mom's pumpkin bread

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Let’s talk pumpkin bread! For some people, Pumpkin Bread comes from a box. For others it's a morning snack with a cup of coffee. For me, it’s a Thanksgiving table classic. It stacks on the plate right next to the turkey and green bean casserole.

But this isn’t just any pumpkin bread – this my mom’s homemade recipe. We make it every year in the kitchen on Thanksgiving Day, while my dad cooks the turkey and the Macy's Thanksgiving Day Parade plays in the background. We make at least two loaves for our Thanksgiving dinner, and several extra to give away to friends and family. Some family friends have even come to expect their loaf to take home after dinner and the recipe is WRITTEN (not googled) on a recipe card. The whole meal is a family affair!

This is the real deal! My mom taught me this recipe growing up, and now I make sure to always make a couple of loaves ahead of my in-laws’ Thanksgiving celebration. It really has become the star of the show. If you aren't much of a baker, this is a great one to try. It's very forgiving and comes out great every time.

The process is so simple. Sift the dry ingredients together, mix in the wet ones (we used a stand mixer), pour in a greased tin, and bake.

Now I don’t know about you, but I’m officially hungry for some pumpkin bread and all things Thanksgiving! I hope you can try it out and enjoy it for your Thanksgiving this year!

RECIPE: Yeselson Family Pumpkin Bread

Servings: One Loaf


1 ¾ cup flour

1 ½ cup sugar

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon salt

½ teaspoon nutmeg

1/8 teaspoon cloves

½ cup of butter, melted

1 - 15 oz can of pumpkin (not pumpkin pie filling)

1 egg, beaten

1/3 cup water

Baking spray or butter to grease the tin

  1. Pre-heat your oven to 350° Fahrenheit.