The Best Pumpkin Bread – Perfectly spiced and moist pumpkin bread. Perfect for gifting wrapped in fabric. Top with pepitas for extra crunch.
It has been a wonderful weekend, but I am so tired, I can barely see straight. It was a long week. On Monday, I went to have some tests done (I am perfectly healthy, thank you for asking), but anesthesia and I are not friends. I have only ever gone under one time before and it hits me hard. It took a few days to not feel hungover, and not the best way to start a busy week.
I spent a lot of time in my son and daughter’s classroom this week, which is so much fun, but it seemed like I never got caught up. My best friend and her husband came into town and we had the best time with them. I made a nice dinner and we hung out on Thursday night. Friday night, we went out in Kansas City, and we stayed out until 2am. Let’s just say, that I have not done that in quite some time. While I did behave myself, it was hard to be motivated today, we really had no commitments, so we did a whole lot of nothing. It was just what the doctor ordered.
I love and adore the pumpkin loaf at Starbucks. We live in a teeny, tiny, town and have limited Starbucks access. Pumpkin Spice Lattes and pumpkin loaf are less frequent than our Sacramento days. Which is a good thing for my behind (on a side note, my 3 year old’s new favorite word is buttocks and it is very hard to not laugh when he says it, why is that word so funny?), and my wallet, but I do miss them.
I tried to find the actual pumpkin bread recipe that Starbucks uses to no avail, but google led me to this recipe which comes from allrecipes.com. It is moist, spicy, and with the addition of pepitas, just like the pumpkin bread at Starbucks. It makes 2 or 3 large loaves, but I got 6 mini loaves, and even packaged it up to give to some neighbors.
3 1/2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 Tablespoon pumpkin pie spice
1 teaspoon salt
3 cups sugar
1 cup vegetable oil
1 (15-ounce) can pumpkin puree
1/2 cup water
1/2 cup pepitas (shelled pumpkin seeds)
In one bowl combine the flour, baking soda, baking powder, pumpkin pie spice, and salt. Whisk together.
In another bowl, whisk together the sugar, oil, eggs, pumpkin, and water.
Mix the wet into dry and beat until it just comes together.
Pour the batter into loaf pans that have been sprayed with cooking spray. I was able to fill 6 mini loaves. You could also use 3 large loaf pans.
Scatter the top with pepitas.
Bake in a preheated 350 degree oven for 40-50 minutes for small loaves, and 60 to 70 for large ones. Cool completely on racks.
I love to give these as gifts, so I like to wrap them all cute like. I used some scraps that I had in my fabric stash. I used a fairly large piece of cotton fabric. Place the bread on the center.
Take two of the opposite edges and tie into a knot.
Tie the other end and there you have it.