Pumpkin Bread Lab142 recipes
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Pumpkin Bread with Streusel and Brown Butter Glaze

Lisa Kitahara · okonomikitchen.com · 2023 · 1 9x5 inch loaf

Against 142 pumpkin bread recipes

More pumpkin than 91% of recipes and less egg than 96%.

See how all 142 pumpkin bread recipes compare →

Get the method at okonomikitchen.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.

  • More pumpkin than 91% of recipes: 186% of the flour weight against the typical recipe's 127%.
  • Less egg than 96% of recipes: 22% of the flour weight against the typical recipe's 46%, about half as much.
  • More spice than 97% of recipes: 6.7% of the flour weight against the typical recipe's 2.4%, about 3 times as much.
Pumpkin: 186%, 92nd percentileSugar: 111%, 45th percentileFat: 48%, 40th percentileEgg: 22%, 3rd percentileSpice: 6.7%, 98th percentileLeavening: 4%, 74th percentileSalt: 1.3%, 43rd percentilePumpkinSugarFatEggSpiceLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (29)

  • 1 1/2 cup (187 g) all purpose flour187 g
  • 1/3 cup + 1 tbsp (42 g) almond flour*42 g
  • 1 tsp baking powder≈ 4.6 g
  • 3/4 tsp baking soda≈ 4.5 g
  • 4 tsp cinnamon≈ 10 g
  • 1/2 tsp nutmeg≈ 1.3 g
  • 3/4 tsp ginger≈ 2 g
  • 1/2 tsp freshly cracked black pepper≈ 2.5 g
  • 1/2 tsp slightly heaped Chinese Five Spice Powder or 1/4 tsp clove + 1/8 tsp all spice≈ 1.6 g
  • 1/2 tsp salt≈ 3 g
  • 2 large (50 g each w/o shell) eggs, room temperature50 g
  • 1 15 oz canned pumpkin (I use ed smith 100% pure pumpkin)425 g
  • 1/2 cup (105 g) light brown sugar105 g
  • 3/4 cup (150 g) cane sugar150 g
  • 1/2 cup (120 ml) refined coconut oil, melted (or any neutral oil like avocado oil)≈ 109 g
  • 1 tbsp (15 ml) apple cider vinegar≈ 8 g
  • 1 tsp (5 ml) vanilla extract≈ 4.2 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 3 tbsp (40 g) light brown sugar40 g
  • 2 tbsp (26 g) cane sugar26 g
  • 1/4 cup (28 g) almond flour*28 g
  • 1/4 cup + 2 tbsp (46 g) all purpose flour46 g
  • 1/4 cup (57 g) unsalted brown butter or butter, melted57 g
  • 1/2 tsp pumpkin pie spice or cinnamon≈ 1.3 g
  • 1/4 tsp kosher salt (or 1/8 tsp table salt) (omit if using salted butter)≈ 1 g
  • 4 tbsp (56 g) unsalted butter56 g
  • 1 tsp (6 g) sweet miso paste, optional6 g
  • 2-3 tbsp (15-30 ml) whole milk≈ 38 g
  • 1/2 cup (60 g) powdered sugar60 g
  • 1 tsp vanilla extract≈ 4.2 g

flour 229 gbatter 1110 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.

  • Pumpkin186% · 92nd percentile
  • Sugar111% · 45th percentile
  • Fat48% · 40th percentile
  • Egg22% · 3rd percentile
  • Spice6.7% · 98th percentile
  • Leavening4% · 74th percentile
  • Salt1.3% · 43rd percentile

Oven

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

Keep exploring

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