Friday, September 24, 2010

starbucks pumpkin loaf : knock-off

It is starting to get chilling Minnesota which leads my mind to hot tea and freshly baked pumpkin bread. You could pay $2 a slice at Starbucks or make your own (two whole loaves) and share with friends and family?
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1 cup of canola or vegetable oil
1 cup of water, at room temperature
1 15oz can or 2 cups of 100% pure pumpkin
4 eggs
3 cups of sugar
3 1/2 cups unbleached all purpose flour
2 teaspoons of baking soda
1 1/2 teaspoons of kosher salt
1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon of ground cloves
1 teaspoon ground nutmeg (freshly ground is best)
1/2 teaspoon of ground cardamom
1/4 to 1/2 cup of roasted pumpkin/Pepita seeds (optional)

"Dump & Mix" Pumpkin Bread
Preheat oven to 350F. Grease two large loaf pans (I use Pam with Flour).

Dump all the dry ingredients into a mixing bowl. Mix to blend everything together. Add all the dry ingredients and mix together for about a minute until well blended and all batter looks one color and one texture.

Evenly distribute the batter between both loaf pans. Scatter a few handfuls of Pepita seeds (optional) over the top of the bread and push down slightly them to ensure that they stick to the batter. Bake for 70 minutes to 90 minutes, until the center comes out clean when tested with a wooden toothpick. Let cool on a wire rack for about 20 minutes and then remove from the baking pan to cool completely. Keep covered or wrapped in plastic. Or wrap in heavy foil and freeze for up to 4 months

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