Cranberry Pumpkin Bread
Food Network · foodnetwork.com · 2015 · 2 loaves
Against 142 pumpkin bread recipes
Less pumpkin than 90% of recipes and less egg than 90%.
How it compares
Against the typical loaf: the median of 142 pumpkin bread recipes, per 100 g of flour.
- Less pumpkin than 90% of recipes: 87% of the flour weight against the typical recipe's 127%.
- Less egg than 90% of recipes: 36% of the flour weight against the typical recipe's 46%.
- Less leavening than 90% of recipes: 2.1% of the flour weight against the typical recipe's 3.4%.
- Less fat than 82% of recipes: 39% of the flour weight against the typical recipe's 50%.
Ingredients (9)
- 4 eggs≈ 200 g
- 2 cups pumpkin puree≈ 490 g
- 1 cup vegetable oil≈ 218 g
- 4 cups sugar≈ 800 g
- 4 1/2 cups all-purpose flour≈ 563 g
- 2 tablespoons pumpkin pie spice≈ 16 g
- 2 teaspoons baking soda≈ 12 g
- 1 teaspoon salt≈ 6 g
- 4 cups cranberries≈ 948 g
flour 563 gbatter 3252 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.
- Pumpkin87% · 8th percentile · median 127%
- Sugar142% · 81st percentile · median 114%
- Fat39% · 17th percentile · median 50%
- Egg36% · 10th percentile · median 46%
- Spice2.8% · 62nd percentile · median 2.4%
- Leavening2.1% · 8th percentile · median 3.4%
- Salt1.1% · 29th percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 50 minutes
- median 55 minutes
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