Go Back

Libby's Pumpkin Bread

A delightful fall favorite that fills your kitchen with the comforting aroma of pumpkin and warm spices, making it perfect for gatherings and everyday enjoyment.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup canned pumpkin puree (not pie filling)
  • 1/2 cup vegetable oil (or melted butter for a richer flavor)
  • 1 cup sugar (can substitute with brown sugar for added depth)
  • 1/4 cup water
  • 2 large eggs
Dry Ingredients
  • 1 1/2 cups all-purpose flour (or whole wheat flour for a healthier option)
  • 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
Optional Add-ins
  • 1/2 cup chopped walnuts or pecans 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

For variations, try adding chocolate chips, a spiced glaze, or herbs for a savory twist. Store the bread in an airtight container for up to 3 days or freeze for up to 3 months.