MiMom's Pumpkin Pie Bread
Melanie from Play and Grow in Milford asked for a copycat Starbucks Pumpkin Bread recipe a while back. Melanie, this one’s for you!
There’s nothing that says Fall in Michigan like the smell of pumpkin. Your home will be smelling like heaven with Milford Spice Company’s MiMom’s Pumpkin Pie Spice. This perfectly moist and delicious bread is great with coffee in the morning or ice cream at night!
Don’t forget to try this seasonal favorite in your cheesecakes, donuts, and milkshakes, too!
INGREDIENTS
1 ½ cup all-purpose flour
1 tsp baking soda
½ tsp baking powder
1 Tbsp Milford Spice Company’s MiMom’s Pumpkin Pie
½ tsp salt
1 (14-ounce) can pumpkin purée
½ cup white granulated sugar
¾ cup dark brown sugar
3 eggs
½ cups canola oil
1 tsp vanilla extract
1/2 cup pepitas
DIRECTIONS
Before you gather your ingredients, pre-heat your oven to 375 degrees.
Prepare your loaf pan with baking spray or a parchment paper lining, and set it aside.
In a large mixing bowl, sift together the flour, baking soda, baking powder, salt, and Milford Spice Company’s MiMom’s Pumpkin Pie. If you don't have a sifter, you can use a whisk to gently break up any lumps of flour and ensure that the dry ingredients are fully combined.
In a medium mixing bowl, whisk together the pumpkin puree, white granulated sugar, brown sugar, eggs, oil, and vanilla extract. Make sure that these ingredients are well combined.
Pour the wet ingredients into the dry ingredients and gently fold together, until just combined. You should not be able to see any visible streaks of dry flour, but it's okay if the batter is a little bit lumpy.
Transfer the batter into your prepared loaf pan, and smooth out the top so the batter is even. If you're planning to add pepitas to the top of your loaf, sprinkle them evenly over the batter, then place in the oven.
Bake for 1 hour. (For muffins, bake for 25-30 minutes). The loaf should be lightly cracked and golden brown on top; it should not wobble. If it does, add a few more minutes until it feels set. To be sure that the loaf is fully baked, use a toothpick to test - it should come out clean when the loaf is finished.
Remove the loaf from the oven and let it cool in the pan for ten minutes. After ten minutes, run a knife or offset spatula along the sides to loosen, then flip the load onto a wire rack to cool completely before slicing.