If you love a cozy slice of Starbucks Pumpkin Bread, you’re in for a treat! This recipe gives you all the warm, spiced goodness, but with a little twist to make it even better.
This recipe fixes dry texture, dense crumb, uneven sweetness, and long bake times by using moisture-rich ingredients and simple steps.
I’ve struggled with pumpkin breads that can end up too dry or crumbly. But guess what? This recipe uses oil instead of butter, and that really helps keep things moist and tender. Plus, I know what it’s like to want easy cleanup after a long day, and this one-bowl method solves that problem.
You can whip this up in just about 15 minutes, and then let it bake for around 55 minutes. Knowing exactly how long to bake really helps avoid that over-baked bread that nobody wants! And since it uses pantry staples, you probably have everything you need already.
If you love a good bread recipe, check out my Chocolate Zucchini Bread for another sweet treat!
Why You Will Love This Recipe
- Moist Texture : This bread is incredibly tender and moist, thanks to the use of oil instead of butter. You’ll really appreciate the difference from the drier versions out there.
- Spicy Sweet Flavor : It’s got that warm, inviting flavor profile that screams fall. The combination of pumpkin pie spice and cinnamon makes every bite comforting.
- Simple Preparation : With just one bowl needed, you can whip this up quickly without a lot of hassle. It’s perfect for when you want something homemade but don’t want to fuss.
- Easy Storage : Leftovers can be kept in an airtight container at room temperature for three days, or refrigerated for up to a week. It stays great and ready to enjoy anytime.
Moist Pumpkin Bread Recipe
- Prep Time: 15 minutes
- Cool Time: 0 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious pumpkin bread with a richer flavor than store-bought, perfect for fall.
Ingredients
- 3 large eggs, at room temperature
- 1 1/2 cups (355g) pumpkin puree
- 2/3 cup (160ml) sunflower oil or any mild-flavored oil
- 1 cup (200g) sugar
- 1/2 cup (100g) light brown sugar, packed
- 21/2 teaspoons vanilla extract
- 21/2 teaspoons pumpkin pie spice
- 21/2 teaspoons ground cinnamon
- 11/2 teaspoon baking soda
- 3/41/2 teaspoon baking powder
- 3/41/2 teaspoon salt
- 1 1/2 cups (190g) all-purpose flour
- 3 tablespoons (30g) pepitas (pumpkin seeds)
- 11/2 teaspoon honey (or maple syrup)
- 1/21/2 teaspoon sunflower oil or any mild-flavored oil
Instructions
- Mix Wet Ingredients: Start by mixing the sugars, eggs, and pumpkin puree until smooth and well combined in a bowl. You will notice a beautiful golden hue as you stir—this is a sign of the flavors starting to meld. Be mindful not to overmix, as it can lead to a heavy texture.
- Stir in Dry Ingredients: Add in the flour, baking soda, baking powder, cinnamon, and pumpkin pie spice. You will get a lovely aroma wafting up as you blend everything together. This is key for that cozy fall flavor. Just make sure to fold gently so you do not overwork the batter.
- Add Pepitas: Gently fold in your pepitas to give the bread some crunch. They will add a nice texture, and the smell will make your kitchen feel inviting. Do not dump them in all at once—take your time so they are evenly distributed.
- Prepare the Loaf Pan: Grab a loaf pan and give it a good spray with non-stick cooking spray or line it with parchment paper. You will want to do this to help the bread come out easily. Forgetting this step could leave you with half the loaf stuck in the pan, and that is no fun!
- Pour in the Batter: Carefully pour the batter into the prepared pan, smoothing the top with a spatula. It should look luscious and ready to bake. If you see any bubbles, gently burst them with a toothpick to prevent any weird air pockets.
- Bake to Perfection: Slide the loaf pan into a preheated oven and bake at 350 degrees F until golden brown. Your kitchen will fill with that warm pumpkin aroma, which is always a treat. Do not be tempted to open the oven door too soon; it can affect how well the bread rises.
- Cool and Slice: Once baking is done, let the bread cool in the pan for a bit before transferring it to a wire rack. You will want it to be completely cool before slicing, so it does not crumble. Resist the urge to slice while it is warm; otherwise, you could end up with a messy situation.
Notes
- Storage Tips: Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Expert Tips: If the bread turns out too dense, making sure to measure the flour by scooping and leveling can help keep it light and airy.
- When you notice the top browning too fast, loosely cover it with foil during the last 15 minutes to let the inside finish baking without burning.
- For consistent rising, checking that your baking powder and baking soda are not expired is essential; fresh ingredients make a big difference.
- If you want a touch of sweetness on top, sprinkling granulated sugar right before baking can add a lovely sugary crust without needing pepitas.
- For better moisture content, feel free to substitute half of the oil in the recipe with unsweetened applesauce for a friendly option that cuts down on fat.
- Reheating Instructions: To reheat, wrap slices in foil and place in a preheated oven at 350 degrees F for about 10 minutes until warm.
- Serving Suggestions: Serve warm with butter or cream cheese. Pair with a cappuccino or chai latte. Top with vanilla ice cream and caramel sauce for a sweet treat.
- Recipe Variations: Add chocolate chips for a sweeter version. Incorporate nuts like pecans or walnuts. Substitute applesauce for half of the oil for a lower-fat option.
- Ingredient Notes: Use pumpkin puree, not pumpkin pie filling. For a simpler topping, use granulated sugar instead of pepitas. Make your own pumpkin pie spice using cinnamon, ginger, nutmeg, allspice, and cloves.
Nutrition
- Serving Size: 1 slice
- Calories: 311
- Sugar: 27g
- Sodium: 257mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 41mg
Recipe Tips
- If the bread turns out too dense, making sure to measure the flour by scooping and leveling can help keep it light and airy.
- When you notice the top browning too fast, loosely cover it with foil during the last 15 minutes to let the inside finish baking without burning.
- For consistent rising, checking that your baking powder and baking soda aren’t expired is essential; fresh ingredients make a big difference.
- If you want a touch of sweetness on top, sprinkling granulated sugar right before baking can add a lovely sugary crust without needing pepitas.
- For better moisture content, feel free to substitute half of the oil in the recipe with unsweetened applesauce for a friendly option that cuts down on fat.
Serving Suggestions
Enjoy this pumpkin bread warm with butter or cream cheese. Pair it with a cappuccino or chai latte for a satisfying experience.
This bread can also serve as an ingredient in recipes like bread pudding or pumpkin French toast. It works well as a snack or dessert option at gatherings.
Top with vanilla ice cream and drizzle caramel sauce for added richness. A simple sprinkle of cinnamon can elevate the bread further.
Recipe variations
- You can use mashed bananas instead of pumpkin puree for a different flavor profile and added moisture.
- Add 1 teaspoon of nutmeg for additional warmth or replace pumpkin pie spice with 2 teaspoons of your favorite spice blend.
- Either substitute sunflower oil with melted coconut oil or use vegetable oil to achieve a similar texture.
- If you want to bake more loaves, increase the recipe by doubling all ingredients, which will yield two delicious pumpkin breads.
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How to Store?
To keep your moist pumpkin bread fresh, follow these storage tips:
Room Temperature: Store bread in an airtight container for up to 3 days. This method retains moisture and flavor effectively.
Refrigeration: Place bread in an airtight container in the refrigerator for up to 1 week. This helps extend its freshness.
Freezing: Wrap pumpkin bread tightly in plastic wrap or aluminum foil, then use a freezer bag. Freeze for up to 3 months. Thaw at room temperature before serving.
Other Recipes You’ll Love
- Air Fryer Grilled Cheese
- Air Fryer Garlic Bread
- Gluten Free Focaccia Bread
- Blueberry Focaccia with Honey and Sea Salt
If you enjoyed this Starbucks Pumpkin Bread or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
