Post by wilderness on Aug 4, 2023 11:35:51 GMT -5
Better Than Starbucks Pumpkin Bread=Tasty
This recipe calls for using a 9x5-inch loaf pan. (You can also use two 8x4-inch pans. Or 4 5 x 3 x 2)
For the bread:
3 large eggs
1½ cups pumpkin puree
⅔ cup sunflower oil or any mild-flavored oil
1 cup sugar
½ cup light brown sugar packed
2 teaspoons vanilla
2 teaspoons pumpkin pie spice
2 teaspoons cinnamon
1 teaspoon baking soda
¾ teaspoon baking powder
¾ teaspoon salt
1½ cups all-purpose flour - I used closer to 2 cups
For the topping:
3 tablespoons pepitas (pumpkin seeds)
1 teaspoon honey (or maple syrup)
½ teaspoon sunflower oil or any mild-flavored oil
For the bread:
Preheat oven to 350ºF (180ºC). Spray a 9x5-inch loaf pan (see the Café Tips above in the post for using other size pans) with baking spray. Set aside. Line a sheet pan with foil. Set aside.
Place eggs in a medium-large bowl and whisk well.
Add pumpkin and whisk until smooth. Add the oil, white and brown sugars and the vanilla. Mix until nice and smooth.
Sprinkle the pumpkin pie spice, cinnamon, baking soda, baking powder and salt over the pumpkin mixture and mix until well combined.
Add the flour and stir just until the flour has disappeared and no large lumps remain.
For the topping:
Combine pumpkin seeds (pepitas), honey and oil and stir to combine. To make mixing easier, you can pop the pepita mixture in the microwave for 10-15 seconds to thin out the honey. Set mixture aside.
To bake:
Transfer batter to prepared pan. Smooth the top and scatter the pumpkin seed mixture over the top. Place on the prepared sheet pan and bake for 55-65 minutes. Check the bread after 40-45 minutes and if the top seems to be getting brown, pull the foil up around the sides of the pan and loosely over the top. Return to the oven and finish baking, until a toothpick inserted into the center of the loaf comes out clean or the internal temperature is 195-205˚F when checked with an instant thermometer (the best way to determine doneness).
For the smaller pans (see Café Tips above) you'll only need to bake for 25-30 minutes but again, the best way to determine doneness is with an instant thermometer).
Cool for 20 minutes, then slide out of the pan and transfer to a cool rack. Cool completely before slicing (if you can wait!).
This recipe calls for using a 9x5-inch loaf pan. (You can also use two 8x4-inch pans. Or 4 5 x 3 x 2)
For the bread:
3 large eggs
1½ cups pumpkin puree
⅔ cup sunflower oil or any mild-flavored oil
1 cup sugar
½ cup light brown sugar packed
2 teaspoons vanilla
2 teaspoons pumpkin pie spice
2 teaspoons cinnamon
1 teaspoon baking soda
¾ teaspoon baking powder
¾ teaspoon salt
1½ cups all-purpose flour - I used closer to 2 cups
For the topping:
3 tablespoons pepitas (pumpkin seeds)
1 teaspoon honey (or maple syrup)
½ teaspoon sunflower oil or any mild-flavored oil
For the bread:
Preheat oven to 350ºF (180ºC). Spray a 9x5-inch loaf pan (see the Café Tips above in the post for using other size pans) with baking spray. Set aside. Line a sheet pan with foil. Set aside.
Place eggs in a medium-large bowl and whisk well.
Add pumpkin and whisk until smooth. Add the oil, white and brown sugars and the vanilla. Mix until nice and smooth.
Sprinkle the pumpkin pie spice, cinnamon, baking soda, baking powder and salt over the pumpkin mixture and mix until well combined.
Add the flour and stir just until the flour has disappeared and no large lumps remain.
For the topping:
Combine pumpkin seeds (pepitas), honey and oil and stir to combine. To make mixing easier, you can pop the pepita mixture in the microwave for 10-15 seconds to thin out the honey. Set mixture aside.
To bake:
Transfer batter to prepared pan. Smooth the top and scatter the pumpkin seed mixture over the top. Place on the prepared sheet pan and bake for 55-65 minutes. Check the bread after 40-45 minutes and if the top seems to be getting brown, pull the foil up around the sides of the pan and loosely over the top. Return to the oven and finish baking, until a toothpick inserted into the center of the loaf comes out clean or the internal temperature is 195-205˚F when checked with an instant thermometer (the best way to determine doneness).
For the smaller pans (see Café Tips above) you'll only need to bake for 25-30 minutes but again, the best way to determine doneness is with an instant thermometer).
Cool for 20 minutes, then slide out of the pan and transfer to a cool rack. Cool completely before slicing (if you can wait!).
