My Traditional Pumpkin Bread

This delicious pumpkin bread recipe comes from my Grandma Bauer’s recipe box.

It’s moist and flavorful but not too spicy. And it tastes good any time — no matter the season or event. This pumpkin bread is super simple to make and I love baking up mini loaves and sharing with friends during the holiday season.

It’s also one of my most popular recipes… Grandmas always know best 🙂 So if you want to make it at home, you can find a short video with all of the instructions below.

You thought I’d leave you without the full recipe? Of course not! You can find the printable version with the ingredients below and step-by-step directions below.

[recipe title=”Pumpkin Bread” Difficulty=”Easy” Servings=”2-3 large loaves, 3-4 mini loaves”]

[recipe-ingredients]

• 1 15-oz can pumpkin puree
• 1 cup vegetable oil
• 4 eggs
• 2/3 cup water
• 3 1/2 cups flour
• 3 cups sugar
• 1 1/2 teaspoons salt
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1 teaspoon ground nutmeg

[/recipe-ingredients]

[recipe-directions]

1. Preheat the oven to 350°F. Lightly grease and flour three regular-size loaf pans or 4 to 5 mini pans.
2. Fit a stand mixer with a paddle attachment. On low speed, blend the pumpkin, vegetable oil, eggs, and water until well mixed.
3.  In a separate bowl, mix the flour, sugar, baking soda, salt, cinnamon, and nutmeg. Gradually add small amounts of the flour mixture to the wet pumpkin mixture until all of the flour mixture is well mixed.
4. Pour the batter into the prepared pans and bake for 1 hour (if making large loaves.) Bake smaller loaves for 45 minutes.

[/recipe-directions]

[/recipe]

While this one is perfect for fall, you can make it as a year-round treat. And since it’s so sweet and delicious, you can surely eat it as breakfast or dessert!

What do you think? Will it be your next go-to fall recipe? Let me know!

From my kitchen to yours,

Jill