There is love in the air! Oh, no… It’s simply the aroma of Libby’s pumpkin bread.
Yes, the aroma alone will make you happy. Nothing beats the aroma of pumpkin and cinnamon baking in the oven.
This pumpkin bread is soft, moist, and absolutely delectable.
This bread has all the fantastic fall flavors your body craves, from the pumpkin to the nutmeg to the cinnamon.
Prepare yourself for this ridiculously delicious pumpkin bread. I swear to you, your family will devour this.
Let’s get started with this Original Libbys Pumpkin bread Recipe.
Libby’s Pumpkin Bread
Libby’s pumpkin bread is the ideal way to welcome autumn. Look at how rustic it is! Just looking at it will bring you comfort.
The bread is insanely moist and tender, with crunchy and chewy raisin and nut contrasts.
Brown sugar, pumpkin, and spices combine to create a beautiful harmony of flavors that will make your taste buds feel adored.
It’s perfect in every way: sweet, warming, and nutty.
You’d think it’d be difficult to make due to its complex flavors. But no way! It won’t take a baking pro to accomplish this.
In fact, the batter is made in a single bowl. Isn’t that awesome?
Flour for All Purposes – The batter’s foundation, which gives the bread its structure.
Baking Soda and Baking Powder – The leavening agents that cause the bread to rise. To test the potency, dissolve a teaspoon of baking powder in water and a teaspoon of baking soda in vinegar. It should foam up immediately. If it doesn’t, toss it.
Salt – A little saltiness to balance out the sweetness.
Spices – This bread gets its warm, autumnal flavor from nutmeg, cloves, and cinnamon.
Sugar – The perfect balance of sweet and caramel-y is achieved by combining brown and white sugar. The molasses in brown sugar also adds moisture.
Oil – Butter is used in some pumpkin bread recipes for its richness and buttery flavor. However, I prefer oil because it makes the bread so tender and moist.
Pureed pumpkin – After all, you’re making pumpkin bread! This recipe calls for pumpkin puree, which should not be confused with pumpkin pie filling. Unlike pure pumpkin puree, pumpkin pie filling contains additional flavorings that will alter the flavor of the bread.
Eggs – The agent that holds the ingredients together. To make a smooth, well-combined batter, use room-temperature eggs. Warm up refrigerated eggs by immersing them in hot water for a few seconds.
Nuts And Raisins – They’re not required, but they’re highly recommended. They provide crunchy and chewy contrasts to the soft bread.
How to Make Pumpkin Bread
- Preheat the oven to 350 degrees Fahrenheit first.
- Grease and flour your loaf pans before lining them with parchment paper or greasing and flouring them.
- When doing the latter, leave some overhang around the edges so you can easily lift the bread out when it’s done.
- Following that, combine the dry ingredients. Sift together the flour, baking powder, baking soda, salt, nutmeg, cloves, and cinnamon in a large mixing bowl.
- Sifting removes large lumps from the batter.
- Combine the granulated and brown sugars in a mixing bowl.
- It’s time to add the wet ingredients now.
- Incorporate the oil and pumpkin puree. Add the eggs one at a time, whisking well after each addition. Stop whisking when you no longer see flour mixture streaks.
- Pour the batter into the loaf pans that have been prepared. Place them in a preheated oven for 50 to 60 minutes.
- To check for doneness, insert a toothpick into the center of the bread.
- When it comes out clean, it’s time to remove it from the oven. Bake for another 5 minutes if the batter is still wet.
- Allow the loaves to cool in the pans for 5 minutes to set.
- Turn them over onto a wire rack, or carefully lift the loaves out and onto the rack if the pans are lined with parchment paper.
- Allow them to cool completely before slicing, about 30 minutes. This is the most difficult part of the process, but there is no way around it.
- Cut, serve, and enjoy!
The above video will guide you guys
Best loaf pan for Libbys pumpkin bread recipe
- You can bake the simple pumpkin bread in one of the following options:
- Wide loaf: 9 in x 5 in / 23 cm x 13 cm loaf pan
- Tall loaf: 8 1/2 in x 4 1/2 in / 22 cm x 11 cm loaf pan
- Muffin pan: If you don’t have a loaf pan, bake the recipe in a lined muffin pan at 350°F / 180°C / gas mark 4 for 20 to 25 minutes.
Why Is My Pumpkin Bread Dry?
It’s most likely due to incorrect ingredient measurements and proportions.
A perfect balance of pumpkin puree and dry ingredients is essential for moist pumpkin bread.
If you use too little puree or too much flour, your cake will be dry and rubbery.
That being said, make sure to accurately measure your ingredients!
Overmixing the batter is another cause of dry pumpkin bread.
When the wet and dry ingredients combine, a chemical reaction occurs.
When you overdo it, the gluten in the flour forms elastic strands, resulting in an uncomfortably dense texture.
Another potential blunder is overbaking. You’ll be surprised at how much difference 5 minutes can make in the outcome of the bread!
To be sure, check for doneness at least 5 minutes before the baking time expires.
Finally, keep an eye on the temperature of your oven from time to time.
Some ovens, particularly older models, continue to heat up during baking.
Put an oven thermometer inside for peace of mind. That way, you can easily check the temperature and make adjustments as needed.
Suggestions for serving
Libby’s pumpkin bread can be served cold or warm. Place it in the microwave for a few seconds to reheat. It’s delicious with coffee or tea for breakfast or snacking.
With a pat of butter and a drizzle of maple syrup or honey, it’s delicious. It goes well with lingonberry butter, maple butter, or pumpkin butter.
The delectable loaf is also great for dessert. Serve with praline pecan ice cream and a drizzle of caramel syrup for a delicious fall treat.
Instructions for storage
Libby’s Pumpkin Bread Storage
Once cool, store the easy pumpkin bread in an airtight container or tightly wrapped in plastic wrap. It will keep for 3 to 4 days at room temperature or 5 to 7 days in the refrigerator.
Leftover pumpkin bread can also be turned into the most delectable fall breakfast treat, pumpkin bread French toast!
Pumpkin bread can be frozen.
Wrap the bread in plastic wrap and place it in a freezer-friendly container or large freezer bag once it has completely cooled. Store in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving.
This 1 loaf pumpkin bread recipe can’t go wrong. However, changing things up is always enjoyable! Let’s take a look at some variations on this recipe:
Dark brown sugar:
Replace the white sugar with brown sugar. Brown sugar adds moisture and a subtle toffee flavor that pairs perfectly with pumpkin.
Feel free to substitute 1/2 cup melted butter for the vegetable oil. The butter gives the bread a rich, buttery flavor.
If you don’t like nutmeg, just add more pumpkin pie spice or ground cinnamon.
1 cup chopped pecans or walnuts added to the batter for crunch.
1 cup dried cranberries or raisins can be added to Libby’s pumpkin bread. If using dried fruit, use only 1 cup of sugar; otherwise, your pumpkin bread may be too sweet.
Add 1 1/2 cups semisweet chocolate chips to the bread for extra sweetness. They will melt together to form a gooey chocolate chip pumpkin bread.
To make a simple icing, combine 1 cup powdered sugar, 2-3 tablespoons milk, and 1 teaspoon vanilla extract. Drizzle over the cake and set aside until ready to serve. Alternatively, try my pumpkin bread cream cheese frosting!
Libby’s has been around since 1869, and they’ve always been a leader in producing high-quality canned goods and recipes.
For good reason, today’s pumpkin bread recipe has been printed on the back of their pumpkin cans since time immemorial! Pumpkin lovers adore this classic, simple, easy, and delicious bread!
Today, we’re featuring Libby’s classic pumpkin quick bread. We simplified it even further by making it a one-bowl project, which made cleanup a breeze.