Starbucks Copycat Pumpkin Bread
This Starbucks Copycat Pumpkin Bread tastes even better homemade. It's cozy, flavorful, and full of fall goodness!
Equipment
- 9x5 inch loaf pan
Ingredients
- 2 1/4 cups (281 g) All Purpose Flour
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 3/4 tsp Kosher Salt
- 1 tbsp Cinnamon
- 1 tsp Nutmeg
- 1 tsp Ground Ginger
- 1/2 tsp Allspice
- 1/2 tsp Ground Cloves
- 15 oz (425 g) Pumpkin Puree, (not pumpkin pie filling)
- 1 cup (220 g) Brown Sugar
- 1/2 cup (100 g) Sugar
- 1/2 cup (112 g) Olive Oil, (vegetable oil or canola oil for a more neutral taste)
- 1/4 cup (56 g) Salted Butter, (melted)
- 1 tbsp Molasses
- 3 large (150 g) Eggs, (room temperature)
- 1 tsp Vanilla Extract
- 1/3 cup (80 g) Sour Cream, (room temperature)
- 1/4 cup Pumpkin Seeds
Instructions
- Preheat the oven to 350 degrees F. Line a 9x5 inch loaf pan with parchment paper so that there's about 2 inches of overhang on the sides. Set aside.
- In a medium sized mixing bowl, whisk together the dry ingredients - all purpose flour, baking powder, baking soda, kosher salt, cinnamon, nutmeg, ground ginger, allspice, and ground cloves. 2 1/4 cups All Purpose Flour 2 tsp Baking Powder 1 tsp Baking Soda 3/4 tsp Kosher Salt 1 tbsp Cinnamon 1 tsp Nutmeg 1 tsp Ground Ginger 1/2 tsp Allspice 1/2 tsp Ground Cloves
- In a large bowl, combine pumpkin puree, brown sugar, sugar, olive oil, melted butter, molasses, eggs, vanilla extract, and sour cream. Whisk together until combined, about 1 minute, then add the flour mixture into the wet ingredients. Whisk together until combined, about 30 seconds. 15 oz Pumpkin Puree 1 cup Brown Sugar 1/2 cup Sugar 1/2 cup Olive Oil 1/4 cup Salted Butter 1 tbsp Molasses 3 large Eggs 1 tsp Vanilla Extract 1/3 cup Sour Cream
- Sprinkle the pumpkin bread batter into the prepared loaf pan and sprinkle pumpkin seeds on top. Bake in the oven for 65-75 minutes, until a toothpick inserted into the center of the loaf can comes out clean. 1/4 cup Pumpkin Seeds
- Allow the pumpkin bread to cool in the loaf pan for 10 minutes, then remove onto a wire rack to cool completely.
Notes
- Don’t overmix the batter. Once you add the dry ingredients, whisk or fold just until the streaks of flour disappear. Overmixing = dense, tough bread.
- Use pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already has sugar and spices added, which will throw off the texture and flavor balance.
- Weigh your ingredients in grams with a kitchen scale for accuracy. Too much flour can dry out the loaf, too little can leave you with a gummy dense pumpkin loaf.
- Line your loaf pan with parchment overhangs. Those 2-inch flaps make it easy to lift the bread out without breaking that golden top crust.
- Check for doneness early. Start testing around 60 minutes. Every oven runs a little different. If the top is browning too fast, tent loosely with foil for the last 10 to 15 minutes.
- Cool it completely before slicing. Pumpkin bread continues to set as it cools. Cutting too soon can cause the middle to appear gummy.
Nutrition
Calories: 423kcal, Carbohydrates: 60g, Protein: 6g, Fat: 19g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.2g, Cholesterol: 73mg, Sodium: 439mg, Potassium: 218mg, Fiber: 3g, Sugar: 35g, Vitamin A: 6892IU, Vitamin C: 2mg, Calcium: 112mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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