This homemade Copycat Starbucks Pumpkin Bread may just a easy pumpkin bread recipe that is better than the Starbucks pumpkin bread recipe! This is an easy, moist pumpkin bread that is topped with pumpkin seeds just like the pumpkin bread at Starbucks! It might even be better than Starbucks pumpkin bread recipe!
This recipe is part of a event called #PumpkinWeek.
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The Starbucks Pumpkin Loaf is a huge seller during the fall. This Pumpkin bread is moist, flavorful and just downright tasty. That tasty slice of bread comes with a $2-$3 price tag, which isn’t so bad if you’re going to by one slice a year. However, most people that are truly in love with Starbucks coffee and the Starbucks pastry shelves are probably going to be buying way more than that.
PS. that bread your buying from Starbucks is probably a few weeks old before you even get your hands on it, so many this homemade version might sounds event better now…
I’m not going to tell you not to buy Starbucks, but if you want to try to make a delicious Copycat Starbucks Pumpkin Bread recipe, then I’ve got the perfect one right here. This recipe is a slightly adapted version of my grandma’s Pumpkin Bread recipe and it’s so wonderful.
Ingredients For Copycat Starbucks Pumpkin Bread:
- white sugar
- light brown sugar
- vegetable oil
- eggs
- pure pureed pumpkin (pumpkin puree)
- water
- all purpose flour
- baking soda
- salt
- ground cloves
- pumpkin pie spice
- ground nutmeg
- Pepitas (green pumpkin seeds)
Ingredient amounts and entire recipe directions in recipe card below with print option!
How To Copycat Starbucks Pumpkin Bread:
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Preheat oven to 350F.
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In a large bowl combine both sugars, oil, eggs and pureed pumpkin.
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Stir together well.
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In another bowl sift or whisk together, flour, baking soda, salt, ground cloves, pumpkin pie spice and ground nutmeg.
Some people have mentioned that the cloves in this recipe were a little over powering, if you’re worried about that you can cut the amount of cloves in half. -
Pour wet ingredients into flour mixture and stir together. Stir just enough to mix everything together but don’t over mix. Its going to kind of smell like a wonderful pumpkin pie filling.
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Pour batter evenly into 2 loaf pans that have either been lined with parchment paper or greased well.
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Sprinkle chopped Pepitas (green pumpkin seeds) over the top of batter.
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Bake for 1 hour. When you stick a toothpick into the center it should come out clean.
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Remove from oven and let cool. I like to leave mine in the dish to cool until I’m able to handle it and then remove it and let it cool completely on a wire rack.
That is another reason that I like to line the load pans with parchment paper instead of just spraying them with cooking spray, they’re easy to lift out to cool.
Starbucks says that they’re Pumpkin Loaf is “A gently spiced bread with pumpkin flavors and pepitas that gives you a tasty way to celebrate a seasonal favorite.”
I have to disagree about it being a gently spiced bread. I think the spices are more of a BAM and when we bought some to compare to our homemade bread, cloves was one of the spices that really stood out in the slices that we bought.
You’ll find that this bread is moist just like the Starbucks Pumpkin Loaf, (which is almost like a pumpkin pound cake) and I’ve topped it with chopped pumpkin seeds (pepitas) just like the slices that you’ll find in the coffee house.
Side Note:
I’ve told you about my love of Starbucks and my adventures of working there years ago, but have I told you about my Starbucks disappointment? Maybe this is common knowledge and I was just unaware but I didn’t know that all Starbucks food is trucked in frozen to the store….until I started working there and had to unload boxes of frozen bread. haha
I can’t lie, I don’t know how I thought it showed up but I was kind of disappointing. But yeah, items like the Pumpkin loaf come to the store in bags, frozen and then they defrost them and stick them in the cases.
Also, if you ever want the freshest pieces of cake or muffin or whatever, ask for the one closest to the glass. haha The one in the back that they give you is the oldest piece. Everything gets shifted up when they restock the counters.
OR if they’re super lazy like our Target Starbucks, they’ll just put the plastic packaged slice in a bag for you *face palm* haha.
Copycat Starbucks Pumpkin Loaf FAQ:
1. What are pepitas and where do you find them? Pepitas are pumpkin seeds, but not the same big white pumpkin seeds that you find in the Jack O’ Lantern Pumpkins that you’re carving for Halloween. Pepitas are smaller, green pumpkin seeds that are found certain pumpkin varieties. However, most grocery stores carry them. You’ll sometimes find pepitas by the fruit section of along side of things like raw almonds, trail mixes, dried banana chips, etc.
2. Can I freeze this bread? You can! You can wrap the entire loaf and freeze it or you can freeze it by the slice. Just make sure you wrap it well in plastic wrap / and or aluminum foil and a freezer safe bag before popping it into the freezer.
3. Can I top this bread with pecans instead of pumpkin seeds? You sure can! Just chop them up and sprinkle them onto the top of the batter. You could also top this bread with chopped walnuts.
More Starbucks Copycat Recipes:
- Pumpkin Cream Cheese Muffins
- Copycat Milk and Cookies Frappuccino
- Copycat Starbucks Peppermint Mocha
- Copycat Starbucks Iced Chai with Pumpkin Sweet Cream Foam
Copycat Starbucks Pumpkin Bread
Copycat Starbucks Pumpkin Bread
This homemade Copycat Starbucks Pumpkin Bread may just a easy pumpkin bread recipe that is better than the Starbucks pumpkin bread recipe! This is an easy, moist pumpkin bread that is topped with pumpkin seeds just like the pumpkin bread at Starbucks!
Ingredients
- 2 cups white sugar
- 1 cup light brown sugar
- 1 cup vegetable oil
- 4 eggs, beaten
- 1 (15 oz) can pure pureed pumpkin
- 2/3 cup water
- 3 1/2 cups flour
- 2 teaspoon baking soda
- 1 1/2 teaspoon salt
- 2 teaspoon ground cloves
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground nutmeg
- 2-4 tablespoons Pepitas (green pumpkin seeds), chopped
Instructions
Preheat oven to 350F.
In a large bowl combine both sugars, oil, eggs and pureed pumpkin.
Stir together well.
Add water and stir well.
In another bowl sift or whisk together, flour, baking soda, salt, ground cloves, pumpkin pie spice and ground nutmeg.
Pour wet mixture into flour mixture and stir together. Stir just enough to mix everything together but don't over mix.
Pour batter evenly into 2 loaf pans that have either been lined with parchment paper or greased well.
Sprinkle chopped Pepitas (green pumpkin seeds) over the top of batter.
Bake for 1 hour.
Remove from oven and let cool.
If you make this recipe, leave me a comment or snap a picture and share it on Instagram, Facebook or Twitter with the hashtag #bigbearswife — I love to see what you’re cooking from the blog!
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Has anyone tried this using gluten free flour? Will it work?
You read my mind
I made it today with gluten free 1:1 ratio flour and it was awesome! If you live in Canada I used the presidents choice all purpose flour blend gluten free
This was my first time baking something from scratch and it turned out really good! Thank you for the recipe.
Hi Cece! So glad that you liked it!
First, let me start out by saying I made this recipe last fall with regular all purpose, flour, and it turned out spectacular. Last night I made this recipe using King Arthur’s gluten free flour. It was equally spectacular, and I do mean equally. I used a jumbo muffin tin, six count, and filled each cavity with a very generous 1/2 cup of batter. I do mean, jumbo, you could not fit 1/2 cup of batter into a regular size muffin tin. I used the remaining batter in a loaf pan. This ratio was perfect. I baked the muffins at 425° for five minutes, so as to have a high pop up, I then reduced the heat to 350 and added the loaf. I cooked the muffins for an additional 20 to 24 minutes. I cooked the loaf for 50 to 55 minutes total. My only substitutions was using coconut oil instead of vegetable oil, and I reduced the cloves from 2 teaspoons to 1 teaspoon. Either way, I believe they would both be equally great! I could sell these at a local bakery, for real. I will post a picture soon, showing both jumbo muffins and the loaf.
hi April I’m planning on tying these too but in mini loaf pans. what would you say to bake for? might try your large muffin too. How many large muffins yiu get out of one batter? I see you mentioned selling them what you think fair price to charge for the large
Cindy, I just made them again, this time I did my usual 6 jumbo muffins and then I made 10 regular size. I’m sure it would have made 12 but I filled them nearly to the top. I baked them at 425 for 5 minutes, lowered to 350 and left the regular muffin tin in for 19-20 minutes and left the jumbo in for 27-28 minutes. Note this is time added after the initial 5 minutes. As for the mini loaves, I measured my mini loaf pan and it held about 1- 2 Tablespoons more volume than my regular size muffin tin. My mini loaf pan is tiny. Depending on the size of your mini loaf, I’d say you’d be safe with the same baking time as the regular muffin tin. As far as price, I visited Breckenridge this past July and every day I bought the gluten-free jumbo muffin of the day at a local bakery for $4.50 I believe. It was worth every penny and I’ve recreated her muffins since. Hence the jumbo pans. Hope this helps!
After trying to remember one of the items I needed from the baking aisle for one baked item but almost left the baking aisle and thought about pepitas; so I had to turn around and look for that item; didn’t locate And turned around again so I can leave the correct way out of the baking aisle!!!; I also didn’t see them near the trail mix nor other nuts in the fruit section; are they supposed to be unsalted? What will it taste like if we bought salted pepitas and used them as a garnish?
Hi! Normally they are raw and unsalted. I would ask your store manager where they have them at as I know it can vary by store. You could also tip with with oats. I don’t know what it would taste like with the salted ones on top, I’ve never had them. I suppose it would depend on how salted they are.
Do you know how long to bake using mini loaves please?
I haven’t baked them in mini load pans yet but if I were going to, I would bake them for about 25 minutes and then start checking on them.
What size loaf pan is recommended?
Hi Gina. Its a standard loaf pan – 8-1/2 x 4-1/2 x 2-1/2 inches.
Hi, do you bake both together for one hour? Or bake them separately each for one hour?
You can bake them at the same time 🙂
I don’t have the grounds claves… is there anything I can replace them with or would it be possible to make it without them?
Hi! You can totally make it without the ground cloves
DOES THIS RECIPE MAKE 2 LOAVES???? OR CAN YOU BAKE ONLY 1 LOAF? Only asking since I only have 1 loaf pan….HA HA
This recipe makes 2 loaves 🙂 If you only have 2 loaf pan you can line that one with parchment paper to easily remove the first loaf when done cooking and add the batter for the second loaf OR you could bake the second load in a small cake pan.
On the same note, but wondering if I can freeze half the batter, if I didn’t want to cook right now?
It should be ok! I haven’t tried it with this particular recipe but I have with others. Baking time may need to be adjusted.
I have made this bread every Saturday since you posted it, exactly as written! I have been following your blog since 2010 and love everything I’ve made. My 8 year old granddaughter spends every Saturday night with me and we bake pumpkin bread and try a new recipe from your blog while it makes. Making bread and memories : )
Oh Stephanie! This comment has made by day!! Thank you!!
I halve the recipe and it turns out beautifully.
Made this today it was fabulous! I didn’t have veggie oil so substituted olive oil and it was moist and tasted just better than the Starbucks slice. Thank you for a great recipe!
what can I substitute the pumpkin spice as I don’t have any
These are recipes for homemade pumpkin pie spice online if you have the other spices.
I just made this! Overall my husband and I really liked it! I think next we will cut the amount of ground clove in half. It was all you could really taste
I’m glad you liked it!
Hi!
I want to make this recipe, keep one loaf for ourselves and bring the second loaf to church for Sunday morning breakfast. How long do you think the second loaf will last in the refrigerator?
I would probably make it Friday or Saturday to make sure it’s the freshest it can be. However, I don’t like to stick them in the fridge for too long because it will dry out. I would make it Saturday, wrap it AFTER if cools and take it Sunday
Can you freeze this?
You can.
this is the best pumpkin bread I ever made, the best recipe! thank you so much
Baked this today. Very flavorful. I did not have pumpkin pie spice but used cinnamon and cardamom. Will definitely use again!!
Way too much clove in this recipe The bread tasted all clove; couldn’t taste any other ingredients!
Hi Martha! Sorry you thought it was too much. We think it’s perfect but of course everyone’s tastebuds are different. You can always leave the clove out.
I just enrolled in, don’t have comments yet,but I will send my opinion as soon I make the bread
Can I use applesauce instead of oil?
You can give it a try but I haven’t tested the recipe with applesauce.
good recipes
I really wanted to like this. I really did. It was not good at all. Followed the directions to a T. In the end it was cooked about 10 minutes too long. Was definitely not moist like Starbucks. It was actually not moist at all. Thought maybe some butter on top would help. Nope still had zero flavor. Threw both loafs in the trash.
Hi Emmy, So sorry that you didn’t like the recipe. It’s had a ton of positive reviews from people I know and readers online so I hate that it didn’t turn out for you. I do know that it’s not as moist/sticky as Starbucks bread. Starbucks bakes their bread at a plant and then ships it in frozen and then it’s thawed on a shelf in a plastic bag before being added to the case which makes it have that “moist/sticky” feeling. As far as the oven overbaking goes, when I test this recipe in my kitchen, 1 hour is perfect. If I bake it for less, it isn’t cooked all the way in the middle. I’ve also had some people say that there are too many spices in this bread, so I hate that you couldn’t taste anything.
could you substitute part of the pumpkin puree with butter nut squash? I ran out of pumpkin!! also can you use splenda? ( diabetic here!)
Hi! I haven’t tried this recipe with butter nut squash but you could give it a try. I also haven’t tested this recipe with splenda, so I’m not sure how it would taste. I’m sorry.
Wow! Absolutely you didn’t follow the directions or didn’t even make it. Mine turned out perfect. I don’t think you need to be as rude as you were because I’m sure it was the bakers error.
This is a most delicious pumpkin bread recipe! Whoever complained in the comment section must be a lousy cook cuz I followed your recipe exactly and it’s even better than “the best”. It was such a hit at our family dinner that my 96-year old parents couldn’t stop sneaking bites. By morning, both loaves had disappeared. A big plus: no heartburn reported. What a lovely spice blend!
Hi Carolyn, I’m so happy that y’all loved the pumpkin bread!
This was almost perfect! My biggest complaint was that it was far too “spicy”. I’m not afraid of spices by any means, but I feel like this just dried out my tongue! The texture and moisture were perfect though. I did find that I had to bake this about 15 to 20 minutes longer than the recipe states to get the inside of my loaves fully cooked, then by that time the outsides were starting to get too dark. This is a problem that I’ve had with other bread recipes though so it may be my pan or my oven to blame for that. I definitely would like to try this recipe again, but I would cut the spices in half at LEAST.
Is there something wrong with my question? Why was it deleted? or did I do it wrongly?
Hi Louise. It wasn’t deleted 🙂 I answered it
I thought this was the recipe I’ve made before but I don’t think so. The clove was overwhelming.
I’m so sad. The batter tasted so good. But I live in high altitude and am still new to baking up here. These rose then fell. All hard and over cooked along the edges and fell in the middle.
I’ll have to do some more research and keep trying.
But like I said, the batter stated great.
Hi Monique! I’m so sorry! I know that high altitude baking has to be changed up some as far as temperature and time but I can’t test it since we don’t live at a high altitude. However, I have my fingers crossed that you get it to work!
I just threw mine in the oven in 1 pan. Plan on cooking longer than an hour. Hope I didn’t blow it…
I left a comment about baking in 1 pan but it must have been deleted? Anyway, I baked for 1 1/2 hours with tin foil for the last half hour and it turned out great!
I made this today, and when I make it again, I’ll change it up some. For one thing, I’ll reduce the sugar. It’s really quite sweet, isn’t it? More like a dessert cake. I reduced the amount of cloves, but I think I’ll add that back in, or increase the pumpkin spice for a bit more spice! Nice texture, and the aroma is fantastic!
Nice moist bread, but 2 t. Is way too heavy on the cloves, it completely overpowers the pumpkin.
I made this today and it’s amazingly good! Like another commentor, I don’t use vegetable oil, so I used extra virgin olive oil. I also did not have any nutmeg in the house. After reading other comments, I only used 1 teaspoon of ground cloves. I plan to slice one loaf for the freezer, and share slices with a friend from the other. This was a bit frustrating when preparing because the recipe does not flow like any recipe I’ve ever used. You have to go through so much information to get to various parts of the recipe. There is no organized flow. If I decide to use it Franagain, I will cut and paste it in the proper order before starting to bake it.
Hi Fran. I’m glad you liked the bread but I’m sorry you found the recipe flow frustrating. Did you use the recipe card to make the recipe? The Recipe card at the bottom of the post? There are only 10 lines in the directions and I tried to make them as clear as I could. Or were you trying to make the recipe by reading the post?
I made this bread and it turned out wonderful! I only put half of the cloves but next time I will use the full 2tsp. I live in high altitude (Utah) and the cooking time and temp in the recipe worked out perfect for me. I love everything about this recipe.
Hello, I can’t wait to try this recipe. But one questions how big are the loaf pans? Mine are 9×5
Mine are the same size as yours
I love this bread.
I was wondering if you can make the recipe as muffins?
I’m sure you can! I haven’t made it in muffin tins so I’m not 100% positive on the bake time but if you give it a chance, let me know how they turn out!
Hello! I plan on making this soon! I am obsessed with Starbucks pumpkin bread lol. Have you tried making this in a bread machine by chance? Just wondering if it’s turned out good for anyone that way.
Not sure what we did wrong but it did not taste good at all. had next to no flavor, definitely not a Starbucks copycat.
Hey Jessica! Not sure that went wrong there. Most people say it has too MUCH flavor from the cloves.
This recipe is perfect! I didn’t have cloves so I replaced with All Spice and it was delicious. Trying again with cloves to see the difference. My husband wanted walnuts added so I added roasted walnuts to the batter of one loaf and it turned out really well.
OO I love the idea of adding the roasted walnuts! I’ll have to try that!
Hi! I love your pumpkin loaf and I use small sugar pie pumpkin purée to make it. However I cannot remember what size loaf pan I used last year. Can you recommend the size?
Thank you so much
Hi Louise! I just use the normal size – 8 1/2 x 4 1/2 x 2 1/2 inches
Love this recipe, I did substitute the white sugar for stevia as it is cup for cup. Turned out lovely. I was looking for the calorie count on this recipe and couldn’t find it. Is there one?
I follow the recipe exactly but mine always ends up raw in the middle. What am I doing wrong?
Hi Lisa! Your oven might be cooking at a different temp. May just need to bake it a little longer.
This is our family’s absolute favorite recipe! Moist and so flavorful. I’ve seen others say the added cloves were too much- we LOVE the added seasonings and I even do a heaping teaspoon of the pumpkin pie spice. One substation that knocks it out of the park for us is to sub buttermilk for the water. Makes it more fattening but sooo moist! Thanks for a great fall recipe! 🙂
Hi! I made this bread so many times because it’s just that good! I want to make this for someone who needs sugar free though. Can someone tell me how I can make this recipe sugar free?
So I just made this recipe , and after one hour and sticking inserting a toothpick into the center the bread was still not done and wet. Also, I cut the clove ingredient into half and it’s still too much. I would go with a quarter teaspoon or none of ground cloves next time. I’m hoping that another 10 to 15 minutes will bake the loaves appropriately. I have tested my oven with a new temperature gauge and 350 is spot on.
Made this yesterday with gluten free flour. Used only half the cloves since some reviews said it was too much, but I’ll use the full amount next time. Tasted very good.
HI Crystal!!! I’m so glad to hear that the gluten free flour worked well in the recipe! Thanks for letting me know!
As others have pointed out, following this recipe will result in a raw center. Even when I added another 30 minutes of bake time, the center was still not done and the top was turning black on the edges. I can’t speak to the amount of cloves since mine was inedible but, in general, I think this is just a bad recipe. Other recipes for 2 loafs use 2 cups of flour instead of 3.5, 2 cups of sugar instead of 3, 2 eggs instead of 4, etc. There is just too much moisture in this batter, and too much batter for 2 loafs.
I’ve made many pumpkin breads, and none of them have just completely failed like this one. If you insist on making this one, I would at least try splitting it up among 3 loaf pans instead of just 2. I wouldn’t normally leave a comment on a recipe but I felt bad for my 8 yr old daughter after we put in the time and effort to make this together. I am leaving a comment to try and prevent this from happening to someone else.
Hi William, I’m so sorry that the pumpkin loaf didn’t turn out right. I’ve only had maybe 2 other people comment to say that the bread didn’t cook all the way through. However, I know from making this bread at home that if I added another 30 minutes to this recipe that I would have burnt bread. As you can see in the comments, there are tons of people that love it, one even saying that it is the “best” they’ve ever made. It isn’t a bad recipe as you’ve stated. Just because it has different ingredients from other pumpkin loafs doesn’t make it a bad recipe. I make this at home and it is enough for 2 standard loaf pan – 8-1/2 x 4-1/2 x 2-1/2 inches. Did you use a standard loaf pan? Is your oven baking at the right temperature? Splitting it up among 3 loaf pans would not work, there isn’t enough batter to do that. I took photos of a loaf and added the pictures of slices of bread so readers can see the inside, so I mean, I kinda have proof that the recipe cooks :). I really do hate that this recipe didn’t work out for you. My 5 year old and I love making this together in the fall. It is an easy recipe that he can help mix which is why I love it.
I made this and it turned out perfect! I plan on making these for friends for gifts. I put a slice in the microwave to warm it and put some cool whip on it and let me tell you it was ah-mazing!
Hi Rebecca! I’m so glad that you liked it!
My pumpkin puree comes in 398ml cans…about 13.5oz. Do you think this would be enough or buy another can?
Possibly. I haven’t tried it with that amount
Was the best Pumpkin Bread ever! I think it’s better than Starbucks!
I don’t have any pumpkin pie spice can I use cinnamon
You can, but I haven’t tested it with cinnamon, it will probably taste a bit like spice cake
First, let me start out by saying I made this recipe last fall with regular all purpose, flour, and it turned out spectacular. Last night I made this recipe using King Arthur’s gluten free flour. It was equally spectacular, and I do mean equally. I used a jumbo muffin tin, six count, and filled each cavity with a very generous 1/2 cup of batter. I do mean, jumbo, you could not fit 1/2 cup of batter into a regular size muffin tin. I used the remaining batter in a loaf pan. This ratio was perfect. I baked the muffins at 425° for five minutes, so as to have a high pop up, I then reduced the heat to 350 and added the loaf. I cooked the muffins for an additional 20 to 24 minutes. I cooked the loaf for 50 to 55 minutes total. My only substitutions was using coconut oil instead of vegetable oil, and I reduced the cloves from 2 teaspoons to 1 teaspoon. Either way, I believe they would both be equally great! I could sell these at a local bakery, for real. I will post a picture soon, showing both jumbo muffins and the loaf.
Am I crazy? I mean common sense I’m guessing I would add the water in with the wet ingredients but I’m not seeing anywhere in the instructions where I add the water?
Hi Elainie,
You’ve just overlooked it 🙂
“In a large bowl combine both sugars, oil, eggs and pureed pumpkin.
Stir together well.
Add water and stir well.
In another bowl sift or whisk together, flour, baking soda, salt, ground cloves, pumpkin pie spice and ground nutmeg.”
I really liked this recipe. The texture is amazing. But I think next time I make this I’ll swap the measurements for clove and pumpkin pie spice. The clove overwhelms the rest of the flavors.
Great recipe! Loved the spice blend! Thank you!
I’m going to start this comment off with I do not like anything pumpkin so I was worried. This bread is SO GOOD though. The pumpkin doesn’t take over like in a lot of pumpkin dishes but is instead so moist and warm. Mine had that “sticky” consistency like others in the comments mentioned they liked about Starbucks. I made different 5 bread recipes to try and sell and this one was my favorite, beating out one of my favorite flavors. It’s a staple in my life now.
Does not say when to add watermadelyn
Sure it does 🙂
“In a large bowl combine both sugars, oil, eggs and pureed pumpkin.
Stir together well.
Add water and stir well.”
I made the recipe as is and it was so good! I brought some for a friend and she told me how much it tastes like Starbucks pumpkin loaf (I did t tell her it was a copy cat recipe). The recipe can easily be halved which I am grateful for. I will be making this again.
Just defrosted the second loaf and it was spot on to Starbucks! I separated slices with parchment paper with a sheet of paper towel underneath to absorb any excess moisture. Saved this recipe and will make it again before the end of the holidays! Thank you!
I love this recipe! Closer to StarBucks than any recipe I’ve tried.
Tasted great…but cook time and temp didn’t seem right! Ended up cooking the loaves for about 90 minutes and the middle was still raw and the outside turned tough…not sure what went wrong.
Oven temp could have been off but without being there with you, I’m not sure. If your bread needs to cook longer and you’re worried about the outside burning or getting tough, lay a piece of foil over the bread once it had browned. That way the inside can still cook but the outside won’t get the harsh direct heat.
I made the recipe and used organe juice instead of water. I also used mini-loaf pans. I cut the cook time to 30 minutes. They turned out moist and delicious!
This recipe is exactly like the Starbucks pumpkin bread, moist and flavorful. I made small gift loaves as Christmas presents this year. One batch of batter (2 regular loaves), equals six small loaves. They turned out perfect. I only cooked the small loaves for about 45 minutes. All in the oven at once. I made a gluten free batch, adding a tiny bit more flour and a little baking powder. They turned out great. Everyone has raved about them!
This came out incredible!
I only used 1/4 tsp of ground cloves.
2 tsp would be too much for me.
I also added 2 tsp cinnamon and instead of pumpkin pie spice I used allspice.
I used less sugar as well.
All ingredients at room temp and most importantly, I was very careful not to over mix the batter. Poured half the mix into a loaf pan covered with parchment. I needed 70 min instead of 60.
Other half of the mix went into muffin baking tray lined with cupcake holders, and that took about 18 min.
Will definitely bake this again!
What size of pan did you use in this recipe?
A standard loaf pan
Made this recipe and took it to work it was a hit it’s sooo yummy. Will make this one again.
Says it’s a Starbucks copycat recipe I disagree it is 10 times better than Starbucks bread. I have friends that don’t really like pumpkin bread and they enjoyed it. Add mini chocolate chips it’s to die for. This is my go to recipe for pumpkin bread everyone loves it, super moist.
i’ve been making this for the past 6 months for friends and family it’s by far the easiest, most delicious loaf recipe out there! 10/10
Hi Lexi! I’m so glad that you like it!