Grammy's Kitchen · Pumpkin Bread · Pumpkin Bread
One of 40 pumpkin bread recipes we measured
from natashaskitchen.com
It ranks #1 of 40 for browning depth among the pumpkin bread recipes we compared. 867 cooks on natashaskitchen.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 40.
| this recipe | typical | |
|---|---|---|
| fat | 91% | 53% |
| total sugar | 125% | 123% |
| egg | 62% | 48% |
| leavener | 5% | 3% |
| salt | 1% | 1% |
| liquid | 0% | 9% |
| fruit | 177% | 143% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 240 g | 2 cups all-purpose flour |
| 300 g | 1 1/2 cups granulated sugar |
| 5 g | 1 tsp baking soda (sifted to eliminate lumps) |
| 8 g | 2 tsp baking powder |
| 6 g | 2 tsp cinnamon |
| 1/4 tsp ground cloves (optional) | |
| 1 g | 1/2 tsp ground nutmeg (optional) |
| 3 g | 1/2 tsp fine sea salt |
| 150 g | 3 large eggs (room temperature) |
| 218 g | 1 cup extra light olive oil ((or vegetable or corn oil)) |
| 425 g | 15 oz pumpkin puree |
| 4 g | 1 tsp vanilla extract |
Method: 4 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“So good! I followed the recipe and then added half a container of blueberries and maybe a cup of pecans— measured with my heart— and it came out PERFECT. I did swap the spices for 3 tsp of pumpkin spice. Baked in a regular pyrex so it’s more cake less brea” — a cook, 5.0★
“This recipe is 10/10 comes out great every time. It’s a family favourite and every time I make it I get compliments. I like that it makes 2 loaves, one to keep at home and one to give away to a friend! I follow the recipe to a T and it has never disappointed.” — a cook, 5.0★