The Copycat Starbucks Pumpkin Bread I Daydream About
Ingredients
- 3 tablespoons pumpkin seeds
- 1 (15- ounce can) pumpkin puree
- 1 1/3 cups (304 g) light brown sugar
- 1/3 cup canola or avocado oil
- 1/4 cup (32 g) ground flaxseed meal
- 2/3 cup milk (or conventional milk, if you aren't making it vegan)
- 1/2 cup water
- 1 teaspoon apple cider vinegar
- 3 1/4 cups (446 g) all purpose flour
- 1 2/3 cups (324 g) granulated sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
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Instructions
- 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.
- 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.
- 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.
- In another large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, salt, cinnamon, ginger, cloves, allspice, and nutmeg.
- 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.
- 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.
- 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.
Source
Original recipe: View Original