{recipe} starbuck’s pumpkin bread

Whenever I travel, and most recently when I was in New York in October, I go out of my way to visit different coffee shops. I wanted to get coffee from local shops and tried to avoid chain coffee shops like Starbucks. There’s plenty of Starbuck’s at home and I can go anytime if I want. I visited about 4 different coffee shops during the week.

My favorite was this almond latte from Rex Coffee. Rich, creamy and strong coffee.

After one of my early morning runs at Central Park, I was walking back to our hotel and found myself in a corner right next to Starbucks (while waiting to cross the street). I was saving getting my coffee for later but I was hungry and I went in wanting to buy one of their breakfast sandwiches, but instead came out with their pumpkin bread.

The bread was fragrant, dense, delicious and did I say dense? Wow, I forgot how great their pumpkin bread tasted.

So there I was, walking in Columbus Circle, people watching and enjoying the pumpkin bread. I had every intention to share the bread with my sister, who joined me on the trip and was still sleeping at the hotel. Sadly for her, I finished the bread right before I got in the hotel lobby. Oopps!

I found this copy cat recipe and made it the week I returned from the trip. I shared it with my staff at work, as a thank you for all their assistance while I was out of the office. Everyone loved the bread and I’ve given out the recipe twice already.

Starbucks Pumpkin Bread
Ingredients

1 cup white sugar
1 cup brown sugar
3/4 cup vegetable oil
1/2 cup unsweetened applesauce
3 large eggs
1 3/4 cup pumpkin puree (15 ounce can)
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat pastry flour
2 teaspoons ground cloves
4 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
2/3 cup pumpkin seeds

Directions:

Preheat the oven to 350°F. Lightly spray two loaf pans and set aside.
Beat together the sugar and oil until fully combined. Mix in the eggs, pumpkin and applesauce until fully incorporated.
In a separate bowl, mix together the flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder until fully combined.
Slowly mix the dry ingredients in with the wet ingredients until just combined. Do not overmix.
Split the batter into the prepared loaf pans. Sprinkle the pumpkin seeds on each loaf, and place in the preheated oven for 1 hour, or until a toothpick inserted comes out clean.

Adapted from Food.com