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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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Remember the scent of pumpkin spice wafting through your grandma's kitchen? This recipe captures that nostalgic warmth in every slice. Forget dry, crumbly pumpkin bread; this recipe ensures a moist, tender crumb that practically melts in your mouth. And trust me, even with store-bought pumpkin puree, the taste is simply divine. I once tried a similar recipe using butternut squash puree (don't ask!), and it was a disaster. Stick with the pumpkin—you won't regret it!
The secret? Well, there isn’t one secret, but several little tweaks that make a world of difference. We’re talking about the right balance of spices, the perfect amount of moisture, and a baking technique that guarantees even cooking. It's about more than just following instructions; it's about creating an experience—a moment of pure autumnal bliss. Have you ever tried adding chocolate chips to your pumpkin bread? You totally should!
Required Equipments
- Mixing Bowls
- Whisk
- 9x5 inch Loaf Pan
- Measuring Cups and Spoons
- Wooden Skewer
- Wire Rack
Moist Spiced LIBBY'S Pumpkin Bread: Fall Ready Recipe: Frequently Asked Questions
Moist Spiced LIBBY'S Pumpkin Bread: Fall Ready Recipe
Dive into the comforting flavors of fall with this incredibly moist and perfectly spiced LIBBY’S Pumpkin Bread. It's easy to make, delightfully fragrant, and guaranteed to become a seasonal favorite.
⏳ Yield & Time
Yield: 1 loaf servings
Preparation Time: 15 minutes
Cook Time: 55 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Grab a 9x5 inch loaf pan and grease it. You can also dust it with flour for easy release. I sometimes use parchment paper as well—it makes cleanup a breeze!
- In a large bowl, whisk together 2 cups of all-purpose flour, 2 cups of sugar, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground cloves, and 1/2 teaspoon of salt. Make sure to break up any clumps of baking soda for a smoother batter.
- In a separate bowl, whisk together one 15-ounce can of LIBBY'S 100% Pure Pumpkin, 1/2 cup of vegetable oil, 1/4 cup of water, and 2 large eggs. Don’t over-whisk—just combine until everything is nicely blended.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix! A few lumps are okay; overmixing can lead to tough bread.
- Fold in 1 cup of chocolate chips or chopped nuts, if desired. I personally love adding walnuts for a bit of crunch.
- Pour the batter into the prepared loaf pan and spread evenly. Now is the time to add a sprinkle of pumpkin seeds on top for added fall vibes!.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, tent it with foil during the last 15 minutes of baking.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Patience is key here! Cutting into it too soon can result in a gummy texture.
- Slice and serve. Enjoy with a warm cup of coffee or tea. Feel free to slather it with cream cheese frosting for an extra indulgent treat. Oh man, im hungry now!
📝 Notes
- For a richer flavor, use brown sugar instead of white sugar.
- Add a tablespoon of molasses for a deeper, more complex flavor.
- Store leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
🍎 Nutrition
Calories: 350 kcal
Protein: 5 g
Fat: 15 g
Carbohydrates: 50 g
Fiber: 2 g
Calcium: 50 mg