Friday, October 21, 2011

Easy Pumpkin Bread - In Memory of Grammy & Aunt Louise

My grandmother was a great woman and one of the people who taught me about being creative.  She baked, she sewed, she painted.  She did every thing really well, but not because of the attention it brought her, but because she loved it and it gave her a lot of happiness.

Always was and is my favorite picture of her.
One of Grammy's many cakes.
And another - Dawn's confirmation cake.
Grammy and me in 1985 in the house I grew up in.
My grand-aunt (my grandmom's sister), who is also responsible for the recipe (and my baby bro).
In my family, her and my grand-aunt's pumpkin bread recipe is famous. It is super easy because you just throw everything into a bowl and go.  I suspect Grammy liked easy recipes as much as difficult ones, because the recipe I call "Grammy's Pound Cake" is equally as easy.

This pumpkin bread is just the thing for any pumpkin craving.  It literally only takes about 5 mintues to mix up and then about an hour to bake.

Here is the recipe, and I hope that you enjoy it!

Pumpkin Bread
By Grammy & Aunt Louise
  • 3.5 cups all-purpose flour
  • 2 tsp  baking powder
  • 1 tsp salt
  • 3 c. sugar
  • 2 tsp pumpkin pie spice
  • 1 c. vegetable oil
  • 4 eggs
  • 2/3 c. water
  • 2 cups (15 oz. can) pumpkin
Grease 2 9" loaf pans.  Preheat oven to 350 degrees F.  Mix dry ingredients together.  Add wet ingredients.  Mix well.  Divide between pans and bake for 55-65 minutes.  Bread is ready when toothpick comes out clean.

Muffins: Fill muffin tins (greased or lined with cupcake liners) about 2/3 way full.  Bake 18-20 minutes.  Makes about 24 muffins.

Grease and flour (or spray with baking spray) two 9" loaf pans.
Pre-heat oven to 350 degrees F.

In a large bowl, whisk together dry ingredients.

Add wet ingredients to dry ingredients.  Mix well. Though I would say don't overmix.

Divide into loaf pans. 
Top with chocolate chips if you'd like!
You can mix a cup or two into the batter, or just put some on top.

Place in oven for 55-65 minutes. 
They are ready when toothpick inserted in the middle comes out clean. 
Allow to cool on wire rack.  Release from pan after about 10 minutes.

Do you have some left over batter, like I did?  Make some muffins and bake them for 20-22 minutes!

The finished products:

There you have it!  Easy-peasy pumpkin bread (or muffins) that only takes minutes to prep.  The longest part is gathering all your ingredients.  I so look forward to the day when I get to make it with my daughter.  It's the perfect kid-friendly recipe to do together because they can easily help with the mixing.  Thank you Grammy and Aunt Louise for the the wonderful recipe.  We miss you both!



  1. I am going to make this this weekend! - Melissa

  2. Yay! I hope you enjoy it!