Name: The Copycat Starbucks Pumpkin Bread I Daydream About
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: 3 tablespoons raw pumpkin seeds -; 1 (15-ounce) can pumpkin purée -; 1 1/3 cups (304g) packed light brown sugar -; 1/3 cup canola oil or melted coconut oil -; 1/4 cup (32g) finely ground flaxseed meal -; 2/3 cup unsweetened non-dairy milk -; 1/2 cup water -; 1 teaspoon apple cider vinegar -; 3 1/4 cups (446g) all-purpose flour -; 1 2/3 cups (324g) granulated sugar -; 1 1/2 teaspoons baking soda -; 1 teaspoon baking powder -; 1 teaspoon table salt -; 1 1/2 teaspoons cinnamon -; 1 teaspoon ground ginger -; 1/4 teaspoon cloves -; 1/4 teaspoon allspice -; 1/4 teaspoon freshly grated nutmeg -

The Copycat Starbucks Pumpkin Bread I Daydream About

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - The Copycat Starbucks Pumpkin Bread I Daydream About

1. 3 tablespoons raw pumpkin seeds -

2. 1 (15-ounce) can pumpkin purée -

3. 1 1/3 cups (304g) packed light brown sugar -

4. 1/3 cup canola oil or melted coconut oil -

5. 1/4 cup (32g) finely ground flaxseed meal -

6. 2/3 cup unsweetened non-dairy milk -

7. 1/2 cup water -

8. 1 teaspoon apple cider vinegar -

9. 3 1/4 cups (446g) all-purpose flour -

10. 1 2/3 cups (324g) granulated sugar -

11. 1 1/2 teaspoons baking soda -

12. 1 teaspoon baking powder -

13. 1 teaspoon table salt -

14. 1 1/2 teaspoons cinnamon -

15. 1 teaspoon ground ginger -

16. 1/4 teaspoon cloves -

17. 1/4 teaspoon allspice -

18. 1/4 teaspoon freshly grated nutmeg -

How to cook deliciously - The Copycat Starbucks Pumpkin Bread I Daydream About

1. Stage

Heat the oven and prepare the pans: Preheat the oven to 350° F and position a rack in the center. Grease and flour two 8 1/2 x 4 1/2-inch loaf pans.

2. Stage

Toast the pumpkin seeds: Place the pumpkin seeds in a small, dry skillet over medium heat. Cook, shaking the pan often, until the seeds brown lightly and make little popping sounds, about 3 minutes. Immediately pour them into a small bowl. Set aside.

3. Stage

Mix the liquid ingredients: In a large bowl, whisk together the pumpkin purée, brown sugar, oil, and ground flaxseed until the brown sugar is mostly dissolved. Whisk in the milk, water, and vinegar. Set aside.

4. Stage

Combine the dry ingredients: In another large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, salt, cinnamon, ginger, cloves, allspice, and nutmeg.

5. Stage

Mix the batter: Add the flour mixture to the bowl with the pumpkin mixture. Mix with a wooden spoon or rubber spatula until you have a cohesive batter with no dry streaks. The batter may have some small lumps, but that’s okay.

6. Stage

Bake the loaves: Divide the batter between the prepared pans and sprinkle the toasted pumpkin seeds on top. Bake the loaves until a toothpick or skewer inserted in the center comes out free of crumbs and the loaves spring back when you lightly press their center with your fingertip, about 55 to 65 minutes.

7. Stage

Cool the bread: Cool the pans on a wire rack for 5 minutes, then remove from the pans and cool on the racks completely before slicing. Leftovers! Bread will keep, tightly wrapped, for about 4 days at room temperature, and up to 3 months in the freezer.