Here I am bringing up Starbucks again, but let me tell you, this bread is way better than their pumpkin bread, and their pumpkin bread is my drug of choice everytime I work. This lovely pumpkin bread is moist and springy. It’s loaded with raisins, blueberries, golden raisins, cranberries, and walnuts! I know what you’re thinking: that’s a lot of berries. Lucky for us Trader Joe’s sells a berry medley, which is what I used for this recipe and includes all of those berries. The bag is under five dollars and is a pretty decent size! I also got their baking walnut halves instead of needing to chop my own. Baking made easy.
I got this recipe from Divas can Cook, and I’ll add the link down below. I only changed up a few things and adding in berries, walnuts, and pumpkin seeds for that Starbucks signature pumpkin bread look. I swear, I’ve been obsessed with pumpkin recently. For all you Starbucks fans I’ve also found the best combo drink for warmed up pumpkin bread: (and if you don’t drink coffee, then it’s perfect, too.) It’s a Venti steamed almond milk (or any milk of choice) five pumps cinnamon dolce syrup, whipped cream with cinnamon dolce sprinkles and caramel drizzle. Mmmm.. so good. Stay tuned for a pumpkin smoothie recipe, as well.
The batter is good enough to eat on it’s own, but since this includes buttermilk and eggs I guess I should advise not to, but I mean come on, it’s soo good. I also tried making one of these without sugar, since I had none at hand. I replaced the sugar in the recipe for molasses. Whenever you replace sugar for molasses in a recipe you want to up your amount of baking soda by at least a teaspoon for every 1/3 cup molasses. The molasses pumpkin bread was not as good, I will admit, but if you’d like to try that out – go ahead! This recipe makes at least two loafs and fills three pans of those medium sized baking tins.
Here we go..
What you’ll need:
3 cups all-purpose flour. – I used gluten free flour, works just as well.
1 1/2 teaspoon baking soda
1/4 teaspoon salt
3 teaspoons cinnamon
4 teaspoons pumpkin spice
3/4 cup butter, softened. (also used coconut butter for this!)
2 1/4 cup cane sugar or white
2 cups pumpkin puree
2 teaspoons vanilla extract
1 cup buttermilk
- Preheat oven to 275 F
- In a medium bowl mix together flour, baking soda, salt, cinnamon and pumpkin spice. Set aside.
- In a large bowl: cream together butter and sugar.
- Mix in eggs
- Mix in the pumpkin puree
- Stir in the vanilla extract
- Stir in half of the dry mixture into the wet, stir slowly until combined
- Stir in half the buttermilk
- Add in the rest of the dry mixture and stir in the rest of the buttermilk. Stir gently until combined.
- Pour batter into two greased loaf pans, or three small loaf pans.
- Bake for 1 hour and 10-20 minutes or until golden and a toothpick inserted into the center comes out clean.
- Let cool before removing from pan
Now for a little treat.. I had some pumpkin puree left over from the can, and well, this smoothie gives a good fix.
1 frozen banana
1/2 cup greek yogurt
1/4 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice
1/2 cup flax milk or milk of choice
2/3 cup pumpkin pie puree
Add ins: I always add in a bit of hemp powder, some tablespoons of instant coffee mix (I used the coconut instant coffee from costco) and chia seeds, hemp seeds, anything works!
Blend well for a good 2-3 minutes. Sip sip sip!
I’ll be smelling like good ol’ pumpkin puree for days. Have a good one guys 🙂