This Copycat Starbucks Pumpkin Bread is moist, sweet, and packed with warm spices. It’s perfect for a cozy morning or as an afternoon treat with your favorite drink!
Honestly, this bread is so good I sometimes eat it for breakfast, lunch, and dinner! Who can resist that delicious pumpkin flavor and those lovely spices? 🥰
Making this bread is a breeze! Just mix the ingredients, pop it in the oven, and your home will smell amazing. It’s a fun recipe to make and even better to share with friends!
Key Ingredients & Substitutions
Pumpkin Puree: You can use canned pumpkin puree for convenience, but fresh pumpkin works too if you want a homemade touch. Just cook and puree it, but remember it’s often more watery than canned.
Spices: This recipe uses classic fall spices. If you don’t have ground cloves or nutmeg, you can substitute with extra cinnamon or even use a pumpkin pie spice blend for a similar flavor.
Oil: I like using vegetable oil for a neutral taste, but you can swap it with melted coconut oil for a hint of tropical flavor. Just make sure it’s not too hot when mixing with the eggs.
Glaze: If you’re avoiding dairy, use a plant-based milk alternative in the glaze. Almond or soy milk works great and don’t change the flavor much!
How Do I Ensure My Pumpkin Bread is Moist?
Getting that perfect moist texture is all about balancing wet and dry ingredients. Here are some tips:
- Be careful not to overmix the batter; mix just until combined. This helps keep the bread fluffy.
- Using pumpkin puree brings moisture, but don’t skip the oil and water! They help keep the bread from drying out.
- Let it cool completely before glazing; if the bread is too warm, it can make the glaze melt rather than set.
Following these tips should give you a perfectly dense yet soft pumpkin bread that everyone will love!
How to Make Copycat Starbucks Pumpkin Bread
Ingredients You’ll Need:
For the Bread:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 large eggs
- 1 1/2 cups pumpkin puree (canned or fresh)
- 1/2 cup vegetable oil (or canola oil)
- 1/4 cup water
- 1 teaspoon vanilla extract
For the Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon milk (more if needed)
- 1/4 teaspoon vanilla extract
For Garnish:
- Pumpkin seeds (pepitas)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and around 60 minutes to bake. After that, you will need about 10 minutes to cool in the pan and then a little extra time for the bread to cool completely before you glaze and serve it. So, in total, plan for about 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
First, preheat your oven to 350°F (175°C). While it warms up, grease a 9×5-inch loaf pan or line it with parchment paper so your pumpkin bread will pop out easily after baking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Make sure everything is well combined and free of any lumps.
3. Combine the Wet Ingredients:
In another bowl, beat the eggs, then mix in the pumpkin puree, vegetable oil, water, and vanilla extract. Stir everything well until you have a smooth mixture.
4. Combine Wet and Dry Ingredients:
Now, pour the wet mixture into the bowl with the dry ingredients. Gently stir until just combined. Be careful not to overmix; it’s okay if there are a few small lumps!
5. Bake the Bread:
Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Place it in the oven and bake for 55 to 65 minutes. To check if it’s done, insert a toothpick into the center; it should come out clean.
6. Cool the Bread:
After removing the loaf from the oven, let it cool in the pan for about 10 minutes. Then, carefully transfer the bread to a wire rack to cool completely. Patience is key here!
7. Make the Glaze:
While the bread cools, prepare your glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until it’s smooth. If the glaze is too thick, just add a little more milk until you reach your desired consistency.
8. Add the Glaze and Garnish:
Once the bread is completely cool, drizzle the glaze over the top. Sprinkle with pumpkin seeds for a nice crunch and added flavor.
9. Serve and Enjoy:
Let the glaze set for a few minutes before slicing into your delicious pumpkin bread. Enjoy this lovely treat with a cup of coffee or tea, just like at Starbucks!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! Just make sure to cook and puree the fresh pumpkin first. Keep in mind that fresh pumpkin can be a bit more watery than canned, so you may want to drain some excess moisture.
What Should I Do if My Bread is Too Dense?
If your pumpkin bread turns out too dense, it might be due to overmixing the batter. Make sure to mix until just combined and avoid overpacking the flour when measuring.
How to Store Leftover Pumpkin Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw it in the fridge overnight before serving.
Can I Add Nuts or Chocolate Chips?
Of course! Feel free to add up to 1 cup of chopped nuts (like walnuts or pecans) or chocolate chips to the batter for an extra tasty twist!
