Pumpkin Bread

Posted on October 29, 2019
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This is the taste of Fall.

This is my Grandma’s recipe, and she always makes a TON of it at the holidays. It’s pretty much what everyone eats for breakfast every morning from Thanksgiving through New Year’s! She makes a killer banana bread, too, but several years ago, she started doubling up on the pumpkin bread because it disappeared so fast!

Now, my aunt adds chocolate chips, and my mom eats this with fresh whipped cream and a dust of cinnamon. No matter how you eat it, this bread is delicious and satisfying!

PS – This makes a great present for your friends at the holidays!


  • 3 Cups White Sugar
  • 1 Cup Vegetable Oil
  • 4 Large Eggs
  • 3 1/2 Cups All Purpose Flour
  • 2 Tbsp. Baking Soda
  • 1 Tsp. Nutmeg
  • 1 Tsp. Cinnamon
  • 2/3 Cup Water
  • 15 oz. Pureed Pumpkin


Preheat oven to 350 degrees. Grease and flour 2 loaf pans.

In a stand mixer, mix sugar, oil and eggs and beat until well blended. In a separate bowl, mix flour, baking soda, nutmeg, and cinnamon. Add these dry ingredients to mixer one cup at a time, beating between each addition.

Fold in pumpkin and water. Once the batter is smooth, pour into loaf pans, about 2/3 full.

Bake at 350 for 40 – 50 minutes. Be sure to check with a toothpick before pulling out! This is a thick, wet batter, and takes a while to bake properly.

Let cool, and serve at room temperature.