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Libby's Pumpkin Bread - copycat recipe. awesome – thanks it waS just what i was looking for – the new recipes from the libby’s site did away with the oil and reduced the eggs – i can substitute on my own…..YIPPEEE thanks.


This was the best pumpkin bread ever. More moist than Libby's original recipe, though I'm not quite sure what the difference is. A good substitute would be dried cranberries, currants, or apples. Reply # 58472 . ... In any case, this is the best pumpkin bread recipe I've found.


For years I made Libby pumpkin bread using their boxed sets, and couldn't find them this year. Glad to find the recipe on my favorite cooking site. I do add dried cranberries and chopped walnuts ...


The Best Libbys Canned Pumpkin Recipes on Yummly | Libby's® Famous Pumpkin Pie, Libby's® Famous Pumpkin Pie, Libby's Quick Pumpkin Pudding ... Pumpkin Bread With Canned Pumpkin Recipes. LIBBY'S® Famous Pumpkin Pie VeryBestBaking. Libby's 100% Pure Pumpkin, granulated sugar, large eggs, pie shell and 6 more .


LIBBY'S® Pumpkin Bread Kit. See all products. FRESH-BAKED RECIPES Both Sweet and Savory. Lucien Vendôme, Culinary Innovation Director "Pumpkin is both great to work with and good for you. I love any ingredient that brings so many benefits to baking." LATEST RECIPES. Prep Time


I am searching for the original recipe for pumpkin bread put out by Libby's using canned pumpkin (not the pie mix). Libby's put out the recipe on a flyer at least 10 years ago and I have finally managed to misplace the recipe during our move.


Pumpkin Bread Recipes We’ve got 100+ recipes for scrumptious pumpkin bread, muffins, pancakes, and easy top-rated quick breads. Inspiration and Ideas Tips & Tricks Pumpkin Gingerbread "This was so easy. It's easily the moistest loaf I've ever had. Perfection!" – perkey.


The classic moist pumpkin bread from Down East is spiced with cinnamon, ginger, nutmeg and cloves. This bread improves with age, so plan to make it a day ahead if possible.


Rated 5 out of 5 by Todd Farm from Terrific Recipe! I have been making this bread forever. I have made a few changes, such as dropping the oil from 1 cup to 1/2 cup (the bread is still VERY moist). Before they are done in the middle these loaves can get very brown. Check after 50 minutes and cover loosely with foil if needed.


Most pumpkin bread recipes are now made for the larger loaf pans, calling for more flour and more eggs. Just wondering how to work this recipe since it is FANTASTIC, but just not measured for larger loaf pans. BTW, the bread still turned out tasting perfect in the 2 large pans, but was only half as much volume as should have been.