Grammy's Kitchen · Pumpkin Bread · Pumpkin Bread with Maple Glaze
One of 40 pumpkin bread recipes we measured
10 cooks on www.crazyforcrust.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 40.
| this recipe | typical | |
|---|---|---|
| fat | 46% | 53% |
| total sugar | 106% | 123% |
| brown sugar share of total sugar | 19% | 27% |
| egg | 40% | 48% |
| leavener | 2% | 3% |
| salt | 1% | 1% |
| liquid | 42% | 9% |
| fruit | 98% | 143% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 100 g | 1/2 cup (100g) granulated sugar |
| 50 g | 1/4 cup (50g) brown sugar |
| 73 g | 1/3 cup (79ml) vegetable oil (or coconut oil) |
| 244 g | 1 cup (244g) pumpkin puree |
| 100 g | 2 large eggs |
| 2 teaspoons pumpkin pie spice | |
| 3 g | 1/2 teaspoon salt |
| 5 g | 1 teaspoon baking soda |
| 82 g | 1/3 cup (79ml) buttermilk (or add 1 tsp vinegar to milk for 1/3 cup (or nondairy milk)) |
| 248 g | 2 cups (248g) flour (2 cups all-purpose or 1 cup all-purpose + 1 cup whole wheat) |
| 42 g | 3 tablespoons (42g) butter (melted) |
| 113 g | 1 cup (113g) powdered sugar |
| 4 g | 1 teaspoon vanilla extract |
| 1/2 teaspoon maple extract | |
| 22 g | 1-2 tablespoons (5-10ml) heavy whipping cream |
Method: 6 steps, published by www.crazyforcrust.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.