Picture the warm aroma of spices filling your kitchen as you bake a loaf of pumpkin bread.
There’s something about the cozy, fall-like scent that invites a sense of comfort and indulgence.
This easy-to-make bread transforms simple ingredients like pumpkin puree and spices into a moist, flavorful treat.
As it bakes, the anticipation builds for that first delightful slice.
Let’s bring this delicious pumpkin bread to life in your kitchen!
Kitchen Tools Required
- 1 Large mixing bowl
- 1 Medium mixing bowl
- 1 Whisk
- 1 Loaf pan
- 1 Oven
Ingredients
- 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 teaspoon Ground nutmeg
- 1/4 teaspoon Ground cloves
- 1/4 teaspoon Ground ginger
- 1 1/2 cups Granulated sugar
- 1/2 cup Vegetable oil
- 2 Large eggs
- 1 cup Pumpkin puree
- 1/3 cup Water
- 1/2 teaspoon Vanilla extract
- 1/2 cup Chopped pecans or walnuts (optional)
- 1 tablespoon Pumpkin seeds (optional, for topping)
Cook & Prep Time
To efficiently manage your time while preparing and baking the Copycat Starbucks Pumpkin Bread, you can follow this timeline:
- Reading the Recipe (5 minutes):
- Spend a few minutes reading through the entire recipe to familiarize yourself with the steps and ingredients.
- Preparation (15 minutes):
- Preheat Oven (1 minute): Preheat your oven to 350°F (175°C).
- Gather Ingredients and Equipment (4 minutes): Collect all ingredients and equipment necessary for the recipe.
- Mix Dry Ingredients (4 minutes): In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Mix Wet Ingredients (4 minutes): In a medium mixing bowl, combine the sugar, vegetable oil, eggs, pumpkin puree, water, and vanilla extract, whisking until smooth.
- Combine Ingredients (2 minutes): Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the nuts if using.
- Baking (60 minutes):
- Prepare Pan and Bake (5 minutes): Grease the loaf pan, pour the batter into the pan, and sprinkle pumpkin seeds on top if desired. Place in the oven.
- Bake (55 minutes): Allow the bread to bake in the preheated oven. Use this time to clean up the kitchen or prepare any optional toppings or sides.
- Cooling and Resting (10 minutes):
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat your oven to 350°F (175°C) and grease a loaf pan.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
In a medium mixing bowl, combine the sugar, vegetable oil, eggs, pumpkin puree, water, and vanilla extract, whisking until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
If using, fold in the chopped pecans or walnuts.
Pour the batter into the prepared loaf pan and smooth the top.
Sprinkle the pumpkin seeds on top of the batter, if desired.
Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.
Allow the pumpkin bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serving Tips
- Coffee or Latte: Pair with a warm cup of coffee or pumpkin spice latte to complement the rich flavors of the pumpkin bread.
- Whipped Cream: Add a dollop of whipped cream for a creamy contrast that enhances the spices.
- Cream Cheese: Serve with a spread of cream cheese for a tangy twist that balances the sweetness.
- Fresh Fruit: Accompany with a side of fresh berries to add a revitalizing and vibrant element.
- Vanilla Ice Cream: Pair with a scoop of vanilla ice cream for a delightful dessert experience, especially when served warm.
Storage
To store the pumpkin bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to three days.
For longer storage, freeze for up to three months.
Freezing
To freeze Copycat Starbucks Pumpkin Bread, wrap it tightly in plastic wrap.
Then, wrap it in aluminum foil.
Store in an airtight container or zip-lock bag.
Freeze for up to three months.
Reheating
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To reheat Copycat Starbucks Pumpkin Bread, wrap slices in aluminum foil.
Warm in a preheated oven at 300°F for about 10 minutes to maintain moisture and flavor.
Final Thoughts
Copycat Starbucks Pumpkin Bread is a delightful treat that captures the essence of autumn with its warm spices and moist texture.
With a simple preparation process, this recipe allows you to enjoy a homemade version of a Starbucks favorite right in your own kitchen.
Whether you choose to add nuts or opt for a plain loaf, the result is a deliciously spiced bread perfect for breakfast or dessert.
Enjoy the comforting aroma and flavor that this pumpkin bread brings.
Frequently Asked Questions
Can I Use Gluten-Free Flour Instead of All-Purpose Flour?
Absolutely, you can swap in gluten-free flour for all-purpose. I’ve done it myself and it worked beautifully! Just make certain your gluten-free blend contains xanthan gum for structure. Your bread will still be moist and delicious!
How Can I Make This Recipe Vegan-Friendly?
To veganize this recipe, swap eggs with flax eggs and use coconut oil instead of vegetable oil. I tried it last fall, and it was a hit! Keep experimenting with plant-based milk for extra moisture.
What Can I Substitute for Vegetable Oil?
Swap vegetable oil with applesauce for a lighter texture or use coconut oil for a hint of tropical flavor. I’ve found applesauce keeps it moist without the extra calories, perfect when indulging in cozy autumn treats.
Are There Alternative Sweeteners for Granulated Sugar?
You can swap granulated sugar with honey or maple syrup for a richer flavor. I’ve tried it with honey, and it adds a delightful depth. Just reduce the liquid slightly in your recipe to balance consistency.
Can I Add Chocolate Chips to the Batter?
Adding chocolate chips to the batter creates a delightful twist. I once tried it, and the gooey chocolate pockets perfectly complemented the spices. Just fold them in gently to avoid overmixing, keeping the bread soft.
Copycat Starbucks Pumpkin Bread
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Loaf pan
- 1 Oven
Ingredients
- 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 teaspoon Ground nutmeg
- 1/4 teaspoon Ground cloves
- 1/4 teaspoon Ground ginger
- 1 1/2 cups Granulated sugar
- 1/2 cup Vegetable oil
- 2 large Eggs
- 1 cup Pumpkin puree
- 1/3 cup Water
- 1/2 teaspoon Vanilla extract
- 1/2 cup Chopped pecans or walnuts optional
- 1 tablespoon Pumpkin seeds optional, for topping
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- In a medium mixing bowl, combine the sugar, vegetable oil, eggs, pumpkin puree, water, and vanilla extract, whisking until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- If using, fold in the chopped pecans or walnuts.
- Pour the batter into the prepared loaf pan and smooth the top.
- Sprinkle the pumpkin seeds on top of the batter, if desired.
- Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the pumpkin bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
