Grammy's Kitchen · Pumpkin Bread · Pumpkin Bread
One of 40 pumpkin bread recipes we measured
from www.livewellbakeoften.com
15 cooks on www.livewellbakeoften.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 | 52% | 53% |
| total sugar | 119% | 123% |
| brown sugar share of total sugar | 40% | 27% |
| egg | 48% | 48% |
| leavener | 3% | 3% |
| salt | 1% | 1% |
| liquid | 29% | 9% |
| fruit | 119% | 143% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 210 g | 1 and 2/3 cup (210 grams) all-purpose flour |
| 5 g | 1 teaspoon baking soda |
| 2 g | 1/2 teaspoon baking powder |
| 3 g | 1/2 teaspoon salt |
| 3 g | 1 and 1/4 teaspoons ground cinnamon |
| 0 g | 1/4 teaspoon ground ginger |
| 1 g | 1/4 teaspoon ground nutmeg |
| 1/8 teaspoon ground cloves | |
| 250 g | 1 cup (250 grams) pumpkin puree ((not pumpkin pie filling)) |
| 150 g | 3/4 cup (150 grams) granulated sugar |
| 100 g | 1/2 cup (100 grams) light brown sugar (packed ) |
| 109 g | 1/2 cup (120 ml) oil |
| 61 g | 1/4 cup (60 ml) buttermilk |
| 100 g | 2 large eggs |
| 4 g | 1 teaspoon pure vanilla extract |
Method: 5 steps, published by www.livewellbakeoften.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“The best pumpkin bread recipe I have ever tried! The addition of the ginger, brown sugar and vanilla was a game changer over the recipe I have been using for years. I did not have ground nutmeg, so I substituted fresh nutmeg in half the amount (an important no” — a cook, 5.0★
“I just made the pumpkin bread using the recipe with one change. I hate milk, all kinds of milk. So I substituted sour cream for the buttermilk. The bread was outstanding, top shelf! I love everything pumpkin. This will now be my go to recipe for ” — a cook, 5.0★