Easy Pumpkin Bread

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 40.

	this recipe	typical
fat	54%	53%
total sugar	133%	123%
egg	50%	48%
leavener	3%	3%
salt	2%	1%
liquid	39%	9%
fruit	106%	143%
mix-ins	29%	0%
flour strength	1.0	1.0

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

400 g	3 1/3 cups all-purpose flour
2 g	1/2 teaspoon baking powder
9 g	2 teaspoons baking soda
9 g	1 1/2 teaspoons salt
2 g	1 teaspoon ground nutmeg
218 g	1 cup vegetable oil
533 g	2 2/3 cups granulated sugar
200 g	4 eggs
425 g	15 ounces canned pumpkin
158 g	2/3 cup water
4 g	1 teaspoon vanilla extract
117 g	1 cup chopped pecans or walnuts ((optional))

Method: 5 steps, published by www.browneyedbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I like to try new recipes. I made the easy pumpkin bread. It was delicious, light, great flavor altho I think a little more of some spice (?) and enjoyed by family and friends and all agreed it is a “keeper” recipe. I used 2 C granulated sugar and 2/3 C light ” — a cook, 5.0★

“A perfect fall bake! I was a little nervous because the instructions say to mix the dry ingredients gently with the wet ingredients, and the resulting batter seemed a bit lumpy as opposed to smooth — but the end result turned out perfect and tender. I repl” — a cook, 5.0★