This pumpkin bread is soft, spiced, and perfect for fall! It’s simple to make with pumpkin puree, warm spices, and a touch of sweetness that will make your kitchen smell amazing.
Every slice feels like a cozy hug! I love enjoying it with a cup of coffee. You can even add some chocolate chips if you’re feeling extra cheeky! 🎃☕
Key Ingredients & Substitutions
All-Purpose Flour: It gives the bread its structure. If you want a gluten-free option, try a gluten-free baking blend instead.
Pumpkin Puree: Canned pumpkin works great, but you can make your own by roasting and blending fresh pumpkin. If you’re short on pumpkin, you can use mashed sweet potato for a similar texture!
Vegetable Oil or Melted Butter: Both add moisture. I usually go for vegetable oil for a lighter texture; however, melted butter gives a rich flavor. Choose what you prefer!
Brown Sugar: This adds moisture and a deeper flavor. If you only have granulated sugar, you can replace it with a mix of white sugar and a tablespoon of molasses for similar results.
Spices: The mix of cinnamon, nutmeg, and cloves creates that warm fall flavor. If you enjoy a bit of kick, consider adding a pinch of ginger!
What’s the Best Way to Mix the Batter Without Overmixing?
Proper mixing is essential for a light and fluffy pumpkin bread. Here are a few tips to ensure you don’t overmix:
- Mix the wet ingredients until just smooth before adding the dry ingredients.
- When you add the dry mixture, gently fold it into the wet ingredients. Stop when you see no more flour streaks; it’s okay if the batter is a bit lumpy.
- Use a spatula or wooden spoon for the folding to keep the batter light. Avoid using a whisk, as it can incorporate too much air and cause gluten development.
Following these tips will help you create a wonderfully moist pumpkin bread. Happy baking!
The Best Starbucks Pumpkin Bread Recipe
Ingredients You’ll Need:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1/2 cup (120ml) vegetable oil or melted butter
- 2 large eggs
- 1 cup (245g) pumpkin puree (canned or fresh)
- 1/4 cup water or orange juice
- 1 teaspoon pure vanilla extract
- Optional toppings: pumpkin seeds (pepitas), a drizzle of white icing or glaze
How Much Time Will You Need?
This pumpkin bread recipe will take about 15 minutes of prep time and about 60-70 minutes to bake. After baking, let it cool for another 15 minutes in the pan, then cool completely on a wire rack before slicing. So, plan for around 1 hour and 45 minutes total, including prep and bake time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This will help ensure your pumpkin bread bakes evenly. While that’s heating up, lightly grease and flour a 9×5-inch loaf pan or line it with parchment paper.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, nutmeg, cloves, and salt until they are well combined. This step is important to distribute the leavening agents and spices evenly throughout your bread.
3. Combine the Sugars and Oil:
In a large bowl, beat together the granulated sugar, brown sugar, and your choice of vegetable oil or melted butter until everything is combined. This is where the sweetness starts to develop!
4. Add the Eggs:
Add the eggs one at a time, making sure to beat well after each addition. This helps the eggs incorporate properly into the batter, giving a nice rise to your bread.
5. Stir in the Pumpkin and Liquid:
Now, stir in the pumpkin puree, water (or orange juice), and vanilla extract. Mix until the batter is smooth and creamy. The pumpkin is what keeps this bread moist and flavorful!
6. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the pumpkin mixture, stirring gently just until everything is combined. It’s crucial not to overmix at this point; a few lumps are perfectly fine!
7. Pour and Smooth:
Pour your batter into the prepared loaf pan. Use a spatula to smooth the top, and if you like, sprinkle some pumpkin seeds on top for a nice crunchy texture!
8. Bake:
Place the loaf pan in the preheated oven and bake for 60-70 minutes. It’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
9. Cool:
Once baked, remove the pan from the oven and let it cool for about 15 minutes. Then, carefully transfer the bread to a wire rack to cool completely before slicing.
10. Drizzle (Optional):
If you want to add an extra touch, you can drizzle a simple icing made from powdered sugar mixed with a little water or milk over the cooled loaf.
This moist, warmly spiced pumpkin bread is perfect for fall mornings or anytime you crave the cozy flavors of Starbucks pumpkin bread at home! Enjoy it with butter or cream cheese spread for a delicious treat!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, be sure to cook and puree it before adding it to the batter. Roasting slices of pumpkin until tender and blending until smooth works best for achieving a similar consistency to canned pumpkin.
How Should I Store Leftover Pumpkin Bread?
To keep your pumpkin bread fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and then foil before placing it in the freezer, where it can last for up to 3 months. Thaw overnight in the fridge when you’re ready to enjoy it again!
Can I Add Mix-Ins to the Batter?
Yes! Feel free to add chocolate chips, nuts, or dried fruit like cranberries or raisins to the batter. Just fold them in gently after combining the wet and dry ingredients to avoid overmixing.
What Can I Substitute for Vegetable Oil?
If you want a healthier alternative, you can use applesauce or Greek yogurt in place of vegetable oil. Use the same amount, and it will still keep your bread moist while reducing calories and fat!
