Starbucks Copycat Pumpkin Bread
Sweetbreads are a family favorite in this household. And pumpkin bread is no exception. I can make pumpkin bread changes in a variety of ways. Served plain, either warmed up slightly or at room temperature. It has enough flavor to slice and
Sweetening this already delightful pumpkin bread transforms it into an indulgent dessert worthy of the occasion. Sprinkle a cinnamon-and-brown-sugar streusel atop the batter before baking. It creates a crunchy, aromatic layer that melts into the warm loaf. Once it has cooled, I can elevate it with a luscious spread of sweet and tangy cream cheese frosting. This adds richness and depth to each bite. For an extra twist, use a cinnamon cream cheese frosting. It pairs beautifully. It weaves warm spice into the creamy sweetness. It turns every slice into a decadent autumn treat.
Cost to make this recipe
Adding up all the cost of the ingredients, I came up with two pumpkin bread loaves costing $7.39 or $3.70 per loaf. I can cut eight thick slices from each loaf, and that comes to about $0.46 per serving slice.
Fall time is the best time for baking this bread. Pumpkins are in season and typically are grown on this homestead along with raising my chicken eggs and making my vanilla extract. My homesteader price is about $3.05 for two loaves, or $1.53 per loaf and $0.19 per serving slice.
Starbucks Copycat Pumpkin Cake recipe adapted from Something Swanky food blog. All images and texts are original to Vintage Mountain Homestead.
Starbucks Copycat Pumpkin Bread
Ingredients
- 1½ cup vegetable oil, …[$0.57]
- 6 large eggs, …[$1.38]
- 2 cups white granulated sugar, …[$0.58]
- ½ cup brown sugar, …[$0.24]
- 2 tsp vanilla extract, …[$0.80]
- 2 cups pumpkin puree, …[$2.50]
- 3 cups all purpose flour, …[$0.69]
- 4 tsp Pumpkin pie spice, …[$0.44]
- 2 tsp baking soda, …[$0.08]
- 1 tsp baking powder, …[$0.04]
- 1 tsp salt, …[$0.07]
Instructions
- Preheat oven to 350 °F. Grease loaf pan.
- Blend 1½ cup vegetable oil, 6 large eggs, 2 cups white granulated sugar, ½ cup brown sugar. Add remaining ingredients (2 tsp vanilla extract, 2 cups pumpkin puree, 3 cups all purpose flour, 4 tsp Pumpkin pie spice, 2 tsp baking soda, 1 tsp baking powder, 1 tsp salt) to wet sugar mixture and blend until smooth.
- Bake for 50-55 minutes or until a toothpick comes out clean. Cool on a wire rack and enjoy.