Grammy's Kitchen · Pumpkin Bread · Pumpkin Bread
One of 40 pumpkin bread recipes we measured
119 cooks on www.spendwithpennies.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 | 23% | 53% |
| total sugar | 83% | 123% |
| egg | 42% | 48% |
| leavener | 4% | 3% |
| salt | 1% | 1% |
| liquid | 51% | 9% |
| fruit | 102% | 143% |
| mix-ins | 45% | 0% |
| 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 |
| 3 g | 1 teaspoon pumpkin pie spice (or cinnamon) |
| 8 g | 2 teaspoons baking powder |
| 2 g | 1/2 teaspoon baking soda |
| 3 g | 1/2 teaspoon salt |
| 245 g | 1 cup pumpkin puree |
| 200 g | 1 cup granulated sugar |
| 122 g | 1/2 cup milk |
| 100 g | 2 large eggs (room temperature) |
| 54 g | 1/4 cup vegetable oil (or melted butter) |
| 109 g | 1 cup chopped pecans (optional) |
Method: 5 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Made this as written with melted butter. It rose nicely and it had a good texture. It did not have much pumpkin flavor at all though. My family and I were disappointed. I think it has possibilities though. I would try it again and add more spice. I would like ” — a cook, 3.0★
“I made this for the #HollysCookingChallenge. I didn't add the pecans. I wish I would have added chocolate chips, as I think it would have made the bread even better. It was simple to make and wasn't overly sweet. I could see it also being good with some cream ” — a cook, 5.0★