Copycat Starbucks Pumpkin Bread Recipe
A moist, warmly spiced pumpkin loaf made to taste like the one in the Starbucks pastry case.
Servings 8 servings
Calories 436kcal
Ingredients
- 1 cup (200 g) light brown sugar packed
- ½ cup (115 g) granulated sugar
- 1 cup (275 g) 100% pumpkin from the can
- ½ cup (107 g) vegetable oil or any nuetral oil like canola, etc.
- 2 large eggs room temperature, lightly whisked
- 1 teaspoon (5 g) vanilla extract
- 1¾ cups (230 g) all-purpose flour
- 2 tablespoons (17 g) cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 2 tablespoons raw pepitas (pumpkin seeds), for the top
Instructions
- Heat the oven to 325°F (163°C). Grease an 8 by 4 inch (20 by 10 cm) loaf pan and set aside.
- In a large bowl, whisk together the light brown sugar, granulated sugar, pumpkin purée, oil, eggs, and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- Add the dry ingredients to the pumpkin mixture. Fold with a spatula just until no dry streaks remain. Do not overmix.
- Transfer the batter into the prepared pan right away. Smooth the surface, scatter the pepitas edge to edge over the top, and press them lightly into the batter so they stick.
- Bake for 55 to 65 minutes. Check at the 45 minute mark and tent loosely with foil if the top is getting too dark. The loaf is done when a tester in the center comes out with moist crumbs and no wet batter, or when the internal temperature reaches 200°F to 205°F (93°C to 96°C).
- Cool the loaf in the pan for about 15 minutes, then lift it out onto a wire rack and cool completely.
Notes
- Once completely cool, wrap tightly in plastic wrap and let sit overnight before slicing for the densest, most cohesive crumb.
- Pan size. 8 by 4 inch (20 by 10 cm). A 9 by 5 inch pan gives a flatter, wider loaf.
- Use 1 tablespoon pumpkin pie spice in place of the individual spices.
- Storage. Airtight at room temperature 3 to 4 days, or refrigerated up to 1 week.
Nutrition
Calories: 436kcal | Carbohydrates: 67g | Protein: 6g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 53mg | Sodium: 373mg | Potassium: 188mg | Fiber: 2g | Sugar: 40g | Vitamin A: 5429IU | Vitamin C: 64mg | Iron: 3mg
