for fall.

I start with 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1 teaspoon ground cinnamon. Then I mix in a can of pumpkin puree, 2 large eggs, 1 cup granulated sugar and 1/2 cup vegetable oil to get that incredibly moist texture everyone raves about.

It’s a classic pumpkin bread with a twist that’s so easy to whip up, yet feels like one of the Best Pumpkin Bread Recipe options out there. Adding a handful of walnuts gives it some extra crunch if you’re into that sorta thing.

Trust me, if you’re on the lookout for a Sweet Pumpkin Bread Recipe that’ll impress, this one’s a win every time.

Why I Like this Recipe

I love this recipe for a few reasons:

1. I really like how easy it is to make, even when I’m in a rush.
2. I enjoy the warm fall spices that make every bite feel cozy and comforting.
3. I appreciate that the bread comes out super moist and sweet, making it a perfect treat any time of day.
4. I dig that it’s versatile enough to dress up with walnuts when I feel like a little crunch.

Looking for an easy fall recipe? You gotta try this Libby’s Pumpkin Bread. Its a quick bread recipe that blends all the fall flavors into one tasty treat. Every bite is moist and sweet in a way that just makes you feel all warm inside. I know it might sound simple, but its perfect for when you need a little homemade comfort. Enjoy it for breakfast, as a snack, or whenever you need a sweet treat and a bit of fall magic.

Ingredients

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Pumpkin Puree: This is full of fiber and vitamins.
It makes the bread moist and gives a rich flavor.
Eggs: They add protein and help bind everything together.
Really makes the bread fluffy and tasty.
Granulated Sugar: Gives a sweet taste and extra energy.
Too much can make it overly sweet though.
Vegetable Oil: Provides the fat needed for moisture and flavor but be careful with the amount.
Walnuts (optional): Adds a nice crunch and offers healthy fats and a bit of protein in every bite.

Ingredient Quantities

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 can (15 oz) pumpkin puree

2 large eggs

1 cup granulated sugar

1/2 cup vegetable oil

1/4 cup water

(Optional) 1/2 cup chopped walnuts

How to Make this

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1. Preheat your oven to 350°F and grease a standard 9×5 inch loaf pan.

2. In a large bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.

3. In another mixing bowl, beat 2 large eggs then stir in 1 can (15 oz) pumpkin puree, 1 cup granulated sugar, 1/2 cup vegetable oil, and 1/4 cup water.

4. Slowly add the dry ingredients into the wet mixture and mix until just combined, being careful not to overprotect the dough.

5. If you are using them, gently fold in 1/2 cup chopped walnuts.

6. Pour the batter into the greased loaf pan evenly.

7. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.

8. Check your bread around the 55 minute mark since oven temperatures can vary.

9. Let the bread cool in the pan for about 10 minutes then move it to a wire rack to cool completely.

10. Slice and serve, enjoy your moist and sweet pumpkin bread at any time of day!

Equipment Needed

1. Preheated oven (350°F)
2. Standard 9×5 inch loaf pan
3. Large mixing bowl for dry ingredients
4. Another mixing bowl for wet ingredients
5. Whisk to combine the dry ingredients
6. Measuring cups and spoons
7. Spatula or spoon to fold in the walnuts
8. Toothpick to check if its done
9. Wire cooling rack to let the bread cool completely

FAQ

How long does it take to bake the pumpkin bread? It generally bakes for about 55 to 65 minutes at 350°F. Be sure to test it with a toothpick and if it comes out clean, its ready to take out of the oven.

Can I substitute any of the ingredients? Yup, you can try using applesauce instead of oil sometimes, or even swap water with milk if you want a richer flavor. Just keep in mind it might change the texture a bit.

Do I really need to use all the spices? The spices like cinnamon, ginger, nutmeg and cloves really give it that warm, autumn feel. If you're not a big fan of one, you can lower the amount but it might not taste as balanced.

Are walnuts necessary? Not at all, walnuts are totally optional. If you like a little crunch, toss them in; if not, your pumpkin bread will still be delish.

How should I store it? Once cooled, keep it in an airtight container at room temperature. It should stay fresh for a couple of days or you can freeze slices for longer storage.

LIBBY’S PUMPKIN BREAD Recipe Substitutions and Variations

All-purpose flour: you can try using whole wheat flour instead but you might need a little extra water because whole wheat tends to be drier
Pumpkin puree: if you don’t have pumpkin you can use mashed sweet potato or butternut squash puree for a similar smooth texture
Vegetable oil: melted butter or coconut oil works pretty well if you want a little different flavor
Eggs: you can substitute one egg with 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water for a vegan twist
Chopped walnuts: if you’re not into walnuts you can use pecans or simply leave them out if you want a nut free version

Pro Tips

1. Make sure you mix the wet and dry ingredients just until they come together. Overmixing can turn your pumpkin bread kinda tough rather than light and moist.
2. Keep a close eye on it in the last few minutes of baking. Ovens can be all over the place, so checking around the 55 minute mark can help avoid overbaking.
3. When adding the walnuts, gently fold them in so they keep their texture and you don’t end up with a mushy mix.
4. Let the bread cool in the pan for a little bit before you move it onto the rack. Rushing this step might cause it to break apart and look messy.

LIBBY’S PUMPKIN BREAD Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

278

kcal

Equipment: 1. Preheated oven (350°F)
2. Standard 9×5 inch loaf pan
3. Large mixing bowl for dry ingredients
4. Another mixing bowl for wet ingredients
5. Whisk to combine the dry ingredients
6. Measuring cups and spoons
7. Spatula or spoon to fold in the walnuts
8. Toothpick to check if its done
9. Wire cooling rack to let the bread cool completely

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 can (15 oz) pumpkin puree
2 large eggs
1 cup granulated sugar
1/2 cup vegetable oil
1/4 cup water
(Optional) 1/2 cup chopped walnuts

Directions

Preheat your oven to 350°F and grease a standard 9×5 inch loaf pan.
In a large bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
In another mixing bowl, beat 2 large eggs then stir in 1 can (15 oz) pumpkin puree, 1 cup granulated sugar, 1/2 cup vegetable oil, and 1/4 cup water.
Slowly add the dry ingredients into the wet mixture and mix until just combined, being careful not to overprotect the dough.
If you are using them, gently fold in 1/2 cup chopped walnuts.
Pour the batter into the greased loaf pan evenly.
Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
Check your bread around the 55 minute mark since oven temperatures can vary.
Let the bread cool in the pan for about 10 minutes then move it to a wire rack to cool completely.
Slice and serve, enjoy your moist and sweet pumpkin bread at any time of day!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.