Pumpkin Bread

So I was super bummed with Starbucks started carrying La Boulange instead of the regular beauteous pastries. La Boulange, at first glance, looks okay, but then you realize it's all tired and gross and just does not compare (at least in my opinion--and to be honest I didn't really try all that much, since I was mostly just bummed that they don't have the same exact pumpkin bread). So anyway, the pumpkin bread. Yeah I've seen some Starbucks carry a mini-loaf of pumpkin bread by La Boulange but it is just not the same. So I'm currently looking for the best Starbucks Pumpkin Bread Copycat Recipe.

This one is from CopyKat recipes, found only by google searching "starbucks pumpkin bread recipe". It was okay--actually, pretty darn delicious, but I still don't think it's the same. I can hardly remember the old Starbucks pumpkin bread recipe anymore. I can only hope that I remember it when I taste it! It'll probably take a helluva lot more fat and sugar than I want to add.

Still, this one was pretty good!

Pumpkin Bread

Recipe from CopyKat Recipes

1 1/2 cups flour

1 cup sugar

3/4 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon nutmeg

1/4 teaspoon cardamom

1/2 teaspoon cinnamon

1/4 teaspoon allspice

1/4 teaspoon clove

** if you are going to use pumpkin pie spice, use a scant 2 teaspoons of spice in place of the spices mentioned here

2 eggs, beaten

1 cup pumpkin puree

1/2 cup vegetable oil (do not use olive or peanut oil)

1/2 teaspoon vanilla

1/3 to 1/2 cup roasted and salted pumpkin seeds

Preheat oven to 350 degrees.

In a large bowl add all of the dry ingredients; flour, sugar, salt, baking soda, salt, and spices. Sift the dry ingredients together.

In a smaller bowl mix together the 2 beaten eggs, the oil, and the vanilla. 

Once the liquid ingredients are mixed well pour over the dry ingredients. Stir until the lumps are out. Do not over-stir the mixture. 

Pour into a 9x5x3 inch loaf pan that has been sprayed with non-stick spray. Sprinkle pumpkin seeds on top of bread. 

Bake for 50 - 60 minutes, until a toothpick comes out clean when poked in the center of the loaf. 

Cool for approximately 5 minutes in the pan, and then turn the pumpkin bread onto a cooling rack. The bread cuts best when allowed to cool completely.