Starbucks Pumpkin Bread Recipe
You’ll love this homemade Starbucks Pumpkin Bread Recipe even more than the real thing! Thick, delicious slices of moist pumpkin bread that are a perfect copycat and so easy to make.
I’ve been searching for the perfect easy pumpkin bread recipe for years, and it’s finally here.
Ingredients for Copycat Starbucks Pumpkin Bread
- white sugar
- light brown sugar
- vanilla extract
- canned pumpkin
- vegetable oil
- all-purpose flour
- pumpkin spice
- baking soda
- baking powder
- pepitas ( pumpkin seeds )
Step-by-Step Recipe Overview
➊ Start by bringing all of the cold ingredients to room temperature. THIS IS SO IMPORTANT. By doing this first, you eliminate any chance of having dry or crumbly bread.
➋ Then you’ll mix together the dry ingredients in a medium sized mixing bowl. Add in the rest of the ingredients, and mix it all up into a batter.
➌ Transfer the batter into a loaf pan and sprinkle with pepitas.
➍ Bake for 55-60 minutes. It should be cracked on top and pass the toothpick test.
Why does pumpkin bread crack on top?
Guess what? That crack along the top of your perfect loaf of pumpkin bread (and your other quick bread loaves) is actually a good thing. It’s a little counterintuitive, because in baking a crack usually indicates a problem (see my recent post about cheesecakes!). But in this case, it means that your bread has cooked all the way through. Yay!
Is Starbucks Pumpkin Bread Healthy?
The short answer is… no. Aside from the 6 grams of protein, the slice you buy from the store is pretty heavily loaded with calories, fat, and sugar. When you make it at home, the nutrition quality is definitely a little bit better.
But if you’re really trying to eat healthier, I have a few easy adjustments you can make to this recipe for a diet-friendly version. So you can still enjoy your favorite pumpkin bread without any of the guilt!
How do you get pumpkin bread out of the pan?
Removing any loaf of quick batter bread from the pan can feel a little tricky! Sweet breads are especially tough, because they tend to be sticky. But there’s an easy way to remove a loaf from a pan, so there’s no need to stress!
Simply spray the loaf pan with nonstick cooking spray, and also line it with parchment paper! I like using these pre-cut sheets for loaf pans, because they fit perfectly with just the right amount of overhang to help lift the loaf right out of the pan (even while it’s still warm).
How do you know when pumpkin bread is done?
Your loaf of bread should pass the toothpick test if you stick the toothpick in the very thickest part (in the center) of the loaf. Some crumbs are okay, but there should clearly be no batter residue on the toothpick when you pull it out.
You should also have a nice big crack along the top of the loaf. As I mentioned above, this is a good thing!
- 4 eggs
- 1 cup white sugar
- 1/4 cup light brown sugar
- 1/2 teaspoon vanilla extract
- 3/4 cup canned pumpkin
- 3/4 cup vegetable oil
- 1 1/2 cups all-purpose flour
- 2 tsp pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- optional: 1/4 cup pepitas (pumpkin seeds) for topping
Preheat oven to 350ºF. Prepare a 9×5 loaf pan by lightly spraying with cooking spray and lining with parchment paper.
Whisk together the eggs, sugar, brown sugar, and vanilla until smooth. Mix in the pumpkin and oil.
Add the flour, pumpkin pie spice, baking soda, baking powder, and salt. Gently fold into the wet ingredients using a rubber spatula. Stop mixing once batter has formed. Pour batter into the prepared loaf pan.
If desired, sprinkle pepitas over the batter.
Bake for 55-70 minutes until toothpick inserted in the center comes out clean (start testing at 55 minutes).
Let cool in pan for at least 15 minutes before slicing. I think it’s best served at room temperature.
Serving Size: 1
Amount Per Serving:
Calories: 344Total Fat: 19gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 74mgSodium: 287mgCarbohydrates: 41gFiber: 1gSugar: 25gProtein: 5g