Surely there are as many people as me that love Starbuck’s pumpkin bread! It’s the one thing that I eat year round and is about the only non-coffee thing that I order from Starbucks these days. I don’t know what I’d do if they didn’t keep it on the menu year-round…well yes I do-I’d have to make this more often.
I love baking with pumpkin. When you add pumpkin the baked good always turns our moist! I’ve had pumpkin bread on my list of things to make for awhile now but I’ve held off because why mess with a good thing. I’ve tried out several versions and have settled on this one! I knew I had to figure out the moist texture, the pumpkin seeds on top and it had to hold up to slicing. This recipe does all of that and it certainly one that I’ll be making on a regular basis! (By the way, for those of you with freezer space, this freezes beautifully)
To me the chopped pumpkin seeds on top add the perfect crunch and make the bread the perfect treat. This recipe makes 2 loaves and I often make one with the seeds and one without to satisfy the requests of my children. I have one that loves the seeds, one that prefers no seeds and one that’s too young to chew the seeds. Lucky for me the recipe makes 2 loaves and I don’t have to compromise!
This recipe has quickly become a staple in our household! The recipe is quick to make, turns out well and is a great recipe to include children in the kitchen. Since the recipe makes 2 loaves, package one to share with a friend, neighbor, teacher or anyone else that could use a special treat!
- 1 (15 ounce) can pumpkin puree
- 4 large eggs
- 1 cup vegetable oil
- ⅔ cup water
- 1 cup brown sugar
- 2 cups granulated sugar
- 3½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- 1½ cup chopped roasted pumpkin seeds; ¾ cup for each loaf (I buy mine roasted from The Fresh Market)
- Preheat oven to 350 degrees.
- Grease and flour 2 loaf pans. (My favorite way to do this is with Wilton Cake release-it's the grease and flour mixture combined together!)
- Mix together the wet ingredients (pumpkin, eggs, oil, water and sugar) until well blended.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
- Add the dry ingredients into the pumpkin mixture until just blended.
- Pour into the loaf pans.
- Spread the chopped pumpkin seeds evenly over the top of the batter.
- Bake for about 1 hour 20 minutes. Loaves are done when toothpick inserted in center comes out clean.
Try out this recipe and let me know what you think. I hope that your family enjoys this as much as mine does!