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+ servings
Baked pumpkin bread, sliced, on a dark platter.
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4.23 from 112 votes

Better Than Starbucks Pumpkin Bread Recipe

Better than Starbucks! Moist, tender, and loaded with pumpkin fall flavors.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Bread, Breakfast, Dessert
Cuisine: American
Keyword: better than, bread, pumpkin, Starbucks
Servings: 9
Calories: 397kcal
Author: Leigh Harris

Ingredients

  • 1 1/2 cups All-purpose flour
  • 1/2 teaspoon  Baking powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Ground ginger
  • 1/4 teaspoon Ground allspice
  • 1/4 teaspoon Ground cloves
  • 1/4 teaspoon Ground nutmeg
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Kosher salt
  • 4 large Eggs room temperature
  • 1/4 cup Dark brown sugar packed
  • 1 cup Granulated sugar
  • 1/2 teaspoon Vanilla extract
  • 3/4 cup Pumpkin puree
  • 3/4 cup Canola oil or vegetable oil
  • 1/4 cup Pumpkin seeds optional

Instructions

  • Preheat oven to 350 degrees F.  Grease and flour an 8×4 or 9×5 inch loaf pan, set aside.
  • Place the all-purpose flour, baking soda, baking powder, cinnamon, ginger, cloves, allspice, nutmeg, and salt in a medium-size bowl and whisk to combine. Set aside.
    1 1/2 cups All-purpose flour, 1/2 teaspoon  Baking powder, 1 teaspoon Baking soda, 1/2 teaspoon Ground ginger, 1/4 teaspoon Ground allspice, 1/4 teaspoon Ground cloves, 1/4 teaspoon Ground nutmeg, 1 teaspoon Ground cinnamon, 1/2 teaspoon Kosher salt
  • In a large bowl beat the eggs, granulated sugar, brown sugar, and vanilla extract together on high for 30 seconds. Add the pumpkin puree and oil, mix well.
    4 large Eggs, 1/4 cup Dark brown sugar, 1 cup Granulated sugar, 1/2 teaspoon Vanilla extract, 3/4 cup Pumpkin puree, 3/4 cup Canola oil
  • Add the dry ingredients and mix well.  Pour into the prepared pan and sprinkle with the pumpkin seeds, if desired.
    1/4 cup Pumpkin seeds
  • Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  • Let cool in the pan for 10 minutes.  Turn onto cooling rack and cool completely.

Notes

— Be sure to use pumpkin puree, not pumpkin pie mix or pumpkin pie filling.
— This recipe calls for oil and it’s what makes this bread so moist. Do not try to substitute melted butter.
— If using pumpkin pie spice I would suggest about 2 teaspoons. I have not tested with this so adjust according to your taste.
— You can also bake in 4 small (mini) loaf pans. The baking time for mini pans is about 30 minutes.
Storing - Let the bread cool completely, then wrap it in plastic wrap, and store it at room temperature for up to 4 days. Storing it in the refrigerator will dry it out faster.
Freezing - Cool the pumpkin bread completely, wrap it in plastic wrap, and store it in a freezer-safe resealable bag for up to 2 months for the best flavor. Thaw in the refrigerator overnight or at room temperature for a few hours.

Nutrition

Calories: 397kcal | Carbohydrates: 46g | Protein: 5g | Fat: 22g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 283mg | Potassium: 141mg | Fiber: 1g | Sugar: 29g | Vitamin A: 3283IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg