Grammy's Kitchen · Pumpkin Bread · Pumpkin Bread
One of 40 pumpkin bread recipes we measured
It ranks #1 of 40 for moistness among the pumpkin bread recipes we compared. 30 cooks on www.gimmesomeoven.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 | 0% | 53% |
| total sugar | 48% | 123% |
| egg | 4% | 48% |
| leavener | 1% | 3% |
| salt | 0% | 1% |
| liquid | 194% | 9% |
| fruit | 108% | 143% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 210 g | 1 3/4 cups all-purpose flour |
| 1 tablespoon pumpkin pie spice | |
| 5 g | 1 teaspoon baking soda |
| 3 g | 1 teaspoon ground cinnamon |
| 2 g | 1/2 teaspoon baking powder |
| 4 g | 3/4 teaspoon fine sea salt |
| 200 g | 1 cup granulated white sugar |
| 106 g | 1/2 cup packed light brown sugar |
| 114 g | 1/2 cup melted butter |
| 245 g | 1 cup pumpkin purée |
| 100 g | 2 large eggs |
| 4 g | 1 teaspoon vanilla extract |
Method: 6 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 been making this for about 2-3 years now and my family loves it. It’s the perfect amount of sweet and spice and is super moist too. My boys and I aren’t fond of pumpkin bread with icing/frosting so it works just fine for us. My only issue is that every si” — a cook, 5.0★
“This recipe is AWESOME! Definitely a keeper and something we will make many times again. I did try a variation that worked very well. Instead of 1 3/4 of white flour, I used 1 cup of white flour and 3/4 cups of almond flour. And instead of 1 cup of sugar,” — a cook, 5.0★