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Pumpkin-infused foods, bread in particular, hits home during fall.
The Libby’s pumpkin bread recipe is simple to make, the decadent flavors plus nutritional benefits will have you munch on uncountable slices.
The most crucial part of the process is choosing the right pumpkin,this determines how successful the outcome of your treats is.
Enjoy this pumpkin bread with your family and friends.
Ratios for best batter in the Libby’s pumpkin bread
This is the ratio of the basic items in Libby’s pumpkin bread recipe.
Use a kitchen scale for accurate measurements.
Alternatively, the leveling method using a spoon works well too particularly, for dry ingredients.
2 flour: 2 Liquid: 1 egg: 1 oil or butter.
●Leavening items are accounted for in the flour (4oz. flour: 1 tsp. baking powder).
●Extras like fruits, spices and extracts are optional thus, not accounted for in the ratio. Add as per your liking but after combining the basic ingredients well.
●Sugar is not included in the ratio but it’s dissolved with the wet ingredients to prevent gluten formation.
Batter (Dry: Liquid ingredients)
●Drop batter has a 3:1 (dry: liquid) ratio, giving fluffy and moist bread.
●Pour batter has a 1:1 (dry: liquid) ratio, the results are moist and dense bread due to the high liquid volume.
●Stiff batter has a 7:1 (dry: liquid) ratio which results in a very light and fluffy bread.
How to make Libby’s pumpkin bread recipe
●1 tbsp. Cinnamon, ground
●½ tsp. salt
●1 tsp. ginger, ground
●½ tsp. cloves, ground
●½ tsp. nutmeg
●1 -16 ounce can Libby’s pure pumpkin
●1 -14 ounce can Evaporated milk
●¾ cup brown sugar, granulated
●4 cups all-purpose flour
●2 tsp. Baking soda
●1 cup oil
●Step 1: Sift together flour, baking powder, baking soda, salt and all the spices. Add in sugar and mix until well combined.
●Step 2: Mix the dry mixture with the oil and pumpkin. Stir until well incorporated.
●Step 3: Add eggs one at a time, blending thoroughly until you achieve a thick batter.
●Step 4: Grease or align a parchment paper on a 9 ½ inch baking pan and pour in your bread mixture.
●Step 5: Bake at 350F on a preheated oven for about 1 hour. Insert a toothpick at the center and if it comes out clean the bread is ready.
Titillating topping for the Libby’s pumpkin bread recipe
Breakfast and desserts have never tasted this better.
Drizzle the melted semi-sweet chocolate swirl on the baked Libby’s pumpkin bread and serve for breakfast or as a dessert.
The perfect sugars will amaze your taste buds.
Cream cheese-filled pumpkin bread
Add a ribbon of sweet cream cheese icing to your Libby’s pumpkin bread and you have the perfect fall dessert.
Preferably, add the frosting inside the bread instead of on top to give it that flavor twist and appearance.
Crumbly pumpkin bread
Top a moist and tender bread with classic streusel and bake into a dessert that you’ll never forget.
Bread butter and maple syrup
Maple syrup was made for pumpkin breads.
Traditional fall flavors and maple transform this pumpkin bread into a decadent flavor that will have your family salivating.
Zucchini chocolate chip pumpkin bread
Nutrition and decadent flavors in one bite—this chocolate chip-studded bread is packed with veggies and healthy ingredients.
Pumpkin and zucchini give off the moist texture and a touch of honey that perfectly melts into your mouth.
What to serve with Libby’s pumpkin bread recipe
You can turn a plain salad into fall salad by crumbling up some pumpkin bread.
Brush with butter and bake for about 10 minutes, the result is a crunchy accompaniment that will add that savory taste you need.
Plain butternut squash soup mixed with pumpkin bread croutons will instantly elevate your taste buds.
Seamless fall soup.
Leftover Libby’s pumpkin bread tastes better and will have you indulge on a larger scale.
Libby’s pumpkin bread recipe Nutrition (per serving):
●Total fat 20.1g
●Polyunsaturated fat 2g
●Vitamin A 4830.4IU,
●Vitamin C 1.7mg
●Vitamin D 4.4IU
Tips and tricks for the best Libby’s pumpkin bread
●Use a whisk to thoroughly mix the dry ingredients (flour, leavens, spices and salt) together.
●When mixing the wet ingredients, beat the eggs, sugars and fat in a separate bowl first. Add other flavoring items like extracts or juices later into the wet ingredients. This allows proper mixing otherwise it may spoil the texture of your mixture.
●Fold together the dry and wet ingredients gently with a hand rather than a whisk or mixer. Doing so results in a tender and moist bread.
●Do not overmix else, you’ll end up with large holes in the final product. Overmixing causes holes where the air bubbles escape which results in a tough texture.
●Avoid too much leavening as it causes bitter (baking powder) or lathered (baking soda) flavor.
●Measure the right amount of sugar as too much of it results in a thick, dark brown crust.
How do I fix a raw Libby’s pumpkin bread?
Libby’s pumpkin bread is categorized as a quick bread, as such one common problem with such breads is they look done from the outside but still uncooked on the inside.
It could be caused by many problems such as high oven temperatures, size of the baking dish or size of the bread.
You can remedy this with the following tips:
●Low oven temperatures – Use an oven thermometer to check the temperature levels and lower if it’s too high. You can also cover the bread loosely with a foil to prevent the outside parts from burning before the middle is cooked.
●Baking pan size – Using a bigger or smaller pan size can affect the baking process. Although you can use the same batter for muffins, loaves and bread, each requires a pan that perfectly fits according to the volume.
●Loaf thickness – A larger and thicker bread takes longer than a thinner loaf. Adjust the baking time accordingly while following the recipe.
●Soggy bread – This is caused by higher liquid ratio to dry ingredients, undercooked bread, inadequate leavening or letting the batter stand too long before baking. Solution is to proportion the dry and wet ingredients, ensure there’s sufficient leavening and bake long enough to cook properly.
●Poke with toothpick – For beginners, use a toothpick to poke the center of the bread, if it comes out clean then it’s cooked.
Storage tips for the Libby’s pumpkin bread
●Cool the loaves completely before storing.
●Double wrap them with aluminum foil and parchment paper and store at room temperature of rup to 3 days.
●Freeze the loaves for a longer shelf-life. Double wrap them with aluminum foil and parchment paper and put them in a zip-top freezer bag. Ensure you squeeze out excess air, seal and label. Frozen Libby’s pumpkin bread can last up to 3 months.
●Cut the Libby’s pumpkin bread into portions and freeze. It makes them easy to retrieve later.
●Thaw frozen Libby’s pumpkin bread overnight in the refrigerator, keeping the wrappings intact. Alternatively, you can reheat them in the microwave for about 20 minutes. Avoid reheating for long as it may dry out.
Frequently asked questions (FAQs)
Why is my Libby’s pumpkin bread soggy?
If the texture of your bread is soggy it means the ratio of liquid to dry ingredients was higher, the batter stood for long before baking, inadequate leavening, or it’s undercooked.
The solution is to balance the wet and dry ingredients and let your bread cook properly.
Why does my Libby’s pumpkin bread stick to the pan?
If you’re using a low-quality pan or the bread overstayed longer on the baking pan.
To avoid this, use a high-quality pan, grease the baking pan with shortening, use a parchment paper and remove your bread from the pan sooner.
What causes Libby’s pumpkin bread to come out dry?
Too much flour, little liquid, over-mixing or baking in a high temperature lead to dry bread.
Use sugar water mixture to slightly mist the bread—be careful not to over mist as it may turn soggy.
Alternatively, freeze the hot bread for about 30minutes—it helps condense and regain a tender and moist texture.
Can you substitute Libby’s canned pumpkin with fresh pumpkins for the bread?
Yes, you can.
There isn’t much of a difference though.
However, fresh pumpkins have slightly deeper flavors and making its puree from scratch is simple.
Use the same volume as the canned pumpkin when substituting for the Libby’s pumpkin bread.
Why is my Libby’s pumpkin bread gritty?
Most times the sandy and grainy texture in Libby’s pumpkin bread is caused by lactose crystals forming using evaporated milk in the recipe.
Add heavy cream or whole milk substitute to avoid such an occurrence.
The pumpkin in this bread gives it a ton of flavors and its moist texture.
Not only is this Libby’s pumpkin bread easy to make, its ingredients are accessible.
We’ve given the best estimations for each ingredient above; adjust as you see fit based on what suits your kitchen or your taste buds!
Real pumpkin puree, milk, cream, sugar, eggs, and spices are used to make pumpkin ice cream, a decadent and creamy delicacy. It has a warm, comforting flavor that is ideal for fall thanks to the spices.
Libby’s pumpkin bread recipe
- 1 Pan
- 1 tbsp. Cinnamon ground
- ½ tsp. salt
- 1 tsp. ginger ground
- ½ tsp. cloves ground
- ½ tsp. nutmeg
- 2 eggs
- 1 -16 ounce Libby’s pure pumpkin
- 1 -14 ounce Evaporated milk
- ¾ cup brown sugar granulated
- 4 cups purpose flour
- 2 tsp. Baking soda
- 1 cup oil
- Sift together flour, baking powder, baking soda, salt and all the spices. Add in sugar and mix until well combined.
- Mix the dry mixture with the oil and pumpkin. Stir until well incorporated.
- Add eggs one at a time, blending thoroughly until you achieve a thick batter.
- Grease or align a parchment paper on a 9 ½ inch baking pan and pour in your bread mixture.
- Bake at 350F on a preheated oven for about 1 hour. Insert a toothpick at the center and if it comes out clean the bread is ready.