Thursday, November 16, 2006

Top Secret Recipes version of Starbucks Pumpkin Bread

I don't like Starbucks coffee. And even if I found myself in a Starbucks, I wouldn't purchase any of their baked goods because I prefer to bake my own. So I am at a loss as to why I felt so compelled to try this recipe. I actually had to ask people to taste it and tell me if it did taste like Starbucks' Pumpkin Bread. I didn't care for it, myself. Too bland. If you read the recipe closely, you will see that there are no seasonings in it. Just pumpkin and two kinds of sugar.

I don't have a metal bread pan. I used my clay meatloaf pan which may have contributed to the fact that this loaf did not cook all the way through. It was supposed to bake for 70 minutes but in less than an hour, I could smell it, a sure sign that it was done. Sure enough, when I checked it, the edges were brown and overcooking. I think this needed a lower oven temperature. I'm not even going to bother trying this again at a lower temperature. It's just not that good.

Verdict: What were they thinking???

Starbucks Pumpkin Bread

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
4 eggs
1 cup granulated sugar
1/4 cup light brown sugar
1/2 teaspoon vanilla
3/4 cups canned pumpkin
3/4 cup vegetable oil

Preheat oven to 350 degrees F.

Combine flour, baking soda, baking powder, and salt in a medium bowl.

Beat eggs, sugars and vanilla together in a large bowl with an electric mixer on high speed for about 30 seconds. Add pumpkin and oil and mix well.

Pour dry ingredients into the wet stuff and mix well with your electric mixer. Pour the batter into a well-greased 8 1/2" x 4 1/2" loaf pan. Bake for 70 minutes or until the top is dark brown and a toothpick stuck into the center of the bread comes out clean.

When the bread s cool, remove it from the loaf pan and use a bread knife to slice it into 1-inch thick slices.

Makes 8 slices.

Tidbits: This bread freezes perfectly. Simply seal any leftover slices in a zip top bag or wrap them in plastic ahd pop them into the chiller. To serve, microwave one frozen slice on high for about 45 seconds and it'll taste like it just came out of the oven.

Recycle: vanilla bottle, vegetable oil bottle, pumpkin can

Compost: eggshells


Holli Adams said...

this is definitely not the starbucks recipe. I love their pumpkin bread and this is nothing like it.

csours said...

yes, the starbucks recipe has nutmeg, cloves, some ginger, and possibly allspice as well.

Anonymous said...

and the starbucks loaf has raisins and nuts...ooh, it's soo delicious!

Anonymous said...

The starbucks loaf does NOT have raisins and nuts!

A. Swain said...

Agreed --- Starbucks' Pumpkin Loaf does not have raisins and or nuts!!!

Tried the recipe above this a.m. --- too bland and too light in color. I even added nutmeg and cinnamon. Ground clove and allspice may be the trick --- maybe dark brown sugar also.

Karen said...

This is definately not starbucks recipe, I have been looking myself for the original recipe. I got 3 different recipes off line this weekend and tried 2. I know the one with no cinnamon, cloves, nutmeg,ginger ect. was not right so put that one to the side. The one closest to it is the recipe called Layfayette Pumpkin Bread. It is real close but I'm going to try again with a different spice mixture and somehow something to make it sweeter. My husband and I put powdered sugar on top and it was great, but not starbucks

Anonymous said...

this can't be anything close, there are no sounds very bland.

Connie aka The Goddess (CrimsonDove) said...

Starbucks Pumpkin Bread

1 ½ cups flour
1 teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground clove
¼ teaspoon ground allspice
½ teaspoon salt
4 eggs
1 cup sugar
¼ cup dark brown sugar
½ teaspoon vanilla
¾ cup canned pumpkin
¾ cup vegetable oil (I used canola)
¼ cup pumpkin seeds, chopped

Preheat oven to 350F.
Combine flour, baking soda, baking powder and 
salt, set aside. Beat eggs, sugars, and vanilla in large bowl on high speed for about 30 seconds. Add dry ingredients and mix. Add pumpkin and oil, mix. Pour batter into a greased loaf pan. Bake approximately 70 min. or until the top of the bread begins to brown. When the bread is cool, slice into approximately 1 inch slices. Serves 8.

Anonymous said...

Oh Connie- I hope that this is a winner... crossing my fingers. The "pumpkin bread" I made tonight tasted like spice cake- I want pumpkin! Thanks!