STARBUCKS® PUMPKIN BREAD
A thick slice of moist pumpkin bread Starbucks®-style is the perfect companion for your morning cup of joe! Many other pumpkin bread recipes produce sad, squat loaves - but not this clone. Here's a custom formula that makes enough batter to fill up a medium loaf pan. And when the bread is done, you'll slice the beefy loaf into eight thick square hunks of goodness that perfectly mimic the weight, color and flavor of the real thing.
Provided by jnghob09
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h55m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 8-1/2x4-1/2-inch loaf pan.
- Combine flour, baking soda, nutmeg, cinnamon, cloves, baking powder, and salt together in a large bowl.
- Beat eggs, white sugar, brown sugar, and vanilla extract in a large bowl with an electric mixer on high speed until combined, about 30 seconds. Beat in pumpkin and oil. Add flour mixture; mix until batter is blended and smooth.
- Pour batter into the prepared loaf pan.
- Bake in the preheated oven until the top is dark brown and a toothpick inserted into the center of the bread comes out clean, about 70 minutes. Let cool in the pan, about 30 minutes. Invert onto a wire rack and slice it into 1-inch thick slices.
Nutrition Facts : Calories 429.6 calories, Carbohydrate 50.1 g, Cholesterol 93 mg, Fat 23.6 g, Fiber 1.6 g, Protein 5.9 g, SaturatedFat 3.6 g, Sodium 426 mg, Sugar 30.5 g
PUMPKIN BISCOTTI
A taste of autumn with your morning coffee, hot chocolate, or hot cider, sure to warm your spirits.
Provided by wordsmythwmn
Categories Fruits and Vegetables Vegetables Squash
Time 2h30m
Yield 20
Number Of Ingredients 15
Steps:
- Sift flour, baking powder, cinnamon, nutmeg, salt, cloves, and ginger together in a large bowl.
- Beat white sugar, butter, and brown sugar together in another bowl using an electric mixer until light and crumbly. Add eggs; beat for 1 minute. Add pumpkin puree, molasses, and vanilla extract; beat until well blended, about 1 minute. Blend in the flour mixture using the mixer or a wooden spoon until dough is sticky and incorporated.
- Cover dough with waxed paper; refrigerate for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Dip your hands into a small bowl of water. Shape the dough into two loaves that are 1 inch high, 3 to 4 inches wide, and 10 inches long, Place each loaf onto a baking sheet; top with pumpkin seeds.
- Bake in the preheated oven until bottoms are dry, 20 to 24 minutes. Let cool for 5 minutes. Reduce oven temperature to 275 degrees F (135 degrees C).
- Transfer loaves to a flat work surface. Cut each into 10 diagonal slices about 1/2 inch thick. Place sliced biscotti back on the baking sheet.
- Continue baking until light golden brown, about 20 minutes. Reduce oven temperature to 200 degrees F (95 degrees C). Continue baking until dry, about 20 minutes more. Transfer to wire racks to cool.
Nutrition Facts : Calories 135.1 calories, Carbohydrate 24.6 g, Cholesterol 24.7 mg, Fat 3.1 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 1.7 g, Sodium 93.5 mg, Sugar 11.6 g
PUMPKIN BISCOTTI
Make and share this Pumpkin Biscotti recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 1h10m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Sift together the flour, salt, sugar, baking powder, and spices into a large bowl.
- In another bowl, whisk together the eggs, pumpkin purée, and vanilla extract. Pour the pumpkin mixture into the flour mixture. Give it a rough stir to generally incorporate the ingredients. The dough will be crumbly.
- Flour your hands and a clean kitchen surface and lightly knead the dough. Lightly grease a baking sheet or line it with parchment paper. Form the dough into a large log, roughly about 15-20 inches by 6-7 inches. The loaves should be relatively flat, only about 1/2 inch high. Bake for 22-30 minutes at 350 F, until the center is firm to the touch. (Feel free to also form two smaller logs for cute two-bite biscotti; just cut the baking time to 18-24 minutes.)
- Let biscotti cool for 15 minutes and then using a serrated knife cut into 1 inch wide pieces. Turn the oven to 300 F and bake for an additional 15-20 minutes. Cool completely.
Nutrition Facts : Calories 139.9, Fat 0.9, SaturatedFat 0.3, Cholesterol 24.8, Sodium 44.7, Carbohydrate 29.8, Fiber 0.7, Sugar 13.5, Protein 3
STARBUCKS ALMOND BISCOTTI
Make and share this Starbucks Almond Biscotti recipe from Food.com.
Provided by Rachel-Snachel
Categories Dessert
Time 1h
Yield 3 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 350 F with rack in center. Line a baking sheet with parchment paper or aluminum foil. Set aside.
- Sift the flour, baking powder and salt into a medium bowl. Set aside. Place the eggs and sugar in a large mixing bowl and beat on high until fluffy and light, about 2 minutes. Add the vegetable oil and almond extract, and beat until the oil is incorporated and the mixture is thick and smooth, about 1 minute. Reduce mixer to low and beat in the flour mixture. The dough will be quite thick. Knead in the nuts.
- Turn the dough out onto a lightly floured surface. Flour your fingers and divide the dough in half. Transfer one portion of the dough to one long side of the prepared baking sheet and mold it into a smooth log 14 inches long, 2 1/2 inches wide and 3/4 inch high. Repeat the process with the second piece of dough, and place it 2 inches away from the first log.
- Bake for 30 minutes until light brown and slightly puffed. Remove pan from oven, but do not turn it off.
- Using a serrated knife, carefully cut the logs in 3/4-inch slices on a slight diagonal. Take care not to tear the parchment or silicone pan liner. Arrange the slices, standing upright, on the baking sheet leaving 1 inch between cookies. Return to the oven and bake 10 minutes longer, until the cut surfaces of the cookie have browned slightly and the biscotti are dry to the touch. Transfer to wire rack and cool completely.
- Melt 8 ounces of bittersweet chocolate with 6 tablespoons unsalted butter in the microwave. Scrape the chocolate onto a shallow plate and dip one long flat side of each cookie in the chocolate so it comes halfway up the sides. Place each dipped cookie on a wire rack, uncoated side down. Let the chocolate set.
- Source: USA Weekend, Dec. 2000.
Nutrition Facts : Calories 1360.5, Fat 73.7, SaturatedFat 8.6, Cholesterol 163.6, Sodium 582.9, Carbohydrate 152.1, Fiber 9.2, Sugar 70.7, Protein 28.7
PUMPKIN SPICE BISCOTTI RECIPE BY TASTY
Savor the flavors of fall with these pumpkin spice biscotti. Perfect for dipping in a mug of hot coffee or tea, they are filled with pumpkin puree, crunchy pepitas, and chewy cranberries and finished with smooth white chocolate.
Provided by Chris Salicrup
Categories Bakery Goods
Time 2h
Yield 18 biscottis
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F (180°C). Line a 9 x 13-inch (22 x 33 cm) baking sheet with parchment paper.
- In a large bowl, combine the butter, ½ cup (100 G) sugar, the salt, pumpkin pie spice, baking powder. Cream with a hand mixer on medium speed until smooth.
- Add the egg, vanilla, and pumpkin puree and beat to combine.
- Add the flour and beat just to incorporate. Fold in the pepitas and cranberries with a rubber spatula.
- Transfer the dough to the prepared baking sheet and shape into a 12 x 5-inch (30 x 12 cm) rectangle about ½ inch (1 ¼ cm) thick. Sprinkle the remaining tablespoon of sugar over the top of the dough.
- Bake for 30 minutes, or until the dough is firm to the touch. Remove from the oven and let cool for about 15 minutes. The log should be just warm enough to touch. If it cools too much, it will be difficult to slice.
- Line a baking sheet with parchment paper.
- Slice the log into ½-inch (1 ¼ cm) thick pieces. Arrange the pieces, cut-side up, on the prepared baking sheet and return to the oven. Bake for another 15 minutes, or until the tops begin to crisp. Flip the biscotti over and continue baking for 15 minutes more, or until the other side crisps. Remove from the oven and let cool completely.
- In a medium microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, until completely melted and smooth.
- Line a baking sheet with parchment paper.
- Dip the bottom half of each biscotti in the melted white chocolate, then place on the prepared baking sheet and refrigerate until the chocolate is set, about 20 minutes.
- Enjoy!
Nutrition Facts : Calories 224 calories, Carbohydrate 29 grams, Fat 10 grams, Fiber 0 grams, Protein 4 grams, Sugar 16 grams
COPYCAT STARBUCKS PUMPKIN BREAD
Skip the line and bake Starbucks pumpkin bread in your own kitchen. This copycat recipe may be even better than the original! -Taste of Home Test Kitchen
Provided by Taste of Home
Time 1h25m
Yield 2 loaves (16 slices each).
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, beat pumpkin, eggs, oil, water, sugar, honey and vanilla until well blended. In another bowl, whisk flour, baking soda, salt and spices; gradually beat into pumpkin mixture. , Transfer to two greased 9x5-in. loaf pans. Sprinkle tops with pumpkin seeds., Bake 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool.
Nutrition Facts : Calories 202 calories, Fat 7g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 205mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
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