Copycat Starbucks Pumpkin Loaf (Print Version)
# Ingredients:
01 -
½ cup pumpkin puree
02 -
½ cup light brown sugar
03 -
1 cup granulated sugar
04 -
3 eggs
05 -
1 teaspoon vanilla extract
06 -
1 tablespoon pumpkin spice
07 -
1 teaspoon baking soda
08 -
1 teaspoon baking powder
09 -
⅔ cup vegetable oil
10 -
1 pinch salt
11 -
1 ½ cups all-purpose flour
→ For the Topping
12 -
3 tablespoons pepitas (pumpkin seeds)
13 -
1 tablespoon honey
# Instructions:
01 -
Preheat oven to 350°F and spray a 9x5 loaf pan with nonstick baking spray.
02 -
In a large mixing bowl, thoroughly whisk together the pumpkin puree, vegetable oil, and eggs until smooth.
03 -
Gently incorporate both the granulated sugar and brown sugar along with the vanilla extract into the wet mix until perfectly blended.
04 -
In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin spice, and a pinch of salt.
05 -
Gradually add the flour mixture to the wet ingredients, using a whisk or silicone spatula to fold them together just until combined. Do not over-mix.
06 -
In a small bowl, combine the pepitas and honey. Stir until all seeds are coated in honey, then set aside.
07 -
Pour the batter into the greased 9×5-inch loaf pan, spreading it evenly. Sprinkle the top with the prepared pepitas for an authentic finish and added crunch.
08 -
Bake for 55-60 minutes. Check for doneness at the 55-minute mark by inserting a toothpick into the center. If it comes out clean or with a few crumbs, the loaf is done.
09 -
Let the loaf cool on a wire rack before slicing. This allows the loaf to set, making it easier to cut into perfect slices.