Description
This Copycat Starbucks Pumpkin Bread is a moist, flavorful quick bread packed with cozy fall spices. It’s easy to make at home, freezer-friendly, and tastes just like the coffee shop favorite—maybe even better!
Ingredients
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 tsp vanilla extract
- Optional: 1/2 cup chopped nuts or pepitas for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, and oil until smooth.
- Add the eggs and vanilla extract, and mix until fully combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with chopped nuts or pepitas if using.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
Notes
You can replace individual spices with 1 1/2 tsp pumpkin pie spice for convenience.To make it dairy-free, ensure any added toppings are dairy-free.This recipe freezes well for up to 3 months.To reheat, microwave slices for 15–20 seconds or toast lightly.Use fresh pumpkin puree if desired, but ensure it’s well-drained and smooth.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
