Imagine the comforting aroma of warm spices filling your kitchen as you picture a loaf of Libby’s Pumpkin Bread, golden brown and slightly crackling on top.
This simple and cozy recipe brings a sense of autumnal indulgence with each slice.
As the ingredients meld together, the transformation into a moist, flavorful bread is truly magical.
Let’s bring this delightful treat to life and savor the warmth and comfort it offers.
Kitchen Tools Required
- 1 mixing bowl
- 1 whisk
- 1 loaf pan (9×5 inches)
- 1 measuring cup set
- 1 measuring spoon set
- 1 cooling rack
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 large eggs
- 1/2 cup vegetable oil
- 1/3 cup water
- 1 cup canned pumpkin
- 1/2 cup chopped nuts (optional)
Cook & Prep Time
To efficiently manage your time while making Libbys Pumpkin Bread, you can follow this timeline:
1. Reading the Recipe: Spend about 5 minutes reading through the recipe to understand the steps and gather all your ingredients and equipment.
2. Preparation (15 minutes):
- Preheat the oven to 350°F (175°C).
- Grease the loaf pan.
- In a mixing bowl, whisk together the dry ingredients: flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- In another bowl, combine the wet ingredients: eggs, vegetable oil, water, and canned pumpkin.
3. Combining Ingredients (5 minutes):
- Gradually add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the optional chopped nuts if using.
4. Baking (65 minutes):
- Pour the batter into the prepared loaf pan and smooth the top.
- Place the pan in the preheated oven and bake for 65 minutes or until a toothpick inserted into the center comes out clean.
5. Cooling (10 minutes):
– Once baked, remove the loaf from the oven and let it cool in the pan for 10 minutes.
6. Final Cooling (20 minutes):
– Transfer the bread to a cooling rack to cool completely before slicing. This step guarantees the bread is firm enough for even slicing.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the oven to 350°F (175°C).
Grease the loaf pan with a cooking spray or a thin layer of butter.
In a mixing bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
In another bowl, combine the eggs, vegetable oil, water, and canned pumpkin until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
If using, fold in the chopped nuts gently.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 65 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the bread cool in the pan for 10 minutes.
Transfer to a cooling rack to cool completely before slicing.
Serving Tips
- Whipped Cream or Vanilla Ice Cream: Add a dollop for extra creaminess and a hint of sweetness.
- Cream Cheese Frosting: Spread a layer on top for a tangy contrast to the pumpkin’s warmth.
- Honey or Maple Syrup Drizzle: Enhance the flavors with a sweet, sticky glaze.
- Fresh Berries: Add a pop of color and tartness with a side of strawberries or raspberries.
- Warm Spiced Tea or Coffee: Pair with a hot beverage for a cozy, comforting experience.
Storage
To store Libby’s Pumpkin Bread, wrap it tightly in plastic wrap or aluminum foil.
Keep it at room temperature for up to three days.
For longer storage, refrigerate or freeze.
Freezing
To freeze Libby’s Pumpkin Bread, let it cool completely.
Wrap it tightly in plastic wrap, then foil.
Label and freeze for up to 3 months.
Thaw at room temperature before serving.
Reheating
For reheating Libby’s Pumpkin Bread, wrap slices in a damp paper towel and microwave for 10-15 seconds.
Alternatively, wrap in foil and warm in a 350°F oven for 5-10 minutes.
Final Thoughts
Libby’s Pumpkin Bread is a delightful treat that captures the essence of fall with its warm spices and moist texture.
The recipe is straightforward and requires minimal equipment, making it accessible for bakers of all skill levels.
From preparation to cooling, the process takes just over an hour and a half, resulting in a flavorful loaf perfect for dessert or a cozy snack.
Whether enjoyed on its own or with a cup of coffee, this pumpkin bread is sure to be a hit with family and friends.
Don’t hesitate to experiment with add-ins like nuts or chocolate chips to personalize your loaf.
Remember, the key to a tender crumb isn’t overmixing the batter.
Enjoy each slice of this autumn classic!
Frequently Asked Questions
Can I Substitute Fresh Pumpkin for Canned Pumpkin in the Recipe?
You can substitute fresh pumpkin for canned, but make sure you cook and puree it first. Fresh pumpkin has more moisture, so drain excess liquid. This switch adds a richer flavor, but it’ll slightly alter the texture.
How Can I Make the Bread Gluten-Free?
To make the bread gluten-free, substitute all-purpose flour with a gluten-free flour blend. Ascertain it’s one-to-one for baking. You’ll enjoy the same delightful taste and texture without compromising on dietary needs or flavor!
What Are Some Common Flavor Variations for This Bread?
You can spice up your pumpkin bread by adding chocolate chips, swapping nuts for dried cranberries, or mixing in a teaspoon of vanilla extract. Experiment with different spices like cardamom or allspice to create unique flavor profiles.
Can I Use a Different Type of Oil Instead of Vegetable Oil?
Absolutely, you can swap vegetable oil for other oils like canola, coconut, or olive oil. Each will add its own subtle flavor and texture, so experiment to discover which oil complements your taste preferences best. Enjoy!
How Do I Prevent the Bread From Becoming Too Dense?
To prevent dense bread, don’t overmix the batter. Combine wet and dry ingredients until just mixed. Make certain your baking soda and powder are fresh. Use room temperature ingredients for better integration, creating a lighter texture.
Libbys Pumpkin Bread
Equipment
- 1 Mixing bowl
- 1 Whisk
- 1 Loaf pan 9×5 inches
- 1 measuring cup set
- 1 measuring spoon set
- 1 Cooling rack
Ingredients
- 1 3/4 cup all-purpose flour
- 1 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 large eggs
- 1/2 cup vegetable oil
- 1/3 cup water
- 1 cup canned pumpkin
- 1/2 cup chopped nuts optional
Instructions
- Preheat the oven to 350°F (175°C).
- Grease the loaf pan with a cooking spray or a thin layer of butter.
- In a mixing bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- In another bowl, combine the eggs, vegetable oil, water, and canned pumpkin until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- If using, fold in the chopped nuts gently.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 65 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the bread cool in the pan for 10 minutes.
- Transfer to a cooling rack to cool completely before slicing.
Notes
