Grammy's Kitchen · Pumpkin Bread · Pumpkin Nut Bread
One of 40 pumpkin bread recipes we measured
5 cooks on www.crazyforcrust.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 40.
| this recipe | typical | |
|---|---|---|
| fat | 29% | 53% |
| total sugar | 60% | 123% |
| brown sugar share of total sugar | 33% | 27% |
| egg | 40% | 48% |
| leavener | 2% | 3% |
| salt | 1% | 1% |
| liquid | 33% | 9% |
| fruit | 98% | 143% |
| mix-ins | 73% | 0% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free (documented swaps, applied on the dish page)
Weights computed by us.
| 100 g | 1/2 cup (100g) granulated sugar |
| 50 g | 1/4 cup (50g) packed brown sugar |
| 73 g | 1/3 cup (79ml) vegetable oil |
| 244 g | 1 cup (244g) Pumpkin Puree |
| 100 g | 2 large eggs |
| 2 teaspoons pumpkin pie spice | |
| 3 g | 1/2 teaspoon salt |
| 5 g | 1 teaspoon baking soda |
| 82 g | 1/3 cup (79ml) buttermilk |
| 248 g | 2 cups (248g) all-purpose flour |
| 180 g | 1 1/2 cups (180g) chopped nuts |
Method: 5 steps, published by www.crazyforcrust.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This stuff is great and it freezes well. I just thaw and microwave a slice for 20-30 seconds and it's like fresh out of the oven!!!” — a cook, 5.0★