Sheri’s Pumpkin Bread
This Pumpkin Bread recipe comes from my mother-in-law Sheri and has been made for generations. Sheri’s recipe is a tried and true pumpkin bread that is a fall favorite.
PUMPKIN BREAD
Things I love about October:
- Target’s Halloween section
- G-rated Halloween movies (I stopped watching scary movies after I watched The Ring)
- Most importantly…all things pumpkin.
ADD ONS
You can add chocolate chips on top but I prefer it plain.
HOW TO MAKE PUMPKIN BREAD
INSTRUCTIONS
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Preheat oven to 350 degrees.
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Mix egg yolks, water, oil, and pumpkin puree.
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Add sugar, salt, cinnamon, nutmeg, baking soda, and flour and mix well.
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Pour into three medium foil loaf pans that have been sprayed with cooking spray. Bake at 350 degrees for 45-60 minutes or when a toothpick inserted into the center comes out clean. Don’t overcook. Top should be brown and not wet. Wrap in saran wrap while warm.
CAN YOU FREEZE THIS?
You can wrap this in saran wrap and then foil and freeze for up to 3 months! Thaw and eat when ready.
OTHER PUMPKIN RECIPES:
Sheri’s Pumpkin Bread
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 foil loaf pans that have been sprayed with cooking spray. Bake at 350 degrees for 45-60 minutes. Don't overcook. Top should be brown and not wet. Wrap in saran wrap while warm.
Hi!! What kind of oil should I be using? Is vegetable oil okay or is there something better?
Vegetable is great!
I’m baking this as we speak but I only had 9 x 5 pans and it didn’t seem to be enough batter to split between 3 pans. I ended up using 2 pans. Hope it turns out lol. Smells great!Â
Made this with my 9 year old tonight. SO easy and it came out perfectly! Spices were just right and it was so moist. I only have two loaf pans so I added some rehydrated cranberries to what was left and made mini-muffins. This is a keeper!
Glad you loved it!
Yum! Just moved to a new home …still finding out how oven bakes and couldn’t locate all my loaf pans….so…I improvised and put batter in buntini/muffin pan. My husband literally ‘popped’ three consecutively in his mouth and he isn’t a pumpkin lover!  Wow!  Haven’t cut into the chocolate chip loaf but it’s also an experiment in a shallower glass dish!  Looks good though!
I have photos but can’t seem to load them here. Sorry! Â
Ha great! Glad they worked as muffins. Congrats on the new home!
This was delicious! Easy, quick and simple. I cut the recipe in half and used my regular loaf pan just to try but I will make the whole recipe now!
Was wondering if maybe some golden raisins or nuts might be a nice addition for texture? Thank you for this keeper recipe Â
You are welcome. I will tell my mother-in-law.
This recipe is a keeper! So good plain and also delicious with some chocolate chips !
Good enough to give away as a gift.
Thank yoU! I will let my mother-in-law know.
This is my absolute favorite recipe and I have been making it for years now. I love that you get so many loaves out of just one batch. Especially if I make mini loaves to give as gifts.
I have always wondered, what is the reason for wrapping in Saran wrap while still warm?
It locks in all that moisture!!
I make this so often when volunteering for ultra marathons. Runners love it. I’ve started to use my convection oven more, what would be the time and temp difference for medium loaves in foil pans? I made it once and it acted wonky. I usually do a double batch to make enough for hungry runners!
I actually always use the medium pans that are foil and keep the times the same. Huh. Shoot.
Add some external contacts and it’s also an anti-bullying