Today I have a very special recipe to share with you! It’s a recipe from my great grandmother, who was an absolutely phenomenal cook! I vaguely remember being a recipient of her delicious meals as a young child, but what I remember most was making Jello with her in her kitchen on days I was lucky enough to get to stay with her. She was the best. I’ve heard stories from my parents about her phenomenal cooking skills, and that included her baking skills as well!
Every year when fall rolls around, one of the things I look forward to the most is baking fall recipes. There’s something about a Saturday in the fall… temperatures cooling down, football on the TV, pumpkins everywhere, something warm and tasty baking in the oven. A family favorite for the Fullers is warm pumpkin bread! We eat it as breakfast., we eat it as dessert, we eat it all season long!
I may be biased, but I think my sweet Gran Gran’s pumpkin bread is the best there is! It’s my go-to each season. I also love making it and wrapping it up as a little gift for those I love! And today, I’m sharing that recipe with you!
If you are on the hunt for a healthy-ish pumpkin bread recipe… this is *not* the recipe for you, not even close. This is the real deal, full sugar, all the carbs, all the goodness. This recipe is definitely meant to be enjoyed in moderation, even though if I’m being honest I’d have a slice a day if I could! However, if you are on the hunt for something a little healthier that can be enjoyed in less moderation, check out this recipe.
And one more quick side note… you may notice the bread is a little burnt in these photos, lolz that’s because it is! My oven is a little wonky and it goes from 0 to 100 real quick. At the hour mark the center of my bread was still needing just a bit more baking, so I put it back in but on the top rack and next thing I knew it was nice and toasty. Still delicious, but definitely toasty up top! So disregard that, and beware of burning yours too 🙂
my Gran Gran’s pumpkin bread recipe
ingredients
3 1/2 cup flour
3 cup sugar
1 cup Crisco oil
2/3 cup water
1 can pumpkin
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cup pecans
4 eggs
directions
Mix all ingredients together in a bowl and beat.
Bake for 1 hour at 350 in 2 small bread loaf pans, or in 3 (1lb) coffee cans if you’re like my Gran Gran!
I hope you enjoy this recipe as much as my family and I have over the years!
xx,
Madison
