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Libby’s Pumpkin Bread

LIBBY’S Pumpkin Bread Recipe for Moist Perfection
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Experience the ultimate moist and tender pumpkin bread with this classic recipe. Using 100% pure pumpkin puree, this loaf achieves a perfect crumb and a rich, aromatic blend of cinnamon, cloves, and nutmeg. It is a simple, beginner-friendly quick bread that brings the comforting, nostalgic scent of autumn into your kitchen. Perfect for breakfast or as a sweet afternoon treat, this recipe yields two delicious loaves that stay soft for days.

Ingredients

Scale

1 can (15 oz) 100% pure pumpkin puree
2 cups granulated sugar
1 cup vegetable oil
4 large eggs, room temperature
3.5 cups all-purpose flour
2 tsp baking soda
1.5 tsp fine sea salt
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground nutmeg

Instructions

Preheat your oven to 350 degrees Fahrenheit.
Grease two 9×5 inch loaf pans with non-stick cooking spray or butter.
Whisk the flour, baking soda, salt, cinnamon, cloves, and nutmeg in a large bowl until fully combined.
Beat the sugar, oil, eggs, and pumpkin puree in a separate large bowl until the mixture is smooth and vibrant orange.
Fold the dry ingredients into the wet ingredients using a spatula until just incorporated to prevent over-mixing.
Pour the batter evenly into the prepared loaf pans.
Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out clean.
Cool the loaves in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Notes

You can substitute granulated sugar with brown sugar for a deeper molasses flavor. Ensure eggs are at room temperature for better emulsion. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Find it online: https://itisrecipes.com/libbys-pumpkin-bread/