This moist and spiced pumpkin bread is a perfect treat for fall. With warm flavors of cinnamon and nutmeg, it’s just like those delicious slices you find at Starbucks!
Baking this bread fills the kitchen with a cozy smell that makes you feel right at home. I like to enjoy mine warm with a bit of butter. So good, you might want to share—but maybe not! 😉
Key Ingredients & Substitutions
All-Purpose Flour: This is the main structure for the bread. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend, which works nicely.
Pumpkin Purée: Canned pumpkin is easy and convenient. If you prefer fresh, you can bake and puree your own pumpkin. Just make sure it’s not pumpkin pie filling, as that’s sweetened!
Pumpkin Pie Spice: This spice blend adds warmth. If you don’t have it, mix cinnamon, nutmeg, and ginger at home. I often use extra cinnamon as it’s my favorite spice!
Vegetable Oil: This keeps the bread moist. You can substitute it with melted coconut oil or melted butter for a richer flavor.
Eggs: The eggs help bind everything together. If you’re vegan, you can use flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) or unsweetened applesauce as a substitute.
How Do I Prevent My Pumpkin Bread from Being Dense?
To achieve a moist yet fluffy pumpkin bread, it’s crucial not to overmix. Overmixing can create a dense texture, so mix just until all ingredients are combined. Here are some additional tips:
- Sift your dry ingredients. This adds air and can help with the texture.
- Measure your flour correctly—use the spoon and level method to avoid packing it down.
- If your batter looks too thick, a little extra water can help loosen it.
- Give it enough time in the oven; underbaking is a common pitfall. A toothpick should come out clean!
Copycat Starbucks Pumpkin Bread
Ingredients You’ll Need:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups (340g) canned pumpkin puree
- 1/4 cup (60ml) water
- 1 teaspoon vanilla extract
- Optional: pumpkin seeds for topping
How Much Time Will You Need?
This tasty pumpkin bread can be made in about 15 minutes of prep time and around 60-70 minutes of baking time. After baking, let it cool for about 10 minutes before slicing. A total of about 1.5 hours from start to finish, and you’ll have a delightful loaf ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or you can line it with parchment paper for easier removal later on. This helps ensure that the bread doesn’t stick!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, salt, and baking powder. This step ensures that all the dry ingredients are evenly distributed. Set it aside for later.
3. Combine the Wet Ingredients:
In a large bowl, mix together the granulated sugar, brown sugar, and vegetable oil until it’s well blended. This creates a nice base for your pumpkin bread. Then, add the eggs one at a time, beating well after each addition to combine smoothly.
4. Add the Pumpkin and Flavors:
Now, mix in the canned pumpkin puree, water, and vanilla extract until the mixture is smooth and creamy. This is where the delicious pumpkin flavor comes in!
5. Bring It All Together:
Gradually add the dry ingredients into the wet pumpkin mixture while gently folding with a spatula or large spoon. Be careful not to overmix; just combine until everything is moistened and mixed. A few lumps are okay.
6. Pour and Top:
Pour the batter into your prepared loaf pan. If you like, sprinkle some pumpkin seeds on top for added crunch and decoration. It’ll look lovely when it’s baked!
7. Bake It:
Place your loaf pan in the oven and bake for 60-70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Your kitchen should smell wonderful by now!
8. Cool and Enjoy:
Once baked, let the bread cool in the pan for about 10 minutes before carefully transferring it to a wire rack to cool completely. Once it’s cool enough, slice it up and serve as is, or spread with a bit of butter or cream cheese for a treat!
Enjoy your homemade pumpkin bread that’s just as good as what you’d find at Starbucks!
Can I Substitute Fresh Pumpkin for Canned Pumpkin?
Absolutely! Just make sure to bake your fresh pumpkin until soft, then scoop out the flesh and puree it. Ensure it’s well-drained to avoid excess moisture in your bread.
What If I Don’t Have Pumpkin Pie Spice?
No worries! You can make a quick substitute by mixing 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon nutmeg. Adjust the spices to suit your taste if you’d like!
How Should I Store Leftover Pumpkin Bread?
Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. You can also freeze individual slices for up to 3 months; just wrap them tightly in plastic wrap and aluminum foil.
Can I Make This Recipe Vegan?
Yes! You can replace the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg) or use 1/4 cup of unsweetened applesauce as a substitute to keep it vegan-friendly.