There’s something about the smell of pumpkin the fall. It is so comforting! I just love it when my husband “smells like fall”, don’t you? The perfect way to achieve that is to make a delicious loaf of pumpkin bread! Well, actually this recipe makes two loaves, so you can either share it with a friend, eat two loaves or freeze one of them!

This pumpkin bread recipe was my grandma’s and I stole it out of my mom’s recipe cards. Don’t worry I copied it and left her a copy!

I need another recipe for my Scentsy party the other week and I figured this was a good fall treat to try. Since it was grandma’s I figured it was a pretty sure bet.

And boy was I right! I mean how could it fail right? Everyone know Grandma’s recipes are the BEST and if anyone knows how to make pumpkin bread, it’s definitely Grandma!

I love this because it’s easy too because the loaves are so delicious. Using canned pumpkin to make this recipe keeps the loaves moist and it’s SO simple!

Plus, it has just the right amount “spice” in it and it’s so good when it’s warm out of the oven and topped with butter!


  • 3 1/3 c. all-purpose flour
  • 3 c. sugar
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 15 oz can pumpkin
  • 1 c. vegetable oil
  • 4 eggs
  • 2/3 c. water


  1. Preheat oven to 350 degrees. Prepare two 5x9x3 inch loaf pans with non-stick spray, set aside.
  2. In a large mixing bowl combine pumpkin, oil, eggs and water. Mix in dry ingredients. Mix until combined. Spoon into loaf pans.
  3. .....................................

for full instruction please see : www.julieseatsandtreats.com

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