This moist, tender pumpkin bread is a celebration of autumn’s warmth and nostalgia. Made with Libby’s 100% Pure Pumpkin, it delivers a deep, earthy sweetness balanced by aromatic spices and a soft crumb. It’s naturally dairy-free, easily adaptable to gluten-free or keto-friendly versions, and makes four generous loaves—ideal for freezing, gifting, or devouring with loved ones. Whether served warm with a pat of butter, toasted with cream cheese, or simply sliced alongside tea, this loaf brings comfort in every bite.
🧺 INGREDIENTS: (Yields 4 loaves)
- 1 (29 oz) can Libby’s 100% Pure Pumpkin
- 3½ cups granulated sugar (or coconut sugar for a wellness twist)
- 1 cup neutral oil (canola, avocado, or melted coconut oil)
- ⅔ cup water
- 6 large eggs
- 4½ cups all-purpose flour (or gluten-free blend)
- 1 tbsp baking soda
- 1 tbsp baking powder
- 1½ tsp salt
- 2 tbsp ground cinnamon
- 1½ tsp ground nutmeg
- 1 tsp ground cloves
- 1 tsp ground ginger
- Optional: 1½ cups chopped walnuts or pecans
- Optional: 1½ cups dark chocolate chips or dried cranberries
👩🍳 INSTRUCTIONS:
- Prep the Oven & Pans Preheat your oven to 350°F (175°C). Grease four standard 9×5-inch loaf pans or line with parchment paper for easy release.
- Mix Wet Ingredients In a large mixing bowl, whisk together the pumpkin puree, sugar, oil, water, and eggs until smooth and well combined. The mixture should be glossy and thick.
- Sift & Combine Dry Ingredients In a separate bowl, sift together the flour, baking soda, baking powder, salt, and all the spices. This ensures even distribution and prevents clumping.
- Combine Wet & Dry Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or mixer on low speed. Mix just until no streaks of flour remain—do not overmix.
- Add Optional Mix-ins Fold in nuts, chocolate chips, or dried fruit if using. These add texture and flavor depth, but the loaf is equally divine without them.
- Divide & Bake Pour the batter evenly into the prepared pans. Tap each pan gently on the counter to release air bubbles. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool & Release Let the loaves cool in the pans for 10–15 minutes, then transfer to wire racks to cool completely. The aroma will be irresistible—resist slicing too early to preserve the crumb!
- Serve or Store Slice and serve warm, or wrap tightly in foil and store at room temperature for up to 4 days. These loaves freeze beautifully—wrap in plastic and foil, then freeze for up to 3 months.
🍂 Serving Suggestions & Variations:
- Cream Cheese Swirl: Before baking, swirl in sweetened cream cheese for a marbled effect.
- Keto-Friendly: Use almond flour, erythritol, and coconut oil for a low-carb version.
- Mini Loaves or Muffins: Divide batter into mini pans or muffin tins; adjust baking time to 25–35 minutes.
- Glaze It: Drizzle with maple glaze or dust with powdered sugar for a festive finish.
