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Libby's Pumpkin Bread

A warm and comforting loaf of pumpkin bread perfect for autumn gatherings, filled with sweet and spicy notes.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Fall
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup canned pumpkin puree (not pie filling)
  • 1/2 cup vegetable oil (or melted butter for a richer flavor)
  • 1 cup sugar (you can substitute with brown sugar for added depth)
  • 1/4 cup water
  • 2 large eggs
  • 1 1/2 cups all-purpose flour (for a healthier option, use whole wheat flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts or pecans (optional) for a delightful crunch

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper for easy removal.
  2. In a large bowl, mix together the pumpkin puree, vegetable oil, sugar, and water until well combined.
  3. Add the eggs one at a time, mixing in completely after each addition.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, spices, and salt.
  5. Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. Do not overmix.
  6. If you’re using nuts, gently fold them into the batter at this point.
  7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Baking
  1. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

To enhance flavors, consider adding a teaspoon of vanilla extract or experimenting with other spices like allspice or cardamom. Store bread in an airtight container at room temperature for up to 3 days, or wrap in plastic wrap and freeze for up to 3 months. Toast nuts in advance for better flavor.