Description
A moist, easy dessert perfect for fall. Made with Libby’s pumpkin puree and warm spices.
Ingredients
1⅓ cup all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup vegetable oil
2 eggs, room temperature
⅓ cup water
1 cup Libby’s canned pumpkin puree (not pumpkin pie filling)
Instructions
1. Preheat oven to 350°F.
2. Sift flour, sugar, baking soda, salt, cinnamon, and nutmeg in a large bowl.
3. Whisk eggs, oil, and water in a separate bowl.
4. Pour wet ingredients into dry and stir just until combined.
5. Fold in Libby’s pumpkin puree.
6. Grease loaf pan(s) and pour batter evenly.
7. Bake 30 min for mini loaves or 55 min for large loaf.
8. Cool completely before slicing.
Notes
Measure flour carefully.
Do not substitute pumpkin pie filling.
Allow bread to cool before slicing.
Optional: add nuts, chocolate chips, raisins.
- Prep Time: 10 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 323
- Sugar: 26g
- Sodium: 373mg
- Fat: 15g
- Saturated Fat: 1g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 41mg