Libby’s Pumpkin Bread Recipe

Libby’s Pumpkin Bread is everything you’ve ever wanted in a pumpkin bread: it is warm, fragrant, sweet and soft, but not crumbly, which allows it to be cut into even slices.

There is nothing that can beat the warm scent and heady combination of pumpkin and cinnamon that takes over the whole house while the pumpkin bread is in the oven.

Even if baking isn’t really your specialty, you don’t have to worry about messing up this recipe, as It’s pretty straight forward and easy to follow.

Read on to learn how you can make your own Libby’s Pumpkin Bread from scratch.

How to make Libby’s Pumpkin Bread

What everyone likes least about baking is how long it takes and how complicated it can be.

This easy pumpkin bread requires no previous baking experience, and all you need is a single bowl to mix all the ingredients together.

What gives this bread that authentic warm and nutty aroma is the special blend of spices, including nutmeg, cloves and, of course, the inevitable cinnamon.

Although walnuts and raisins are optional ingredients in this Libby’s Pumpkin Bread recipe, we recommend adding them to the mix as they will add more texture to your pumpkin bread.

Also, adding walnuts and raisins is a nice element of surprise in this soft, tender bread and will add some contrast.

Another important factor for moist and tender pumpkin bread is to avoid over-mixing the dough, as it can make the texture rather chewy and dry.

It’s also important not to overcook the bread, which is one of the biggest mistakes people make when it comes to recipes like this.

Ingredients:

(16 servings)

• 2 cups canned pumpkin puree
• 4 eggs (remember to take them out of the fridge before)
• 3 1/2 cups all-purpose flour
• 2 teaspoons of baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 cup of oil
• 1 1/2 cups granulated sugar
• 1 1/2 cups brown sugar
• 1 cup of walnuts (optional)
• 1 cup raisins (optional)
• 1 1/2 teaspoons of salt

Instructions:

Step 1:

Preheat your oven to 350 degrees F while you prepare the dough, as well as the loaf pans.

The recommended loaf pan size for the amount of dough you’ll get if you follow the exact measurements in this recipe is 9 1/2 x 5 1/4 inches.

Step 2:

Prepare the loaf pans by lining them with parchment paper or greasing them with a little butter.

In case you decide to use the butter, remember to sprinkle a little flour on the surface of the mold to prevent the dough from sticking.

Step 3:

Take a large mixing bowl, where you will combine all the ingredients of the dough.

Add all dry ingredients, such as flour, baking powder, baking soda, sugar, brown sugar, salt, and spices (nutmeg, cinnamon, and cloves).

Mix all the dry ingredients well before adding the wet ingredients.

Step 4:

Add the pumpkin puree and oil. Then, stir the mixture well before adding the eggs.

Add the eggs one by one, making sure to beat all the ingredients together, creating a cohesive mass.

Step 5:

Pass the dough to the bread molds that you have prepared before. Then, bake the pumpkin bread at 350 degrees F for about an hour.

To check if the bread is ready, insert a toothpick into the center of the bread. If it comes out clean, it means the bread is fully cooked.

As we have said, it is recommended not to overcook the bread, so take it out of the oven as soon as it is done.

Step 6:

Let the pumpkin bread cool to room temperature in the loaf pans for a couple of minutes before inverting the pans and removing the loaves.

We recommend letting the loaves cool completely to room temperature before cutting and serving.

Ingredient Substitution

The best thing about effortless recipes, like this bread recipe, is that there’s room to experiment, and you can do some tweaking if you think you’ll like other ingredients better.

However, when substituting some of the key ingredients in this pumpkin bread recipe, we recommend using suitable substitutes so that the structure is not compromised.

Here are some of the top choices for ingredient substitutions in Libby’s Pumpkin Bread recipe.

1. Fresh pumpkin puree

Since our goal was to create a super easy pumpkin bread recipe, we chose canned pumpkin puree as the best solution.

However, there is no question that fresh pumpkin puree is superior to all store-bought alternatives.

So if you have enough time (and patience), feel free to roast the pumpkin, add it to a food processor with granulated sugar or honey, and make your own homemade pumpkin puree.

2. Dried berries

Don’t you like raisins? You can use dried berries instead, or any dried fruit of your choice.

We do not recommend adding fresh fruit, as it could soak the bread and alter the texture of the dough.

3. Chocolate chips

Chocolate chips can also substitute for raisins and nuts in your pumpkin bread, especially if you like adding a chocolate component.

Keep in mind that the chocolate chunks, in addition to adding texture, will also make the bread a bit sweeter, so you may need to adjust the amount of sugar.

If you don’t want any added sweetness, choose dark chocolate instead of regular.

4. Lemon zest

Lemon zest isn’t necessarily a substitute for any of the above ingredients, but it’s more of a refreshing addition if you feel like your pumpkin bread is lacking some tartness.

As well as adding a refreshing citrus note to bread, lemon zest is a popular ingredient in baking, helping to achieve that fluffy, tender texture.

What to serve with Libby’s Pumpkin Bread

Pumpkin bread is overall a very versatile snack or dessert that you can pair with lots of wonderful spreads and toppings.

While it can certainly be enjoyed on its own without any additives, here are our top recommendations for what to serve with this fragrant and warm pumpkin bread.

1. Ice cream

If you’re craving something refreshing, creamy, and rich to go with your homemade pumpkin bread, ice cream is definitely one of the most convenient options.

The flavor profile of this pumpkin bread goes well with any vanilla-flavored dessert, but you can choose pretty much any flavor of ice cream you prefer.

2. Pumpkin Spice Butter Pie

You can always opt for simplicity and stay in the same lane when it comes to flavors and aromas.

Spread a little butter on your freshly baked pumpkin bread, then sprinkle a little pumpkin pie spice on top to bring out the beautiful aroma and flavor of the bread, and you have a delicious sandwich!

3. Jam

If you like to have a few slices of bread and jam for breakfast, try swapping out your sourdough for this warm and tender pumpkin bread.

Top with your favorite jam, be it plum, strawberry or apricot, and enjoy the beautiful fusion of sweet flavors and citrus aromas.

How to Reheat Libby’s Pumpkin Bread

Although pumpkin bread is meant to be enjoyed once it’s cooled, allowing you to cut it properly, you can always warm or toast it if you prefer a crunchier texture.

How to Reheat Libby’s Pumpkin Bread On the Stove

Melt a teaspoon of butter in a skillet over medium heat. Add the pumpkin bread slices on top and allow the bread to brown and crisp on both sides for a few minutes.

How to Reheat Libby’s Pumpkin Bread in a Toaster Oven

Preheat toaster oven to 325 degrees F. Lightly spread unsalted butter on both sides of the pumpkin bread slices, then line them on a wire rack or parchment-lined cookie sheet.

Bake for 5 minutes, or until you are satisfied with the level of crispiness.

How to Store Libby’s Pumpkin Bread

Here’s how you can store your freshly baked pumpkin bread to prolong its freshness and keep it soft and moist for as long as possible.

Remember that bread must be completely cooled to room temperature before it can be stored.

It is not necessary to store the bread in the fridge. Wrap it in a piece of aluminum foil and then again in a piece of parchment paper to preserve its freshness.

Store bread in a cool, dry place at room temperature for up to three days.

Homemade Pumpkin Bread can also be kept in the freezer to extend its shelf life.

Wrap the bread in parchment paper and aluminum foil. Then, place it in a freezer bag, making sure to squeeze out any excess air. Consume it within three months.