Libby’s Pumpkin Bread Recipe

This moist and spiced pumpkin bread recipe is based on the original Libby’s canned pumpkin classic. It’s a tried-and-true favorite that makes two loaves — perfect for sharing or freezing. Made with simple pantry ingredients and 100% pure pumpkin for that rich flavor.

Ingredients

• 3 1/2 cups all-purpose flour
• 3 cups granulated sugar
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon baking powder
• 4 large eggs
• 1 cup vegetable oil
• 2/3 cup water
• 1 (15 oz) can Libby’s® 100% Pure Pumpkin
• Optional: 1 cup chopped nuts or chocolate chips

Directions

1. Preheat oven to 350°F (175°C). Grease and flour two 9x5-inch loaf pans.
2. In a large bowl, combine dry ingredients: flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves, and baking powder. Mix well.
3. In a separate bowl, beat the eggs, then add oil, water, and pumpkin. Stir until well blended.
4. Gradually add the wet mixture to the dry ingredients, mixing just until incorporated. Do not overmix.
5. Fold in optional nuts or chocolate chips if using.
6. Pour batter evenly into the prepared pans.
7. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

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