This moist and spicy pumpkin bread tastes just like the one from Starbucks! It’s packed with warm pumpkin flavor and just the right amount of cinnamon and nutmeg to make your home smell amazing.
Honestly, I could eat this every day, especially with a cup of coffee! It’s super easy to whip up, and the creamy cream cheese glaze on top makes it a total treat. Yum! 🎃
Key Ingredients & Substitutions
All-Purpose Flour: It provides structure to this bread. If you’re looking for a gluten-free option, a 1:1 gluten-free flour blend can work just fine!
Pumpkin Puree: Use pure pumpkin puree, not the spiced pie filling, for the best flavor. If you don’t have canned, fresh pumpkin can be roasted and pureed—but it takes more time!
Vegetable Oil: I prefer vegetable oil for its neutral flavor, but you can swap it with melted coconut oil or unsweetened applesauce for a lighter version. The applesauce can also add moisture!
Spices: The mix of cinnamon, nutmeg, and cloves gives this bread its cozy taste. Feel free to adjust the amounts to match your spice preference. For example, more cinnamon can be lovely!
Buttermilk: If you don’t have buttermilk, milk mixed with a teaspoon of lemon juice or vinegar works as a substitute. It adds acidity that helps the bread rise.
How Do I Get Moist Pumpkin Bread Without Overmixing?
Overmixing can lead to dense pumpkin bread, so here are some tips to keep it light and fluffy:
- Mix the dry and wet ingredients separately before combining. This prevents gluten from developing too much.
- After adding the dry mix to the wet ingredients, stir gently until just combined. Some lumps are okay!
- If you’re adding in any mix-ins like nuts or chocolate chips, fold them in at the end to avoid extra mixing.
By being gentle and careful not to overdo it, your pumpkin bread will turn out tender and moist—just like at Starbucks!
How to Make Copycat Starbucks Pumpkin Bread
Ingredients You’ll Need:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil (or canola oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons buttermilk or milk with 1 tsp lemon juice as a substitute
- Pumpkin seeds (optional, for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 55 to 65 minutes for baking, totaling approximately 1 hour and 15 minutes. Be sure to allow for a bit of cooling time afterward before slicing so you can enjoy it at its best!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare your 9×5-inch loaf pan by greasing it well or lining it with parchment paper. This will prevent your pumpkin bread from sticking!
2. Prepare the Dry Ingredients:
In a medium bowl, take your whisk and combine the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground cloves, and salt. Make sure these ingredients are well-mixed to ensure even flavor throughout your bread.
3. Mix the Wet Ingredients:
In a large bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract. Keep whisking until everything is combined and smooth. This creates a lovely, rich batter!
4. Combine Wet and Dry Ingredients:
Now, gently add the dry ingredients to your wet ingredients. Use a spatula or a wooden spoon to stir until just combined—don’t worry if there are a few lumps; that’s okay! Overmixing can make the bread tough, so a gentle touch is key.
5. Add the Buttermilk:
Stir in the buttermilk until your batter is nice and smooth. This addition keeps the pumpkin bread moist and delicious!
6. Pour and Smooth:
Pour your batter into the prepared loaf pan, then use a spatula to smooth out the top, making it even.
7. Optional Topping:
If you’d like, sprinkle pumpkin seeds over the top of the batter. They add a nice crunch and decorative touch!
8. Bake to Perfection:
Place your loaf pan in the preheated oven and bake for 55 to 65 minutes. Keep an eye on it! You’ll know it’s done when a toothpick inserted into the center comes out clean.
9. Cool and Slice:
Once baked, let the bread cool in the pan for about 15-20 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. Enjoy the wonderful aroma filling your kitchen!
Enjoy this luscious pumpkin bread that tastes just like Starbucks! For an extra treat, consider spreading a bit of cream cheese glaze on top or serve it alongside your favorite warm beverage. Happy baking! 🎃
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just make sure to roast and puree it first. Fresh pumpkin usually has more moisture, so you may want to adjust the wet ingredients slightly if the batter seems too loose.
How Should I Store Leftover Pumpkin Bread?
Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. You can also freeze it for up to 3 months—just thaw it in the fridge overnight when you’re ready to enjoy it!
Can I Add Mix-ins Like Nuts or Chocolate Chips?
Absolutely! Feel free to fold in about ½ to 1 cup of your favorite mix-ins, such as walnuts, pecans, or chocolate chips, after you’ve combined the wet and dry ingredients. Just be careful not to overmix!
How Can I Make This Recipe Healthier?
To lighten it up, consider using less sugar or substituting it with honey or maple syrup. You can also replace half of the oil with unsweetened applesauce for added moisture without the calories. Additionally, using whole wheat flour instead of all-purpose flour can boost the fiber content!