A soft, moist loaf with a tender crumb and rich pumpkin flavor.
This Homemade Copycat Starbucks Pumpkin Bread is a cozy, spiced loaf that brings the coffeehouse favorite right to your kitchen. It's the perfect treat for pumpkin lovers, with a tender crumb and warm spices.
Why you'll want it now, Warm spices and pumpkin make this bread irresistible during the fall season.
Why this recipe works
The combination of pumpkin puree, warm spices, and a touch of oil creates a moist and flavorful bread that rivals the original. Using both baking powder and baking soda ensures a perfect rise and tender texture.
Equipment
8 x 4 in (20 x 10 cm) loaf pan
mixing bowls
whisk
spatula
cooling rack
How to make it
Preheat your oven to 350°F (175°C). Grease and flour an 8 x 4 in (20 x 10 cm) loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
In a large bowl, combine the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the pepitas evenly over the batter.
Bake in the preheated oven for 55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Enjoy a slice of this homemade pumpkin bread with your favorite coffee or tea for a cozy treat.
How you'll know it's ready
You'll know it's ready when a toothpick inserted into the center of the loaf comes out clean and the top is lightly browned.
Convection oven? (and if you don't have one)
If using a convection oven, lower the baking temperature to 325°F (160°C) and start checking for readiness a few minutes early.
Troubleshooting
If the bread is too dense, ensure your baking powder and soda are fresh.
For a moister loaf, make sure not to overmix the batter.
If the top is browning too quickly, tent with foil during the last 15 minutes of baking.
Storage
Store the pumpkin bread in an airtight container at room temperature for up to 4 days. For longer storage, freeze slices in a single layer and then transfer to a freezer-safe bag for up to 2 months.
Make ahead
This pumpkin bread can be made a day in advance. The flavors develop even more overnight, making it a perfect make-ahead treat.
Variations
Add 1/2 cup of chocolate chips to the batter for a chocolatey twist.
Stir in 1/2 cup of chopped nuts for added crunch.
Replace the pepitas with a streusel topping for extra sweetness.
Frequently asked questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Just make sure it's well-drained to avoid extra moisture.
How do I keep the bread from sticking to the pan?
Grease and flour your loaf pan well, or use parchment paper for easy removal.
Can I make this bread gluten-free?
Yes, substitute all-purpose flour with a 1:1 gluten-free baking mix.
What can I use instead of vegetable oil?
You can use melted coconut oil or unsalted butter as a substitute.
This homemade recipe is inspired by nostalgic snack-style desserts and is not affiliated with any brand.
Nutrition Facts
Per serving: 1 slice (85 g)
Calories280
Total Fat12 g
Saturated Fat2 g
Cholesterol35 mg
Sodium210 mg
Total Carbohydrate40 g
Dietary Fiber2 g
Total Sugars24 g
Protein3 g
Nutrition information is estimated based on the ingredients used and may vary depending on brands and exact measurements.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
