Libby's Pumpkin Bread Recipe: The Ultimate Fall Baking Delight
Embrace the cozy vibes of fall with this classic Libby's Pumpkin Bread! This tried-and-true recipe delivers moist, flavorful, and utterly irresistible pumpkin bread every time. A simple recipe to create perfect autumnal bliss!
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 ½ teaspoons salt
- 1 ¾ cups granulated sugar
- ¾ cup vegetable oil
- 4 large eggs lightly beaten
- 1 15-ounce can Libby's 100% Pure Pumpkin
- ¾ cup chopped walnuts or pecans optional
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9x5 inch loaf pans.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- Combine Wet Ingredients: In a separate bowl, combine the sugar, oil, eggs, and Libby's pumpkin puree. Mix until well combined.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough bread.
- Add Nuts (Optional): Gently fold in the chopped walnuts or pecans, if using.
- Bake: Divide the batter evenly between the prepared loaf pans. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the bread cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Notes
- Don't Overmix: Overmixing develops the gluten in the flour, resulting in a tough bread.
- Let it Rest: Letting the batter rest for 10-15 minutes before baking allows the flour to fully absorb the moisture, resulting in a moister bread.
- Cool Completely: Allow the bread to cool completely before slicing to prevent it from crumbling.
- Wrap it Up: Wrap the cooled bread tightly in plastic wrap or store it in an airtight container to keep it moist.
