1 teaspoon of breadcrumbs weighs 2.33 g. A teaspoon is one forty-eighth of a cup, and a cup of breadcrumbs is 112 g spooned and levelled, so the maths is 112 ÷ 48 = 2.33 g. The same cup divided by 16 gives the tablespoon weight of 7.0 g, and there are 3 teaspoons in every tablespoon. If you cook from recipes written in cups and spoons, this page is the bridge between the two, and the worked examples show the conversion inside real dishes rather than in isolation.
Breadcrumbs by the teaspoon are a measure for the small jobs: a spoonful to bind a meatball mix, a spoonful to top a gratin, or a spoonful to coat a single piece of fish. A teaspoon holds 2.33 g, and a cup is 112 g — breadcrumbs are light, because the crumbs trap air, and fine crumbs pack tighter than coarse ones, which is where the variation comes from. The spoon table is also the way to scale a breading recipe: a single chicken breast needs a few spoonfuls, not a cup.
All figures on this page are approximate, and they come from King Arthur Baking, measured spooned and levelled. When a recipe has to work the first time, verify with a kitchen scale.
Conversion table
One teaspoon is one forty-eighth of a cup, so every figure in this table is the cup weight divided by 48, rounded to two decimal places. All figures are approximate; verify with a kitchen scale when it matters.
| Teaspoons | Grams (approx.) |
|---|---|
| 1 tsp | 2.33 g |
| 2 tsp | 4.67 g |
| 3 tsp | 7.00 g |
| 4 tsp | 9.33 g |
| 5 tsp | 11.67 g |
| 6 tsp | 14.00 g |
| 7 tsp | 16.33 g |
| 8 tsp | 18.67 g |
| 9 tsp | 21.00 g |
| 10 tsp | 23.33 g |
| 11 tsp | 25.67 g |
| 12 tsp | 28.00 g |
The tablespoon figures are included too, because most recipes switch between teaspoons and tablespoons, and 3 teaspoons make 1 tablespoon.
| Tablespoons | Grams (approx.) |
|---|---|
| 1 tbsp | 7.0 g |
| 2 tbsp | 14.0 g |
| 3 tbsp | 21.0 g |
| 4 tbsp | 28.0 g |
| 5 tbsp | 35.0 g |
| 6 tbsp | 42.0 g |
| 7 tbsp | 49.0 g |
| 8 tbsp | 56.0 g |
| 9 tbsp | 63.0 g |
| 10 tbsp | 70.0 g |
| 11 tbsp | 77.0 g |
| 12 tbsp | 84.0 g |
| 13 tbsp | 91.0 g |
| 14 tbsp | 98.0 g |
| 15 tbsp | 105.0 g |
| 16 tbsp | 112.0 g |
One tablespoon is one sixteenth of a cup, so every tablespoon figure is the cup weight divided by 16, rounded to one decimal place.
Cups to grams for reference
When a recipe jumps from spoons to cups, use this table instead of counting out 16 tablespoons. Every figure is the cup weight multiplied by the fraction, rounded to one decimal place, and all figures are approximate.
| Cups | Grams (approx.) |
|---|---|
| 1/4 cup | 28.0 g |
| 1/3 cup | 37.3 g |
| 1/2 cup | 56.0 g |
| 2/3 cup | 74.7 g |
| 3/4 cup | 84.0 g |
| 1 cup | 112.0 g |
One cup of breadcrumbs weighs 112 g, so a quarter cup is 28.0 g and half a cup is 56.0 g. Those two figures cover most everyday scaling, and the full table above covers the rest.
How the measurement works
The figure on this page comes from King Arthur Baking, measured spooned and levelled. Fine, dry crumbs from baked bread. Breading, meatballs, stuffing and gratins.
All results on this page are approximate. Ingredient weights vary with brand, humidity, temperature and how firmly you pack the spoon, so when a recipe has to work the first time, weigh the ingredient on a kitchen scale and use the numbers here as a guide. The method matters more than the number itself, because the same spoon of breadcrumbs measured two different ways can give two different weights, and the King Arthur Baking value assumes the spooned and levelled method every time.
Worked examples
Binding a meatball mix
A meatball mix for two takes 6 teaspoons (14.00 g) of breadcrumbs stirred in with the mince and egg, and the crumbs absorb moisture and hold the meatballs together. The amount matters because too many crumbs make the meatballs dry and bready, while too few leave them falling apart in the pan.
A gratin topping for one
A gratin for one is finished with 4 teaspoons (9.33 g) of breadcrumbs mixed with a little butter and parmesan, and the spoon measure keeps the topping crisp instead of thick. Scatter the crumbs evenly rather than piling them in the middle, or the topping browns in patches.
Coating a single piece of fish
A single piece of fish takes about 5 teaspoons (11.67 g) of breadcrumbs pressed onto the floured surface, and the weight tells you how little breading a single portion actually needs. Press the crumbs on firmly and let the coated fish rest for five minutes, or the coating falls off in the pan.
Practical guidance
Spoon breadcrumbs in level and do not press them down: fine crumbs pack tighter and weigh more per spoon than coarse crumbs, and pressing the spoon adds more again. The figures on this page assume fine, dry breadcrumbs — panko is lighter still, at 1.04 g per teaspoon, because the flakes are larger and trap more air. If you are using coarse or homemade crumbs, expect a slightly lighter spoon, and if you are using panko, use the panko figures, not these.
Fresh breadcrumbs weigh more per spoon than dry ones, because they still hold moisture, so do not swap them without adjusting: a recipe written for dry breadcrumbs needs more fresh crumbs by volume. Store dry breadcrumbs sealed and dry for up to six months; they go stale fast in an open bag, and stale crumbs taste of cardboard no matter what you do with them.
Scaling with spoons is easy once you know the weight of one spoon. To measure 100 g of breadcrumbs, count out about 42.9 teaspoons, and for 50 g, about 21.4 teaspoons. Halving a recipe that calls for 4 teaspoons means using 2 teaspoons, or 4.67 g, and doubling it means 8 teaspoons, or 18.67 g. The key is to scale every ingredient by the same factor, because changing one ingredient without changing the others throws the recipe out of balance. For large amounts, switch to a cup measure or a scale, since counting out teaspoons one by one is slow and error-prone, and a cup is faster and more accurate.
When should you weigh breadcrumbs instead of measuring it? Whenever the recipe has to work the first time, and whenever the amount is large. A kitchen scale costs less than a single failed bake, and it removes the biggest source of variation in home cooking, which is the way ingredients pack into a cup or a spoon. Put the bowl on the scale, press tare, and add the breadcrumbs until the display shows the number you need. There is nothing to wash afterwards except the bowl, and the result is the same every time. For small amounts, a level spoon is accurate enough, and for anything where precision matters, the scale is the tool to reach for.
Storage. Airtight container, cool and dry, up to 6 months.
- Level every spoon with the back of a knife.
- Use spoons for small amounts, and a scale for large ones.
- Keep the same spoon for the whole recipe so errors stay consistent.
Frequently asked questions
How many grams is 1 teaspoon of breadcrumbs?
One level teaspoon of breadcrumbs weighs approximately 2.33 g. That figure comes from dividing the cup weight of 112 g by 48, and it assumes the ingredient is measured spooned and levelled. All figures on this page are approximate, so verify with a kitchen scale when it matters.
Do fine and coarse breadcrumbs weigh the same per teaspoon?
No. Fine breadcrumbs pack tighter and weigh more per teaspoon than coarse crumbs, because there is less air between the pieces. The figures on this page assume fine, dry breadcrumbs. Coarse or homemade crumbs weigh a little less per spoon, and panko weighs much less at 1.04 g per teaspoon.
Can I use fresh breadcrumbs instead of dry?
Yes, but not spoon for spoon. Fresh breadcrumbs hold moisture and weigh more per spoon, so a recipe written for dry breadcrumbs needs more fresh crumbs by volume. Fresh crumbs also make a softer coating, which suits meatballs and stuffing better than frying.
How long do breadcrumbs keep?
Dry breadcrumbs keep for up to six months in an airtight container in a cool, dry place. Fresh breadcrumbs keep for two days in the fridge, or freeze them for up to three months. Stale breadcrumbs taste of cardboard, so if they smell off, throw them away.
How many teaspoons of breadcrumbs are in a tablespoon?
There are 3 teaspoons in 1 tablespoon, so 1 tablespoon of breadcrumbs weighs approximately 7.0 g, which is three times the teaspoon weight of 2.33 g. Use the tablespoon table on this page when a recipe switches between the two units.
How should I store breadcrumbs?
Airtight container, cool and dry, up to 6 months. Keeping it stored properly also keeps its weight consistent, since an ingredient that has absorbed moisture or dried out will not weigh the same per spoon as a fresh one.