Pumpkin bread is a delightful treat that embodies the warm, cozy flavors of fall. Whether enjoyed as a breakfast option, an afternoon snack, or a dessert, this spiced bread is a beloved classic. Llibby’s pumpkin bread recipe stands out as a particularly delicious and time-honored version, offering a taste that rivals even the best restaurant offerings. This comprehensive guide will walk you through the recipe, provide nutritional information, list ingredients, and offer step-by-step instructions to create this delectable bread at home. We’ll also address some frequently asked questions to ensure your baking experience is a success.
Introduction
Llibby’s pumpkin bread is renowned for its rich flavor, moist texture, and perfectly spiced profile. Using pure pumpkin puree, this recipe achieves a balance of sweetness and spice that makes it irresistible. The bread’s tender crumb and aromatic spices are a testament to its quality and why it has become a favorite in many households. Whether you’re an experienced baker or a novice, this recipe is straightforward and ensures a delicious outcome every time.
Nutritional Values
Understanding the nutritional content of your food is essential for making informed dietary choices. Here is an approximate breakdown of the nutritional values per slice (assuming 12 slices per loaf) of Llibby’s pumpkin bread:
Calories: 210 kcal
Protein: 3g
Carbohydrates: 32g
Fat: 8g
Fiber: 1g
Sugar: 16g
Sodium: 180mg
Cholesterol: 35mg
These values may vary based on the exact portion size and specific ingredients used.
Ingredients
To prepare Llibby’s pumpkin bread, you will need the following ingredients:
1 ¾ cups all-purpose flour
1 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 cup vegetable oil
2 large eggs
1 cup canned pumpkin puree (not pumpkin pie filling)
1/4 cup water
1/2 cup chopped nuts (optional, such as walnuts or pecans)
1/2 cup raisins or chocolate chips (optional)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easier removal
Step 2: Mix the Dry Ingredients
In a large bowl, sift together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
Stir to combine all the dry ingredients evenly.
Step 3: Prepare the Wet Ingredients
In a separate bowl, whisk together the vegetable oil, eggs, canned pumpkin puree, and water until well combined.
Step 4: Combine the Ingredients
Make a well in the center of the dry ingredients and pour in the wet ingredients.
Stir gently until just combined. Avoid overmixing to ensure the bread remains tender.
If using, fold in the chopped nuts, raisins, or chocolate chips.
Step 5: Bake the Bread
Pour the batter into the prepared loaf pan.
Smooth the top with a spatula.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
If the top starts to brown too quickly, cover it loosely with aluminum foil during the last 15 minutes of baking.
Step 6: Cool and Serve
Once baked, remove the bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing.
Serve at room temperature or toasted with a pat of butter.
Frequently Asked Questions
Q1: Can I use fresh pumpkin instead of canned puree?
Yes, you can use fresh pumpkin. To do this, roast or steam the pumpkin until tender, then puree it in a food processor. Be sure to drain any excess moisture to avoid affecting the bread’s texture.
Q2: Can I substitute whole wheat flour for all-purpose flour?
Yes, you can use whole wheat flour for a healthier option. However, the texture may be slightly denser. Consider using a combination of whole wheat and all-purpose flour for a lighter result.
Q3: How can I make this recipe gluten-free?
To make this recipe gluten-free, use a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum or guar gum to help with texture.
Q4: Can I freeze pumpkin bread?
Yes, pumpkin bread freezes well. Wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.
Q5: What are some variations I can try?
Feel free to experiment with different mix-ins such as dried cranberries, chopped chocolate, or seeds. You can also adjust the spices according to your taste preferences.
Q6: How long will the pumpkin bread stay fresh?
Stored in an airtight container, pumpkin bread will stay fresh for about 3-4 days at room temperature. For longer storage, keep it in the refrigerator or freeze as mentioned above.
Conclusion
Llibby’s pumpkin bread recipe offers a simple yet indulgent way to enjoy th