You knew it wouldn’t be long until I posted another pumpkin recipe, but at least I kept my promise and waited a week. I don’t even know why I have felt so bad posting so many pumpkin recipes because from the looks of the blogging world, everyone and their mom is posting about pumpkin…literally. I found this recipe for “The Real Starbuck’s Pumpkin Bread” on Like Mother Like Daughters blog, which is a blog written by a mom and her two daughters, and just couldn’t resist. If you’ve ever had a slice of Starbuck’s pumpkin bread, you understand. If not, I highly suggest either making this bread or visiting the closest Starbucks (which here in Seattle is not hard to do) to find out why.
When setting out to make the bread, I intended on staying 100% true to the “real” Starbuck’s pumpkin bread recipe but I had an open jar of applesauce needing to be used up and figured I might as well use it in place of some of the oil. The original recipe has 3/4 cup of oil and I used 1/4 cup oil and 1/2 cup applesauce. Guess what? It’s still super moist! Bonus: it’s not $2 a slice!
Oooh and here’s a little teaser: I decided to use part of the loaf for a fun breakfast the next day. Come back tomorrow to find out what I did.
Starbuck’s Pumpkin Bread (slightly healthier version)
adapted from Like Mother Like Daughters
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg
4 eggs
1 cup white sugar
1/2 cup brown sugar
1/2 tsp vanilla extract
3/4 cup pumpkin puree
1/2 cup unsweetened applesauce
1/4 cup vegetable oil
Directions:
Preheat oven to 350 degrees F. Spray regular sized loaf pan (8×4″) with cooking spray. Set aside.
Combine flour, baking soda, baking powder, salt, and spices in medium bowl. Whisk to thoroughly combine and set aside.
With an electric mixer, beat together eggs, white sugar, and brown sugar for 30 seconds. Add pumpkin, vanilla, applesauce, and oil and beat until combined, about 30 more seconds.
With mixer on low, add dry ingredients. Mix until just combined. Pour into prepared pan.
Bake in preheated oven for 55-60 minutes, until toothpick comes out clean. Check at 45 minutes, and if top is brown cover with aluminum foil.
Let sit in pan for 10 minutes, then turn onto a cooling rack to cool completely.
Welcome to greens & chocolate! I'm Taylor and am so excited that you stopped by! I'm a Minnesota girl in my 20's who's loving life with my husband Marc, our son Lars, and our Golden Retriever Maddie. I love cooking healthy meals, but it's essential that I have my dessert. All after a hot yoga class or a run, though! It's all about moderation here at greens & chocolate. 
So homely and comforting! Thanks for sharing.
is it Pumpkin Bread French Toast…? 🙂
I do love that loaf, nice recipe!
Do not feel bad about posting another pumpkin recipe as I am loving them all. I adore the loaf at starbucks and have a hard time saying no when I go there! Yours looks fabulous.
Hi! Ur a dear for mentioning our blog – we appreciate it very much! So glad to hear that you cut the oil back and the results were still good! I was tempted, but too intent on the whole experience to try it… (and the French toast looks ridiculously good!)
Your pumpkin bread look delicious. Everyone in my house loves pumpkin so I’m always looking for new recipes! This one is a keeper.
Just pulled this out of the oven. Looks and smells awesome! I will drop a piece at your mom’s desk tomorrow.
I love that you’ve substituted applesauce for most of the oil in this! We’re trying to “lighten up” around here, so this is perfect. 🙂