Grammy's Kitchen · Pumpkin Bread · Pumpkin Bread
One of 40 pumpkin bread recipes we measured
from www.momontimeout.com
7 cooks on www.momontimeout.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 | 45% | 53% |
| total sugar | 96% | 123% |
| brown sugar share of total sugar | 62% | 27% |
| egg | 42% | 48% |
| leavener | 2% | 3% |
| salt | 2% | 1% |
| liquid | 0% | 9% |
| fruit | 153% | 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.
| 360 g | 3 cups all purpose flour |
| 6 g | 1 teaspoon salt |
| 4 g | 1 teaspoon baking powder |
| 5 g | 1 teaspoon baking soda |
| 4 teaspoons pumpkin pie spice | |
| 551 g | 2 1/4 cups canned pumpkin ((not pumpkin pie filling)) |
| 213 g | 1 cup brown sugar |
| 133 g | 2/3 cup granulated sugar |
| 164 g | 3/4 cup canola oil (or vegetable oil or applesauce) |
| 150 g | 3 eggs (room temperature) |
| 13 g | 1 tablespoon vanilla extract |
Method: 6 steps, published by www.momontimeout.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this Pumpkin Bread recipe today for my boyfriend, he says I'm an excellent cook, but the credit is all yours, Trish! Thank you for your help!” — a cook, 5.0★