libby’s pumpkin bread recipe
The Best libby’s pumpkin bread recipe
The best part? It’s not just a treat—it’s a little health boost too. The pumpkin itself is packed with vitamins A and C, and the whole-grain flour keeps it fiber-rich. We’ve even found ways to sneak in extra nutrients by adding a little grated zucchini or applesauce to keep it light without sacrificing flavor. Whether you’re making it for a cozy family dinner or just because you want something sweet and satisfying, this recipe delivers on every level. It’s the kind of bread that makes you feel like you’re doing something good for your family, one slice at a time.
Classic Pumpkin Bread with a Warm Spiced Touch
A moist, lightly spiced pumpkin bread perfect for holiday mornings or cozy afternoons. The tender crumb and subtle cinnamon-kernel swirl make it a crowd-pleaser.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- ½ cup unsalted butter, melted
- ½ cup brown sugar
- 1 tsp ground cinnamon
- ¼ cup melted butter
👨🍳Directions
-
1
Preheat oven to 350°F. Lightly grease a 9×5-inch loaf pan and line the bottom with parchment paper. -
2
In a large bowl, whisk together flour, salt, baking soda, cinnamon, nutmeg, ginger, and cloves. -
3
Add pumpkin puree, egg, and melted butter. Stir until just combined. -
4
In a small bowl, mix brown sugar, cinnamon, and melted butter. Spread evenly over the dough in the pan. -
5
Bake for 50–60 minutes, or until a toothpick inserted near the center comes out clean.
🔧Equipment
- Mixing bowls
- Whisk
- Loaf pan
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Pumpkin Bread with a Warm Spiced Touch Works
❓ Frequently Asked Questions About Pumpkin Bread with a Warm Spiced Touch
Why does my pumpkin bread taste bland?
Try adding a pinch of cinnamon or nutmeg to the batter for warmth. If the pumpkin puree feels too watery, reduce it slightly by about 2 tablespoons or replace half with applesauce. Also, check that your baking powder hasn’t expired—freshness matters for lift.
Can I substitute regular pumpkin puree for canned pumpkin?
Yes, but use it at half the amount. Regular pumpkin puree is thicker and less sweet, so mix it with 1–2 tablespoons of water or milk to adjust consistency. For extra flavor, stir in a splash of pumpkin pie spice.
How do I know if my bread is done baking?
Insert a toothpick into the center—it should come out clean or with just a few moist crumbs. If the top looks slightly underdone, tent with foil and let it rest for 5 minutes before serving. Overbaking dries out the crumb.
What if I don’t have a stand mixer?
Mix the dry ingredients (flour, baking powder, salt, spices) in a large bowl first. Then, add the wet ingredients (pumpkin, eggs, oil, sweetener) one at a time, stirring just until combined. Overmixing makes the bread dense, so stop as soon as the batter is smooth.
Can I make this ahead of time?
Yes! Bake as directed, then cool completely on a wire rack. Wrap tightly in plastic wrap or store in an airtight container. It keeps well for 3 days at room temperature or up to 1 week in the fridge. For longer storage, freeze slices for up to 3 months.
