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
For added flavor, consider toasting the nuts before folding them into the batter. You can also experiment by adding a pinch of allspice for a more complex spice profile. Ensure not to overmix the batter to keep the bread tender and moist. If you prefer a sweeter topping, drizzle some cream cheese glaze over the cooled bread.
Tried this recipe?Let us know how it was!