This delicious pumpkin bread tastes just like the one from Starbucks! It’s moist, spiced just right, and has a lovely pumpkin flavor that warms you up inside.
Baking this bread makes your kitchen smell amazing—like fall in a loaf! I love to enjoy a slice with my morning coffee, it really kicks off the day on a tasty note!
Key Ingredients & Substitutions
All-purpose flour: This is the main base for the bread. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend.
Pumpkin puree: Canned pumpkin puree is the best choice here. If you’re adventurous, you can make your own by roasting a sugar pumpkin. Just scoop out the insides and blend until smooth!
Spices: The combination of spices is what gives this bread its cozy flavor. If you don’t have all the spices listed, you can use pumpkin pie spice as a shortcut. It usually has most of these spices already mixed in.
Butter: Unsalted butter is ideal, but you can substitute with vegetable oil or melted coconut oil for a dairy-free version.
How Do I Ensure My Pumpkin Bread Isn’t Dense?
A common issue with quick breads can be density. Here’s how to keep your pumpkin bread light and fluffy:
- Mix wet and dry ingredients separately before combining them to avoid overmixing.
- Use room temperature eggs as they blend better, adding air into the batter.
- Don’t skip the baking soda! It helps create lift.
- Check for doneness with a toothpick; it should come out clean, but don’t overbake.
With these tips, your pumpkin bread will come out delightful every time! Enjoy your baking!
Copycat Starbucks Pumpkin Bread
Ingredients You’ll Need:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed brown sugar
- 1/2 cup (115g) unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 cup (240ml) pumpkin puree (not pumpkin pie filling)
- 1/4 cup (60ml) water
- 1 teaspoon vanilla extract
- Optional: Pumpkin seeds (pepitas) for topping
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, followed by baking for 50-60 minutes, plus a little cooling time afterwards. In total, you’re looking at about 1 hour and 15 minutes before you can enjoy this delicious pumpkin bread!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Next, grease and flour a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger, and allspice until they are well mixed. This helps distribute the spices evenly throughout the bread.
3. Combine the Sugars and Butter:
In a large bowl, whisk together the granulated sugar, brown sugar, and melted butter until the mixture is smooth and creamy.
4. Add Eggs and Other Wet Ingredients:
Crack the eggs into the mixture one at a time, mixing well after each addition. Then stir in the pumpkin puree, water, and vanilla extract, ensuring everything is combined thoroughly.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined; be careful not to overmix as it can make the bread dense.
6. Transfer and Top:
Pour the batter into the prepared loaf pan and smooth the surface with a spatula. If you like, sprinkle pumpkin seeds on top for added crunch and decoration.
7. Baking Time:
Place the loaf pan in the preheated oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when ready.
8. Cooling:
Let the bread cool in the pan for about 15 minutes. After that, gently transfer it to a wire rack to cool completely.
9. Serve and Enjoy:
If you’d like, dust the top with powdered sugar before slicing. Enjoy your warm, cozy slice of homemade pumpkin bread either plain or with butter!
This delightful pumpkin bread is perfect for fall mornings or any time you crave something sweet and comforting.
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, roast a sugar pumpkin, scoop out the flesh, and blend it until smooth. Make sure it’s fully cooled before adding it to your batter!
How Should I Store Leftover Pumpkin Bread?
To keep your bread fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw it in the fridge overnight before serving!
Can I Make This Recipe Vegan?
You can replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg) and use a non-dairy butter alternative. The rest of the ingredients remain the same!
What Can I Add for Extra Flavor?
To elevate the flavors even more, consider adding chocolate chips, chopped nuts, or a swirl of cream cheese filling in the middle of the batter before baking. It adds a delightful twist to the traditional recipe!
