Libby’s 80’s Pumpkin Nut Bread recipes

Last updated on December 18th, 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

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.

Author: Libby’s

Course: Bread

Cuisine: American

Keyword: quickbread

Libby’s Pumpkin Nut Bread

Cook Time 1 hour hr 5 minutes mins

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.

Author: Libby’s

Course: Bread

Cuisine: American

Keyword: quickbread

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