This pumpkin bread is soft, moist, and full of warm fall spices like cinnamon and nutmeg. With hints of pumpkin and a slightly sweet flavor, it’s great for breakfast or a cozy snack!
Making this bread fills your kitchen with amazing scents, and let’s be real, who can resist a slice? I love to enjoy it with a warm cup of coffee—pure bliss!
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of your bread. For a gluten-free option, try a 1:1 gluten-free flour blend. It works well in baked goods!
Pumpkin Puree: Use canned pumpkin puree for convenience, but if you have fresh pumpkin, just roast and puree it. Avoid pumpkin pie filling as it has added sugar and spices.
Sour Cream or Greek Yogurt: These add moisture. You can substitute with buttermilk or even apple sauce for a lighter option.
Spices: If you don’t have all the spices, a store-bought pumpkin pie spice can work in a pinch. Just use about 2 teaspoons for great flavor.
How Do I Prevent My Pumpkin Bread from Being Dry?
To keep your pumpkin bread moist, a couple of key tips can help. First, make sure you’re not overmixing the batter. Overmixing can lead to tough bread.
- Measure flour correctly, ideally with the spoon-and-level method, to avoid adding too much.
- Check for doneness a bit earlier than the time stated. Ovens vary, and baking it for too long can dry it out.
- Let it cool in the pan for a bit before transferring to a wire rack, which helps retain moisture.
The Best Starbucks Pumpkin Bread Recipe
Ingredients You’ll Need:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup sour cream or plain Greek yogurt
- 1 teaspoon vanilla extract
- Optional toppings: pumpkin seeds (pepitas), white icing drizzle
How Much Time Will You Need?
This pumpkin bread recipe takes about 15 minutes to prepare and around 60-70 minutes to bake. After baking, let it cool for about 10 minutes in the pan and then transfer it to a wire rack. All in all, it’s a fantastic treat to whip up for fall gatherings or cozy evenings!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Get your 9×5 inch loaf pan ready by greasing it or lining it with parchment paper to prevent sticking.
2. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This blend of spices will give your bread that wonderful fall flavor. Set this mixture aside.
3. Cream the Butter and Sugars:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar with a mixer until the mixture is light and fluffy. This should take about 2-3 minutes.
4. Mix in the Eggs:
Beat in the eggs one at a time, ensuring each one is well incorporated before adding the next. This helps your batter become airy and light.
5. Add Pumpkin and Wet Ingredients:
Now, add in the pumpkin puree, sour cream (or Greek yogurt), and vanilla extract. Stir until the mixture is smooth and creamy.
6. Combine with Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until combined. It’s important not to overmix, or your bread may turn out dense.
7. Pour into the Pan:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. If you want a little extra crunch, sprinkle some pumpkin seeds (pepitas) on top.
8. Bake:
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it; ovens can vary!
9. Cool the Bread:
Once baked, remove your pumpkin bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
10. Drizzle and Serve:
Once cooled, you can drizzle it with white icing made from powdered sugar and milk if you’d like. This mimics the Starbucks pumpkin bread topping! Slice it up and enjoy with your favorite fall beverage.
Your homemade pumpkin bread will be a delightful treat for yourself or anyone you share it with. Happy baking!
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Can I Use a Different Type of Flour?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Just make sure it includes xanthan gum for better texture. If you want to use whole wheat flour, consider using half whole wheat and half all-purpose for a healthier option.
How Can I Store Leftover Pumpkin Bread?
Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week, but it may dry out slightly. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before enjoying.
What Can I Substitute for Sour Cream?
If you don’t have sour cream, plain Greek yogurt works perfectly as a substitute. You can also use buttermilk or even applesauce for a lighter option, but be mindful that it may slightly alter the texture of your bread.
Can I Add Nuts or Chocolate Chips?
Absolutely! Adding chopped walnuts or pecans can offer a delightful crunch. You can also mix in chocolate chips for a sweeter version. Just fold them into the batter gently before pouring it into the loaf pan.
