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
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
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.