Grandma's Pumpkin Bread

This recipe comes straight from my grandma's card box, and it’s one of those treasured family staples that never fails to fill the kitchen with the scent of cinnamon and nutmeg. The crumb is soft and tender, the flavor perfectly balanced between sweet pumpkin and warm spice. Whether you bake it in full loaves or little minis for gifting, this pumpkin bread tastes like pure autumn comfort.

Ingredients

3 cups sugar

3 cups flour

1 teaspoon nutmeg

1 teaspoon cinnamon

2 teaspoons baking soda

1½ teaspoons salt

1 cup Crisco oil (or neutral vegetable oil)

4 eggs

⅔ cup water

1 cup pumpkin puree

Instructions

Preheat oven:

Preheat to 350°F (175°C). Grease and lightly flour your loaf pans.

Combine ingredients:

In a large bowl, whisk together sugar, spices, oil, eggs, baking soda, water, salt, flour, and pumpkin until smooth.

Pour into pans:

Divide evenly into 4 mini loaf pans or 2 regular loaf pans.

Bake:

Bake for 25-35 minutes for mini loaves or 50-60 minutes for full loaves, or until a toothpick inserted in the center comes out clean.

Cool:

Let cool in pans for 10 minutes before transferring to a rack to cool completely.

Pro Tips

For a stronger spice flavor, add a pinch of ground cloves or allspice.

Stir in ½ cup chopped walnuts or chocolate chips for extra texture.

This bread freezes beautifully — wrap tightly and thaw at room temperature before serving.

Brush the tops lightly with melted butter while warm for a soft, glossy finish.

Moist, fragrant, and straight from the family recipe box — Grandma’s pumpkin bread is autumn baking at its best. ✨

© 2025 Lowvee Cole. All rights reserved.

No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law.