Starbucks Pumpkin Bread Copycat Recipe
This delicious Starbucks pumpkin bread dupe recipe will yield something even better than the real deal for a fraction of the cost.
Servings: 12 servings
Ingredients
- 1 & 2/3 cup all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- ½ teaspoon salt
- 1 & 1/2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 15 oz canned pumpkin puree
- 2/3 cup granulated sugar
- 2/3 cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup pumpkin seeds pepitas
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.1 & 2/3 cup all-purpose flour, 3/4 teaspoon baking powder, 3/4 teaspoon baking soda, ½ teaspoon salt, 1 & 1/2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves
- In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.15 oz canned pumpkin puree, 2/3 cup granulated sugar, 2/3 cup brown sugar, ½ cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Sprinkle the pumpkin seeds evenly over the top of the batter, gently pressing them down to stick better to the loaf.1/4 cup pumpkin seeds
- Bake in the preheated oven for about 50- 70 minutes, or until a toothpick inserted into the center comes out clean. If the loaf starts to brown too much on top, you can tent it with foil to prevent further browning.
- Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
Notes
Doneness by temperature, not time. The bake window on a full-can pumpkin loaf is genuinely wide, anywhere from 50 to 70 minutes depending on pan material and oven calibration. A toothpick can read clean while the center is still underbaked, because the pumpkin holds so much moisture. Pull the loaf when an instant-read thermometer in the center reads 200 to 205F. Below 200 the middle sinks as it cools. Above 210 the crumb starts to dry at the edges.
If the top is browning too fast, tent loosely with foil at the 40 minute mark and keep baking. Do not lower the oven temperature, since the loaf needs the heat to set the center.
Nutrition
Calories: 265Calories | Carbohydrates: 40g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 208mg | Potassium: 131mg | Fiber: 2g | Sugar: 24g | Vitamin A: 5556IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 2mg
