Grammy's Kitchen · Pumpkin Bread · Coconut Double Chocolate Pumpkin Bread
One of 40 pumpkin bread recipes we measured
It ranks #1 of 40 for sweetness perceived among the pumpkin bread recipes we compared. 22 cooks on www.ambitiouskitchen.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 | 34% | 53% |
| total sugar | 134% | 123% |
| egg | 42% | 48% |
| leavener | 4% | 3% |
| salt | 1% | 1% |
| liquid | 0% | 9% |
| fruit | 306% | 143% |
| mix-ins | 89% | 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.
| Wet ingredients: | |
| 368 g | 1 1/2 cups pumpkin puree |
| 161 g | 1/2 cup maple syrup (or sub coconut palm syrup) |
| 41 g | 3 tablespoons coconut oil, melted and cooled |
| 50 g | 1 egg, at room temperature |
| 4 g | 1 teaspoon vanilla extract |
| Dry ingredients: | |
| 120 g | 1 cup whole wheat pastry flour (or white whole wheat flour) |
| 42 g | 1/2 cup good-quality unsweetened cocoa powder (or cacao) |
| 5 g | 1 teaspoon baking soda |
| 3 g | 1 teaspoon pumpkin pie spice (or 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon ginger, 1/8 teaspoon allspice or cloves) |
| 2 g | 1/4 teaspoon salt |
| 1/2 cup unsweetened shredded coconut | |
| 85 g | 1/2 cup dark chocolate chips |
| For topping: | |
| 2 tablespoons unsweetened shredded coconut | |
| 21 g | 2 tablespoons dark chocolate chips |
Method: 4 steps, published by www.ambitiouskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“After seeing this in your stories today Monique I decided I had to make it (had some pumpkin to use up and it seemed easy and yummy) First I only had all purpose flour so I looked it up and a bunch of sites said to use Scant 1 Cup all purpose + 2 tbsp cornst” — a cook, 5.0★
“This turned out AMAZING! A few changes I made: I’m vegan so I did use the flax egg and it seemed to work just fine. Ratio of 1:3 for flax:water was perfect. I also did not have maple syrup on hand so subbed 1/3 cup of agave instead, which also seemed to be fi” — a cook, 5.0★