Fall will soon be here and the first thing on my mind is all the great fall foods. Some foods just taste extra special during the fall and winter time. Maybe it’s the weather or the holiday season; I’m not sure. Today I’m sharing one of my faves!
PUMPKIN BREAD RECIPE
The perfect fall treat, I honestly can eat pumpkin bread every morning. Paired with a delicious cup of coffee and tea, I’m in heaven. I finally tried Starbucks’ Pumpkin Bread for the first time last year and tried to replicate the recipe and it was a HUGE success.
How to Make Pumpkin Bread
Begin by sifting together flour, baking powder, baking soda, salt, and pumpkin pie spice together in one bowl.
In another bowl mix together, pumpkin puree, white sugar, brown sugar, eggs, and oil. Be sure to mix well.
It would be best if you used pumpkin puree; NOT pumpkin pie filling.
Pumpkin Puree vs Pumpkin Pie Mix
One of the main differences in puree is that it is only pumpkin as opposed to pumpkin pie mix it has been sweetened and flavored.
Fold wet ingredients into dry ingredients gently. Add mixture to greased 9×5 loaf pan.
Top with pumpkin seeds if you want to be like Starbucks. Pop in the oven and cook for 70 minutes or until a toothpick comes out clean.
Let cool completely before slicing.
This is a wonderful recipe to enjoy for breakfast, lunch, or dinner.
Pumpkin Bread
Equipment
- 1 Loaf pan
- Baker's Joy Baking Spray with Flour
Ingredients
- 1 ½ c All-purpose flour
- 1 Tbsp pumpkin pie spice
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 can pumpkin puree (15 oz)
- ½ c white sugar
- ¾ c brown sugar
- 3 eggs
- ½ c canola oil
- 1 tsp vanilla extract
- ½ c pepitas optional
Instructions
- Preheat the oven to 350 degree. Spray 9 x 5 loaf pan with Baking No-Stick Spray.
- In a large bowl sift together the flour, baking soda and baking powder, pumpkin pie spice, and salt. Set aside
- In medium bowl combine the pumpkin puree, white sugar, brown sugar, eggs, canola oil, and vanilla extract. Mix well.
- Gentle fold wet ingredients into dry ingredients.
- Pour mixture into loaf pan and top with pepitas (optional).
- Cook for 70 minutes or until a toothpick comes out clean.
- Let cool completely before slicing.
