"Better Than Starbucks" Pumpkin Bread

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.

Pumpkin Bread or Muffins

Ingredients:

1 cup whole wheat flour

¾ t. baking powder

¼ t. baking soda (a very generous ¼ t.)

1/3 cup butter- melted and cooled

1 can pumpkin (not pumpkin pie filling)

2 large eggs

1 ½ cup sugar

1 t. cinnamon

½ t. nutmeg

½ t. salt

1 t. vanilla

Heat oven to 350 degrees.

Beat eggs, add pumpkin, butter, sugar, and vanilla. Combine dry ingredients and then add to the wet ingredients. Mix well.

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!)

For muffins, coat muffin tins  with oil. Fill ¾ way to the top. Cook until firm (about 15-20 minutes for mini muffins and 20-30 minutes for full size.)

**I recently discovered that this recipe also makes a really good Banana Bread- just sub 3 mashed bananas for the pumpkin, reduce the sugar to 1 cup or less and leave out the nutmeg.

Mmm... just looking at the picture is making me hungry... I think I may have to go make some now! Have you ever tried Starbucks Pumpkin Bread? What other Starbucks treats do you wish you could make at home?


Linked up to: Breakfast Ideas Monday