* Exported from MasterCook *
Bread, Better-than Starbucks Pumpkin
Recipe By :Grace Elkus
Serving Size : 18 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Hand Made
Low Fat Posted
Quickbread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cooking spray
2 cups granulated sugar
15 oz pumpkin purée -- about 2C
1/2 cup vegetable oil -- or canola oil
3 large eggs
1 tablespoon pumpkin pie spice
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups all-purpose flour
1/4 cup roasted salted pumpkin seeds -- aka pepitas
If you've ever had Starbucks' pumpkin bread, you know it's more like
cake than bread. But thanks to a bit of salt and a full tablespoon of
pumpkin pie spice in the batter (and a generous sprinkle of salted
pepitas on top), this homemade version doesn't taste too sweet.
However, we've also made this recipe with 1/2C less sugar and it
still turns out great.
PREP: 10 minutes
COOKING: 1:05 to 1:15
Arrange a rack in the middle of the oven and heat to 350F. Coat a
9x5" loaf pan with cooking spray; set aside.
Place the sugar, pumpkin purée, oil, and eggs in a large bowl and
whisk until smooth and combined. Add the pumpkin pie spice, baking
powder, baking soda, and salt, and whisk to combine. Add the flour
and fold it in with a rubber spatula until just combined. Pour the
batter into the prepared pan and spread into an even layer. Sprinkle
with the pumpkin seeds, then gently press them into the batter to
ensure they stick.
Bake until a toothpick comes out mostly clean with a few moist crumbs
attached, 65 to 75 minutes. Let cool 10 minutes in the pan, then
transfer to a cooling rack and let cool completely.
RECIPE NOTES: The pumpkin bread will keep in an airtight container at
room temperature for several days. It can also be wrapped in aluminum
foil and frozen for up to 3 months. Thaw in the refrigerator
overnight or in a 300F oven for 20 minutes.
Cal 306, Fat 11g, Carb 48g, Sod 208mg, Fiber 2g, Pro 5g
S(Internet address):
https://www.thekitchn.com/pumpkin-bread-recipe-262084
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Per Serving (excluding unknown items): 222 Calories; 7g Fat (29.2%
calories from fat); 3g Protein; 37g Carbohydrate; 1g Dietary Fiber;
35mg Cholesterol; 166mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 1/2 Vegetable; 1 1/2 Fat; 1 1/2 Other Carbohydrates.
NOTES : 2019 - 1105