This is a copycat Starbucks pumpkin loaf recipe but I didn't want to call it that in the title because that's kind of troll-y? This loaf is so good it's actually kind of bad cause instead of having access to only one slice I now have a whole loaf >_<Jump to recipe
It’s been so unbelievably long since I’ve posted up a Sunday Brunch post! Don’t worry, I haven’t been cheating on brunch – I guess I just haven’t been photographing anything, I’ve been just too busy eating. That has got to change because Sunday Brunch is my ultimate favorite series on this blog.
Now that it’s official Autumn, I’m all about the pumpkins and pumpkin spice. Give me all the pumpkin things. Except, not really because I’m not into the weird stuff like pumpkin spice sausage. Pumpkin and sausage is all good, but not pumpkin spice and sausage.
This is my go-to pumpkin loaf. I think it tastes surprisingly like the loaf at that mermaid-y green chain where everyone gets their coffee. I actually haven’t boughten a slice of pumpkin loaf in the longest time, mostly because I just make a loaf, which lasts me a good while, especially if I don’t do my usual distribution of baked goods.
I actually wish there was a place in my neighborhood where I could leave baked goods. I asked Mike once if it was a good idea, but he asked me, “would YOU eat something out of a random box of baked goods you saw on an abandoned picnic table in the park?” Touché Mike, touché.
Anyone want some pumpkin loaf? This stuff is dangerous – I’ve eaten almost half the loaf all by myself! Hmm, now that I think about it, I should call up my friend Joanne. She once begged me to make her a loaf after she tried baking this recipe – she said it just didn’t come out the same as mine. Jo, if you’re reading this, I’ve got pumpkin loaf for you! Okay, truth is, I lied. The loaf’s all gone. Next time?
PS – Happy October!!!
Pumpkin Loaf Recipe
makes 1 loaf
- 1/2 cup (1 stick) unsalted butter, melted, plus more for pan
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon ginger
- 1/2 teaspoon nutmeg
- 2 large eggs
- 1 1/2 cups sugar
- 1 can (15 ounces) solid-pack pumpkin puree
very slightly adapted from Martha Stewart
Preheat the oven to 350°F. Butter a 9 x 5 inch loaf pan and set aside.
In a medium bowl, whisk together the flour, baking soda, salt, and spices. Set aside. In a large bowl, whisk the melted butter with the sugar. Add the eggs, one at a time, mixing well after each. Stir in the pumpkin until smooth.
Add the dry ingredients, mixing gently, until smooth. Pour into the prepared loaf pan, smoothing out the top.
Bake for 1 hour and 20 minutes, checking at the hour mark with a wooden skewer – it should come out clean in the center. Tent with foil if the top starts browning too quickly. Remove from the oven, let cool for 20-30 minutes, remove from the pan and let cool completely. Slice and enjoy!