Grammy's Kitchen · Pumpkin Bread · Coconut Oil Pumpkin Bread
One of 40 pumpkin bread recipes we measured
8 cooks on www.gimmesomeoven.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 40.
| this recipe | typical | |
|---|---|---|
| fat | 52% | 53% |
| total sugar | 146% | 123% |
| brown sugar share of total sugar | 35% | 27% |
| egg | 48% | 48% |
| leavener | 2% | 3% |
| salt | 3% | 1% |
| liquid | 38% | 9% |
| fruit | 88% | 143% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 200 g | 1 cup granulated sugar |
| 106 g | 1/2 cup brown sugar (packed) |
| 120 g | 1 cup all-purpose flour |
| 90 g | 3/4 cup white whole wheat flour (*see alternate substitution below) |
| 5 g | 1 teaspoon baking soda |
| 6 g | 1 teaspoon salt |
| 2 teaspoons pumpkin pie spice | |
| 184 g | 3/4 cup pumpkin puree (not pumpkin pie filling) |
| 100 g | 2 eggs |
| 109 g | 1/2 cup melted coconut oil |
| 79 g | 1/3 cup water |
| 4 g | 1 teaspoon vanilla extract |
Method: 3 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I've just made this for the second time. My daughter & granddaughter loved it the first time. I made first time with all AP flour & I love to cook & bake with coconut oil, all the time. Second time no eggs, so I used fresh apples & made applesa” — a cook, 5.0★
“Amazingly, I, too, got the BEST EVER pumpkin bread comments from a variety of sources, both women and men. I thought it was because I used a brand pumpkin pie spice and because of the coconut oil. (I doubt the self-rising flour contributed alot...) No, I think” — a cook, 5.0★