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Libby's Pumpkin Bread

A delightful sweet bread with a moist texture and warmly spiced flavor profile, perfect for chilly evenings or family gatherings.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1/2 cup water
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves (optional)
Optional Ingredients
  • 1/2 cup chopped walnuts or pecans (optional) For added texture and flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9x5-inch loaf pan lightly with oil or butter, or line it with parchment paper.
Mixing Batter
  1. In a large mixing bowl, combine the canned pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and water. Whisk until smooth and creamy.
  2. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and spices.
  3. Gradually add the dry ingredients to the wet mixture. Stir gently until just combined.
  4. If using, fold in walnuts or pecans.
Baking
  1. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  2. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Serving
  1. Once baked, remove from the oven and let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
  2. Slice and serve with your favorite toppings.

Notes

To keep the bread fresh, store wrapped in plastic wrap or an airtight container for up to 4 days. For longer storage, freeze it tightly wrapped for 2-3 months.