Starbucks Pumpkin Bread
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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.
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