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Copycat Starbucks Pumpkin Bread Recipe
This easy copycat Starbucks pumpkin bread is perfect for Fall and Thanksgiving.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 8 servings
Calories: 420 kcal
Course:
Snacks
Cuisine:
American
Ingredients
- 1 ¾ cups (219g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 2 eggs
- 1 cup granulated sugar
- ½ cup (100g) brown sugar
- 1 cup (225g) canned pumpkin puree
- ½ cup (118mL) vegetable oil
- ¼ cup (59ml) water
- 1 teaspoon vanilla extract
- ½ cup (72g) pumpkin seeds (pepitas)
Instructions
- Preheat your oven to 350 degrees F / 175 degrees C. Grease and flour a standard-sized loaf pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt. Set aside.
- In a large mixing bowl, whisk the eggs, granulated sugar, brown sugar, pumpkin puree, vegetable oil, water, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Be careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Sprinkle the pumpkin seeds evenly over the top of the batter.
- Bake for about 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
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Notes
- Measure your flour correctly by spooning it into your measuring cup and leveling it off with a knife to prevent the bread from becoming too dense.
- Don’t overmix the batter. Mix just until the dry ingredients are incorporated to prevent the bread from being tough.
- Use room-temperature eggs as they mix more evenly into the batter. This will give you a smoother texture.
- Test for doneness by inserting a toothpick into the center of the bread. If it comes out clean, the bread is done.
- Let the bread cool completely before slicing, it makes slicing easier.
- Storage – Once completely cooled, store the pumpkin bread in an airtight container or wrap it tightly in plastic wrap. It can be kept at room temperature for up to 3 days or refrigerated for up to a week.
Nutrition Information
Calories
420kcal
(21%)
Carbohydrates
63g
(21%)
Protein
6g
(12%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
9g
Monounsaturated Fat
4g
Trans Fat
0.1g
Cholesterol
41mg
(14%)
Sodium
332mg
(14%)
Potassium
164mg
(5%)
Fiber
2g
(8%)
Sugar
40g
(80%)
Vitamin A
4828IU
(97%)
Vitamin C
1mg
(1%)
Calcium
51mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 420
% Daily Value*
| Calories | 420kcal | 21% |
| Carbohydrates | 63g | 21% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 41mg | 14% |
| Sodium | 332mg | 14% |
| Potassium | 164mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 40g | 80% |
| Vitamin A | 4828IU | 97% |
| Vitamin C | 1mg | 1% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.