This cozy pumpkin bread is a delightful treat, bursting with warm spices like cinnamon and nutmeg. Plus, it’s super easy to make at home!
Honestly, the smell while it’s baking is just heavenly. I can’t resist sneaking a slice right out of the oven—who can blame me? 😋
I love to enjoy it with a cup of coffee, making it a perfect snack or breakfast. It’s so tasty, you’ll forget it was inspired by Starbucks!
Key Ingredients & Substitutions
All-purpose flour: This is the base of the bread. If you have dietary restrictions, you can use gluten-free flour blends instead. They often work well in baking.
Pumpkin puree: You can use canned pumpkin for convenience or make your own by roasting fresh pumpkin. It’s so rewarding to make it from scratch if you have the time!
Sugars: Granulated and brown sugar add sweetness and moisture. If you’re looking to reduce sugar, you could use maple syrup or honey, but be sure to adjust the liquid content slightly.
Vegetable oil: While vegetable oil keeps the bread moist, you can substitute with melted coconut oil or applesauce for a lighter option.
Spices: The blend of spices is what gives this bread its warm flavors. If you’re out of any spice, feel free to swap with pumpkin pie spice as a shortcut!
How Do I Ensure My Pumpkin Bread is Moist and Fluffy?
Getting the right texture in your pumpkin bread is key. Here’s how:
- Don’t overmix the batter. Mix just until combined to keep it tender.
- Use fresh ingredients, especially baking soda and baking powder, for proper rise.
- If using frozen pumpkin, make sure it’s fully thawed, and drain any excess moisture.
- Check for doneness by inserting a toothpick—it should come out clean, not wet.
Following these steps will help you achieve a bakery-level pumpkin bread at home! Enjoy baking! 🍞
Copycat Starbucks Pumpkin Bread
Ingredients You’ll Need:
For the Bread:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups pumpkin puree (canned or fresh)
- 2 tablespoons water
- 1 teaspoon vanilla extract
- Optional: pumpkin seeds for topping
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
How Much Time Will You Need?
This delightful pumpkin bread takes about 20 minutes to prepare and around 60-70 minutes to bake. After baking, you’ll want to let it cool for about 10 minutes in the pan, then let it cool completely on a wire rack before adding the glaze. Overall, you’ll be enjoying your warm pumpkin bread in about 90 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan, or line it with parchment paper to make it easier to remove the bread later.
2. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt until well combined. Set this bowl aside for later.
3. Mix the Sugars and Oil:
In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat in the eggs one at a time, mixing each one in well before adding the next.
4. Add the Wet Ingredients:
Now mix in the pumpkin puree, water, and vanilla extract until the mixture is smooth and evenly combined.
5. Combine Wet and Dry Ingredients:
Gradually add the bowl of dry ingredients to the wet mixture. Stir gently until everything is just mixed together; be careful not to overmix, as this will help keep your bread tender and fluffy.
6. Pour into the Loaf Pan:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. If you like, sprinkle some pumpkin seeds on top for a nice crunch.
7. Bake the Bread:
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the top is browning too quickly, you can tent it loosely with a piece of foil for the last bit of baking.
8. Cool the Bread:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
9. Make the Glaze:
While the bread is cooling, you can prepare the glaze. In a small bowl, whisk together the powdered sugar, milk or cream, and vanilla extract until smooth. If the glaze is too thick, add a bit more milk or powdered sugar to reach your desired consistency.
10. Drizzle and Serve:
Once the pumpkin bread is completely cool, drizzle the glaze over the top. Let it set for a minute, then slice and enjoy your homemade copycat Starbucks pumpkin bread with a warm cup of coffee or tea!
Enjoy your delightful pumpkin bread and share it with friends or keep it all for yourself—it’s that good!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! However, the texture may be denser. Consider using a half-and-half mix for a lighter result while still getting the benefits of whole grains.
What Can I Use if I Don’t Have Pumpkin Puree?
If you don’t have pumpkin puree, you can substitute it with applesauce or mashed bananas for a different flavor. You can also use pureed butternut squash as a great alternative!
How Do I Store Leftovers?
Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Just thaw it before enjoying!
Can I Add Nuts or Chocolate Chips?
Absolutely! Feel free to mix in some chopped nuts like walnuts or pecans, or even chocolate chips for a sweet twist. Just fold them into the batter at the end to avoid overmixing!
