Can I make this pumpkin bread ahead of time?

Absolutely! This best pumpkin bread recipe for fall actually improves with time. The flavors develop and the texture becomes even more tender. Store it wrapped at room temperature for 3-4 days or freeze for up to 2 months. I often make a double batch on Sunday and freeze half for later in the week.

How do I know when my pumpkin bread is done baking?

Insert a toothpick into the center of the loaf - if it comes out clean or with just a few moist crumbs , it's perfectly done. The top should also spring back lightly when touched, and the edges should just start pulling away from the pan. Don't worry if it takes the full 70 minutes - ovens vary!

Can I substitute fresh pumpkin for canned in this recipe?

Yes, you can use fresh pumpkin puree , but make sure it's well-drained and has a similar consistency to canned pumpkin . Fresh pumpkin can be more watery, which might affect the texture. I honestly prefer Libby's canned pumpkin because it's consistent and saves time - plus it's what the original recipe was designed for!

What's the best way to freeze pumpkin bread?

For whole loaves, wrap the completely cooled bread tightly in plastic wrap , then aluminum foil , or place in a freezer bag . For individual slices, wrap each slice in plastic wrap or separate with parchment paper in a freezer bag. This way, you can grab just what you need for breakfast or snacks!

Libby's Pumpkin Bread Recipe Easy Moist Fall Classic

Description

There’s something magical about the aroma of Libby’s pumpkin bread recipe baking in the oven that instantly transforms your home into a cozy fall haven. This classic pumpkin bread recipe creates the most incredibly moist loaf that celebrates the pure, rich flavor of pumpkin.

Ingredients

Scale

1 ¾ cups all-purpose flour
1 ½ teaspoons pumpkin pie spice
½ teaspoon ground nutmeg
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon kosher salt
½ cup vegetable oil
2 large eggs
1 ½ cups granulated sugar
1 cup Libby’s 100% pure pumpkin
⅓ cup water

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Instructions

Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray or line it with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, nutmeg, and pumpkin pie spice. Set this aside.
In a large bowl, combine the oil, eggs, and sugar. Whisk these together until well combined, then add the Libby’s pumpkin and mix until smooth.
Stir in half of the flour mixture into the wet ingredients and mix gently until just combined. Be careful not to overmix.
Add half of the water and mix until combined. Next, add the remaining flour and water, mixing to combine in between each addition.
Pour the batter into your prepared pan and bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Don’t overmix the batter to avoid tough, dense bread. Use room temperature eggs for better incorporation. Let it cool completely before slicing to prevent crumbling. This bread tastes even better the next day!