This copycat Starbucks pumpkin bread is a warm and cozy treat, perfect for fall! It’s moist, packed with pumpkin flavor, and has just the right amount of spices to make your taste buds dance.
Every slice feels like a comforting hug, especially with a cup of coffee. I love to share it with friends, but let’s be real—sometimes I keep it all for myself! 🍂
Key Ingredients & Substitutions
All-Purpose Flour: This forms the base of the bread. If you’re looking for a gluten-free option, almond flour or a gluten-free flour blend can work, but may change the texture slightly.
Spices: Ground cinnamon, nutmeg, ginger, and cloves are essential for that warm flavor. You can use pumpkin pie spice as a substitute for a quick option, but adjust according to your taste.
Pumpkin Puree: Make sure it’s pure pumpkin puree, not pie filling. You could also use homemade puree by roasting and blending fresh pumpkin if you’re feeling adventurous!
Sugar: Granulated sugar is standard, but for a healthier alternative, try using coconut sugar or brown sugar for a slight caramel taste.
Oil: Vegetable oil keeps the bread moist, but you can replace it with melted coconut oil or applesauce for a lower-fat option.
How Do You Ensure Your Pumpkin Bread is Moist and Fluffy?
The secret to the perfect pumpkin bread lies in the mixing technique and baking time. Avoid overmixing your batter; mix until just combined to keep it fluffy. Also, using room temperature ingredients helps with achieving a uniform batter.
- Start with preheated oven to ensure proper rise.
- Greasing and flouring the pan prevents sticking.
- Check bread doneness with a toothpick—it should come out clean, not just wet, as this indicates it’s underbaked.
Let the cooled bread rest before slicing for the best texture, and don’t hesitate to add a bit of butter on top when serving for extra richness!
Copycat Starbucks Pumpkin Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup water
- 1 teaspoon vanilla extract
For Topping (Optional):
- 1/4 cup pumpkin seeds (pepitas)
How Much Time Will You Need?
This delicious pumpkin bread takes about 20 minutes to prep and 60-70 minutes to bake, plus a little cooling time. In total, expect to spend about 1 hour and 30 minutes from start to finish before enjoying your scrumptious loaf!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This step is crucial for even baking! Grease and flour a 9×5 inch loaf pan, or you can line it with parchment paper for easy removal.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt until everything is well combined. This ensures the spices are evenly distributed in your bread.
3. Combine Sugar and Oil:
In a large bowl, beat the granulated sugar and vegetable oil together until smooth. It should have a nice, creamy texture, which helps make the bread moist.
4. Add Eggs:
Add the eggs to the sugar and oil mixture one at a time, mixing well after each addition. This helps incorporate air, making your bread fluffy!
5. Incorporate the Pumpkin:
Now, stir in the pumpkin puree, water, and vanilla extract until everything is smooth and well combined. The pumpkin adds moisture and flavor, which are key to great pumpkin bread!
6. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet ingredients, mixing gently just until combined. Be careful not to overmix, as this can make the bread tough instead of tender.
7. Pour and Smooth:
Pour the batter into the prepared loaf pan and use a spatula to smooth the top. This will help it bake evenly.
8. Add the Topping:
If you’re using pumpkin seeds, sprinkle them evenly over the top of the batter. They add a nice crunch and extra flavor!
9. Bake:
Place the loaf pan in the oven and bake for 60-70 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean, your bread is ready!
10. Cool the Bread:
Once baked, remove the pumpkin bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
11. Slice and Serve:
Once cooled, slice the bread and enjoy it plain or with a spread of butter. Perfect for enjoying on a cool day!
This pumpkin bread is moist, flavorful, and has that classic Starbucks pumpkin spice taste. Share it with friends and family, or keep it all to yourself—no judgment here! 🍞🎃
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may make the bread denser. You could also use a 50/50 mix of whole wheat and all-purpose flour for a lighter texture.
Can I Make This Pumpkin Bread Vegan?
Absolutely! You can replace the eggs with flaxseed meal or chia seeds (1 tablespoon mixed with 2.5 tablespoons water per egg). Also, use a neutral oil like canola instead of vegetable oil, and ensure your sugar is vegan if that’s a concern.
How Should I Store Leftovers?
Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze slices for up to 3 months. Just be sure to wrap them well in plastic wrap or foil!
Can I Add Nuts or Chocolate Chips?
Definitely! You can fold in 1/2 to 1 cup of nuts (like walnuts or pecans) or chocolate chips into the batter for added texture and flavor. Just make sure they’re evenly distributed before pouring into the loaf pan.
