Copycat Starbucks Pumpkin Bread
Rich, moist, and infused with the flavors of fall.
Ingredients:
- 245 g all-purpose flour
- 200 g granulated sugar
- 130 g brown sugar
- 5 g baking soda
- 5 g baking powder
- 5 g ground cinnamon
- 3 g ground nutmeg
- 2 g ground cloves
- 2 g ground ginger
- 2 large eggs (about 100 g)
- 190 ml pumpkin puree
- 120 ml vegetable oil
- 60 ml water
- 5 ml vanilla extract
- 50 g pumpkin seeds (optional topping)
Instructions:
- Preheat the oven to 175°C. Grease a loaf pan (about 23×13 cm) with oil or butter, then dust it lightly with flour to ensure the bread doesn’t stick.
- In a large bowl, whisk together the flour (245 g), granulated sugar (200 g), brown sugar (130 g), baking soda (5 g), baking powder (5 g), and all the warm spices—cinnamon (5 g), nutmeg (3 g), cloves (2 g), and ginger (2 g). This dry mix is the foundation of the bread, ensuring every bite is packed with flavor.
- In another bowl, beat the eggs (100 g total), then add the pumpkin puree (190 ml), vegetable oil (120 ml), water (60 ml), and vanilla extract (5 ml). Stir these wet ingredients until they’re well combined—this is where the bread gets its moisture and rich texture.
- Combine the wet and dry mixtures, stirring gently until just incorporated. Be careful not to overmix! Overworking the batter can lead to dense bread instead of the tender loaf you crave.
- Pour the batter into the prepared loaf pan. If you’re a fan of that signature Starbucks crunch, sprinkle the pumpkin seeds (50 g) over the top of the batter. They’ll toast beautifully in the oven, adding both texture and visual appeal.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. The kitchen will fill with the irresistible scent of pumpkin and spices—be prepared to wait, though, as the bread needs time to cool.
- Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. The loaf slices beautifully once cooled, revealing a soft, rich interior.