Cooks.com publishes a pumpkin bread recipe that uses Libby's pumpkin, flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, sugar, brown sugar, oil and eggs, and can be switched up by adding raisins or an assortment of nuts. The recipe serves 16 people.
Libby's Pumpkin Bread
An ideal fall or harvest dessert bread, this pumpkin bread can be made with optional raisins and nuts for added flavor and crunch. Some nuts to choose from include walnuts and pecans.
Prep Time: 15 mins.
Cook Time: 60 mins.
Ready In: 90 mins.
- 3 1/2 cups all-purpose flour
- 1/4 tso. baking powder
- 2 tso. baking soda
- 1 1/2 tsp. salt
- 1 tsp. each cinnamon, cloves and nutmeg
- 1 1/2 cups each brown sugar (packed) and granulated sugar
- 1 cup oil
- 2 cups Libby's canned pumpkin
- 4 eggs
- 1 cup each raisins and nuts (optional)
- Sift the dry ingredients together in a mixing bowl
- Add the sugar
- Add the pumpkin and oil
- Add the eggs
- Pour into pans
- Cool and serve
Including the flour, baking soda, baking powder, spices and salt.
Add both the brown and granulated sugars to the dry ingredients. Mix thoroughly.
Stir in the Libby's pumpkin and the oil until combined well.
Blend the mixture thoroughly.
Pour the mixture into two greased and floured loaf pans measuring 9.5 inches by 5.25 inches.
Bake the loaves in the oven for 50 to 60 minutes at 350 degrees Fahrenheit. A toothpick inserted into the center of the loaves comes out clean when done.
Allow the loaves to cool, and then slice and serve.