Recipe by HailFoodies
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!!
Top Review by velasquezlb
It is a good recipe. I did use the extra oil and add molasses but my first try didn't quite taste right... there was something missing in the flavor department.. I am a Barista at Starbucks so when we got our shipment of pumpkin bread in this year, I looked through the label and compared the ingredients to this recipe. Ginger is one of the spices that is in the Starbucks recipe but not in this one. So I tried this recipe again and added 2 tsp. of Ginger along with the extra oil and molasses and now (with the modifications) I feel like it is dead on!
- 236.59 ml sugar
- 236.59 ml brown sugar
- 118.29 ml vegetable oil
- 118.29 ml smooth applesauce
- 3 large eggs
- 425.24 g can solid pack pumpkin
- 354.88 ml all-purpose flour
- 354.88 ml wheat flour
- 9.85 ml ground cloves
- 19.71 ml ground cinnamon
- 9.85 ml ground nutmeg
- 4.92 ml baking soda
- 2.46 ml salt
- 2.46 ml baking powder
Directions See How It's Made
- Preheat oven to 350°F.
- Butter and flour two 9x5x3 loaf pans or muffin tins.
- Beat sugar and oil in a large bowl to blend.
- Mix in eggs, pumpkin, and apple sauce.
- Sift flour, cloves, cinnamon, nutmeg, baking soda, salt, and baking powder into another large bowl.
- Stir into pumpkin mixture in 2 additions.
- Divide batter equally among prepared pans (muffin tins).
- Bake until tester comes out clean, about 1 hour for loaves, 20 min for muffins.
- Transfer to cooling racks and cool for 10 minutes.
- Turn out onto racks and cool completely.