Description
This moist and flavorful copycat Starbucks pumpkin bread recipe delivers a perfect balance of warm spices, rich pumpkin, and subtle sweetness. Ready in just over an hour, this homemade treat is ideal for autumn gatherings or anytime you crave a cozy, spiced dessert.
Ingredients
Scale
Main 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
- 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
- 1/2 cup salted pumpkin seeds or pepitas
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan thoroughly to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the pumpkin, eggs, canola oil, water, sugar, honey, and vanilla extract. Mix until well blended and smooth.
- Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, nutmeg, cloves, and ginger to evenly distribute the spices and leavening agent.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix to keep the bread tender.
- Prepare for Baking: Pour the batter into the prepared loaf pan and evenly sprinkle the salted pumpkin seeds or pepitas on top for a crunchy finish.
- Bake: Place the loaf pan in the oven and bake for 60 to 70 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the bread is fully baked.
- Cool: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Use room temperature eggs for better mixing and a smoother batter.
- If you prefer a less sweet bread, reduce the sugar to 1-1/2 cups.
- Ensure pumpkin puree is solid-pack, not pumpkin pie filling, to control sweetness and spices.
- Store leftovers tightly wrapped at room temperature for up to 3 days or freeze for longer storage.
- For added texture, consider swirling in chopped walnuts or chocolate chips into the batter before baking.
