Cooking With Kerrie: Grandma June’s Pumpkin Bread

My BFF Kerrie is back! We’re in the kitchen baking up her Grandma June’s legendary pumpkin bread. Watch us, yet again, turn a 10-minute recipe into an hourlong disaster on Facebook Live:

Grandma June’s Pumpkin Bread


3 1/3 C all-purpose flour
2 t baking soda
1 1/2 t salt
3 C sugar
1 t cinnamon
1 t nutmeg
1/4-1/2 t cloves
1/4-1/2 t allspice
2/3 C water
1 C oil (Our family uses EVOO, but you can use veg. oil)
4 eggs
15 oz. can pumpkin
1 t vanilla
1 C Raisins or dried cranberries (optional)
1 C nuts (optional)


Preheat oven to 350 degrees.

Sift or whisk the dry ingredients in one bowl. Whisk the eggs together in another bowl and mix in remainder of wet ingredients. Combine the wet and dry ingredients using a whisk to blend until smooth.

Pour into 2 greased standard loaf pans and bake at 350 for 1 hour and 10-15 minutes. If toothpick comes out clean, it’s done.

Freezes well wrapped in cling wrap and then foil.

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