Brother-in-Law's Grandma's Perfect Pumpkin Bread - Jamie Geller

Brother-in-Law's Grandma's Perfect Pumpkin Bread

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This family recipe comes from small-town Iowa. This is the best pumpkin bread I've ever had, and it freezes beautifully, too. (Good thing--one batch fills 2-3 loaf pans!)

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  • 3.5 cup flour
  • 2 teaspoon baking soda
  • 1.5 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 3 cup sugar
  • 1 cup cooking oil I recommend vegetable or canola.
  • 4 eggs
  • 2/3 cup water
  • 2 cup pumpkin I use the 15oz. can. Close enough.


Spray 2 large or 3 medium loaf pans.

Place/pour ingredients into large mixing bowl. Stir until blended (or use stand mixer to mix much more quickly).

Pour into prepared loaf pans.

Bake on 325-350 for one hour.