I confess, I’m that girl at Starbucks every day during the fall semester that orders a soy pumpkin spiced latte with a slice of pumpkin bread. While I’m not ashamed of my pumpkin addiction, my wallet doesn’t feel the same. So instead of continuing to buy my daily slice, I’ve been saving some cash with my grandma’s famous pumpkin bread recipe.


Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour and 15 minutes

Servings: 12 slices

1 2/3 cups flour
1 teaspoon baking soda
¼ teaspoon baking powder
¾ teaspoon salt
½ teaspoon cinnamon
1/3 cup shortening or butter
1 1/3 cups sugar
2 eggs
1 cup pumpkin puree
1/3 cup water


1. Preheat oven to 350°F.
2. Grease 1 loaf pan with cooking spray, and line bottom of pan with wax paper.
3. In a medium size bowl combine flour, baking soda, baking powder and salt. Mix and set aside.

Photo by Sarah Comerford

4. In the bowl of a stand mixer, cream together shortening or butter and sugar until light and fluffy, about 2 minutes.
5. Add eggs, pumpkin puree and water, mix until well blended.
6. Slowly add in dry ingredients a little bit at a time. Stir until just blended (careful not to over-mix the batter!)

Photo by Sarah Comerford

7. Pour batter into prepared pan.
8. Bake for 50-60 minutes, until toothpick pokes in and comes out clean. Let cool in pan for 5 minutes, remove from pan and cool on a wire rack.

Photo by Sarah Comerford

Be warned: when the heady smell of warm pumpkin bread fills your apartment, hungry roommates will invade. The loaf may be gone in minutes.