Starbucks Pumpkin Bread
User Reviews
5
Starbucks Pumpkin Bread
Description
This Starbucks Pumpkin Bread blends all-purpose flour, pumpkin pie spice, and baking soda with a rich batter made from softened butter, cane sugar, light brown sugar, eggs, canned pumpkin, and vanilla extract. The mixture forms a smooth batter pourable into a loaf pan, optionally topped with pumpkin seeds for added texture and flavor.
Baking at 350°F until a toothpick comes out clean ensures a moist interior with a well-cooked crumb. The combination of spices and pumpkin imparts warming autumnal flavors. The sugars used balance sweetness with slight molasses notes from the brown sugar. This loaf holds shape well and slices easily when cooled completely.
Serving pumpkin bread warm or toasted pairs nicely with butter or cream cheese. It works well as a breakfast treat or for an afternoon snack with coffee or tea. The recipe suggests storage in airtight containers at room temperature or refrigeration for up to four days, with freezing recommended for long-term keeping up to three months.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter room temperature, unsalted
- 1 cup cane sugar
- ¼ cup light brown sugar packed
- 4 egg
- 1 cup pumpkin canned
- 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.
Notes
- Store the bread in an airtight container at room temperature or refrigerate up to 4 days.
- Freeze wrapped bread for up to 3 months; thaw overnight in the fridge before serving.
- Allow the bread to cool completely in the pan on a wire rack before slicing.
- Optionally, sprinkle pumpkin seeds on top before baking for extra texture.
- Use room temperature butter to mix properly with sugars for a light batter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Calories | 237kcal | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 75mg | 25% |
| Sodium | 213mg | 9% |
| Potassium | 91mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 3494IU | 70% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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