A Little History
Pumpkin bread is an American fall staple that took off in popularity in the early 20th century when canned pumpkin (like Libby’s, which started in 1929) became widely available. Before that, cooks had to roast, mash, and strain pumpkins themselves. Today, this moist, warmly spiced bread has become a holiday and harvest-season favorite, often baked in big batches to share with friends and neighbors.
Ingredients (Makes 2 Big Loaves)
- Dry Ingredients
- 3 ½ cups all-purpose flour
- 3 cups granulated sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp ground ginger
- Wet Ingredients
- 1 can (15 oz) Libby’s 100% Pure Pumpkin
- 4 large eggs
- 1 cup vegetable oil (or melted butter for richer flavor)
- ½ cup water
- 2 tsp vanilla extract
- Optional Add-Ins
- 1 cup chopped walnuts or pecans
- 1 cup chocolate chips
- ½ cup dried cranberries or raisins
Instructions
- Preheat the Oven
- Set oven to 350°F (175°C).
- Grease and flour two 9×5-inch loaf pans (or use nonstick spray).
- Mix Dry Ingredients
- In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, and all the spices until well combined.
- Combine Wet Ingredients
- In another big bowl, whisk eggs, pumpkin puree, oil, water, and vanilla until smooth.
- Bring It Together
- Slowly add dry mixture into wet mixture.
- Stir gently with a wooden spoon or spatula until no dry streaks remain (don’t overmix—keeps bread soft).
- Add Mix-Ins (Optional)
- Fold in nuts, chocolate chips, or dried fruit if using.
- Bake
- Divide batter evenly between the pans.
- Bake 60–70 minutes, or until a toothpick comes out clean from the center.
- If the top starts browning too quickly, loosely cover with foil for the last 15 minutes.
- Cool
- Let loaves cool in pans for about 10 minutes, then remove and transfer to a wire rack.
- Allow to cool completely before slicing (if you can resist!).
Serving Ideas
- Spread with cream cheese or honey butter for a breakfast treat.
- Slice and toast, then top with almond butter + banana slices.
- Make it indulgent: serve warm with a scoop of vanilla ice cream and caramel drizzle.
Tips
- For extra moisture: substitute ½ cup oil with applesauce.
- For mini loaves: bake in small pans, reducing time to 25–30 minutes.
- Freezer-friendly: wrap cooled loaves tightly in plastic + foil, freeze up to 3 months.
Benefits
- Pumpkin power: packed with vitamin A, fiber, and antioxidants.
- Spices: cinnamon, nutmeg, and cloves boost metabolism and warm digestion.
- Mood booster: baking with pumpkin and spices is proven to enhance coziness and reduce stress.
