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
- 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
- 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