Copycat Starbucks Pumpkin Bread Recipe 1 Preheat the oven to 350 degrees f (175 degrees c). grease an 8½ x 4½ inch loaf pan. combine flour, baking soda, nutmeg, cinnamon, cloves, baking powder, and salt in a large bowl; mix well and set aside. beat eggs, white sugar, brown sugar, and vanilla extract in a large bowl with an electric mixer on high speed until combined, about 30 seconds. Directions. preheat oven to 350°. in a large bowl, beat pumpkin, eggs, oil, water, sugar, honey and vanilla until well blended. in another bowl, whisk flour, baking soda, salt and spices; gradually beat into pumpkin mixture. transfer to 2 greased 9x5 in. loaf pans. sprinkle tops with pumpkin seeds.
Copycat Starbucks One Bowl Pumpkin Bread Fresh Fit Kitchen Instructions. preheat oven to 350 degrees. in a large bowl add all of the dry ingredients; flour, sugar, salt, baking soda, salt, and spices. sift the dry ingredients together. in a smaller bowl mix together the 2 beaten eggs, the oil, pumpkin puree, and the vanilla. Whisk the dry ingredients to distribute the spices and leavening agents. 3. whisk the wet ingredients in a separate bowl until smooth. 4. stir the dry into the wet until just combined. 5. pour the batter into the baking pan, then top with pumpkin seeds. 6. bake for 50 60 minutes, then leave to cool in the pan. Transfer batter to prepared pan. smooth the top and scatter the pumpkin seed mixture over the top. place on the prepared sheet pan and bake for 55 65 minutes. check the bread after 40 45 minutes and if the top seems to be getting brown, pull the foil up around the sides of the pan and loosely over the top. Preheat oven to 350°f and spray a loaf pan with nonstick cooking spray. in a medium bowl, whisk flour, pumpkin pie spice, baking soda, and salt. set aside. in a stand mixer with a whisk attachment or in a large bowl with a hand mixer, mix butter, cane sugar and light brown sugar until light and fluffy, 2 minutes.
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