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Photo of pumpkin bread baked in a bundt pan

grandma’s pumpkin bread

Growing up, I LOVED going over to Grandma’s. It meant I could snuggle up with her and Grandpa, watch as much TV as I wanted (she had Nickelodeon AND the Disney Channel), and of course chow down on some kind of delicious home-baked good.

My favorite days were when I would come in, smell the sweet scent of freshly baked pumpkin, and know that Grandma had just pulled my favorite out of the oven – pumpkin bread. It was always so perfectly shaped as it came out of the bundt pan – with the edges (my favorite part) so deliciously crunchy while the inside was soft and spongy.

I have since made this recipe many, many times, and my sweet daydream of pumpkin bread is not simply the product of nostalgia. The recipe is simple, but it never fails me. Any time I need a taste of home, I pull this one out, and it does the trick every time.

5 from 1 reviews
grandma's pumpkin bread
  • 3 cups sugar
  • 1 cup oil
  • 3 eggs
  • 1 med. can pumpkin
  • 3 cups flour
  • ½ tsp. salt
  • ½ tsp. baking powder
  • 1 tsp. baking soda
  • 4 tsp. pumpkin pie spice
  1. Preheat oven to 350 degrees F.
  2. Mix together all the ingredients in a large bowl until well blended.
  3. Bake in either a bundt pan or two loaf pans (bake separately for best results), greased & floured, for 1 hour. Allow to cool for about 20 minutes before serving.


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