Libby’s pumpkin bread recipe is rich, moist, and perfectly spiced. This fall favorite is easy to bake with pantry staples and freezes beautifully.

Scale

1 ⅓ cup all-purpose flour

1 cup granulated sugar

1 tsp baking soda

¾ tsp salt

½ tsp ground cinnamon

½ tsp nutmeg

½ cup vegetable oil

2 eggs

⅓ cup water

1 cup canned pumpkin

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1. Preheat oven to 350°F and grease a loaf pan.

2. Whisk together dry ingredients in a bowl.

3. In a second bowl, beat eggs and mix with oil, water, and pumpkin.

4. Add wet to dry and stir until just combined.

5. Pour into loaf pan and smooth the top.

6. Bake for 55–65 minutes until toothpick comes out clean.

7. Cool on a rack and slice when fully set.

For variation, add chocolate chips or chopped nuts.

Use fresh baking soda for best rise.

Wrap tightly or freeze slices for later.