OK, so this may not be the exact recipe (I don't want to be accused of corporate espionage), but my friend swears that this bread is practically the same as Starbucks. The key is the chopped up pumpkin seeds on top! They make all the difference.
1 15-oz can pumpkin puree (not pie filling)
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp salt
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger
3/4 to 1 cup chopped dried roasted pumpkin seeds (also sometimes called Pepitas; I found mine in the bulk foods section of Sprouts)
1. Preheat oven to 350'F. Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Sprinkle with chopped pumpkin seeds.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. Each loaf makes about 8 slices.
This bread is especially good the next day as the flavors meld. If you want to freeze unused loaves, wrap tightly with tin foil.
3 comments:
Sounds delicious!
So why would you freeze wrapped in tin foil as opposed to putting it in a plastic bag?
I'm not entirely sure, it's just what I've read. I would guess that it has to do with less condensation and better blocking out of other freezer smells.
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