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Grandma’s Pumpkin Bread

5.00 Mitt(s) 8 Rating(s)8 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 5

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Level: Easy

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Description

The best pumpkin bread recipe out there—an old family recipe that we can never get enough of!

Ingredients

  • 3 cups Flour
  • 3 cups Sugar
  • 1 can (15 Oz. Size) Pumpkin
  • 1 cup Oil
  • 3 whole Eggs
  • 4 teaspoons Pumpkin Pie Spice
  • 1 teaspoon Baking Soda
  • ½ teaspoons Baking Powder
  • ½ teaspoons Salt

Preparation

Mix together all the ingredients in a large bowl until well blended. Bake in either a bundt pan or 2 loaf pans, greased and floured, for 1 hour at 350ºF. Allow to cool for about 20 minutes before serving.

Note: If you use loaf pans, don’t cook both loaves at the same time.

2 Comments

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Avatar of mommykit

mommykit on 11.10.2012

This is so easy to make..definitely worth a try or two! Yummy!!

Avatar of Nicole Siemers

Nicole Siemers on 10.30.2012

why can’t you cook both loaves at the same time? And what do you do with the other loaf, while the one is cooking? Fridge? Counter?

8 Reviews

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Avatar of snr1919

snr1919 on 9.10.2014

I made this late last night after dealing with a flat tire so I wasn’t in the best frame of mind. I used cinnamon, cloves (lots, yum), ginger, and fresh nutmeg instead of PP spice. I did half oil and half applesauce. I THEN left it out on the counter without covering it, due to the previously mentioned mental state.
This morning it was still moist and looked great. I brought it to work and it’s almost all gone. Easy,delicious, and moist!!
This one is a keeper – next time I’ll add chocolate chips or a cream cheese frosting. You could do any number of modifications.

Avatar of Vicky Lynn

Vicky Lynn on 10.11.2013

Excellent cake! I made this for the first time last night. We loved it yesterday and it was great with a cup of coffee this morning. Very simple and quick to mix up. It has great texture and wonderful flavor. I made only two changes: I cut the sugar to 2 cups and didn’t have any pumpkin pie spice, so I added cinnamon, nutmeg, clove and ginger. I baked it in a bundt pan for an hour. I was tempted to add raisins or pecans but this is a fine cake on it’s own. Next time, I may make a glaze (maple, etc) but again it doesn’t really need it.

Avatar of skinnycook

skinnycook on 4.27.2013

I love, love that this recipe is so fast and easy to make. I don’t think I even needed my hand mixer. Just because it’s easy doesn’t mean it’s not absolutely wonderful! It’s moist and delicious! Next time I will cut the sugar a little, maybe use only 2 cups. I will also use loaf pans lined with parchment paper. I used a bundt pan and had a hard time getting it out, even though I sprayed it with a lot of PAM. Almost forgot, I added 1.5 cups of chocolate chips, because chocolate and pumpkin are oh-so good together! :) Thanks for posting!

Avatar of mommykit

mommykit on 11.10.2012

This recipe is so good and easy! I halved the sugar and it was still great! I’ve used butter instead of oil and then once I used coconut oil (pantry was getting bare. No matter what I have tried, this recipe always turns out great!

Avatar of kate101

kate101 on 11.8.2012

Simply the best! This was the perfect bread/cake.

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