When I think of my grandma I immediately think of her pumpkin bread. Growing up Carli and I would look forward to Fall every year because we knew it would mean loaves and loaves of homemade pumpkin bread from our gram. She passed away six years ago and we decided that we would carry on the tradition, and continue to make our grandma’s pumpkin bread when the leaves start to change (or in the case of California, when September hits). If you’ve had the pumpkin loaf from Starbucks, THIS is even better. Seriously. It’s super moist, yet dense, with the perfect amount of pumpkin flavor, and just a touch of spice!
- 1 cup of sugar
- 1/4 tsp baking powder
- 1 tsp baking soda
- 1 2/3 cups flour
- 1 15 ounce can of pumpkin
- 2 eggs
- 1/3 cup vegetable oil
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 tsp cloves (or pumpkin pie spice)
- Preheat the oven to 350 degrees, grease your loaf pan
- Mix sugar and oil thoroughly. Add eggs and beat.
- Blend in spices
- Add baking soda, baking powder, flour and pumpkin. Beat.
- Bake for 60 minutes (or until done)
Allow to cool before slicing. Can be frozen.