This copycat Starbucks pumpkin loaf is moist, delicately spiced and the perfect sweetness. Say hello to your new favourite fall baked good!
Course
Baking, Dessert
Keyword
Baking, Bread, Loaf, Pumpkin
Prep Time15minutes
Cook Time1hour
Servings3loaves
AuthorFraîche
Ingredients
797mLcan pure pumpkin puréenot pie filling
2cupsbrown sugarlightly packed
1 1/3cupsoilavocado, olive or canola
1cupmilk2% or plant-based
4eggsbeaten
1tablespoonvanilla
4cupsall-purpose flour
2tablespoonsground cinnamon
1teaspoonground allspice
¼teaspoonground cloves
4teaspoonsbaking powder
1teaspoonbaking soda
1teaspoonsalt
¼cuppumpkin seedsoptional
Instructions
Preheat the oven to 350 F and grease 3 loaf pans. Line the pans with parchment paper if desired.
In a large bowl whisk together to combine the pumpkin puree, brown sugar, oil, milk, beaten eggs and vanilla.
In a separate large bowl whisk together the flour, cinnamon, allspice, cloves, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and mix together until well combined.
Divide the batter among the loaf pans, sprinkle with pumpkin seeds, if using, and bake for approximately 1 hour, until golden brown and a toothpick inserted into the centre comes out clean. Let the loaves rest in the pan for 2-3 minutes before inverting onto a cooling rack. Store covered at room temperature for up to 4 days or freeze in a sealed container for up to 1 month.