I love Starbucks Pumpkin Loaf but I do not love the price tag or waiting in the drive-thru line. Plus, I’m skipping the bioengineered for more home-engineered these days. I rolled up my sleeves, sifted through recipes and baked a few loaves of pumpkin bread this fall on a quest to find something similar. Pumpkin puree was purchased in bulk in preparation for this little escapade but unfortunately most of those loaves didn’t make the cut. I can appreciate that they all made my house smell lovely but they didn’t do so much for the taste buds.
The secret ingredient with this pumpkin bread is patience while it’s baking. Your house will smell like the very essence of fall is bottled up in the oven, ready to be unleashed. But don’t rush the process, good things come to those who wait.
Another thing I love about this is, it’s versatile. Feel like having it for breakfast? Slather it with butter. Need an afternoon pick-me-up? Pair with with your favorite hot beverage. Craving a midnight snack? Pumpkin bread doesn’t judge, it will always welcome you with open crumbs. Who are we kidding calling this bread though, it’s more like cake in the shape of bread.
Whether you’re knee deep in the fall leaves or like to revel in pumpkin spice all year long, this pumpkin bread recipe will fill your home with warmth and deliciousness, a bonus money can’t buy. Happy Baking!
Pumpkin Bread
Ingredients
- 1 3/4 cup unbleached all-purpose flour
- 1 cup cane sugar
- 1/2 cup light brown cane sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 15 ounce canned pumpkin
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup avocado oil
- 1/4 cup water
- 3 tablespoons pepitas (pumpkin seeds)
Instructions
- Preheat oven to 350° F
- In a large bowl, whisk together flour, sugar, brown sugar, baking soda, baking powder, cinnamon, pumpkin pie spice and salt until combined.
- Make a well in the center of your dry ingredients. Pour in pumpkin puree, eggs, vanilla, avocado oil and water. Whisk together the wet ingredients and then fold them into the dry ingredients, mix until smooth.
- Grease a 9x5 Loaf Pan and pour the batter into the pan. *Be sure to use this size pan or you'll have to much batter.
- Sprinkle pepitas on top of the loaf.
- Bake for 45 minutes, then cover the pan loosely with tin foil. This prevents excess browning of the top of your loaf. Bake for an additional 30 minutes or until a knife inserted in the center of the loaf comes out clean.
Notes
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