I haven’t visited Starbucks in a while, but if there are any slices of glazed lemon bread or pumpkin bread for sale, I am ALWAYS tempted. The pumpkin bread is usually a fall-only treat, but it is perfectly moist, slightly dense, and spiced with warm spices such as cinnamon and pumpkin pie spice. So I finally decided that I should just make my own instead of getting my pumpkin bread fix at Starbucks. The best part of making my own pumpkin bread at home is that I can enjoy it year-round.
This bread freezes well, so I always double the batch and freeze my second loaf to enjoy later. The loaf will keep well if wrapped tightly and refrigerated. Simply take out a slice or two and allow the slices to reach room temperature before eating so the full flavor of the loaf can be enjoyed.
- 4 Eggs
- 1 Cup Granulated Sugar
- 1/4 Cup Dark Brown Sugar
- 1 Teaspoon Vanilla Extract
- 3/4 Cup Pumpkin Puree (Not Pumpkin Pie Filling)
- 3/4 Cup Vegetable Oil
- 1 1/2 Cups All-purpose Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1 Teaspoon Ground Cinnamon
- 2 Teaspoons Pumpkin Pie Spice
- 1/2 Salt
Preheat oven to 350 degrees F. and spray an 8 x 4 inch loaf pan with baking spray.
In a large bowl, whisk together the eggs, sugars, and vanilla, whisking until smooth.
Add the pumpkin and oil and whisk until blended.
Add the dry ingredients to the wet ones and mix just until blended. (Do not over mix!)
Pour the batter into the prepared pan and bake for 60 to 65 minutes, or until a cake tester or bamboo skewer inserted into the center comes out clean.
Cool 10 minutes, the run a knife around the edges.
Turn the loaf out onto a wire rack and cool to room temperature.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 432Total Fat: 23gSaturated Fat: 2gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 93mgSodium: 297mgCarbohydrates: 51gFiber: 2gSugar: 31gProtein: 6g