I’m just going to put this out there.
My Grandma’s Pumpkin Bread recipe is the best pumpkin bread recipe in the world.
Yep, I said it…the world. Only heaven could have a better one.
Even the famous Starbucks recipe can’t compare to this sweet one passed down from my grandmother, then my mom, and now to me.
Over the years, though, I have made two slight “healthifying” changes to my Grandma’s Pumpkin Bread:
- Reduced the sugar by 1 cup.
- Replaced the vegetable oil with coconut oil.
You know me, I just couldn’t bring myself to add the entire 3 cups of sugar (ahhh, that’s A LOT!) and vegetable oil (how do you get oil from vegetables?).
I can assure you, though, my mom has approved this recipe with her very discerning and all-knowing pumpkin bread palate.
If anything the bread tastes EVEN better by cutting back the sugar and using REAL oil.The BEST Pumpkin Bread -Grandma's famous recipe! #fall #family #baking Click To Tweet
For as long as I can remember, my mom has baked this recipe each fall and during the holidays.
Needless to say, Grandma’s Pumpkin Bread is well-known by her neighbors and friends.
Years ago, this was one of the first recipes I asked my mom for when baking treats for my own neighbors and coworkers.
The wonderful thing about this recipe is the ability to freeze the loaves and once thawed they taste just as fresh and soft as fresh baked. After allowing each loaf to cool, wrap each loaf in saran wrap and then put the wrapped loaves in a Ziploc gallon bag. For longer storage, I place them in your refrigerator for up to a 7-10 days or freezer for months.
When baking this fall recipe I prefer to use both my large loaf pans and smaller loaf pans.
The larger loaves are perfect sliced up for holiday breakfasts and the smaller loaves are wonderful to bless others with.
You can also bake this batter as muffins, just reduce your baking time.
At times I add chocolate chips to the batter or a streusel topping to make it extra special!
As a gift to me, your lovable foodie blogger, please make this memorable recipe WITH your family and FOR your family.
I assure you, it will become a family favorite and the memories made will be treasured for a lifetime. Trust me, I know.
Sounds amazing! It would be perfect for our #InheritanceRecipes, feel free to submit.
Thanks Margot for the invite to share this wonderful recipe 🙂
Delicious! Sammi, you definitely did the right thing cutting the sugar to 2 cups. I probably would “healthify” it even further by cutting it back another 1/4 to 1/2 cup, but then, I’m pretty hard core! 😀 And I’m with you on the vegetable oil. That stuff is deadly. I sometimes use an organic cold-pressed canola, but non-organic canola is bad. And I’m not afraid of organic butter!
Is there anything better than organic butter? YUMMO! I hope you enjoy this recipe, Jean 🙂 Let me know if you think it is sweet enough with less sugar. Fall blessings!
You know how much I love family recipes, Sammi, and I really like how you have adapted this one to make it healthier. Your Grandma’s Pumpkin Bread looks so delicious and I love how versatile it is as well. Thank you for sharing with us at the Hearth and Soul Link Party!
April, we are cut from the same cloth 🙂 I agree, family recipes are incredibly special. Thanks for stopping by and for the kind words.
Yum – that sounds amazing! 🙂 Thank you for sharing with us at the #HomeMattersParty
Thanks for sharing your grandmother’s pumpkin bread recipe at Snickerdoodle. It looks delicious. Pinning.
This looks absolutely amazing!! Thanks for sharing at Sunday Fitness & Food…Pinned 🙂
Oh, yum! This recipe looks amazing. I think I will try it this weekend. Pinned and sharing! Thanks for sharing on Family Joy Blog Link-Up Party this week. Hope you will join us again on Sunday at 12 EST!
Can I just tell you how much I love this recipe?!? I made it using coconut oil and it is amazing. My new favorite for sure. Thanks so much for sharing. 🙂
This looks amazing!
Thanks, Crystal! I hope you are able to enjoy this sweet bread during these crisp fall days 🙂
I love recipes that get passed down!
How clever of you to bring it up to date without altering the flavor!
I like to think I am clever, Michelle. lol Thank you for the kind words! I know my grandmother would be proud of this slightly “healthified” recipe just as much as her original. Blessings to you!
Your special family recipe looks so good and moist! I’ve pinned it, tweeted it and printed it so I can try it with my family. Thanks for sharing!
Oh you are too sweet, Teresa! Thank you so much for sharing this recipe. I am so excited for you to try this recipe!! Happy Fall!
I love pumpkin bread, this looks amazing! My grandmother makes some great treats, hopefully she will hand them down to me and I’ll try to do them justice!
This looks so good, Sammi. And of course the old recipes are always the best ones. Thanks for sharing!
I couldn’t agree more, JoAnne! Old recipes can’t be beat. I hope you enjoy this one 🙂 Take care!
I do love pumpkin. Could I slather some cream cheese frosting on top or does that turn it into cake?
Is cream cheese ever a bad idea? #never 😉 You can definitely frost this bread, it is super versatile and lends well to additions. Enjoy!!
I’m pretty sure pumpkin bread is my love language! This looks delicious 🙂 and I agree, I would have reduced the sugar too- 3 cups is a LOT!
Is there anything better in the fall?? Or anytime of the year? 😉 Seeing as pumpkin bread is your language, I know you will love this recipe! Thanks for stopping by, Bethany 🙂
I’d never even heard of pumpkin bread until I moved to California last year and now I love it… even though I think I’ve only had the Starbucks variety. I love that your recipe’s been handed down from your grandmother 🙂
Kat!! What?? I am SO glad you have had pumpkin bread now. Goodness, would I even be who I am today without pumpkin bread?? I just don’t know. 😉 If you love the Starbucks version, you will LOVE this recipe. Thanks for stopping by and leaving your sweet comment. Happy Fall!
I know, it’s diabolical! I guess I just wasn’t frequenting the right Sydney cafes 🙂