Pumpkin Bread Extraordinaire — At Home with Rebecka

I'm addicted to Starbucks Pumpkin Loaf but at $2.50 per slice I don't indulge myself very often. However, on the off chance that I happen to get sucked into what I call the the Starbucks Vortex, I almost always order a Vente, whole milk, no foam Latte with two fake sugars, to wash down my most adored confection. This indulgent little snack quickly adds up to a whooping six bucks! UGH!

Instead of breaking the bank on coffee and cake this week, I decided to do some recipe recon and make some pumpkin bread at home.

I not only found the Ultimate Pumpkin Bread recipe, I also found a community of food enthusiasts dedicated to sharing their cooking videos at the Streaming Gourmet!

Amy, the blog owner of the Streaming Gourmet, has featured some gruesome Halloween Party Starters this week. Her Jack O' Lantern Puking Guacamole recipe is sure to get the attention of your party guests!

Her site is also filled with food information and hundreds of "how to" cooking videos posted by community members.

Let me share Amy's discription of "How It Works".

Not sure what's for dinner tonight? Looking for new recipes? Want to learn new cooking techniques? Search for cooking videos you love and create your own video cookbooks by saving them to your profile page. To see video collections created by our editors and by StreamingGourmet community members, click on the Watch button. To create your own video cookbooks, click on Manage Your Playlist.
Want to share your own cooking videos with an audience passionate about food and wine? Want to increase exposure of your food blog or vlog? You can embed your cooking videos already posted elsewhere or upload them directly to StreamingGourmet. You can also upload recipes with a photograph. To start posting today, click on the Add button.

Amy has graciously given me permission to share this delicious recipe with you! My Pumpkin Bread addiction has been satiated. Thank you Amy!

Ingredients

3 cups all-purpose flour
1 teaspoon ground cloves
2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
3 cups granulated sugar
1 cup butter, really soft, half melted really
3 large eggs (I used 4 small)
1 16 oz can of pure pumpkin
½ cup chopped pecans (optional)

Method

Preheat oven to 350˚F and spray two medium loaf pans with nonstick cooking spray. (I used a bundt pan)
In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside.
In the bowl of a stand mixer with the wire whisk attached, dump in the sugar. Take the butter and put it in the microwave for about 30 seconds, so that it is half melted. Dump it into the sugar. Add the eggs. Cream these three ingredients together on medium speed for about 2 minutes or until fluffy. Add the pumpkin and combine well.
In three batches, add the dry ingredients and mix gently until each batch is just incorporated. Scrape the sides between each batch.
Pour half of the batter into a one of the prepared pans (or all the batter into bundt pan). Fold the pecans into the remaining batter and then pour it into the other prepared pan.
Bake side-by-side for about one hour or until an inserted knife comes out clean the top is golden (for bundt pan bake at 350 for 50 minutes .

Notes

Yields 2 loaves or one bundt cake.

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