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Starbucks Pumpkin Bread

This is my version of Todd Wilbur's clone of the Starbucks bread. What I like about this recipe is that it isn't over-loaded with spices like most other pumpkin-based things. Sometimes you'll find this with a heavy cream cheese frosting - I prefer it without.

Ingredients:

1 cup (2 sticks) butter or margarine

1 cup sugar

1 1/2 cups brown sugar

8 eggs

1 teaspoon vanilla

1 1/2 cups (1 15-oz can) pumpkin

1/2 cup milk

3 cups flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup coarsely chopped nuts

Directions:

1. Preheat oven to 350 degrees.

2. Beat butter, eggs, sugars and vanilla together in a large bowl with an electric mixer on high speed for about 30 seconds. Add pumpkin and milk and mix well.

3. Combine flour, baking soda, baking powder and salt in a medium bowl.

4. Pour dry ingredients into the wet stuff and mix well with the mixer. Stir in nuts.

5. Pour batter into two well-greased 8 1/2 x 4 1/2-inch loaf pans. Bake for 70 minutes or until the top is dark brown and a toothpick stuck into the center of the bread comes out clean.

6. When the bread is cool, remove it from the loaf pan and use a bread knife to slice it into 1/2-inch slices.

Notes:

This bread freezes perfectly - IF it lasts long enough to freeze, that is!

The original recipe used 3/4 cup of oil per loaf of bread - it turned out moist, but very oily. Not too pleasant. I replaced part of the oil with milk and the rest with butter.

I also reduced the white sugar and increased the brown sugar, and added the nuts.

The original recipe also only made one loaf of bread - what would I do with the other half-can of pumpkin? It also said to cut into one-inch slices - way too much for one person, in my opinion. I've never gotten a one-inch slice of anything from Starbucks.

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