Grammy's Kitchen · Pumpkin Bread · Pumpkin Bread with Chocolate Chips & Pecans
One of 40 pumpkin bread recipes we measured
It ranks #1 of 40 for rise among the pumpkin bread recipes we compared. 27 cooks on www.browneyedbaker.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 40.
| this recipe | typical | |
|---|---|---|
| fat | 81% | 54% |
| total sugar | 138% | 125% |
| brown sugar share of total sugar | 100% | 29% |
| egg | 46% | 48% |
| leavener | 1% | 3% |
| salt | 1% | 1% |
| liquid | 0% | 8% |
| fruit | 147% | 147% |
| mix-ins | 125% | 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.
| 794 g | 28 ounce canned pumpkin |
| 7 g | 1 1/2 teaspoons baking soda |
| 1 1/2 teaspoons ground cloves | |
| 4 g | 1 1/2 teaspoons ground cinnamon |
| 1 g | 1/2 teaspoon ground nutmeg |
| 2 g | 1 teaspoon ground ginger |
| 6 g | 1 teaspoon salt |
| 436 g | 2 cups vegetable oil |
| 250 g | 5 eggs |
| 746 g | 3 1/2 cups light brown sugar |
| 540 g | 4 1/2 cups all-purpose flour |
| 510 g | 3 cups semisweet chocolate chips |
| 164 g | 1 1/2 cups pecans (chopped) |
| Loaf pans |
Method: 3 steps, published by www.browneyedbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“After reading some of the comments I was a little concerned about making the two 9 x 5's so I made 10 muffins as well (sprayed the paper liners gently with Pam). The muffins cooked in about 35 minutes, the loaves stayed in for 60 but keep in mind I was checki” — a cook, 5★
“This was delicious, but the timing was way off. I made the recipe exactly as written in two 9x5 loaf pans. I had them in the oven for about 1 hour and 45 minutes and turned the temperature up to 375 for the last 30 minutes because I was running out of time to ” — a cook, 3★