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Libby's

Old-Fashioned Pumpkin Bread

Adapted from the original Libby's Libby's 100% Pure Pumpkin packaging. Back of the Bag is not affiliated with Libby's.

"The classic, moisture-rich breakfast loaf found on every can."

Prep 15 min Cook 60 min 2 loaves
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Old-Fashioned Pumpkin Bread

The Story

While Libby's is most famous for their pumpkin pie, they introduced this quick bread recipe to the back of the can in the mid-1960s to encourage year-round usage of pumpkin beyond the holidays. It became a staple of American brunch culture and a primary way to use the 15-ounce can size.

From the back of Libby's 100% Pure Pumpkin — since 1965

Ingredients

  • 3 1/3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 2/3 cups sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2/3 cup water
  • 2 cups (15 oz. can) Libby's 100% Pure Pumpkin

Directions

  1. 1

    Preheat oven to 350°F. Grease and flour two 9x5 inch loaf pans.

  2. 2

    Combine flour, soda, salt, cinnamon, and nutmeg in a large bowl.

  3. 3

    Combine sugar, oil, eggs, water, and pumpkin in a large mixer bowl; beat until well blended.

  4. 4

    Add dry ingredients to pumpkin mixture; mix until just moistened.

  5. 5

    Spoon batter into prepared pans.

  6. 6

    Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean.

  7. 7

    Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.