Starbucks Pumpkin Bread Recipe
User Reviews
4.2
Starbucks Pumpkin Bread Recipe
Description
Starbucks Pumpkin Bread is made by thoroughly mixing flour, pumpkin pie spice, salt, baking soda, and baking powder into a dry base, then creaming sugar with vanilla Greek yogurt, eggs, pumpkin puree, and vanilla to create the wet mixture. Combining wet and dry ingredients carefully avoids overmixing, which could toughen the bread.
The batter is baked in a greased bundt pan at 350°F for about 1 to 1 hour 15 minutes until a toothpick test confirms doneness. Covering loosely with foil during baking if the top browns too fast preserves moisture and prevents burning. Once cooled, it is inverted and released from the pan with a gentle knock.
The bread is finished with a cinnamon glaze made from powdered sugar, milk, ground cinnamon, and topped with pepitas to add a nutty crunch. This bread offers the flavors and texture typical of spiced pumpkin quick breads, ideal for fall or holiday servings.
Ingredients
Starbucks Pumpkin Bread:
- 3 cups flour
- 1 1/2 tablespoons pumpkin pie spice
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 cups sugar
- 1 cup yogurt Greek; vanilla
- 4 egg
- 1 cup pumpkin puree
- 1 teaspoon vanilla
- cooking spray
Cinnamon Glaze:
- 1 cup powdered sugar
- 1 tablespoon milk
- 1/8 teaspoon ground cinnamon
- 2 tablespoons Pepitas
Instructions
- Preheat the oven to 350°F. Lightly coat bundt pan with cooking spray or vegetable shortening. Set aside.
- Sift or whisk together the flour, pumpkin pie spice, salt, baking soda and baking powder. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl with an electronic hand mixer, cream the sugar, vanilla Greek yogurt and eggs. Add the pumpkin puree and vanilla, blend until just mixed.
- Slowly add the dry ingredients to the wet ingredients. Do not over mix, this can result in your bread being tough.
- Pour the cake batter into the greased bundt pan. Bake for 1 hour to 1 hour 15 minutes, or until it passes the toothpick test. If the top starts brown, loosely cover with a sheet of aluminum foil.
- Remove the cake and allow it to cool for 10 minutes. Place a serving dish over the top and flip. Knock the top (bottom of the bundt pan) with a knife to loosen the cake inside.
Glaze:
- After the cake has fully cooled, whisk together the powdered sugar with milk and cinnamon until smooth. You might need a little more powdered sugar or milk to make the mixture “drizzle-able”. Drizzle over the Pumpkin Pound Cake. Top with the pepitas while glaze is still tacky.
- Slice and serve with a heaping scoop of vanilla ice cream and a cup of coffee.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 89g | 30% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Cholesterol | 1mg | 0% |
| Sodium | 346mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 63g | 126% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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