Last updated on December 11th, 2024
Are you looking to add some vintage pumpkin bread recipes to your Thanksgiving buffet? Here are a couple variations of Libby’s Pumpkin Nut Bread 1980’s recipes to choose from. One recipe is from a clipping and the other is from “Libby’s The Great Pumpkin Cookbook” (1984).
Libby’s Pumpkin Nut Bread with Oats
Servings: 2 loaves
Print Recipe
Ingredients
- 3 1/4 cups all-purpose flour
- 3/4 cup quick or old-fashioned oats
- 2 teaspoons baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 eggs
- 1 3/4 cups LIBBY’S 100% Natural Solid Pack Pumpkin 15 or 16-oz. can
- 1 1/2 cups granulated sugar
- 1 1/2 cups packed brown sugar
- 1/2 cup water
- 1/2 cup vegetable oil
- 1/2 cup CARNATION Evaporated Milk
- 1 cup chopped walnuts
Instructions
- Combine flour, oats, baking soda, pumpkin pie spice, baking powder and salt in large bowl.
- Beat eggs, pumpkin, sugars, water, oil and evaporated milk in large mixer bowl on medium speed until combined.
- Beat flour mixture into pumpkin mixture on low speed until blended; stir in nuts.
- Spoon into 2 greased 9 x 5-inch loaf pans.
- Take in preheated 350° F. oven for 65 to 70 minutes or until wooden pick inserted in center comes out clean.
- Cool in pans for 10 minutes; remove to wire racks to cool completely.
- Note: For mini loaves, prepare as above and pour batter into 6 greased 5 5/8 x 3 1/4-inch mini loaf pans. Bake as above for 40 to 45 minutes or until wooden pick inserted in center comes out clean.
Libby’s Pumpkin Nut Bread
Ingredients
- 2 cups flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 cup milk
- ½ teaspoon baking soda
- 2 eggs slightly beaten
- 1 teaspoon salt
- 1/4 cup butter or margarine softened
- 1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg- 1 cup LIBBY’S Solid Pack Pumpkin
- 1 cup chopped walnuts or pecans
Instructions
- Preheat oven to 350°F.
- Sift together first six ingredients.
- In mixing bowl, combine pumpkin, sugar, milk and eggs.
- Add dry ingredients and butter, mixing until just moistened.
- Stir in nuts.
- Spoon into well-greased 9×5-inch loaf pan.
- Bake 65 minutes or until wooden pick inserted in center comes out clean.
- Cool 10 minutes; remove from pan.
Here are a few more Pumpkin recipes to try
Here are more of my recipes from my Vintage Cookbook Collection
Equipment Needed
Baking Sheet – Nordic Ware
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Featured Image from Libby’s recipe clip
