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Starbucks Pumpkin Bread Recipe

Copycat Starbucks Pumpkin Bread Recipe

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 2 tablespoons raw pumpkin seeds (pepitas), for topping

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan. Whisk together the pumpkin puree, oil, both sugars, eggs, and vanilla until smooth.
  2. In a separate bowl, whisk the flour, baking soda, baking powder, salt, and spices until well blended.
  3. Fold the dry mixture into the wet with a spatula just until no flour streaks remain. Scrape into the pan, smooth the top, and sprinkle with pumpkin seeds.
  4. Bake 55 to 65 minutes, until a toothpick comes out with a few moist crumbs. Tent with foil after 45 minutes if browning too fast.
  5. Cool in the pan 15 minutes, then turn out onto a rack to cool completely before slicing.

Notes

This recipe works beautifully with dark brown sugar instead of light brown for a deeper molasses note. The loaf tastes even better the next day after the spices have had time to meld. If you don’t have pumpkin seeds, chopped pecans or walnuts make a fine topping.