Not too long ago, I came up with a copy-cat version of Starbucks lemon loaf. My oldest daughter Valerie Martin, requested I do the same for the Starbucks Pumpkin Loaf- so... Here it is, enjoy!!
Preheat oven to 350 degrees
1 ½ cups flour
1 teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon cloves
¼ teaspoon allspice
½ teaspoon salt
4 eggs
3/4 cup sugar
1/2cup brown sugar
½ teaspoon vanilla
3/4 cup pumpkin puree (fresh or canned)
¾ cup peanut oil
(¼ cup chopped pumpkin seeds, optional)
1/2 cup sugar
1/2cup water
1/2 tsp cinnamon
Butter an 8 x 4 inch loaf pan. Combine the flour, soda, powder, spices and salt in a bowl, set aside. Beat the eggs, sugars and vanilla together in an electric mixer on high speed for 30 seconds. Add the pumpkin and the oil and mix well. Add the dry ingredients and mix until just incorporated, do not overbeat. Pour into prepared loaf pan and sprinkle with pumpkin seeds, if desired. Bake 50 minutes, or until a toothpick comes out clean. Remove from pan and turn onto cooling rack.
Make drizzle by combining sugar, water, cinnamon, bring to a boil on stove top until sugar dissolves, spoon over loaf carefully allowing drizzle to soak in. Cool completely.
