Grandma’s Pumpkin Bread

Old fashioned in every way (except the healthier olive oil choice), you won’t be disappointed with this yummy no-fail recipe for the best pumpkin bread you’ve ever eaten.  Tip: If you use fresh nutmeg, cut the recommended amount in half.

Grandma’s Pumpkin Bread

4 cups sugar

1 cup virgin olive oil

1 large can pumpkin

Stir the above three ingredients together

Sift together and add:

5 cups flour

4 tsp baking soda

1 tsp ground cloves

1 tsp nutmeg

½ tsp ginger

2 tsp cinnamon

1 tsp salt

Chopped nuts, if desired

Mix well. Pour into greased bread pans.

3 large loaf pans: Bake at 350? for 1 hour 15 min

5 small loaf pans: Bake at 350? for approximately 1 hour

Serve warm and top with whipped cream.

Loaves will keep well if placed in plastic bags and stored in the refrigerator.

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11 thoughts on “Grandma’s Pumpkin Bread”

  1. I haven’t been able to comment on everyone’s recipes but this is a truly yummy idea you all have come up with.

    Cheryl, thanks for using olive oil! Will give it a shot using rice flour as well.

    Peace, Julie

  2. Cher, I can smell that pumpkin bread baking now. It can sure tantalize the taste buds. I like to make pumpkin bread to give away to my neighbors at Christmas. It makes excellent gifts and much better than bought. Your recipe looks easier than the one I have. I’ll have to try yours this year.

  3. Yum. I always like to make a little something for the neighbors on my cul-de-sac. Last year was my Aunt Gracey’s killer banana bread…looks like I’ve got a plan for this year’s gift, as well as Linda. Thanks, Cher.

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