Starbucks Copycat Pumpkin Loaf
recipe
Starbucks Copycat Pumpkin Loaf
by: Jenn
- Time 10 minutes for prep, 45-50 minutes cook time
- Makes 2 loaves or more depending on size of pams
Ingredients
For the bread:
- 3 large eggs
- 1½ cups pumpkin puree
- ⅔ cups of extra virgin oilive oil
- 1/2 cup powdered sugar
- ½ cup light brown sugar packed
- 2 teaspoons vanilla
- 1 1/2 teaspoons pumpkin spice
- 2 teaspoons cinnamon
- 1 teaspoon cloves
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 1½ cups all-purpose flour
For the topping:
- 3 tablespoons pepitas (pumpkin seeds)
- 1 teaspoon honey (or maple syrup)
- ½ teaspoon extra virgin olive oil
Directions
For the bread:
Preheat the oven to 350ºF Grease loaf pans with olive oil. with baking spray.
Place eggs in a medium-large bowl and whisk well.
Add pumpkin and whisk until smooth. Add the oil, white and brown sugars and vanilla. Mix until nice and smooth.
Sprinkle the pumpkin spice, cinnamon, clove, baking soda, baking powder and salt over the pumpkin mixture and mix until well combined.
Add the flour and stir just until the flour has disappeared and no large lumps remain.
Transfer batter to prepared loaf pans.
Prepare the topping by mixing olive oil and honey to the pepita seeds, then sprinkle over the batter mixture.
Baking Tips: Check on the pumpkin loaf around 40 minutes, if the top is browning place a foil tent over the loaves for the remainder of cooking time.
Cooking time is dependant on the size of the loaf pan. I bake my loaves in 8×6 pyrex pans for 46 minutes.
This pumpkin loaf is so good right out of the oven, but you could let it rest for 20 minutes, if that’s your thing.
