Who Says You Can't Have Your Cake And Eat It Too? Starbucks (clone) Pumpkin Bread

I ran across this clone recipe for Starbucks Pumpkin Bread. What do you think I did? Yup, I ran right to the kitchen to make it.

I didn't have pumpkin seeds to put on top, so I placed crushed walnuts in their place. And Placed them on pretty darn heavy. I love walnuts with pumpkin.....

It baked up just gorgeous, and for a few hours my house smelled like a Starbucks Cafe.....

I made the bread and ate it too......Delicious!!

I promised this recipe for Friday, so everyone enjoy!!

What a perfect Thanksgiving treat. And you can tell your guests, "I went to Starbucks just for you."

Starbucks (clone) Pumpkin Bread

1 1/2 c. bread flour

1 tsp. baking soda

1/2 tsp. baking powder

3/4 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

1/4 tsp. ground allspice

1/2 tsp. salt

4 eggs

1 c. granulated sugar

1/4 c. brown sugar (light or dark)

1/2 tsp. vanilla extract

3/4 c. canned pumpkin puree

3/4 c. best blend oil

Top with chopped walnuts, or 1/4 c. pumpkin seeds, chopped

Preheat oven to 350 degrees F.

Combine the flour, baking powder, spices, and salt in a medium bowl.

Beat eggs, sugars, and vanilla together in a large bowl with electric mixer on high speed for about 30 seconds. Add the pumpkin and oil and mix well.

Pour the dry ingredients into the wet stuff and mix well with your electric mixer. Pour the batter into a well-greased loaf pan.

Sprinkle with chopped walnuts or pumpkin seeds, or both if you want. Bake for 60 to 65 minutes or until the top of bread is beginning to brown and a toothpick stuck into the center of the bread comes out clean.

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