Starbucks Pumpkin Bread Recipe

If you love Starbucks’ Pumpkin Bread, you’re not alone. This sweet and spiced loaf is a fall favorite. While you can buy it at your local Starbucks, you can also bake it at home with this simple recipe. It’s perfect for breakfast, a snack, or dessert, and is easy enough for any baker to make. Plus, your home will smell amazing!

This homemade Starbucks pumpkin bread is delicious. A thick slice of this moist bread is the perfect companion for your morning cup of joe! This recipe makes enough batter to fill a medium loaf pan. Slice the loaf into eight thick slices of goodness that perfectly mimic the weight, color, and flavor of the real thing!

History and Origin of Pumpkin Bread

Pumpkin bread, like many baked goods we enjoy today, has its roots in early American cooking. Pumpkins are native to North America, and Native Americans were the first to use pumpkins in cooking. They would roast, boil, or mash the pumpkins, using them in various dishes. Early settlers in the 1600s learned these methods from Native Americans and started using pumpkins in their own recipes.

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Starbucks Pumpkin Bread Recipe

Recipe by RecipeWikkiCourse: LunchCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

1

hour 

10

minutes

Calories

430

kcal

This homemade Starbucks pumpkin bread is delicious. A thick slice of this moist bread is the perfect companion for your morning cup of joe! This recipe makes enough batter to fill a medium loaf pan.

Ingredients

• 1 ½ cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon ground nutmeg

• 1 teaspoon ground cinnamon

• 1 teaspoon ground cloves

• ½ teaspoon baking powder

• ½ teaspoon salt

• 4 large eggs

• 1 cup white sugar

• ¼ cup light brown sugar

• ½ teaspoon vanilla extract

• ¾ cup canned pumpkin

• ¾ cup vegetable oil

Directions

• Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8½ x 4½-inch loaf pan.
• Combine flour, baking soda, nutmeg, cinnamon, cloves, baking powder, and salt in a large bowl; mix well and set aside. Beat eggs, white sugar, brown sugar, and vanilla extract in a large bowl with an electric mixer on high speed until combined, about 30 seconds. Beat in pumpkin and oil. Add flour mixture; mix until batter is blended and smooth.
• Pour batter into the prepared loaf pan.
• Bake in the preheated oven until the top is dark brown and a toothpick inserted into the center of the bread comes out clean, about 70 minutes.
• Let bread cool in the pan for about 30 minutes, then invert onto a wire rack to cool completely. Cut into 1-inch-thick slices.

Notes

• This pumpkin bread freezes beautifully. Seal any leftover slices in a resealable plastic bag (or wrap them in plastic) and pop them into the freezer. To serve, microwave one frozen slice on high for about 45 seconds, and it’ll taste like it just came out of the oven.