Description

This Best Libby’s Pumpkin Bread is a moist, spiced quick bread made with pumpkin puree and warm spices. Perfect for fall or any season, it’s easy to make, yields two loaves, and can be enjoyed as breakfast, dessert, or a snack.

Ingredients

3 1/4 cups all-purpose flour

1/4 tsp baking powder

2 tsp baking soda

1 1/2 tsp salt

1 tsp ground nutmeg

1/2 tsp ground cloves

1–2 tsp ground cinnamon

1 cup white sugar

1 cup brown sugar, packed

1 cup avocado oil or other neutral oil

1 can (15 oz) pumpkin puree (Libby’s recommended)

4 eggs, at room temperature

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Grease two 9×5-inch loaf pans.
In a large bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, cloves, and cinnamon.
In another bowl, beat together white sugar, brown sugar, and oil until smooth. Add pumpkin puree and eggs, mixing until fully incorporated.
Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Do not overmix.
Divide the batter evenly between the prepared loaf pans and smooth the tops.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Slice and enjoy.

Notes

Add chocolate chips, chopped nuts, or dried fruit for variety.

Swirl in cream cheese filling for a richer loaf.

Replace half the oil with applesauce for a lighter version.

Top with coarse sugar or cinnamon streusel for a bakery-style finish.

Store tightly wrapped at room temperature for up to 3 days, refrigerate up to 1 week, or freeze for up to 3 months.

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 20g
Sodium: 250mg
Fat: 11g
Saturated Fat: 1.5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg