Copycat Starbucks pumpkin bread

If you’re looking to replicate the taste of the popular Starbucks Pumpkin bread at home, this copycat recipe is for you! You can make this loaf easily in one bowl and the result is a super moist texture with that irresistible pumpkin taste!

INGREDIENTS & SUBSTITUTIONS

Flour: For best results use all-purpose flour. We haven’t made this recipe with a 1:1 gluten-free flour, but are pretty sure it will turn out well.
Pumpkin pie spice: A little pumpkin pie spice adds a warming sweetness to the bread. If you don’t have pumpkin pie spice, use ¼ teaspoon each of ginger, cinnamon, nutmeg and cloves.
Baking soda and salt: so that the bread rises when it is baked in the oven and isn’t dense.
Butter: Use unsalted butter for the best results. Allow it to soften before using so that it mixes well with the other ingredients and you have an even texture.
Sugar: We use cane sugar and light brown sugar in this recipe for a complex sweetness.
Eggs: To bind the ingredients together.
Pumpkin: Use pure canned pumpkin to make this recipe. Don’t use a pumpkin pie filling which has added sugars and spices.
Vanilla extract: For flavor and sweetness. A pure vanilla extract is preferable, but imitation will work well in this recipe.
Pumpkin seeds: The pumpkin seeds are sprinkled on top of the bread before being baked. They are optional but add a great texture and look so pretty – like the Starbucks bread!

For more easy Christmas morning breakfast recipes, click here!

HOW TO MAKE PUMPKIN BREAD

Start by creaming together the sugar and butter in the bowl of a stand mixer or with a handheld mixer.
Add the eggs, one at a time, until incorporated.
Mix in the canned pumpkin and vanilla extract until it looks well combined.
Add dry ingredients and mix until you don’t see any more flour streaks. You can add the dry ingredients one at a time or mix them together in a bowl first and then add all together.

4 image collage to show the batter from the initial butter and sugar to the final mixture

Transfer the batter to a loaf pan that’s lightly greased and spread evenly with a spatula
You can also sprinkle some whole or crushed pepitals/pumpkin seeds on top to mimic the look of the Starbucks pumpkin bread.

TIPS FOR BAKING PUMPKIN BREAD

Use a stand mixer to make this recipe. This is the quickest and easiest way to make the pumpkin bread dough. You can make it by hand, but it will take a little longer to make sure that the wet ingredients are fully mixed and easily combined.
Don’t over mix the batter. When you add in the dry ingredients, mix together until just combined. If you overwork the flour the gluten will overdevelop and the finished loaf will have a heavy and dense texture.
Use oil or cooking spray to grease the loaf pan. If you use butter it can burn and cause the bread to stick. You can also line it with parchment paper so that it is easy to remove from the pan.
Let the pumpkin bread cool fully before removing it from the pan. Place the pan on a cooling rack so that the air circulates all around to cool it completely.

Skip the lines at Starbucks and bake up this loaf of pumpkin bread to enjoy throughout the week. So perfect as an afternoon snack with a cup of tea or coffee.

Starbucks Pumpkin Bread

This Copycat Starbucks Pumpkin Bread is an easy homemade version of the popular fall recipe; made in one bowl & full of pumpkin spice flavor

5 from 84 votes

AUTHOR: Yumna Jawad

SERVINGS: servings

COURSE: Dessert

CALORIES: 237

PREP TIME: 15

COOK TIME: 55

TOTAL TIME: 1 10

Copycat Starbucks Pumpkin Bread

This Copycat Starbucks Pumpkin Bread is an easy homemade version of the popular fall recipe; made in one bowl & full of pumpkin spice flavor.

INGREDIENTS

- 1 ½ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter room temperature
- 1 cup cane sugar
- ¼ cup light brown sugar
- 4 eggs
- 1 cup canned pumpkin
- ½ teaspoon vanilla extract
- ¼ cup pumpkin seeds optional

INSTRUCTIONS

Preheat oven to 350°F and spray a loaf pan with nonstick cooking spray.
In a medium bowl, whisk flour, pumpkin pie spice, baking soda, and salt. Set aside.
In a stand mixer with a whisk attachment or in a large bowl with a hand mixer, mix butter, cane sugar and light brown sugar until light and fluffy, 2 minutes. Add eggs, one at a time, until incorporated. Add canned pumpkin and vanilla extract and mix to combine.
Add dry ingredients and mix until no streaks remain. Pour into prepared pan and sprinkle with the pumpkin seeds if using.
Bake in preheated oven until a toothpick inserted in the center of the loaf comes out clean, about 50-55 minutes. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack before slicing.

EQUIPMENT

Stand Mixer

Aluminized Steel Loaf Pan

NOTES

Storage: Store in an airtight container at room temperature or in the refrigerator for up to 4 days. You can freeze the bread for up to 3 months. Just thaw overnight in the fridge and bring to room temperature before serving.

NUTRITION

Calories: 237kcal, Carbohydrates: 35g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 75mg, Sodium: 213mg, Potassium: 91mg, Fiber: 1g, Sugar: 22g, Vitamin A: 3494IU, Vitamin C: 1mg, Calcium: 26mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

This article originally appeared on FeelGoodFoodie and was syndicated by MediaFeed.