Better than Starbucks? You betcha!
This loaf didn’t last long at our house. A piece here, a piece there… suddenly, it was gone. Impossibly moist, with a fine, tender crumb and a nice crunch from the seeds on the top – it has to be one of the best pumpkin loaves I’ve ever tried. Side-by-side, Starbucks’ didn’t hold a candle to this beauty. (Plus, you can make the whole thing for less than two slices of theirs.)
Be sure to try a piece when it’s just barely warm from the oven. Fresh out of the oven, it has this incredible, sweet, almost-crisp top that goes away after wrapping it up. It would be a shame if you missed it.
Better than Starbucks Pumpkin Loaf
1 1/2 cups sugar
1/2 cup brown sugar
2 cups canned pumpkin (not pie filling)
1/2 cup canola oil
3 large eggs
2 1/4 cups all purpose flour
3 tsp cinnamon
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
3/4 cup pepitas (pumpkin seeds)
Preheat Oven to 350.
Spray a loaf pan with non-stick spray, then line bottom and two sides with parchment.
In a large bowl, whisk together sugars, pumpkin, oil and eggs until smooth
In a smaller bowl, stir together the flour, cinnamon, baking powder, baking soda and salt.
Add the dry ingredients to the wet and stir until just combined. Do not overmix.
Pour batter into prepared loaf pan, sprinkle with pepitas and bake for 60-70 mins, or until loaf tests clean in the thickest part. Cool in pan for 15 mins before transferring to a cooling rack.