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Grandma’s Pumpkin Bread

5.00 Mitt(s) 9 Rating(s)9 votes, average: 5.00 out of 59 votes, average: 5.00 out of 59 votes, average: 5.00 out of 59 votes, average: 5.00 out of 59 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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mommykit on 11.10.2012

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

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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?

9 Reviews

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greenhouse girl on 1.9.2015

I’ve never followed this recipe exactly, but I can imagine that it would be a 5 mitt recipe as written. Since we indulge in desserts fairly often, I lighten them up as much as possible without taking too much away from the flavor and texture. I also try to make recipes vegan-friendly whenever I get a chance.

For this recipe, I used flax eggs (1Tbsp. ground flax seed + 3 Tbsp. water per “egg”) in place of real eggs, reduced the sugar to 2 cups, substituted 2 1/4 cup white flour + 3/4 cup whole wheat flour in place of the 3 cups white flour called for, used 1/2 cup applesauce + 1/2 cup oil in place of 1 cup of the oil called for, and I threw in about 1 tsp. vanilla. In addition, I used three loaf pans rather than just two, because a prior attempt resulted in two loaves that were too large to cook evenly. However, I believe my loaf pans are probably on the small side. Whatever the case, I made three smaller loaves on my second try. I baked them all at once in the same oven, and two took 40 minutes to bake while the third took about 5 minutes longer. I removed the loaves from the pans to cool.

Grandma definitely knew what she was doing when she came up with this recipe! This is a great recipe, and it was very easy to change up for our needs. I will be making this pumpkin bread again very soon!

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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.

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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.

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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!

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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!

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