Description
This Copycat Starbucks Pumpkin Bread is a moist and flavorful fall classic that captures the perfect blend of warm spices and pumpkin. Featuring a tender crumb with a hint of honey sweetness and topped with crunchy salted pumpkin seeds, this delightful bread is ideal for breakfast, a snack, or dessert during the autumn season.
Ingredients
Scale
Wet Ingredients
- 1 can (15 ounces) solid-pack pumpkin
- 4 large eggs, room temperature
- 3/4 cup canola oil
- 2/3 cup water
- 2 cups sugar
- 1 cup honey
- 1–1/2 teaspoons vanilla extract
Dry Ingredients and Spices
- 3–1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1–1/2 teaspoons salt
- 1–1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
Toppings
- 1/2 cup salted pumpkin seeds or pepitas
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pumpkin bread.
- Mix Wet Ingredients: In a large bowl, combine the solid-pack pumpkin, eggs, canola oil, water, sugar, honey, and vanilla extract. Beat these ingredients together until the mixture is smooth and well blended.
- Combine Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger to evenly distribute the spices.
- Incorporate Dry into Wet: Gradually add the dry ingredient mixture into the pumpkin mixture, beating until just combined. Avoid overmixing to keep the bread tender.
- Prepare Pans: Grease two 9×5-inch loaf pans thoroughly to prevent sticking. Transfer the batter evenly into the pans and smooth the tops.
- Add Topping: Sprinkle the 1/2 cup of salted pumpkin seeds or pepitas evenly on top of both loaves for a crunchy, flavorful finish.
- Bake: Place the pans in the preheated oven and bake for 60-70 minutes. Check doneness by inserting a toothpick into the center of the bread; it should come out clean.
- Cool: Remove the pans from the oven and allow the bread to cool in the pans for 10 minutes. Then, transfer the loaves to a wire rack to cool completely before slicing.
Notes
- Ensure eggs are at room temperature for better mixing and texture.
- Do not overmix the batter to avoid dense bread.
- You can substitute canola oil with vegetable oil or melted butter if preferred.
- Store the pumpkin bread wrapped in plastic wrap or airtight container to keep it moist for up to 5 days.
- For added texture, consider adding 1/2 cup chopped nuts like walnuts or pecans.
Nutrition
- Serving Size: 1 slice (1/32 of two loaves)
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
