1. Lana Fay
  2. Crumb

Grandma Paulie's Pumpkin Bread

Grandma Paulie's Pumpkin Bread




Back Story of this Recipe

My Mother made this recipe during the holidays as far back as I can remember. According to her, she learned it from doing holiday baking with her cousins and aunt. I've been making it since I was 14, so that's 46 years. Mom was born in 1924, and her aunt probably around 1900. By the time I got around to asking her the history of this recipe, there was no one left to ask just how far back it went. Each cook has "tweaked" the formula a little to suit her particular taste. Although I have Mom's and one of the cousin's versions, I will be sharing my twist on the original. I have already taught both my sons, and my granddaughter how to make it, so the tradition will continue at least two more generations. The smell, as it fills the house while baking, is the essence of winter and the holidays. I remember coming home from school and the house filled with the spicy smell...and those memories are now paired with enjoying the excited expression on my boys faces as they'd come in the door to that "holidays are near" aroma...backpacks being tossed into the hallway as they hovered over the still hot pans. This recipe used to be a closely guarded family secret; the kind everyone begged for but few got a peak at. Mom, then Mom and I, and now my granddaughter and I have baked, and will bake many batches of mini-loaves to hand out to neighbors. Sharing food, in my family, is synonymous with sharing love.


Quick bread (not yeast rising) style sweet pumpkin bread with spices and optional walnuts and raisins.


Calories 102 kcal 5%
Cholestrerol 85 kcal 3%


3 1/2 cups unbleached flour (regular flour is ok, finished product not as moist)
3 cups sugar
2 tsp baking soda
1 1/2 tsp salt
2 tsp cinnamon (Saigon cinnamon preferred)
1/2 tsp allspice
1/4 tsp ground cloves
2 cups mashed pumpkin (1 can)
3/4 cup vegetable oil
1/3 cup water
4 eggs
2 tsp vanilla
1 cup chopped walnuts (optional)
1 cup golden raisins (optional)


Grease and flour 3 medium loaf pans. Preheat oven to 350 degrees F
If the raisins are dry or have gotten hard, soak them in 2 cups of boiling water (may add a half cup brandy or rum to the soak water, if desired) while mixing the batter.
Sift flour. Mix all dry ingredients together in bowl. In separate bowl, mix oil, water, eggs and vanilla, whisking until blended.Stir in pumpkin. Add wet ingredients to dry ingredients and mix thoroughly. Drain raisins if they have been soaked, pressing our extra water. Stir in walnuts and raisins. Divide evenly into three loaf pans. Bake 55-65 minutes.
This recipe can be made in 2 large sized loaf pans. Change baking time to 70 minutes.
5 mini loaf pans, the kind you can buy as sets of foil pans and use as gifts or at cookie swaps can be used. Change baking time to 45-50 minutes.
This can be made as a cake. Pour batter into a greased 13 X 9 pan. Bake at 45-50 minutes. Ice with cream cheese icing or just sprinkle with powdered sugar when cool .