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Moist homemade pumpkin bread slices topped with pumpkin seeds on white plate.

Starbucks Pumpkin Bread Recipe

Sharon Best Profile PictureSharon Best
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Cooling Time 1 hour 10 minutes
Total Time 2 hours 30 minutes
Course bread, Dessert
Cuisine American
Servings 20 (2 loaves)
Calories 321 kcal

Ingredients
  

  • 3 1/2 cups flour
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon salt
  • 3 cups granulated sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 1 can pumpkin purée (15 ounces)
  • 1/2 cup water
  • 1/2 cup pepitas optional

Instructions
 

  • Preheat the oven to 350°F. Lightly grease 2 9x5-inch loaf pans or 5-6 mini loaf pans.
  • In a medium mixing bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt until evenly combined.
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  • In a large mixing bowl, whisk together the sugar, oil, eggs, pumpkin, and water until smooth.
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  • Add the dry ingredients to the wet in 2-3 additions, mixing gently after each just until no streaks of flour remain. Do not overmix.
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  • Divide the batter evenly among the prepared loaf pans, filling each about 2/3 to 3/4 full.
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  • Scatter the pepitas on top of the batter if desired.
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  • Bake until the tops are domed, browned, and slightly split, and a toothpick inserted in the center comes out clean, about 55-65 minutes for standard-size loaves or 45-55 minutes for mini loaves.
    Freshly baked pumpkin bread loaves topped with pumpkin seeds cooling on a wire rack.
  • Remove from oven and let the loaves cool in the pans on a wire rack for 5-10 minutes.
  • Run a thin knife around the edges, then carefully remove the loaves and return them to the rack to cool completely, 30–60 minutes.
  • Once cool, serve or store in an airtight container.

Nutrition

Calories: 321kcalCarbohydrates: 49gProtein: 4gFat: 13gSaturated Fat: 2gSodium: 262mgFiber: 1g
Keyword Starbucks Pumpkin Bread
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