Nothing says fall like Grandma’s Pumpkin Bread! This recipe has all the pumpkin flavors you’d expect, nutmeg, cinnamon, cloves, & ginger! It is tender and moist and the quintessential fall treat.
Before I get into the details of this recipe…are you a lover of all things pumpkin? If yes! Then check out my pumpkin recipes:
You may not know it, but canned pumpkin is actually squash. Don’t believe me?! I go into it more in my post about preserving blue hubbard squash.
Original Pumpkin Bread Post (in the RV)
I first shared this recipe right after we moved into the RV full-time with our 4 young children. This was back in 2012!
Ten years simply flew by!
You can read more about our RVing adventures here.
One thing that I found especially challenging when we got into the RV was baking. I later figured out a few tricks to cooking in an RV oven.
However, since I was struggling hardcore with my oven at the time of originally posting this recipe, I was super excited to share how to bake quick bread in a crockpot.
Who knew you could bake bread in a crockpot!?
Here we are over 10 years later, and I can say I’m not a fan of crockpot baking.
Any of you that love crockpot bread, don’t shoot me. I’ve tried a few times and the tops are always soggy. I realize there may be better tips or tricks to baking quick bread in a slow cooker.
Since we live in a home now, I’m going to let that method die.
Grandma’s Pumpkin Bread Today
This is the best pumpkin bread recipe we’ve had and I’ve been making it for close to 20 years!
Most of my recipes include a disclaimer that my mom or my grandma got this recipe from the neighbor. Well, I’m not sure where this recipe came from. Can I tell you now that I don’t think it actually came from my grandma but it came from someone’s grandma?
Sorry guys. I’ve called it Grandma’s Pumpkin Bread for so long. The recipe was old and tattered, which makes it a classic to me!
Bread Pan Size
This recipe makes 3 mini loaves or 1 standard-size loaf of bread.
I absolutely prefer this long loaf pan! It is the perfect middle ground between a too-small mini loaf slice and a too-large standard loaf slice. The long loaf pans will bake a standard 1 lb loaf of bread too.
To store this longer bread, I use these bread bags.
But let’s get to the recipe, shall we?
Grandma’s Pumpkin Bread
- 1 c. pumpkin puree
- 2 eggs beaten
- ½ c. avocado oil or non-flavored vegetable oil
- ½ c. water
- 1½ c. granulated sugar
- 2⅔ c. all-purpose flour
- 1 tsp. baking soda
- ¼ tsp. baking powder
- ½ tsp. ground cloves
- ½ tsp. ground cinnamon
- ½ tsp. nutmeg
- ½ tsp. salt
- Preheat the oven to 350°F.
- Spray your loaf pan(s) with non-stick cooking spray.
- In a mixing bowl, mix the pumpkin, eggs, oil, and water until smooth.
- To that mixture, add all the dry ingredients and mix well.
- Pour your batter into your loaf pan(s).
- Bake for 1 hour in a standard (and the long loaf) pan. Bake for 20 to 25 minutes in mini loaf pans. Your pumpkin bread is done when a toothpick inserted in the center comes out clean.
- Remove your baked bread from the pan when slightly cooled.
- This bread slices best after it is fully cooled down and has been stored in an air-tight container for a few hours.