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, yet not crumbly, which allows you to cut it into even slices.

There’s hardly anything that can beat the warm, intoxicating aroma of the pumpkin and cinnamon combo that takes over the entire house while the pumpkin bread is in the oven.

Even if baking is not really your area of expertise, you don’t have to worry about botching this recipe, as it is pretty straightforward and easy to follow.

Keep on reading to learn how you can make your own Libby’s pumpkin bread from scratch.

How to Make Libby’s Pumpkin Bread

What seems to be everyone’s least favorite part about baking is how time-consuming and complicated it can get.

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

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

While nuts and raisins are optional ingredients in this Libby’s pumpkin bread recipe, we recommend adding them to the mixture, as they will add more texture to your pumpkin bread.

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

Another important factor in moist, tender pumpkin bread is to avoid overmixing the batter, as it can make the texture rather chewy and dry.

It is also important not to overbake the bread, which is one of the main mistakes people make when it comes to recipes such as this one.

Ingredients:

(16 servings)

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

Instructions:

Step 1:

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

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

Step 2:

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

In case you decide to use the butter, remember to dust some flour over the pan’s surface to keep the batter from sticking to it.

Step 3:

Grab a large mixing bowl, where you’ll combine all the batter ingredients.

Add in all the dry ingredients, including flour, baking powder, baking soda, sugar, brown sugar, salt, and your spices (nutmeg, cinnamon, cloves).

Mix all the dry ingredients well before you pour in the wet ingredients.

Step 4:

Add in the pumpkin puree, as well as the oil.

Then, stir the mixture well before adding the eggs.

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

Step 5:

Transfer the batter to the loaf pans you prepared before.

Then, bake the pumpkin bread at 350 degrees F for about an hour.

To test the doneness of your bread, stick a toothpick in the middle of the bread.

If it comes out clean, it means that your bread is cooked all the way through.

As we’ve mentioned, it is recommended not to overbake your bread, so take it out of the oven as soon as it’s done.

Step 6:

Allow the pumpkin bread to cool at room temperature in loaf pans for a couple of minutes before flipping the pans and taking the loaves out.

We recommend letting the loaves cool down completely at room temperature before cutting and serving the bread.

Ingredient Substitutions

The best part about effortless recipes such as this bread recipe is that there is room for experimenting, and you’re allowed to make a few tweaks if you feel that you would enjoy other ingredients more.

However, when replacing some of the key ingredients of this pumpkin bread recipe, we recommend using adequate replacements so that the structure isn’t compromised.

Here are some of the top options when it comes to ingredient substitutions in Libby’s pumpkin bread recipe.

1. Fresh pumpkin puree

Since our focus was on creating a super easy pumpkin bread recipe, we chose canned pumpkin puree as the best solution.

However, there’s no doubt that fresh pumpkin puree is superior to all the store-bought alternatives.

Therefore, 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

Not a fan of raisins? Feel free to use dried berries instead or any dried fruit of your choice.

We wouldn’t recommend adding fresh fruit, as it could make the bread soggy and alter the texture of the batter.

3. Chocolate chips

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

Keep in mind that chocolate chips, aside from adding texture, will also make the bread a bit sweeter, so you might want to adjust the sugar amount.

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

4. Lemon zest

Lemon zest isn’t necessarily a replacement for any of the mentioned ingredients, but it’s rather a refreshing addition if you feel like your pumpkin bread is lacking some acidity.

Aside from adding a refreshing citrusy note to the bread, lemon zest is also a common ingredient in baking, as it helps achieve that fluffy, tender texture.

What to Serve With Libby’s Pumpkin Bread

Pumpkin bread is generally quite a versatile snack or dessert you can pair with so many wonderful spreads and toppings.

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

1. Ice cream

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

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

2. Pumpkin pie spice and butter

You can always choose to keep it simple and stay in the same lane when it comes to flavors and aromas.

Spread a little bit of butter on top of the freshly baked pumpkin bread, and then sprinkle some pumpkin pie spice on top to accentuate the beautiful scent and taste of the bread, and you’ve got yourself a delicious snack!

3. Jam

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

Add your favorite jam on top, whether it be plum, strawberry, or apricot, and enjoy the beautiful fusion of sweet flavors and citrusy aromas.

How to Reheat Libby’s Pumpkin Bread

While pumpkin bread is meant to be enjoyed once it cools down, which allows you to properly cut it, you can always warm it up or toast it if you prefer a crispier texture.

How to Reheat Libby’s Pumpkin Bread On the stovetop

Melt a teaspoon of butter in a pan over medium heat.

Add slices of pumpkin bread on top, and allow the bread to get golden-brown and crunchy on both sides for a few minutes.

How to Reheat Libby’s Pumpkin Bread In a toaster oven

Preheat your toaster oven to 325 degrees F.

Spread a little bit of unsalted butter onto both sides of the pumpkin bread slices, and then line them up on the rack or a baking tray with parchment paper.

Bake for 5 minutes, or until you’re 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 the bread needs to cool down completely at room temperature before you can store it.

There’s no need to keep the bread in the fridge.

Wrap it in a piece of aluminum foil, then once again in a piece of parchment paper to preserve its freshness.

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

Homemade pumpkin bread can also be stored in the freezer to prolong its shelf life.

Wrap the bread in both parchment paper and aluminum foil.

Then, place it in a freezer bag, making sure to squeeze out any excess air. Use it up within three months.