Do you like Starbuck's Pumpkin bread? If you do then give this recipe a try!

I love pumpkin bread. I found out this week that my little granddaughter loves it too. She kept asking to go to starbucks so she could get a piece of their pumpkin bread.  This is my favorite recipe for pumpkin bread. About 18 years ago a neighbor baked a loaf of plum bread for our family when Emily was born.. It was out of this world.  She shared her recipe with me. This is the same recipe but I substitute whatever fruit puree that I have a taste for at the time. She uses plums found in the baby food section. You could also use applesauce, sweet potatoe, bananas, etc.  Enjoy!

Pumpkin Loaf Bread

1 1/2 cups all-purpose flour


1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

4 eggs

1 cup granulated sugar

1/4 cup light brown sugar

1/2 teaspoon vanilla

3/4 cup pumpkin puree (you could use any fruit in the baby food section)

3/4 cup vegetable oil

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

 Preheat oven to 350 degrees.

Combine flour, baking soda, baking powder, salt and spices, in a medium bowl. Whisk ingredients to free of any lumps and to make sure everything is mixed well. *Note for the pumpkin bread I only add the cinnamon but in plum or apple you would want to add the other spices listed above.

I used farm fresh organic eggs that my friend Marty gave me. We work together and she also lives in North Raleigh. Thank you Marty!

Then using my stand mixer, I add in eggs one at a time. Beat the eggs, both types of sugar and vanilla together in a large bowl with an electric mixer on high speed for about 30 seconds. Add fruit (pumpkin) and oil and mix well.

Begin to add the dry ingredients mixture into the egg mixture and only mix until ingredients are combined well. Pour the batter into a well-greased 8 1/2 X 4 1/2 loaf pan.

One secret tip that I feel is very important is to butter the pan with real butter. My Aunt Margaret taught me to save the wrappers from the sticks of butter and use those to butter your pans as needed. (don't throw those out. You get an extra use out of that butter on the wrapper).This really makes a difference. Bake for 70 minutes or until the top is dark brown. Test with a toothpick to make sure it comes out crumbfree and it is ready. Cool and sprinkle with powder sugar. You may choose to sprinkle nuts or brown sugar on top instead.

This makes a beautiful loaf and a great gift that everyone should love.

 This bread also freezes well which makes it great for making it ahead for breakfast during the week. I like to cut the slices and wrap them in a sheet of wax paper. Then put them in a ziplock freezer bag.

 If you will be freezing them longer than a few days I would also wrap a layer of foil over the wax paper for each slice. It will keep without freezer burn for over 6 months. I have had it taste just as good after a year in the freezer. The secret is in the way you wrap it. My friend Evelyn taught me this tip many years ago. She taught me so many things. She has passed away now and I miss her very much.
You could wrap this in food grade cello wrap and tie it with a pretty ribbon and you will make someone's day! Enjoy!!!

Do you like Starbuck's Pumpkin bread? If you do then give this recipe a try!