Pumpkin Bread Wars:

Our two contenders today: Starbucks versus my hero from Vermont, Christopher Kimball. (well, either him or his staff at Cooks Illustrated, who must have a really fun time at work every day).

While driving to my job earlier I developed this sudden, acute and overwhelming urge to have some pumpkin bread. I have heard that the version that Starbucks offers is fantastic, and I had decided to buy some, but then my sense of research kicked in. A few moments later the Cooks Illustrated version's recipe was in hand, and the the study began. I have posted both of them below. I'll be using the Libby's canned pumpkin option since it is almost summer and I really can't see searching all over New Jersey for a fresh pumpkin.

I just remembered that I have mini bundt pans.

Pumpkin Bread with Fresh Pumpkin, from Cooks Illustrated 

Makes 1 9x5 inch loaf

1 pie-appropriate pumpkin, roasted (or 1 15 oz can of Libby's pumpkin)
2 cups (10 oz) unbleached all-purpose flour
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp fresh-grated (or ground) ginger 
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/4 tsp ground allspice
1 cup (6.5 oz) granulated white sugar
8 Tbs (1 stick) unsalted butter, browned and cooled
2 large eggs
1 tsp vanilla extract

Preheat oven to 350 F. Grease the loaf pan with butter, line the bottom with parchment paper, and grease the parchment paper. Dust with all purpose flour.

Line a baking sheet with 3 layers of paper towels. Spread the pumpkin (fresh and baked), or canned) on the paper towels, and lay another 3 layers on top. Press gently and evenly all around until the paper towels are saturated. Peel off top towels, and transfer pumpkin to medium bowl, and toss the towels.

Put dry ingredients (flour, baking powder, baking soda, salt, and spices) in a large bowl and whisk to combine. Put wet ingredients (pumpkin, sugar, browned butter, eggs, and vanilla) in bowl and whisk until smooth. Add wet ingredients to dry ingredients, and fold together with spatula until just combined. Transfer to greased loaf pan and bake until the top is brown and a toothpick comes out clean, around 55 minutes. Cool in pan on rack for 10 minutes, remove from pan, and cool on rack

Pumpkin Bread Clone from Starbucks - Top Secret!

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
1 cup sugar
¼ cup brown sugar
½ teaspoon vanilla
¾ cup pumpkin puree
¾ cup canola oil
¼ cup chopped pumpkin seeds, optional

Preheat oven to 350 degrees. Butter an 8 x 4 inch loaf pan.

Combine the flour, soda, powder, spices and salt in a bowl.

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 well. Pour into prepared loaf pan and sprinkle with pumpkin seeds, if desired.

Bake 60 minutes, or until a toothpick comes out clean.

Let cool in pan 10 minutes, and then turn onto cooling rack to cool completely.

Cut into 8 thick slices for a Starbucks pumpkin experience!