I actually had an entirely different article planned for today, but you know what? Bread ended up happening instead. As many of you probably know, I am undertaking a newfound hobby of baking and my goal is to bake a different kind of bread each week. This week, I decided to make pumpkin bread!
As with last week’s bread, I found this recipe on pinterest and will link it here. I was drawn to it because it claims to be a “Starbucks copycat”- I’ll be the one to judge that, as a Starbucks employee and connoisseur. Find out at the end how this recipe measured up to the Starbucks pumpkin loaf!
I already had most of the ingredients; the only things I had to go out of my way to buy was the pumpkin puree (and a can opener for the said puree.) The rest of the items were just your basic kitchen staples- flour, sugar, baking powder, etc. First I mixed together the dry ingredients- the flour, cinnamon, baking powder, baking sugar, and salt. I only added half a teaspoon of cinnamon because I didn’t want it to be *too* overpowering, but you can definitely add another teaspoon of cinnamon if you want an extra kick.
Next, I mixed together the wet ingredients. I was a little bit nervous about “whipping up” the sugar and the butter because I don’t have a mixer, as the recipe instructs, but honestly, just using a regular ‘ole pastry spatula worked fine for me. I mixed the sugar and the butter until it was as light and fluffy as possible, and then I added in the pumpkin puree, eggs, and almond milk. After that was mixed adequately, I slowly added in bits of the dry ingredients until I had a very thick batter. I was expecting it to be less chunky, but again, I don’t have a mixer, so that probably affected the consistency a little bit.
I then poured the batter into a loaf pan lined with parchment paper (easier cleanup for me) and baked it in the oven at 350 degrees for about 75 minutes. The recipe only calls for 50-60 minutes, but my bread actually wasn’t quite done for an additional fifteen minutes. Make sure you test out your bread with a toothpick or a fork to make sure it’s cooked all the way through! By the way, this bread smells AMAZING while it’s baking. It’s a perfectly sweet and subtle pumpkin scent, and it made my entire kitchen smell like fall.
I waited until Nathaniel got here to cut into it, so we could both try it at the same time (he also works at Starbucks and was ready to compare it to our pumpkin loaf.) I personally think the bread came out absolutely delicious, soft, and so perfectly sweet. I also think it had the perfect amount of pumpkin flavor and tasted preeeetyy darn similar to the actual Starbucks version (minus the fact that this recipe doesn’t have the nuts on top.) Nathaniel thought the bread was delicious, too, but he didn’t think it tasted “pumpkiny enough.” I’m gonna have to disagree with him there, I think the notes of pumpkin really came through and it didn’t need any alterations. Overall, this recipe was a huge success, and I’m excited to bake this bread for my family! Maybe for Thanksgiving this is what I’ll be bringing to the table.
So, that summarizes this week’s adventure in baking! I think next week I’ll switch back to a savory recipe, so let me know if you have any ideas or recommendations for me. Thanks for reading!