MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Copycat Starbucks Pumpkin Bread
Categories: Breads, Breakfast, Copycat
Yield: 8 Servings

1 c Light brown sugar (200 g);
- packed
1/2 c Granulated sugar (115 g)
1 c Canned pumpkin (275 g)
1/2 c Vegetable oil (107 g)
2 lg Eggs;
- room temperature,
- lightly whisked
1 ts Vanilla extract (5 g)
1 3/4 c All-purpose flour (230 g)
2 tb Corn starch (17 g)
1 ts Baking soda
1/2 ts Baking powder
1 1/2 ts Ground cinnamon
1 ts Ground ginger
1 ts Ground nutmeg
1/2 ts Ground cloves
1/2 ts Salt
2 tb Raw pepitas
- (pumpkin seeds);
- for the top

Preparation time: 15 minutes
Cooking time: 60 minutes

A moist, warmly spiced pumpkin loaf made to taste like the one in the
Starbucks pastry case.

Heat the oven to 325?F (163?C). Grease an 8x4" (20x10 cm) loaf pan
and set aside.

In a large bowl, whisk together the light brown sugar, granulated
sugar, pumpkin puree, oil, eggs, and vanilla extract until smooth.

In a separate bowl, whisk together the flour, corn starch, baking
soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.

Add the dry ingredients to the pumpkin mixture. Fold with a spatula
just until no dry streaks remain. Do not overmix.

Transfer the batter into the prepared pan right away. Smooth the
surface, scatter the pepitas edge to edge over the top, and press
them lightly into the batter so they stick.

Bake for 55 to 65 minutes. Check at the 45 minute mark and tent
loosely with foil if the top is getting too dark. The loaf is done
when a tester in the center comes out with moist crumbs and no wet
batter, or when the internal temperature reaches 200?F to 205?F
(93?C to 96?C).

Cool the loaf in the pan for about 15 minutes, then lift it out onto
a wire rack and cool completely.

Recipe by Tanya Harris

Recipe FROM:
<https://www.myforkinglife.com/copycat-starbucks-pumpkin-bread/>

MMMMM


Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)