Starbucks eat your hearts out!
October has arrived, and you know what that means? Pumpkin bread at Starbucks! That is good stuff yes? Heck yes! Now, some of you know how truly awesome this bread is have also been super saddened to find it gone to make room for more seasonal goodies like gingerbread. Also good but not nearly as amazing. Well, it took me two years but I finally came up with a recipe that rivals Starbucks. And not like oh it is better because it is homemade but because it tastes just like it! Want some? I thought so!
1 cup butter
2 cups sugar
2 cups pumpkin puree (I LOVE E.D. Smith's)
1 tbs vanilla
3 cups flour
1/2 tsp salt
2 tsp baking soda
2 tbsp pumpkin pie spice
- Preheat oven to 350 degrees Fahrenheit
- Cream butter and sugar until fluffy.
- Add eggs and beat.
- Add 2 cups pumpkin and beat until well mixed.
- Add vanilla and beat.
- In a separate bowl whisk remaining dry ingredients.
- Add to wet ingredients and mix until well combined (But do not over beat)
- Pour into greased loaf pans.
- bake for 50-60 minutes checking after 50 minutes.
- I like to top this with pepitas (Uncooked pumpkin seeds) but I ran out for this batch. If you choose to be sure to add them before baking.
- The loaves pictured are mini loafs and I pulled them out after twenty one minutes in silicone pans.
- You can substitute three large very ripe bananas for the pumpkin to make banana bread.
- Wrapped in plastic wrap it stays moist longer than wax paper.