Starbucks Pumpkin Bread

1 ½ cups flour
1 teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground clove
¼ teaspoon ground allspice
½ teaspoon salt
4 eggs
1 cup sugar
¼ cup dark brown sugar
½ teaspoon vanilla
¾ cup canned pumpkin
¾ cup vegetable oil
¼ cup pumpkin seeds, chopped (optional topping)

Preheat oven to 350 degrees.

In a medium bowl, combine flour, baking soda, baking powder, spices, and salt and use a whisk to combine everything well. Set your dry ingredient mixture to the side.

In another bowl, beat  your eggs, sugars, and vanilla on high speed for about 30 seconds. Now add your dry ingredients and mix well.

Add  your canned pumpkin and oil, mix it all up.

Pour the batter into a 9x5 greased loaf pan. (I used mini loaf pans, cooking time was a little less for that size).

Bake for 60 to 70 minutes OR until the top of the bread begins to brown. Use the ole' trusty toothpick method to check for doneness. DON'T overcook it, there is nothing more disappointing than a piece of dry cake or bread. Bleh!

Now, most of the time I advise to let your cakes, pies or breads to cool slightly before serving. Not this time! Go ahead and slice you a piece, fresh out of the oven hot pumpkin bread! I like to add a little dab of butter to mine too. Mmmm mmmm! Come on Fall!

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