Starbucks Pumpkin Bread Recipe
Starbucks pumpkin bread is a wonderfully tender and moist homemade pumpkin loaf filled with cozy warming spices, topped with crunchy pumpkin seeds. This easy, one bowl copycat Starbucks pumpkin bread recipe makes the perfect fall treat.
Equipment
- 1 9 X 5 loaf pan
- 1 sheet parchment paper
- 1 - 2 mixing bowls
- 1 whisk
Ingredients
- 1¾ cups (210 g) all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin spice
- ½ teaspoon salt
- ½ cup (120 ml) avocado, olive or canola oil
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 3 large eggs, room temperature
- 15 oz. canned pumpkin puree
- 2 teaspoons (10 ml) vanilla extract
- ¼ cup (40 g) pepitas
Instructions
- Preheat the oven to 350 F (170 C). Line a 9 x 5 loaf pan with parchment paper, leaving a bit of overhang on two sides.
- In a large bowl, whisk the flour, baking soda, baking powder, ground cinnamon, pumpkin spice and salt together until well combined.1¾ cups (210 g) all purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 2 teaspoons ground cinnamon , 2 teaspoons pumpkin spice, ½ teaspoon salt
- In another large mixing bowl, whisk the oil, granulated sugar and light brown sugar until well combined. Whisk in the eggs, pumpkin puree, and vanilla extract until smooth and well combined.½ cup (120 ml) avocado, olive or canola oil, ¾ cup (150 g) granulated sugar, ½ cup (100 g) light brown sugar, 3 large eggs, room temperature, 15 oz. canned pumpkin puree, 2 teaspoons (10 ml) vanilla extract
- Whisk the dry ingredients into the wet until mostly smooth. A few small lumps are fine. Pour the pumpkin cake batter into the prepared loaf pan. Top the pumpkin cake bread batter with the pepitas.¼ cup (40 g) pepitas
- Bake the moist starbucks bread for 55 - 70 minutesor until a toothpick inserted into the center of the loaf comes out with a few moist crumbs. The edges of the bread will also pull slightly away from the edges of the pan.
- Cool the pumpkin loaf cake in the loaf pan for 15 minutes. Use the parchment sling to lift the bread out of the pan. All the pumpkin bread to full cool at room temperature for about an hour before slicing.
Notes
Store: Place the pumpkin loaf in an airtight container at room temperature or in the fridge for 4 - 5 days.
See the Variations section of the blog post to make this pumpkin bread recipe as mini pumpkin bread loaves.
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