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Pumpkin Bread with Almond Streusel

Sarah Fennel | Broma Bakery · bromabakery.com · 2012 · 1 large loaf

Against 142 pumpkin bread recipes

Less pumpkin than 85% of recipes and less egg than 88%.

See how all 142 pumpkin bread recipes compare →

Get the method at bromabakery.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical loaf: the median of 142 pumpkin bread recipes, per 100 g of flour.

  • Less pumpkin than 85% of recipes: 94% of the flour weight against the typical recipe's 127%.
  • Less egg than 88% of recipes: 38% of the flour weight against the typical recipe's 46%.
  • Less leavening than 90% of recipes: 2.2% of the flour weight against the typical recipe's 3.4%.
  • More fat than 80% of recipes: 60% of the flour weight against the typical recipe's 50%.
Pumpkin: 94%, 14th percentileSugar: 100%, 35th percentileFat: 60%, 81st percentileEgg: 38%, 12th percentileSpice: 3%, 68th percentileLeavening: 2.2%, 10th percentileSalt: 1.3%, 43rd percentilePumpkinSugarFatEggSpiceLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (18)

  • 1/3 cup all-purpose flour≈ 42 g
  • 1/2 cup firmly packed light brown sugar≈ 110 g
  • 1 teaspoon ground cinnamon≈ 2.6 g
  • 5 tablespoons cold, unsalted butter, cut into small chunks≈ 71 g
  • 1 cup chopped, lightly toasted almonds≈ 120 g
  • pinch of salt≈ 0.4 g
  • 1 3/4 cups all-purpose flour≈ 219 g
  • 3/4 cup sugar≈ 150 g
  • 1 cup pumpkin puree≈ 245 g
  • 6 tablespoons butter, softened≈ 85 g
  • 1/4 cup plain, whole-milk yogurt≈ 61 g
  • 2 eggs, room temperature≈ 100 g
  • 1/2 teaspoon nutmeg≈ 1.3 g
  • 1 1/2 teaspoons cinnamon≈ 3.9 g
  • 3/4 teaspoon baking soda≈ 4.5 g
  • 1/4 teaspoon baking powder≈ 1.2 g
  • 1/2 teaspoon salt≈ 3 g
  • 1 teaspoon vanilla extract≈ 4.2 g

flour 261 gbatter 1224 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 142 recipes. Shaded: the middle half. Tick: the median.

  • Pumpkin94% · 14th percentile
  • Sugar100% · 35th percentile
  • Fat60% · 81st percentile
  • Egg38% · 12th percentile
  • Spice3% · 68th percentile
  • Leavening2.2% · 10th percentile
  • Salt1.3% · 43rd percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
55 minutes
median 55 minutes

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