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Cooped Up with Kerrie: Grandma June’s Pumpkin Bread

I’m back…and so is my BFF Kerrie! We’re in the kitchen making her Grandma June’s legendary pumpkin bread.

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.