Appalachia Appalachian Food

Granny’s Pumpkin Bread

Granny's Pumpkin Bread
Granny makes the best pumpkin bread ever.

She uses this recipe-but makes a few slight changes to it. The first change-instead of buying a can of pumpkin she uses the pumpkin she put up in the freezer.

Cooking in coffee cans
Granny loves the novelty of using coffee cans to bake the bread in. You need 3 13oz. metal coffee cans, but you can use 2 loaf pans if you’re not into novelty. (Update: A Blind Pig reader sent me an email-advising me to be very cautious when thinking of using coffee cans due to the possibility of lead contamination.)

Easy pumpkin bread recipe
Grease and flour your cans-or loaf pans and preheat oven to 350 degrees.

The best pumpkin bread
In a large bowl-mix together 2 3/4 cups sugar; 3 eggs; and 1 cup vegetable oil.

Old timey pumpkin bread
In a separate bowl mix together: 3 cups of plain flour (all purpose)*, 1 teaspoon of salt, 1/2 teaspoon of sodie (baking soda), 1 teaspoon of baking powder, 1 1/2 teaspoon of cinnamon, 1 teaspoon of cloves, 1 teaspoon of nutmeg, and 1 teaspoon of allspice.

*Any time Granny makes a dense bread or cake-she replaces one cup of all purpose flour with one cup of self-rising. Granny said her sister, Faye, taught her the trick to give breads and cakes a little more lightness.

Pumpkin bread from appalachia

According to the recipe-you’re supposed to add the 15ozs of pumpkin to the sugar mixture before you add the dry ingredients-but Granny got to telling me about how Aunt Faye was famous for her pound cakes and forgot. So she added it after the flour/leavening/spices had been added to the sugar mixture. Granny pulled out her mixer and gave it all a good spin-till it was thoroughly combined.

The recipe calls for 1 1/2 cups chopped walnuts-Granny makes sure to use Black Walnuts-but I’m sure Pecans or even English Walnuts would be good in the bread too.

Blackwalnuts in pumpkin bread After Granny stirs in the black walnuts she pours the mixture into the cans.

Granny’s always thinking of her kids and grandkids-so she uses the 3 coffee cans-and 1 loaf pan. The size of the bread is smaller-but she has enough loaves to share with each of us-and still have one for her and Pap. Yep-Granny’s nice like that.

Recipe for pumpkin bread
The bread bakes for 90 minutes at 350 degrees. It seemed like an awful long time to me-but Granny’s turned out perfect as usual. Just in case-if you make the recipe-keep a close check on your bread.

The bread baked in the coffee cans comes out looking like giant muffins-very pretty-but more important very tasty! Granny’s Pumpkin Bread is like taking a bite of Fall. If you try the bread-let me know how you like it.



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  • Reply
    December 28, 2011 at 7:25 pm

    This site is like a calssorom, except I don’t hate it. lol

  • Reply
    November 30, 2011 at 12:20 pm

    Does Aunt L have Aunt Faye’s pound cake recipe? Lord, I remember it just melting in my mouth as a kid. She would stand in the kitchen and bake those things for hours, and then freeze them. Yum!

  • Reply
    November 9, 2011 at 6:35 pm

    Looks so good I swear I can smell it!

  • Reply
    Ed Ammons
    November 8, 2011 at 5:53 am

    If we have to worry about lead in the pumpkin bread should we also worry about the coffee that came in the cans? I think you would probably die from punkin poisoning before you got enough lead to harm you.

  • Reply
    November 8, 2011 at 4:51 am

    Your granny’s pumpkin bread looks so delicious! Must be great for breakfast.

  • Reply
    SandyCarlson (USA)
    November 7, 2011 at 10:07 pm

    This is similar to my recipe for this wonderful bread. I love the way it looks baked in cans. Must give it a try!

  • Reply
    November 7, 2011 at 4:40 pm

    Bev-YES : ) go here to see:

  • Reply
    November 7, 2011 at 4:36 pm

    Garland-thank you for the great tip!

  • Reply
    November 7, 2011 at 4:29 pm

    Laura-yes I think the recipe would work great in a muffin tin!

  • Reply
    November 7, 2011 at 1:59 pm

    Martina-I dont know if you could use a clay pot or not-maybe another reader will chime in with the answer. Self rising flour is not the same thing as bread flour. Self rising flour already has the leavening-baking pwdr, baking soda, salt-mixed in. Bread flour is more like all purpose flour-with no leavening added in.

  • Reply
    susie swanson
    November 7, 2011 at 5:38 pm

    I love Pumpkin Bread and will give it a try. Mine probably won’t be nearly as good as your Grannys. I need to save some coffee cans. I’ve never heard of cooking in them. The older generation know what their doing for sure. Thank you so much for the prize in The Spread The Love Giveway. I’m giving it right back , you deserve it..Thanks so much and for the recipe too..Susie

  • Reply
    Rose C
    November 7, 2011 at 4:40 pm

    Do you still have your Etsy Shop? If so please add some of your items to my blog. I have the linky tool going so everyone can find some great handmade items. Please come and join in the fun.
    If you do not have a Etsy shop you can link to another site (like Artfire, Zibbet, or your web).

  • Reply
    Garland Davis
    November 7, 2011 at 4:32 pm

    Just stop by your favorite restaurant and ask them to save you a couple of number 10 cans. They are three quart and similar in size to the coffee cans.

  • Reply
    November 7, 2011 at 4:28 pm

    Interesting about substituting one cup with self-rising flour. I’ll give that a try, although we actually like the heaviness of pumpkin bread. We buy our coffee in bags, so I bake in a loaf pan. As for safety of baking in recycled cans…I believe that lead cannot be used in cans containing items for human consumption. So coffee cans should be fine.

  • Reply
    Laura Cunningham
    November 7, 2011 at 4:16 pm

    Can I use the same recipe for muffins? I LOVE pumpkin and I am freezing a bunch this year instead of buying canned. We are fans of using muffin tins for all sorts of things, even meatloaf.

  • Reply
    Janet Smart
    November 7, 2011 at 4:00 pm

    those look neat! I love pumpkin bread and pumpkin rolls. They are so good.

  • Reply
    janet pressley
    November 7, 2011 at 2:35 pm

    Looks so good! I will try this soon – when I get all the spices. Nana

  • Reply
    November 7, 2011 at 1:57 pm

    I LOVE that the bread looks like giant muffins when it is made in the coffee cans. I agree with your Granny about using black walnuts! 🙂

  • Reply
    B. Ruth
    November 7, 2011 at 12:32 pm

    The Pumpkin bread looks so good and I can almost smell it…My Mom used to make breads or coffee/breakfast cakes in cans…
    I had to try it myownself after I got married…I didn’t grease the can enough so I had to dig it out with a spoon..LOL But, that just meant more for me…ha
    I have some mini-loaf pans that I use for Zucchinni bread in the summer..So I will be trying your Grannies Pumpkin bread recipe soon…The fresh pumpkin and lots of black walnuts, I think, is the flavor enhancer in her recipe…
    Thanks for the memories…Have you ever made a Pumpkin Roll?
    Thanks Tipper,

  • Reply
    November 7, 2011 at 12:20 pm

    Granny’s Pumpkin Bread looks so
    good. I like the way you describe
    the taste: like taking a bite of
    Fall. That’s Classic! Looks like
    Ashley Ransom smelled Granny’s
    Pumpkin Bread all the way over in
    China. I enjoy the receipes and
    cooking lessons from you and Granny…Ken

  • Reply
    November 7, 2011 at 12:05 pm

    Have some coffee cans left over from the kids’ art projects. Can’t wait to try Granny’s recipe!

  • Reply
    Darlene LaRoche
    November 7, 2011 at 11:59 am

    love pumpkin bread, will have to try this recipe…thanks for sharing….

  • Reply
    November 7, 2011 at 11:31 am

    That looks good! I’m going to try it with pecans.

  • Reply
    November 7, 2011 at 11:13 am

    This makes me regret buying our coffee in big, plastic containers. I’m still going to try the recipe! Looks and sounds delicious!

  • Reply
    November 7, 2011 at 11:00 am

    Can’t find metal coffee cans around here. Could you use a clay flower pot lined in foil? Also is bread flour the same as self-rising flour? That bread looks yummy. Thanks Granny and Tipper.

  • Reply
    Eva M. Wike, Ph.D.
    November 7, 2011 at 10:43 am

    Tipper: I am going to try your Granny’s ‘tricks’ but I would like to ask her about using a Halloween Pumpkin – that had been recycled and kept chilled! Bet she would say NO!
    Eva Nell

  • Reply
    November 7, 2011 at 10:14 am

    Oh the bread look so good. Has been a long time since i used coffee cans to bake it in since i don’t buy coffee in the small ones anymore. I never measured the nuts, just always used alot of them cause i liked them. Have even used cans from corn etc. to bake in to give as gifts.Guess any size works.

  • Reply
    Pat in east TN
    November 7, 2011 at 10:04 am

    The picture of the finished bread is beautiful! My mom used to make some kind of brown sweet bread in coffee cans. I’m going to try Granny’s Pumpkin bread but will have to use loaf pans as the coffee I buy comes in plastic containers now.

  • Reply
    November 7, 2011 at 8:57 am

    I love pumpkin bread, but I’ve not tried it with nuts of any kind. I’ll be trying that AND Granny’s recipe. Tell her thank you for sharing it!

  • Reply
    November 7, 2011 at 8:37 am

    these looks so good, have never heard of baking in coffee cans, but what a clever idea. and they look cute when they come out. yummy and I think i smell the spices.

  • Reply
    November 7, 2011 at 8:32 am

    I just love pumpkin bread; sometimes I add a cup of dried fruit to it. I have never used coffee cans in my oven, but I have made breads in my crock pot using a coffee can. Yummy!

  • Reply
    November 7, 2011 at 8:07 am

    This looks wonderful! I have the frozen pumpkin, it’s the METAL coffee cans that might be the problem! Have a great day!

  • Reply
    November 7, 2011 at 7:16 am

    Good day Tipper, got home late last nite and saw the pictures of the pancakes –made my mouth water so guess what this a.m. I shall be making us a few—will try Granny’s pumpkin bread at the end of the week—I think we “ALL” wish for a granny such as yours. LInda Kerlin

  • Reply
    November 7, 2011 at 6:33 am

    I just this minute finished scooping some cooked pumpkin out of the shell. (Can’t buy the canned stuff here in China.) And I was getting online to look for a recipe when I saw your post. Perfect! But I don’t have any of the spices but cinnamon. You can probably get some of them here, but I don’t know the Chinese words for them yet! I’ll let you know how it turns out without them.

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