I am not a coffee snob..per se.  I enjoy Dunkin’, local coffee shops, foreign coffees, Aroma, and Starbucks.  One thing I love about Starbucks is the pumpkin bread that they keep available nearly year round.  It just goes so well with a caramel latte!  The bread is known for being soft and moist, which are two things I love in a dessert bread.  So I decided to figure out how to have it any time I want.  I experimented with several pumpkin bread recipes, even those that claimed to be Starbucks copy cat versions, and they were all still too dry or not flavorful enough.  Finally, after some time I found the perfect combination and proudly present it to you.

This can be made into mini loaves or muffins, but I love it as the perfect bread in a traditional loaf pan size.

Pumpkin Bread Recipe 10-12 slices

2C flour

1C pumpkin puree

1C sugar I used vanilla scented

1/2C brown sugar

1/2C vegetable oil

2 eggs

1/4C water

1t baking soda

3/4t cinnamon

1/2t nutmeg

1/2t salt

1/2t ginger

1/4t all spice

1/3C pepitas (pumpkin seeds)

Preheat the oven to 350.  Note that all the ingredients will be mixed together except the pepitas or nuts.  Start with the eggs in the bowl first. Shells would not add to the heavenly smooth texture very well.

Add the sugars and pumpkin.

Mix just until all ingredients are incorporated.

I made adding the flour a second step since items made with regular or wheat flour toughen when they are over mixed/kneaded.  Add the flour, oil, baking powder, salt, and spices

and mix until just combined.

Pour into a greased pan.

Top with pepitas or nuts of your choice.  I have also made this bread with no toppings for some particular eaters that are near to my heart and it’s just as good!

Bake at 350 for 60 minutes.  You can leave it in for up to ten minutes more, but I prefer to almost undercook everything so the time it takes sitting in or on the pan doesn’t over-bake it.  Remember, this is a moist bread so a test knife may not come out totally clean.

Allow to cool for a few moments in the loaf pan before removing.  Slice and serve!  This bread is so moist it keeps well covered and sealed for several days…if it lasts that long!

Happy Pumpkin Week!