Are you a fan of pumpkin bread? If so, you’re in luck because Libby’s Pumpkin Recipes Bread is a must-try for you. Perfect for fall or winter, this bread is moist, flavorful, and easy to make. Whether you’re an experienced baker or just getting started, this recipe won’t disappoint. Keep reading to learn two different ways to make Libby’s Pumpkin Recipes Bread.
Ingredients for Recipe 1
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup Libby’s 100% Pure Pumpkin
- 1/2 cup chopped walnuts (optional)
Instructions for Recipe 1
- Preheat oven to 350°F (180°C). Grease a 9-inch by 5-inch loaf pan.
- In a large bowl, combine flour, sugar, baking soda, salt, cinnamon, cloves, and nutmeg. Mix well.
- In a separate bowl, whisk together oil, eggs, and pumpkin until well-blended.
- Add the wet ingredients to the dry ingredients and mix until just blended. Don’t overmix.
- If desired, fold in chopped walnuts.
- Pour batter into the prepared loaf pan.
- Bake for 60-65 minutes or until a toothpick inserted into the center comes out clean.
- Cool for 10 minutes in the pan before removing to a wire rack to cool completely.
Nutritional Information for Recipe 1
- Serving Size: 1 slice
- Calories: 250
- Total Fat: 13g
- Saturated Fat: 1.5g
- Cholesterol: 35mg
- Sodium: 240mg
- Total Carbohydrates: 31g
- Dietary Fiber: 1g
- Sugars: 20g
- Protein: 3g
Cooking Time for Recipe 1
Preparation Time: 15 minutes
Cooking Time: 60-65 minutes
Total Time: 1 hour 20 minutes
Equipment for Recipe 1
- Large mixing bowl
- Separate bowl for wet ingredients
- Whisk
- 9-inch by 5-inch loaf pan
- Wire rack
Serving Suggestions for Recipe 1
Serve a slice of Libby’s Pumpkin Recipes Bread with a hot cup of coffee or tea for a perfect autumn treat. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious dessert.
Variations and Substitutions for Recipe 1
If you’re looking to switch things up, try adding chocolate chips or raisins to the batter. You can also substitute the walnuts for pecans or almonds. If you’re looking for a healthier version, you can use whole wheat flour instead of all-purpose flour and replace the granulated sugar with honey or maple syrup.
Storage for Recipe 1
Store Libby’s Pumpkin Recipes Bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze it for up to 3 months.
Tips and Notes for Recipe 1
Make sure to measure your flour correctly by spooning it into the measuring cup and leveling it off with a knife. Don’t pack the flour into the measuring cup or you’ll end up with too much flour, which can make your bread dry and tough.
Frequently Asked Questions for Recipe 1
Can I use pumpkin pie filling instead of pure pumpkin?
No, you cannot substitute pumpkin pie filling for pure pumpkin in this recipe. Pumpkin pie filling contains added sugar and spices, which will affect the texture and flavor of the bread.
Can I make this recipe gluten-free?
Yes, you can use a gluten-free flour blend instead of all-purpose flour to make this recipe gluten-free. However, the texture and flavor of the bread may be slightly different.
Ingredients for Recipe 2
- 1 box yellow cake mix
- 1 can Libby’s 100% Pure Pumpkin
- 3 eggs
- 1/3 cup vegetable oil
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
Instructions for Recipe 2
- Preheat oven to 350°F (180°C). Grease a 9-inch by 5-inch loaf pan.
- In a large bowl, combine cake mix, pumpkin, eggs, oil, cinnamon, ginger, and cloves. Mix well.
- Pour batter into the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool for 10 minutes in the pan before removing to a wire rack to cool completely.
Nutritional Information for Recipe 2
- Serving Size: 1 slice
- Calories: 280
- Total Fat: 13g
- Saturated Fat: 2g
- Cholesterol: 55mg
- Sodium: 350mg
- Total Carbohydrates: 38g
- Dietary Fiber: 1g
- Sugars: 24g
- Protein: 3g
Cooking Time for Recipe 2
Preparation Time: 10 minutes
Cooking Time: 50-60 minutes
Total Time: 1 hour 10 minutes
Equipment for Recipe 2
- Large mixing bowl
- 9-inch by 5-inch loaf pan
- Wire rack
Serving Suggestions for Recipe 2
Serve a slice of Libby’s Pumpkin Recipes Bread with a hot cup of coffee or tea for a perfect autumn treat. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious dessert.
Variations and Substitutions for Recipe 2
If you’re looking to switch things up, try adding chocolate chips or raisins to the batter. You can also substitute the yellow cake mix for a spice cake mix for an even more flavorful bread.
Storage for Recipe 2
Store Libby’s Pumpkin Recipes Bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze it for up to 3 months.
Tips and Notes for Recipe 2
Make sure to mix the cake mix, pumpkin, eggs, oil, and spices well to avoid any lumps in the batter.
Frequently Asked Questions for Recipe 2
Can I use a different type of cake mix?
Yes, you can use a different type of cake mix, but keep in mind that the flavor and texture of the bread may be different.
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin instead of canned, but you’ll need to cook and puree the pumpkin first.
Final Thoughts
Libby’s Pumpkin Recipes Bread is a delicious and easy treat for any time of year, but especially during the fall and winter months. Both recipes are simple to make and yield a moist and flavorful bread that’s perfect for breakfast, dessert, or a snack. Whether you prefer