Better Than Starbucks Pumpkin Bread

Obviously, based on last week’s posts, I love fall. Light & Healthy Chili, Fall Cider Sangria, and Almond Pumpkin Spice Lattes…. And what do you need with a Pumpkin Spice Latte? Pumpkin Bread, obviously. But if you are making your latte at home, you should be making your pumpkin bread at home too right?

This recipe is super easy and is honestly one of the tastiest things I have ever baked. Like, maybe the tastiest and it will be making many appearances this fall. I started with this Starbucks copy cat from The First Year but made some adjustments and then added an oatmeal streusel because honestly, every quick bread or muffin should have some kind of streusel on top. Some of the adjustments I made were:

• The original calls for 3 egg whites. I did two egg whites and one whole egg. I think egg yolks are important for richness, which I need because…

• When I bake almost anything, I use a 50/50 mix of King Arthur (usually white) whole wheat flour and King Arthur Bread Flour. We try to eat more whole wheat so pretty much everything I make except a white cake uses this mix. The bread flour seems to help the whole wheat not become too dry or tough.

• Less sugar. I cut the sugar in almost every single recipe I make. We tend not to love super sweet things in our house and I cut most recipes by about 1/3 (unless it is required for the structural integrity). In this recipe, I have put the full amount but I encourage you to start cutting those sugars! Each time you cut back, your tastebuds start to adjust, and over time you taste the other flavors SO much more because they aren’t being overpowered by the sugar.

• The secret ingredient in every good streusel is salt. Preferably a nice flaky salt. Not too much of course, but just enough to play that sweet-salty combo that is just so addictive.

Better Than Starbucks Pumpkin Bread

Ingredients

For Bread:

• 1 1/2 cups flour (or 3/4 cup of both whole wheat and bread flour)

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1/2 teaspoon cinnamon

• 1/4 teaspoon clove

• 1/4 teaspoon nutmeg

• 2/3 cups brown sugar

• 2/3 cup white sugar

• 1/4 cup milk

• 1 whole egg

• 2 egg whites

• 1 cup pumpkin puree

For Streusel:

• 1/2 cup softened (or melted butter)

• 1 1/3 cup old fashioned oats

• 1/2 teaspoon cinnamon

• 1/4 teaspoon flaky sea salt

• 1/2 cup brown sugar

• 2 tablespoons flour

1. Preheat oven to 350 degrees. Lightly grease a loaf pan.

2. In a medium bowl, combine flour, spices, salt, baking soda, and baking powder. In a second bowl, stir together sugars, milk, and eggs. Once mixed, add the pumpkin. Slowly add the dry mixture careful not to over mix.

3. Pour batter into loaf pan and set aside.

4. In a smaller mixing bowl, mix the dry streusel ingredients. Add the sugar and mix again. Add butter and mix until combined.

5. Using your hands, sprinkle streusel over the top of the batter in the pan until the top is covered and evenly distributed.

6. Put the pan in the oven and bake for about 45 minutes. Make sure that the center is set and doesn’t jiggle before you remove it from the oven.

7. Let cool for a little bit before cutting yourself a slice perfect time to make your latte!).

8. Enjoy with your latte while staring out the window at some fall foliage.