This Starbucks pumpkin bread is my favorite go-to recipe. The bread is extremely moist, slightly dense, and full of fall spice flavor. It’s more like a pumpkin pound cake in texture.
If you are counting calories just leave this recipe page right now. This pumpkin bread recipe is loaded with yummy calories BUT it’s so worth the guilt.
Why You’ll Love This
- It’s moist, tender crumb and fabulous pumpkin spice flavor.
- It’s a fall favorite.
- So easy to make you will have a loaf in your kitchen every week!
- Saves you money!
- This makes a great friend and neighbor gift too. Who wouldn’t love to receive homemade Starbucks Pumpkin Bread fresh from the oven?
Pumpkin Bread Recipe Video
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Tips and Variations
- Always measure your flour properly. Aerate, spoon, and swoop level.
- You can use pumpkin pie spice instead of the spice mixture in the recipe.
- 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.
- I’ve tried over the years to reduce the oil and up the pumpkin but it just does not have the same moist texture and flavor as the original recipe.
- You can sprinkle pumpkin seeds, sunflower seeds, turbinado sugar, demerara sugar, or granulated sugar.
- I’m not a fan of chocolate with pumpkin but if you are, add about 1 cup of chocolate chips before baking.
- You can also bake in mini loaf pans. Baking time for mini pans is about 30 minutes.
How to make Pumpkin Bread
It’s a very simple recipe. So simple you will be making it all the time!
I love pumpkin anything and don’t care if it’s not pumpkin season. I will make this bread any time I have a craving.
Be prepared for it to disappear quickly. I swear this is the best pumpkin bread recipe from scratch.
Preheat the oven to 350 degrees F. Grease and flour (I like to use the baking spray with flour in it) an 8×4 or 9×5 inch loaf pan, and 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.
No need to purchase premade pumpkin pie spice for this recipe!
In a large bowl beat the eggs, sugars, and vanilla together on high for 30 seconds or so.
Add the pumpkin puree and vegetable oil to the wet ingredients and mix well with an electric mixer. ( I use a handheld.) I have also hand mixed and it works just fine. Add the dry ingredients to the pumpkin mixture and mix well.
Pour the pumpkin bread batter into the prepared loaf pan. Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
Let the pumpkin bread cool before slicing, if you can. I usually let it cool just enough to easily remove it from the pan.
Stay home, pour yourself a cup of freshly brewed coffee, and enjoy a nice warm slice of bread just loaded with pumpkin flavor!
I warn you this bread is addictive! You will make it all year long.
Let the bread cool completely, then wrap in plastic wrap, and store at room temperature for up to 4 days. Or you can store it in the refrigerator.
Yes, let cool completely, wrap in plastic wrap, and store 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.
More Pumpkin Recipes
- Pumpkin Cheesecake Bars
- Gingersnap Crust Pumpkin Pie
- Bakery Style Pumpkin Muffins
- Pumpkin Coffee Cake
- Pumpkin Spice Latte Biscotti
Better Than Starbucks Pumpkin Bread Recipe
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg ground
- 3/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 4 large eggs
- 1/4 cup brown sugar
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 3/4 cup pumpkin puree
- 3/4 cup canola oil
- 1/4 cup pumpkin seeds optional
- 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.
- 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.
- Add the dry ingredients and mix well. Pour into the prepared pan and sprinkle with the pumpkin seeds, if desired.
- 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.