This cozy pumpkin bread is bursting with warm spices and rich pumpkin flavor, making it a perfect treat for fall. It’s moist, sweet, and just the right amount of spice!
Oh, the aroma while baking is simply irresistible! I love to enjoy it with a cup of tea or coffee. You can even add nuts or chocolate chips for a little extra yum—your choice!
Key Ingredients & Substitutions
Flour: All-purpose flour is the base for this bread. You could try using whole wheat flour for a nuttier flavor. Just remember, it might alter the texture a bit, making it denser.
Pumpkin Puree: Canned pumpkin puree gives the best results—just make sure it’s pure pumpkin, not pie filling! You can substitute homemade puree if you have cooked and blended pumpkin. It will work just fine.
Oils & Fats: I usually opt for vegetable oil for its neutral flavor, but you can use melted butter for a richer taste. If you’re looking for something lighter, try applesauce as a substitute!
Spices: The combination of spices is essential for that warm fall flavor. If you’re missing one of them, don’t worry! You can use a pumpkin spice blend instead, just adjust to your taste.
How Do I Make Sure My Pumpkin Bread Is Moist?
Getting that perfect moist texture is key! The secret involves not overmixing the batter and using the right baking time. Overmixing can develop gluten, resulting in a denser bread.
- Mix dry and wet ingredients separately before combining. Use a spatula to fold until just combined.
- Check your bread around the 55-minute mark with a toothpick. If it comes out with a few moist crumbs, it’s perfect!
- Let it cool in the pan for about 15 minutes before transferring to a wire rack. This helps to lock in moisture!
Remember, every oven is different. It’s always a good idea to keep an eye on it while baking. Enjoy your delicious pumpkin bread experience!
Copycat Starbucks Pumpkin Bread
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 2 large eggs
- 1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil or melted unsalted butter
- 2 tsp vanilla extract
- 1/4 cup water
- Optional: pumpkin seeds for topping
- Optional: coarse sugar or flaky sea salt for topping
How Much Time Do You Need?
This cozy pumpkin bread takes about 15 minutes to prepare and will bake for between 55 to 65 minutes. Don’t forget to let it cool for another 15 minutes in the pan after baking. All in all, you’ll be enjoying this delicious treat in about 1 hour and 30 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While the oven is heating, grease and flour a 9×5-inch loaf pan, or line it with parchment paper. This ensures your pumpkin bread releases easily after baking.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Make sure everything is well combined to get a uniform flavor throughout your bread.
3. Combine the Wet Ingredients:
In another medium bowl, whisk the eggs until smooth. Then add in the pumpkin puree, vegetable oil (or melted butter), vanilla extract, and water. Mix these wet ingredients together until they are fully incorporated and smooth.
4. Combine Both Mixtures:
Pour the wet mixture into the dry ingredients. Using a spatula, gently fold everything together until just combined. Be careful not to overmix—it’s perfectly fine if the batter is a little lumpy!
5. Prepare for Baking:
Pour the batter into the prepared loaf pan and smooth out the top. If you like, sprinkle some pumpkin seeds and a pinch of coarse sugar or flaky sea salt on top for added flavor and a lovely look.
6. Bake to Perfection:
Place the loaf pan in the preheated oven and bake for 55 to 65 minutes. Check for doneness by inserting a toothpick into the center of the bread; it should come out clean. If the top gets too brown before it’s done, cover it lightly with aluminum foil after 40 minutes.
7. Cooling Down:
Once it’s baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. This helps it set perfectly. After that, carefully transfer the bread onto a wire rack to cool completely before slicing.
8. Enjoy!
Slice your pumpkin bread and serve it plain or spread some butter on top—either way, it’s a delightful treat! Enjoy your homemade version of that delicious Starbucks pumpkin bread!
This recipe captures the moist texture and warm spices characteristic of Starbucks’ offering, complete with the lovely touch of pumpkin seeds and sprinkle of sea salt on top. Perfect for a fall day or any cozy moment!
Can I Use a Different Flour?
Yes, you can substitute all-purpose flour with whole wheat flour for a more wholesome bread. Just keep in mind that it may create a denser texture, so you may need to adjust the liquid slightly.
Can I Make This Recipe Vegan?
Absolutely! You can replace the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg) and use an equal amount of vegetable oil in place of the melted butter. Make sure your pumpkin puree is also free from any animal products!
How Do I Store Leftovers?
Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze slices wrapped tightly in plastic wrap or foil for up to 3 months. Just thaw overnight in the fridge when you’re ready to enjoy!
Can I Add Mix-Ins to the Batter?
Definitely! Feel free to add in chocolate chips, nuts, or cranberries to the batter before baking—just keep the total mix-ins to about 1 cup so the bread retains its texture. Get creative with your favorites!
