Description
This Copycat Starbucks Pumpkin Bread offers a moist, flavorful loaf that perfectly captures the warm spices and rich pumpkin taste of the beloved coffeehouse treat. Featuring aromatic cinnamon, nutmeg, cloves, and ginger, combined with sweet honey and sugar for balanced sweetness, this pumpkin bread is ideal for cozy fall mornings or anytime you crave a comforting, spiced baked good.
Ingredients
Scale
Wet Ingredients
- 1 can (15 ounces) solid-pack pumpkin
- 4 large eggs, room temperature
- 3/4 cup canola oil
- 2/3 cup water
- 2 cups sugar
- 1 cup honey
- 1-1/2 teaspoons vanilla extract
Dry Ingredients
- 3-1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
Topping
- 1/2 cup salted pumpkin seeds or pepitas
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature when the batter is ready.
- Prepare Wet Mixture: In a large bowl, beat together the solid-pack pumpkin, eggs, canola oil, water, sugar, honey, and vanilla extract until the mixture is smooth and uniformly blended.
- Combine Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, nutmeg, cloves, and ginger until thoroughly combined.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients into the wet pumpkin mixture, beating continuously until just combined and no flour streaks remain, taking care not to overmix.
- Prepare Loaf Pans: Grease two 9×5-inch loaf pans well to prevent sticking. Pour the batter evenly into the prepared pans.
- Add Topping: Sprinkle the surfaces of the batter generously with salted pumpkin seeds or pepitas for a tasty and decorative finish.
- Bake: Place the loaf pans in the preheated oven and bake for 60 to 70 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
- Cool: Remove the pans from the oven and allow the loaves to cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely before slicing and serving.
Notes
- Room temperature eggs help the batter blend evenly and improve the final texture.
- Do not overmix the batter once the flour is added, as this can make the bread tough.
- You can substitute canola oil with another neutral oil like vegetable oil or melted coconut oil.
- Pumpkin seeds on top add a nice crunch and visual appeal, but you can omit them if desired.
- This pumpkin bread keeps well at room temperature covered for 2-3 days or can be refrigerated for up to a week.
- For longer storage, slice and freeze the bread, then toast slices before serving.
Nutrition
- Serving Size: 1 slice (1/32 of total recipe)
- Calories: 220
- Sugar: 15g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg