Sheri’s Pumpkin Bread – a tried and true favorite!
Things I love about October:
Target’s Halloween section
G-rated Halloween movies (the others are too scary)
Most importantly…all things pumpkin.
Around this time of year John starts asking, “Where’s the pumpkin bread?” So then I have to go digging for my mother-in-law’s famous pumpkin bread recipe which I can never find and have to call my mother-in-law for. I still don’t think my bread will ever be as good as when Sheri makes it but here’s to trying.
The reason the bread looks a little well done was that I was SABOTAGED by a 2 foot blondie named Brock. He’s notorious for playing with my oven buttons and turned my oven up to 400 degrees while it was baking.
Sheri’s Pumpkin Bread
Prep Time
22 hrs 2 mins
Cook Time
22 hrs 2 mins
Ingredients
- 4 egg yolks
- 1 cup oil
- 2/3 cup water
- 1 15 oz can pumpkin puree
- 3 cups sugar
- 1 1/2 teaspoons salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 2 teaspoons baking soda
- 3 1/2 cups flour
Instructions
-
Preheat oven to 350 degrees.
-
Mix egg yolks, water, oil, and pumpkin puree.
-
Add sugar, salt, cinnamon, nutmeg, baking soda, and flour and mix well.
-
Pour into three medium loaf pans that have been sprayed with cooking spray. Bake at 350 degrees for 50-60 minutes. Don't overcook. Wrap in saran wrap while warm.
Recipe Notes
Source: My MIL Sheri Denney.
I'm Christy Denney, The Girl Who Ate Everything. I can't be left alone with a warm cinnamon roll or chocolate chip cookie. 
fMmmm! Sheri made this a couple of weeks ago when she was here….DELISH! We also made apple dump cake tonight! I hear you are a fan!
I made this last night except instead of loaves I made muffins and they are UH-mazing! Thanks so much for sharing this recipe!
absolutely excellent – it made two loafs (only had two pans) and six muffins (topped with granulated sugar) … wow
my (future) mother in law gave me this recipe also. Its like a family tradition.
The exact recipe–Too weird!
These are so great! We made them last night and threw dark chocolate chips into one of the loaves… LOVED it!!
Oh my word. Even with the extra ‘colored’ edges, it looks amazing!!!! So rich with all the egg yolks, love it!
Question. Can I use homemade pumpkin puree instead of canned?
@Deepi,
Of course you can use homemade puree. I’m just not that talented!
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Do the t. Stand for tea spoon or table?
@Anonymous,
Yes, teaspoon. I changed it to make it more clear.
Wowww..the receipe is mouth watering. Must be fun to try this one out!!
This one is cool. Would be fun trying to make this one!!
I’ll have to get my wife to try the recipe.
Thanks for sharing your recipe it is amazing and yummy to see it. Will try my hands on it!!
I just love your sight I wanted you to know that I made a squash bread which is just like pumpkin it was the best i have ever had I am going to make your pumpkin bars and your pumpkin muffins today
Lovely receipe, will make it today & share it with my family. Will come back with their feedback on the same. Wish me luck!!
Made this tonight, and it was A.W.E.S.O.M.E! Finally my search for the perfect pumpkin bread is OVER. Thanks for sharing….
This recipe makes lots. As I only had the one loaf pan I turned the remaining batter into cupcakes. To make it even more interesting and delicious I mixed 3/4 c ‘Rodelle Gourmet Baking Cocoa’ with enough milk to make it creamy and a bit more sugar (it’s cocoa after all) and after putting about half into muffin cups mixed in the chocolate to the remaining batter. I then added the chocolate pumpkin mix, swirled it in and baked @ 350 for about 15 minutes in convection oven. OMG these are awesome. I think next time I’ll just add the chocolate to the mix before I do anything. Very moist and one of my favorite chocolate cupcake recipes!
find it cool . keep Rolin’ buddy .
Great Job. Yummi Yummi
Yummy ! looks great 🙂
This is so yummy! And it smells heavenly!
This is the best pumpkin bread recipe I have ever come across! I make it and send it in to my husband’s office, our running joke is to see how quickly he texts me to say that it’s all gone. Usually by 9am is when I get the text. hahaha Thank you for sharing!
That’s hilarious.
Awesome bread!!!! It looks so wonderful. It is almost to beautiful to eat.!!!!
Made this pumpkin bread today…..this recipe is by far the most delicious pumpkin bread I have ever tasted.
Easy to assemble and love the fact it yields 3 loaves…which is a good thing because one loaf is gone…one has been given away and one is in the freezer :^)
So glad you agree. Thank to my MIL.
I was just wondering if you’ve ever tried making this with less sugar, that is just WAY too much.
Nope. But I’m sure you could. It doesn’t taste that sweet and it’s split between 3 loaves.
Can you use pumpkin pie spice instead?
Yes. I’m not sure exactly how much though.
please send these to my e-mail i love everything pumpkin, apple , we are big pumpkin eaters , going to give the breads and cakes a try , i usally do not bake cookies any more but i do bake loafs of sweet breads and bars or muffins , thank you for these recpies.
Sent!
Hi Christy. my family loves pumpkin bread i was just wanting to know if the flour was self rising, or all purpose. Also if one doesn’t have flour on hand can bisquick be used? I am looking forward to making this bread it looks so delicious.
Carolyn
Carolyn,
This uses all-purpose flour. I would definitely not use Biquick as it has quite a few other ingredients in the mix that could throw off the bread. Good luck!
Hi Christy , I have celiac disease and was wondering if I could use all purpose gluten free flour?
That pumpkin bread recipe looks so wonderful .
I cannot say for sure because I have not tried it. I hope it would work.
Hello,
Have you ever used nuts in this recipe and if so, what would you recommend?
I haven’t and I wouldn’t personally but you can.
Add some external contacts and it’s also an anti-bullying