This wonderful pumpkin bread recipe is traditional in the fall but honestly I love it so much I don’t like waiting until the fall to make it. If you’ve got roasted pumpkin in your freezer from last falls harvest, or your local market has canned pumpkin available, you can whip up this delicious crowd pleaser all year round!

I have always loved this recipe as is, but I must admit yesterday when we made it, we did make a few alterations. We ended up making a few changes for two reasons – first we realized too late that we didn’t have vegetable oil so we substituted coconut oil (and I am very pleased with the results). Second, while I love the original recipe – it brings back so many wonderful memories of spending time in the kitchen with my Gram & Da and my Mom – I do like to reduce sugar where I can. So we did reduce the quantity in the recipe by a full cup.

Grammie’s Pumpkin Bread

2 loaves / or / 1 loaf and 1 batch of muffins

Bake at 300

• 3.5 cups flour
• 2 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon
• 1 tsp pumpkin spice (I blended cardamon, ginger, nutmeg & clove)
• 3 cups sugar (we reduced to 2 cups without any adverse effects to the recipe/final product)
• 5 eggs
• 1 cup oil (we used coconut oil)
• 2 cups pumpkin puree
• Optional – 1 cup raisins & 1 cup chopped nuts (we didn’t have yesterday and so we omitted)

Place dry ingredients in a large bowl and whisk together. Make a hole in the center and add wet ingredients and mix well. Fold in raisins and nuts at the end if using. Bake 1 hour and 10 minutes in two greased loaf pans @ 300 F or 150 C. – Or until inserted toothpick comes out clean and edges are golden brown. If making muffins reduce cooking time to 20-30 minutes.

Remove from oven and place on rack to cool. Serve as is, with a bit of soft butter, or a smear of softened cream cheese.

We hope you enjoy this delicious recipe from Bear and Lion’s Great Gram. Sending you all love, good health, and happy cooking from all of us here in the Wee Laird’s Kitchen.