- 8
- 90 mins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 4 eggs
- 1 cup granulated sugar
- 1/4 cup dark brown sugar
- 1/2 teaspoon vanilla extract
- 3/4 cups canned pure pumpkin puree
- 3/4 cup vegetable oil
- 1/4 cup pumpkin seeds, chopped
Preparation
Step 1
A thick slice of moist pumpkin bread Starbucks-style is the perfect companion for your morning cup of joe. Many other pumpkin bread recipes produce sad, squatty loaves - but not this clone. Heres a custom formula that makes enough batter to fill up a medium loaf pan. And when the bread is done, you'll slice the beefy loaf into eight thick square hunks of goodness that perfectly mimic the look and flavor of the real thing right down to the chopped pumpkin seeds on top.
1. Preheat the oven to 350 degrees F.
2. Combine the flour, baking soda, baking powder, spices, and salt in a medium bowl.
3. Beat the eggs, sugars, and vanilla together in a large bowl with an electric mixer on high speed for about 30 seconds. Add the pumpkin and oil and mix well.
4. Pour the dry ingredients into the wet stuff and mix well with your electric mixer. Pour the batter into a well-greased 8 1/2 x 4 1/2-inch loaf pan. Sprinkle the chopped pumpkin seeds over the top of the batter, and then bake for 60 minutes or until the top of the bread is beginning to brown and a toothpick stuck into the center of the bread comes out clean.
Makes 8 slices.
I made the bread this morning with left over pumpkin from the pie. My family could hardly wait until it was cooled to eat. There is not a crumb left. I did not make any changes to the original recipe.
The texture of this bread is great. The recipe makes a tall, moist loaf. The first time around I followed the recipe exactly, and found the flavor a little bland. Very good bread, but not excellent. For the second batch, I doubled the cinnamon and ginger, and added a tablespoon or so of molasses (because I only had light brown sugar). It had much better color and flavor with the modifications. I'll definitely use this recipe again!
Wonderful Pumpkin bread...i used half whole wheat and half all purpose....didn't have vanilla and it did't seem to matter....Used frozen pumpkin that I had processed. This is going into my favorite breads folder.