pumpklin bread for the coffee !!

I thought with this fall weather you the public would get a kick out of this -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, squatty 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.

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
4 eggs
1 cup granulated sugar
1/4 cup light brown sugar
1/2 teaspoon vanilla
3/4 cup canned pumpkin
3/4 cup vegetable oil

1. Preheat oven to 350 degrees F

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

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

4. Pour dry ingredients into the wet stuff and mix well with your electric mixer. Pour the batter into a well-greased 8 1/2 X 4 1/2 loaf pan. Bake for 70 minutes or until the top is dark brown and a toothpick stuck into the center of the bread comes out clean.

5. When the bread is cool, remove it from the loaf pan and use a bread knife to slice it into 1-inch thick slices. Makes 8 slices

This bread freezes perfectly. Simply seal any leftover slices in a zip top bag or wrap them in plastic and pop them into the chiller. To serve, microwave one frozen slice on high for about 45 seconds and it'll taste like it just came out of the oven.