Did you know that the meteorological start to fall lands on September 1st? I don’t know about you, but that is just one more reason to call an end to the heat sweltering days of summer, and usher in the crisp, colorful days of fall. Without a doubt, fall is my absolute favorite season – college football, cooler weather, soup and stew for dinner, back to school, and pumpkin bread – all of these things make me so happy and provide such a feeling of warmth, security and family. What better way to celebrate the meteorological start to fall that making Pumpkin Bread?
When September 1st rolls around, I am usually the first in line to get a Starbucks Pumpkin Spice Latte, and a slice of their pumpkin loaf. (Although, my friend Rachel somehow found a way to get herself one of these coveted drinks the last week of August!! My sweet, Brit friend is such a smarty pants!) However, $6+ gone out of my wallet, and who knows how many calories later, it proves to be something that I just cannot justify every other day.
When Starbucks first started introducing their Pumpkin Loaf several years ago, I quick fell in love with the treat. I went on a quest to find a recipe that mimics the moist, flavorful quick bread. Several tried (and failed!) recipes and adaptations later, I found a recipe that holds true to the Starbucks favorite. I’ve been making this Pumpkin Bread recipe for several years now. Many of my friends, neighbors, and parents at my son’s school have been recipients of this treat. The recipe makes two loaves – one for you and one to take to a friend, or pop in the freezer for later.
I hope you love Fall as much as I do – this Pumpkin Bread will certainly make you want to dance in the leaves, and enjoy the crisp fall days.
- 3 c. sugar
- 1 c. vegetable oil
- 3 large eggs
- 1 16oz. can pumpkin puree
- 3 c. flour
- 1 tsp. ground cloves
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 1 tsp. baking soda
- ½ tsp. salt
- ½ tsp. baking powder
- Optional Struesel Topping:
- ¼ c. brown sugar
- 2 Tbsp. flour
- ½ tsp. cinnamon
- 2 Tbsp. butter or margarine, room temperature
- Preheat oven to 350 degrees.
- Spray two 9x5x3 loaf pans.
- With stand mixer (or hand mixer), combine sugar, oil, pumpkin and eggs until smooth. Set aside. In separate bowl, combine dry ingredients: flour, cloves, cinnamon, nutmeg, soda, salt and baking powder. Sift or use wisk to ensure there are no lumps and everything is nicely combined. Gradually add dry ingredients to your wet pumpkin mixture. Mix until everything is combine.
- Divide batter equally to the two pans. Bake until tester (toothpick) inserted comes out clean, approximately 57-60 minutes.
- When done, transfer to cooling rack. Run a knife around the edges, and turn the loaves out of the pans to cool completely.
Pumpkin Bread with Struesel Topping
Let me know how you’re celebrating fall. I hope you enjoy your days with a slice of this perfect fall treat.