This warm and cozy pumpkin bread is perfect for chilly days. It’s soft, spiced just right, and has those wonderful pumpkin flavors you crave!
I love how easy it is to whip up. Plus, it makes my kitchen smell like fall, which is always a win! 🧡 Enjoy a slice with coffee for an extra treat!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your bread. If you want a gluten-free option, try using a gluten-free flour blend, or a mix of oat and almond flour for a denser texture.
Pumpkin Puree: Always use pure pumpkin puree, not pumpkin pie filling. If fresh pumpkin is available, you can roast it, blend, and use it instead of canned for a fresher taste!
Sugars: A blend of granulated and brown sugar adds sweetness and moisture. You can replace granulated sugar with coconut sugar or a sugar substitute if you’re cutting back on calories.
Oils: Vegetable oil keeps the bread moist. For a different flavor, you can use melted coconut oil, but be cautious as this might slightly change the bread’s texture.
How Can I Ensure My Pumpkin Bread Stays Moist?
To keep your pumpkin bread extra moist, focus on a few key techniques:
- Don’t overmix the batter! Mix just until the dry ingredients are incorporated.
- Measure your flour correctly. Too much flour can dry out the bread. Spoon it into your measuring cup and level it off.
- Make sure to cool the bread properly. Let it sit in the pan for 15 minutes before transferring it to a wire rack.
Following these tips will give you a wonderfully moist pumpkin bread you’ll want to make again and again!
Copycat Starbucks Pumpkin Bread
Ingredients You’ll Need:
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup vegetable oil (or canola)
- 2 large eggs
- 1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- Optional topping: pumpkin seeds or pepitas
- Optional: butter and cream cheese for spreading
How Much Time Will You Need?
This pumpkin bread takes about 15 minutes to prepare and around 55-60 minutes to bake. After baking, allow it to cool for 15 minutes in the pan, then a bit longer on the rack. Altogether, you’re looking at about 1.5 to 2 hours before you can slice into this delicious treat!
Step-by-Step Instructions:
1. Preheat & Prepare:
Start by preheating your oven to 350°F (175°C). Make sure to grease and flour a 9×5-inch loaf pan, or you can line it with parchment paper for easy removal later. This step is key to ensure your pumpkin bread doesn’t stick!
2. Mix Dry Ingredients:
In a large bowl, combine all the dry ingredients. Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and allspice until it’s all mixed well. This will ensure you get that wonderful spice flavor throughout your bread!
3. Combine Wet Ingredients:
In a separate medium bowl, beat together the granulated sugar, brown sugar, and vegetable oil until the mixture is smooth. This will add moisture to our bread. Then, add the eggs one at a time, beating well after each addition. Finally, stir in the pumpkin puree and vanilla extract until everything is just combined.
4. Combine Mixtures:
Now it’s time to bring everything together! Gradually add the dry ingredients into the wet mixture. Gently fold everything together just until you no longer see any dry flour. Be careful not to overmix, as this can make the bread tough!
5. Pour & Top:
Pour the batter into the prepared loaf pan and smooth out the top with a spatula. If you want some extra crunch, sprinkle some pumpkin seeds on top for a lovely finishing touch.
6. Bake It:
Place the pan in the oven and let it bake for 55 to 60 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean—no gooey batter should stick to it!
7. Cool & Serve:
After baking, allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Once it’s fully cooled, slice it up and enjoy with a spread of butter or cream cheese. Your freshly baked pumpkin bread is ready to impress!
Enjoy the moist, warmly spiced pumpkin bread that tastes just like the Starbucks favorite! Perfect for sharing or savoring solo with a nice cup of coffee. 🧡
Can I Use a Different Type of Flour?
Absolutely! You can use whole wheat flour for a nutty flavor or a gluten-free flour blend for a gluten-free option. Just keep in mind that the texture might vary slightly.
Can I Substitute Fresh Pumpkin for Canned?
Yes, you can use fresh pumpkin! Simply roast pumpkin wedges until tender, scoop out the flesh, and mash it until smooth. You’ll need about the same amount as the canned puree.
How Do I Store Leftover Pumpkin Bread?
Store your leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it well and freeze it; it can last up to 3 months in the freezer. Just thaw in the fridge when you’re ready to enjoy it again!
Can I Add Add-Ins Like Nuts or Chocolate Chips?
Definitely! Feel free to fold in some walnuts, pecans, or chocolate chips to the batter before pouring it into the pan. Just be sure to adjust baking time slightly if you add a lot of extra ingredients.
