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.

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.


If you love this Pumpkin Bread, you’ll love these pumpkin recipes:

5 from 1 vote

Sheri’s Pumpkin Bread


  • 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


  1. Preheat oven to 350 degrees.
  2. Mix egg yolks, water, oil, and pumpkin puree.
  3. Add sugar, salt, cinnamon, nutmeg, baking soda, and flour and mix well.
  4. 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.