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Granny's Moist Pumpkin Bread Recipe

Granny Franny's Delicious Pumpkin Bread

This recipe is so easy and it makes moist, delicious, perfect pumpkin bread every time.

This recipe is so easy and it makes moist, delicious, perfect pumpkin bread every time.

Sundays at Home With the Family

It is Sunday—family day—again, and there is nothing we like doing together more than making goodies, especially baking. What other activity can all my family's different ages and personalities enjoy so equally? So today we have chosen to bake pumpkin bread. There are a number of reasons why I love pumpkin bread, not the least of which is it's easy. I appreciate an easy recipe when cooking with young people who want to participate as much as possible. Also, it is delicious. This recipe is from Granny Franny who can do no wrong in the kitchen. Thirdly, as a mom, I can convince myself that pumpkin bread is great because I am actually getting my kids to eat their veggies, or fruits, or... well, let's not overanalyze things here.


The Ingredients

  • 1 Cup sugar
  • 1/2 Cup brown sugar
  • 1 Cup pumpkin (Now, I just happened to have some pumpkin in the freezer that was already cooked and pureed but you can use the canned stuff or your own cooked and pureed squash (pumpkin, Hubbard, butternut, anything you like) or even sweet potatoes/ yams.
  • 1/2 Cup vegetable oil
  • 2 eggs
  • 2 Cups flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 tsp. nutmeg
  • 1/2 tsp. cinnamon
  • 1/4 tsp. ginger
  • 1 Cup pecans or walnuts (I mince these in my Cuisinart because the kids don't like big chunks but you don't have to)
  • 1/2 Cup raisins (optional, I don't personally care for them in this recipe)
  • 1/4 Cup water


The kids would not let me decorate the top with whole pecans

The kids would not let me decorate the top with whole pecans

Super Easy Directions

  1. Combine both sugars, pumpkin, oil, and eggs.
  2. Beat well with mixer until blended.
  3. Add flour and spices. Beat well until blended.
  4. Stir in nuts, raisins (optional), and water.
  5. Bake in a well greased loaf pan at 350° for 65 to 75 minutes, or until a knife inserted in the middle comes out mostly clean. This is very moist bread, so the knife will not come out completely clean, you just don't want it to be raw batter in the middle.
  6. Let cool for about 10 minutes; then remove from pan.

That's it. Enjoy!


bluebird on January 19, 2015:

I'm forever making pumpkin pie for my hubby, now I can surprise him with something new! Ha ha! Really, he'll like it I'm sure. Thanks for sharing this perfect recipe (I hope so anyway!)

Mrs. Menagerie (author) from The Zoo on January 19, 2015:

Aww...thanks Peach!

Mrs. Menagerie (author) from The Zoo on January 19, 2015:

Aww...thanks Peach!

peachy from Home Sweet Home on January 14, 2015:

this looks yummy and easy since your kids helped out, voted up, wish there is delicious vote

Mrs. Menagerie (author) from The Zoo on November 14, 2014:

Thanks so much for the comments, I'm so glad you all are enjoying this recipe. I actually just made it again last weekend; I doubled the recipe but made three smaller loaves instead of two large ones. They baked in about 45 minutes and came out great! @Tabitha, yes, I'd say that would be just fine! (And sorry it took me so long to answer.)

Destiny Miller on November 13, 2014:

i just made this pumpkin bread! It's baking right now! I was going to wait to make with my 5 year old for after school but I just couldn't! Lol. Simple and easy! Sure to be a favorite of mine for years and years to come! Thank you!

Ti McKinney on November 13, 2014:

We love this bread recipe! I've made it at least a half dozen times in just a couple months and its always gone in two days! Thanks! And Tabitha if you see this I've been using pumpkin pie spice in place of cloves since I don't have any so I think as long as you have the same total amount it should come out fine :) actually I usually add a little more than the recipe calls for just cause I love the spice flavors. No complaints yet!

Tabitha on November 03, 2014:

Can you use pumpkin pie spice mix instead of the ginger, cloves and nutmeg?

Mrs. Menagerie (author) from The Zoo on October 26, 2014:

Hi Erin,

Cranberries sound awesome! Thanks for the comment!

Erin on October 03, 2014:

This is by far the best recipe for pumpkin bread I've come across! I added cranberries & it was wonderful! Going to bake lots for neighbors & the kids' teachers this holiday season. Thank you!

Mrs. Menagerie (author) from The Zoo on September 29, 2014:

Hi Zugzug...just use one cup of pumpkin. Cheers!

zugzug on September 12, 2014:

By "1 can or pumpkin", do you mean a 16 oz can?

Mrs. Menagerie (author) from The Zoo on August 26, 2012:

Thanks iheartkafka...I was just thinking about making some of this today and i thought the same thing about it being a fall thing...ah, close enough!:)

iheartkafka on August 24, 2012:

This looks so yummy! Even though its traditionally considered a fall food, I love eating pumpkin year round...I'll have to give this a try!

Mrs. Menagerie (author) from The Zoo on April 20, 2011:

Yeah Buddhist Hotdog!

Buddhist Hotdog on April 12, 2011:

You had me at the photo. Soon as we get pumpkins back in the shops, I'm making it :)

Mrs. Menagerie (author) from The Zoo on April 06, 2011:

Your so right about it not being a "pumpkin time of year" but what the heck, right? Did ya make it? I hope you like...

pinkydoo from New York on April 06, 2011:

I love super easy directions! I've always loved pumpkin bread, too...so even though it's not a "pumpkin time of year," I think I'll buy some canned pumpkin and whip up some pumpkin bread, myself!

Mrs. Menagerie (author) from The Zoo on March 29, 2011:

I'm so glad you liked it!

andycool on March 29, 2011:

Last Sunday I made it, it's really delicious! We enjoyed it together. Thanks for the recipe! - Andy

Mrs. Menagerie (author) from The Zoo on March 23, 2011:

Let me know if you love it as much as we do! And thanks for the nice comments.

andycool on March 23, 2011:

Eating is an art, cooking is a science. The whole process is a unique combination of science and art. Your recipe is so tempting to cook and at the same time I feel equally greedy to have the top picture right now in real! I will try it for sure coming weekend. Thanks for sharing! - Andy

Shayla Ebsen on March 21, 2011:

Thanks for this recipe, can't wait to try it out!

Mrs. Menagerie (author) from The Zoo on March 21, 2011:

Thank you! This is a simple but really really good recipe. I hope you like it.

Thomas Silvia from Massachusetts on March 21, 2011:

Hi Mrs. Menagerie, I love pumpkin bread and this pumpkin bread recipe sounds so yummy !

Welcome to Hubpages !!!

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