starbucks pumpkin bread

Love Starbucks Pumpkin Bread? Bet you&#039;ll love this moist, tender, incredibly delicious Better Than Starbucks Pumpkin Bread even more! It&#039;s a one-bowl, no-mixer recipe that you can throw together in minutes!

Better Than Starbuck's One-Bowl Pumpkin Bread

eggs

pumpkin puree

sunflower oil oil

sugar

brown sugar (packed)

vanilla

pumpkin pie spice

cinnamon

baking soda

baking powder

salt

all-purpose flour

pepitas (pumpkin seeds)

honey

Preheat oven to 350ºF (180ºC). Spray a 9x5-inch loaf pan (see the Café Tips above in the post for using other size pans) with baking spray. Set aside. Line a sheet pan with foil. Set aside.

Place eggs in a medium-large bowl and whisk together.

Add pumpkin and whisk until smooth. Add the oil, white and brown sugars and the vanilla. Mix until nice and smooth.

Sprinkle the pumpkin pie spice, cinnamon, baking soda, baking powder and salt over the pumpkin mixture and mix until well combined.

Add the flour and stir just until the flour has disappeared and no large lumps remain.

For the bread:

Combine pumpkin seeds (pepitas), honey and oil and stir to combine. To make mixing easier, you can pop the pepita mixture in the microwave for 10-15 seconds to thin out the honey. Set mixture aside.

For the topping:

Transfer batter to prepared pan. Smooth the top and scatter the pumpkin seed mixture over the top. Place on the prepared sheet pan and bake for 55-65 minutes. Check the bread after 40-45 minutes and if the top seems to be getting brown, pull the foil up around the sides of the pan and loosely over the top. Return to the oven and finish baking, until a toothpick inserted into the center of the loaf comes out clean or the internal temperature is 195-205˚F when checked with an instant thermometer.

For the smaller pans (see Café Tips above) you'll only need to bake for 25-30 minutes.

Cool for 20 minutes, then slide out of the pan and transfer to a cool rack. Cool completely before slicing (if you can wait!).

To bake:

This simple pumpkin bread recipe is super moist and is the epitome of fall flavor! Serve it up plain with maple butter, or add in your favorite seasonal ingredients like zucchini or apples, or make it fun and kid friendly with chocolate chips.

Best Pumpkin Bread Recipe

(15 ounce) can Pumpkin Puree, not pie filling

eggs, room temperature

vegetable oil

brown sugar, packed

tsp vanilla extract

all-purpose flour, sifted

tsp salt

tsp baking soda

nutmeg

cloves

ginger

Preheat oven to 350 degrees F. Use grease and flour 3 (7×3) or 2 (9x5) loaf pans. Set aside.

Beat eggs and pumpkin puree in a large mixing bowl and whisk together well or use a stand mixer with a paddle attachment or electric hand mixer. Add the brown sugar and granulated sugar and whisk until well combined.

Stir in oil and vanilla afterward, the oil will not incorporate, don't worry.

In a separate large mixing bowl, whisk together all-purpose flour, sea salt, baking soda, ground cinnamon, freshly grated nutmeg, cloves, and ground ginger.

Sift the dry ingredients into the pumpkin mixture, a cup or so at a time, and mix together with a baking spatula (or the paddle attachment of your mixer) until just blended. Continue mixing in the dry ingredients until all the flour is just combined. Pour the batter into the prepared pans.

Bake for 50-55 minutes or until a cake tester comes out clean.

Cool in the pan for 10 minutes, then remove the loaves and let cool completely on a wire rack.

The pumpkin bread is so moist and gorgeous. The spices added in this bread gives it a really nice aroma.

I love all the warm Fall flavors in this pumpkin bread. It's so fantastic! Slathered it all in maple butter and it was perfection.

This pumpkin bread was absolutely delicious! It was perfectly moist and sweet, and made my whole kitchen smell like fall! Yum!

This super soft, moist pumpkin bread recipe is made with a whole can of pumpkin and tastes even better than the Starbucks pumpkin loaf. Bonus: it’s incredibly easy to make with just 10 minutes of work!

Pumpkin Bread Recipe

all purpose flour

pumpkin spice (or cinnamon)

pumpkin

brown sugar

vanilla extract

Preheat oven to 375°F. Grease a 9x5 loaf pan and line with parchment paper (where it hangs over the edges) for easy removal. Set aside.

In a medium bowl, whisk to combine the flour, pumpkin spice, baking soda and salt. Set aside.

In large bowl, whisk to combine the pumpkin, granulated sugar and brown sugar. Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps.

Pour batter into prepared loaf pan and smooth the top with a spatula. Bake for 50 to 55 minutes, until a toothpick inserted in the center comes out clean. Around the 30 minute mark, lightly cover the top of the bread with foil, to make sure the top does not overly brown.

Allow to cool for 10 minutes, then slice and serve warm, or allow to cool completely.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1603907038/orwokrjg0nx6vhh5rtya.mp4

This super soft, moist Pumpkin Bread recipe is packed with pumpkin flavor and tastes *just* like the Starbucks Pumpkin Loaf. Bonus: it’s incredibly easy to make and ready to go in the oven in just 10 minutes!

Best Pumpkin Bread

This homemade Copycat Starbucks Pumpkin Bread may just a easy pumpkin bread recipe that is better than the Starbucks pumpkin bread recipe! This is an easy, moist pumpkin bread that is topped with pumpkin seeds just like the pumpkin bread at Starbucks! 

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The most viewed starbucks pumpkin bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine