My kids and I have been hooked on Starbucks pumpkin bread, but it's pricey, and is (at least I assume) made with white, instead of whole wheat flour.
About a year ago, I did a search for Starbucks pumpkin bread and found a recipe on Mrs. Southern Bride.
I subbed whole wheat flour for white, cut back on the sugar a bit, and was pretty satisfied with the results.
It was good, and I made it often (usually as muffins instead of bread.)
However, I am now thrilled to say, that after a year of tweaking the recipe, I now like it BETTER than Starbucks. It's moist and dense and full of flavor. My only problem is that it all disappears within an hour of making it.
I am often asked for the recipe, so I decided it was time to post it.
Coat bread pan (I have had great success with a Pampered Chef stoneware pan) with oil or butter. Fill and cook at 350 until firm (I haven't found a perfect cooking time yet, but it is so moist that it takes a while!)
Linked up to: Breakfast Ideas Monday