I need to make Pumpkin Bread

[Texasgal]

and i forgot to purchase baking soda. I have baking POWDER.

Is it possible?

[cbayer]

1. No, in my opinion.

It will be heavy and hard.

Isn't there a neighbor you could get some from?

[Texasgal]

2. Yes. I think I can knock on a few doors!

I was hoping to avoid that!

I cannot believe I forgot it at the store! UGH!

[cbayer]

5. Maybe if you offer them a slice when it comes out of the oven!

[Texasgal]

7. No one is home yet!!

UGH. I need to get this done!!

Making for an office party tomorrow.

[cbayer]

8. If you haven't already, put your batter together and just add it at the last.

I keep a box in the fridge for the whole odor thing. I have, in the past, resorted to digging into that, lol.

[Lucinda]

3. I'm jealous! I'd love some fresh pumpkin bread!

Hope you find a baking soda source.

[Major Nikon]

4. It is possible

The ultimate purpose of both (at least for leavening) is to create CO2 gas which causes the bread to rise by filling up small air bubbles created during mixing and turning them into larger bubbles.

Baking soda is used with other ingredients that are acidic. Baking powder has both the acid and base part of the equation, so all you need is moisture to activate it. Most modern baking powders are double acting which means you get two releases of CO2 at different times. Many quick bread recipes are derived from very old recipes which were created in the 18th and early 19th century before commercial baking powder was available. That's why you see a lot of recipes that use baking soda rather than baking powder.

The general rule I go by for baking powder is 1 1/4 tsp of baking powder + 1/4 tsp of salt per cup of A/P flour. If the recipe already has that much or more salt, there's no need to add more.

Edited to add:
Make sure your baking powder is not out of date. I don't ever keep baking powder longer than 6 months.

[Texasgal]

6. Thank you.

The recipe calls for :1-3/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt

How much should I use?

[alfie]

9. 2 tsp plus a smidge of baking powder. NT

[Major Nikon]

11. 2 tsp should do it

This assumes 1-3/4 cups of sifted flour meaning you sift into the measure and scrape level which is the proper way to volumetrically measure flour (measuring by weight is actually better as a cup of flour = 4.25oz for most flour mills). Sifting the baking powder along with the flour is a good idea as it distributes it better.

[Texasgal]

12. It's in the oven.

went to two neighbors and nobody had baking soda.

We'll see!

Thanks for your advice! I'll check in later!

[Texasgal]

13. OMG! It's amazing!!!

Thank you!!!

It came out GREAT! Thank you so much for your advise!

[MyNameGoesHere]

10. Amazingly your not the first

http://chemistry.about.com/b/2013/11/24/substituting-baking-powder-and-baking-soda.htm