Ingredients
Method
- Preheat oven to 350°F (175°C).
- Prepare pans – grease mini loaf pans (or line with parchment) unless using silicone molds.
- Mix dry ingredients together in a large bowl.2 cups all-purpose flour, ¾ tsp baking powder, ¾ tsp baking soda, ½ tsp salt, 1½ tsp ground cinnamon, ½ tsp ground nutmeg, ¼ tsp ground cloves
- In another bowl, mix together the "wet" ingredients.16 oz pumpkin puree, ⅔ cup granulated sugar, ⅔ cup brown sugar, ½ cup vegetable oil, 2 large eggs, 1 tsp vanilla extract
- Combine – gently fold dry mixture into wet until just combined; don’t overmix.
- Fill pans – about ¾ full for each loaf.
- Add toppings – add pumpkin seeds if using.1 oz pumpkin seeds
- Bake – 25–30 minutes for mini loaves (or 50–60 minutes for large loaves) until a toothpick comes out clean.
- Cool and serve – let rest 10 minutes in the pan, then transfer to a wire rack.
Nutrition
Calories: 284kcalCarbohydrates: 43gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 27mgSodium: 208mgPotassium: 148mgFiber: 2gSugar: 24gVitamin A: 5924IUVitamin C: 2mgCalcium: 46mgIron: 2mg
Notes
- Regular or Glazed?: We love using our Chai Glaze with this one! Find the recipe here!
- Disclaimer: This is not Starbucks' official recipe, we don't know what is in the official Starbucks recipe, but we know this one is better!
- Nutrition: The information provided here is meant to be used as a rough guide, and nothing more. We are not licensed nutritionists.
