Caitlin Bensel; Food Stylist: Torie Cox
Pumpkin bread needs no bells and whistles.
Make no mistake, while our recipe is very easy, it yields something wonderfully delicious.
Learn how to make pumpkin bread.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Thick, velvety, and rich with pumpkin flavor, baking with Libby’s always brings success.
The whole loaf also makes a great gift.
Why This Recipe Gets Rave Reviews
You don’t have to take our word for it.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
I like that it uses a whole can of pumpkin rather than 1 cup like most recipes.
What am I going to do with the leftover pumpkin if I only use 1 cup?
This is very moist and the perfect sweetness."
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Kari Jessop said, “Easy to make, rave reviews.
Whats not to love?
Definitely follow the parchment paper advice, came out of the pan beautifully.”
Credit:Caitlin Bensel; Food Stylist: Torie Cox
More Pumpkin Baking Recipes You’ll Love
Nothing says fall like pumpkin baked goods.
canpure pumpkin
1tsp.vanilla extract
Directions
Prepare oven and loaf pans:
Preheat oven to 350F.
Grease and line 2 8 1/2- x 4 1/2-inch loaf pans with parchment paper; set aside.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add dry ingredients, and mix until incorporated and no pockets of flour remain.
Add batter to loaf pans:
Divide batter evenly between prepared loaf pans.
Allow to cool completely in pan before removing and slicing.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
It should also spring back to the touch.
Pumpkin bread can be enjoyed warm, at room temperature, or served straight out of the refrigerator.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
