Starbucks Pumpkin Bread

HailFoodies's Note:

My favorite pumpkin bread came from Starbucks, after much effort and a LOT of determination, here's my copy. I use Splenda for the sugar, and I use Egg Beaters for the eggs. Trying to be a little healthier!!

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Serves: 8

Yield: 2.0 loaves

• 1 cup sugar
• 1 cup brown sugar
• ½ cup vegetable oil
• ½ cup smooth applesauce
• 3 large eggs
• 1 (15 ounce) can solid pack pumpkin
• 1 ½ cups all-purpose flour
• 1 ½ cups wheat flour
• 2 teaspoons ground cloves
• 4 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon baking powder

Directions:

1. Preheat oven to 350°F.
2. Butter and flour two 9x5x3 loaf pans or muffin tins.
3. Beat sugar and oil in a large bowl to blend.
4. Mix in eggs, pumpkin, and apple sauce.
5. Sift four, cloves, cinnamon, nutmeg, baking soda, salt, and baking powder into another large bowl.
6. Stir into pumpkin mixture in 2 additions.
7. Divide batter equally among prepared pans (muffin tins).
8. Bake until tester comes out clean, about 1 hour for loaves, 20 min for muffins.
9. Transfer to cooling racks and cool for 10 minutes.
10. Turn out onto racks and cool completely.

Reviews

[Nettie62]

I followed the recipe (yes - make sure to use as much spice as noted) and added 3 T. molasses as another review recommended. I also used Splenda instead of white sugar and used eggbeaters instead of whole eggs. Yummy - even my grandson loved them! I made into muffins instead of bread and they make a great treat. I also added a bit of powdered sugar/milk glaze to the top. It is very moist and very flavorful. I'd say it's darn close to the Starbuck's pumpkin bread - which have given me the inspiration to look up the recipe and make it the same day...wonderful fall treat.

[NutMegs]

The first time I made this I felt like the flavor was dead on, but it was a little dry (and I watched it in the oven like a hawk, so it wasn't overbaked). The second time I made it, I kept everything as is written, but added an additional 1/4 cup of oil & 3 T of molasses to up the moistness. It was much more moist and dead on to what I remembered Starbucks Pumpkin Bread to taste like. I wouldn't have thought to add that much of the spices, but truly, the level of spices is dead on. I'll definitely be keeping this recipe!

[alittlebitoff_5301135]

WOAH BUDDY!! Was skeptical like the others on the amount of spice but did not cut back as per their advice. SOOOO glad I trusted them. It's the best pumpkin bread I've ever had. EVER. I've tried finding a recipe like this for years. I even got one from a co-worker that was amazing but when I tried it myself it didn't come out (I think she fudged the recipe, but that's another story). I even made this in my Cuisinart bread machine. I put it on the 2 pound light crust cake setting. Came out perfect! Just make sure the machine mixed well.