Copycat Starbucks Pumpkin Bread Recipe
Perfectly sweet, moist bread with tender crumb, pumpkin spice flavor, and a crunchy pepita topping. You're going to love this delicious pumpkin loaf!
Equipment
Ingredients
- 1 ½ cups all purpose flour
- ¾ tsp salt
- 1 tsp baking soda
- ½ tsp ground nutmeg
- 2 tsp ground cinnamon
- ½ tsp ground cloves
- 1 cup white sugar
- 2 large eggs
- 1 ¼ cup pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil (or canola oil)
- ½ tsp vanilla extract
- ⅓ cup roasted, salted pepitas
Instructions
- Line an 8x4" loaf pan with parchment paper or foil; spray with cooking spray. Preheat your oven to 350°.
- Whisk together the flour, salt, baking soda, nutmeg, cinnamon, and cloves in a small bowl; set aside.
- In a large bowl, whisk the sugar, eggs, pumpkin, oil, and vanilla. Stir in the flour mixture.
- Spread the batter in the prepared loaf pan and sprinkle the pumpkin seeds evenly over the top.
- Bake at 350° for 65-70 minutes, or until a toothpick inserted in the middle comes out with no wet batter.
- Let cool in the pan for about 5 minutes, then remove and place on a wire rack.
- You can serve the bread warm, but it will slice more cleanly after it has cooled completely.
Notes
- I like using roasted, salted pepitas, but you can use raw pepitas if you prefer.
- Pumpkin bread can be stored for up to a week at room temperature in an airtight container. You can also freeze it for 3-4 months. Wrap the entire loaf or individual slices in plastic wrap, then place in a freezer Ziplock bag or freezer safe container.
- You can make 3 mini loaves. Divide the batter between three mini loaf pans. Decrease the baking time to 30-40 minutes; it depends on the size of your pans.
Nutrition
Serving: 1sliceCalories: 349kcalCarbohydrates: 47gProtein: 5gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 41mgSodium: 374mgPotassium: 145mgFiber: 2gSugar: 26gVitamin A: 6020IUVitamin C: 2mgCalcium: 27mgIron: 2mg
Tried this recipe?Let us know how it was!