Grammy's Kitchen · Pumpkin Bread · Chocolate Chip Pumpkin Bread
One of 40 pumpkin bread recipes we measured
from preppykitchen.com
57 cooks on preppykitchen.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 40.
| this recipe | typical | |
|---|---|---|
| fat | 52% | 53% |
| total sugar | 118% | 123% |
| brown sugar share of total sugar | 60% | 27% |
| egg | 48% | 48% |
| leavener | 3% | 3% |
| salt | 1% | 1% |
| liquid | 0% | 9% |
| fruit | 202% | 143% |
| mix-ins | 83% | 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.
| 210 g | 1 3/4 cups all-purpose flour ((210g)) |
| 6 g | 1 1/4 teaspoons baking soda |
| 5 g | 1 3/4 teaspoons cinnamon |
| 1/2 teaspoon ground cloves | |
| 1 g | 1/2 teaspoon ground ginger |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/4 teaspoon freshly grated nutmeg |
| 175 g | 1 cup semi-sweet chocolate chips (plus more for sprinkling (175g)) |
| 425 g | 1 (15-ounce/425g) can pumpkin puree |
| 147 g | 2/3 cup packed light or dark brown sugar ((147g)) |
| 100 g | 1/2 cup granulated sugar ((100g)) |
| 109 g | 1/2 cup vegetable oil ((120mL)) |
| 100 g | 2 large eggs |
| 9 g | 2 teaspoons vanilla extract |
Method: 5 steps, published by preppykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“YUUMMM!! .... I decided to make this treat the night before Halloween so that I could bring it to my sister's on Halloween night. BIG MISTAKE .... the entire house smelled like a yummy Fall dream. So naturally, my self-proclaimed taste tester BF convinced me ” — a cook, 5.0★
“I prefer my quick breads in the USA pan 8x4 size instead - the loaves are just far more attractive. I just test to ensure they're cooked through (I baked them just a lil longer). The recipe is really very nice, and I was so happy to see a swirl bread, not just” — a cook, 5.0★