Description
This classic pumpkin bread is designed for ultimate moisture and flavor without the need for an electric mixer. By using the perfect ratio of pumpkin puree to dry ingredients, this loaf remains incredibly tender for days. It is a straightforward, reliable recipe that produces two beautiful loaves, perfect for sharing or storing. Enjoy the warm, spiced notes of cinnamon and cloves in every soft, comforting slice of this American bakery staple.
Ingredients
15 oz can Libby’s Pumpkin Puree
3.5 cups All-Purpose Flour
2.5 cups Granulated Sugar
1 cup Vegetable Oil
4 large Eggs
2 tsp Pumpkin Pie Spice
2 tsp Baking Soda
1.5 tsp Salt
Instructions
Preheat your oven to 350°F.
Grease two 9×5 inch loaf pans with non-stick cooking spray or butter.
Whisk the flour, sugar, baking soda, salt, and spices in a large mixing bowl until fully combined.
Combine the pumpkin puree, oil, and eggs in a separate medium bowl using a sturdy whisk.
Pour the wet ingredients into the dry ingredients slowly and fold gently using a silicone spatula until no streaks of flour remain.
Divide the batter equally between the two prepared loaf pans.
Bake for 60 to 70 minutes until a wooden toothpick comes out clean from the center.
Cool the loaves in the pans for 10 minutes before transferring to a wire rack.
Notes
Ensure you use pure pumpkin, not pumpkin pie mix. Spoon and level the flour to avoid packing it, which can make the bread dense. You can substitute brown sugar for a portion of the granulated sugar for a deeper, molasses-rich flavor. Walnuts or dark chocolate chips are excellent optional mix-ins.
- Prep Time: 15
- Cook Time: 65
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 22g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 1.5g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg