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Gramma's Pumpkin Bread

(recipe, Linda Marshall)


My mom gave me this recipe when I was a young bride. I omit the raisins because my kids don't like it that way. Enjoy! "Spiced with cinnamon and nutmeg, this bread improves with age, so plan to make it a day ahead if possible."


  1. 1 15.0 oz. can pumpkin puree
  2. 4 eggs
  3. 1 cup vegetable oil
  4. ⅔ cup water
  5. 3 cups white sugar
  6. 3½ cups all-purpose flour
  7. 2 tsp. baking soda
  8. 1½ tsp. salt
  9. 1 tsp. ground cinnamon
  10. 1 tsp. ground nutmeg
  11. ½ tsp. ground cloves
  12. ¼ tsp. ground ginger
  13. ¾ cup raisins
  14. 1 cup walnuts, chopped


  1. 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two loaf pans.
  2. 2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Stir in raisins and walnuts. Pour into the prepared pans.
  3. 3. Bake for about 1 hour 15 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.