This post may contain affiliate links. For more information, see our privacy policy.
Love Starbucks Pumpkin Bread? Bet you'll love this moist, tender, incredibly delicious Better Than Starbucks Pumpkin Bread even more! It's a one-bowl, no-mixer recipe that you can throw together in minutes!
This pumpkin bread is our very favorite fall recipe. And although I love Starbucks pumpkin bread, this one is so moist, has such a tender, delicious crumb and it's SO easy to make, it deserves its name, "Better than Starbucks"!
I decided it was important to get in the right frame of mind to write this post. So I've got a loaf of this Better Than Starbucks Pumpkin Bread in the oven. I also purchased a slice of Starbucks Pumpkin Bread to nibble on and just made a cappuccino to sip on. You know, to get in the mood, and to say the right things about this delicious sweet treat. After all, a girl has to be prepared, right?
One-bowl, no-mixer required!
I've got a lot on my to-do list today, so why would I bother to make another batch of this Better Than Starbucks Pumpkin Bread? Well, first of all, it takes less than 15 minutes to put together... you basically dump everything in a bowl and stir till it's all combined. And then, wait for the intoxicating aroma to waft through your entire house.
I'm starting to smell it now and it's beyond amazing! And if you think I'm spoofing you about how easy it is to throw together, check out this video.
See what I mean? Super easy!
Breakfast, brunch, snack or... dessert!
Another reason I decided to make a loaf this morning is that it's not only a fabulous breakfast treat and any time-of-day snack, it can also double as dessert! I love to slice it thick, warm it just a bit in the microwave (10 seconds), top it with a scoop of vanilla ice cream and drizzle this Real Deal Microwave Caramel Sauce or this Ridiculously Easy Butterscotch Sauce over it.
Want to really take things over the top? Add a few of these Easy Candied Pecans and you'll feel like a culinary rock star. However you serve it, this Better than Starbucks Pumpkin Bread makes an incredible fall-inspired dessert! So you see, in addition to getting in the proper frame of mind to write this post, my morning baking efforts have also reaped dessert for dinner tonight - certainly a win-win!
Better than Starbucks?
Why do we call this "better" than Starbucks? Don't get me wrong, I love Starbucks Pumpkin Bread. It's a delicious treat with a cup of coffee or a tall glass of cold milk. But I'm only taking a few nibbles of this piece in front of me because I'm waiting for the loaf in my oven to finish baking. Then I may seriously indulge. Why? I'm glad you asked!
First of all, I think this pumpkin bread has a more tender crumb than the Starbucks version. Check it out in the picture below!
It's also super flavorful with the addition of a generous scoop of pumpkin pie spice (a combination of warm autumn spices: cinnamon, ginger, nutmeg, allspice and cloves). Extra cinnamon brings out all that wonderful fall flavor.
Starbucks pumpkin bread has a tiny (as in minimal) sprinkle of crushed pepitas (pumpkin seeds) on the top of their loaves. Nice, but not super attractive. I think this bread has a prettier and tastier topping. A handful of pumpkin seeds, a drizzle of honey and a splash of oil are stirred together and then sprinkled on top of the batter before baking. As the bread bakes, this topping takes on a beautiful glaze and crunch. See what I mean? Better than Starbucks Pumpkin Bread!
Another benefit of making this bread yourself is that you can adapt it to your preferences. Don't like or don't have any pepitas on hand? Leave them off or use chopped pecans. You could also simply add a sprinkle of granulated or raw sugar for a sweet, crisp topping.
You can also use different size baking pans. This recipe works well in a 9x5-inch pan, but you can also use 4 smaller pans for mini loaves. No loaf pans? Just bake it in a 9-inch round pan and slice it in half, then crossways into thin rectangular slices.
Save a bunch of bucks!
Okay, one last reason this pumpkin bread is better than Starbucks is - the price! Yikes, if you've purchased anything at Starbucks, you know it's not cheap. A slice of any of their bread is around $3.00. You can easily make a whole loaf of this bread for less than it would cost for two slices at Starbucks!
A lovely seasonal gift
Pumpkin bread makes a wonderful gift. Who wouldn't love to find a delicious loaf on their doorstep or in their mailbox? It also makes a nice hostess gift and would be perfect to give as a Thanksgiving treat.
We're offering a pretty little label to dress up this Better Than Starbucks Pumpkin Bread for gift giving. If you'd like to receive our free printable PDF, just let us know in the comment section below this post. We'll send it right to your email inbox where you can download and print the labels from your computer.
Okay, it smells like a fine bakery in here as the amazing aroma wafts through the house. I need to run and take the bread out of the oven. I can hardly wait for it to cool a bit. Sure wish we could sit down and enjoy a piece together, but since we can't, make a loaf of this Better Than Starbucks Pumpkin Bread today and give a little "cheers" to the Café when you take the first fabulous bite!
Café Tips for making this Better Than Starbucks Pumpkin Bread
- This recipe calls for pumpkin pie spice which is a combination of cinnamon, ginger, nutmeg, allspice and cloves. Don't have any pumpkin pie spice? No problem, you can make your own in way less time than you can run to the store and pick some up!
- Make sure you use pumpkin puree in this recipe and not pumpkin pie filling. They are usually sold right near each other, often in the same size can. Pumpkin puree is simply pumpkin that's been cooked and pureed. Pumpkin pie filling is pumpkin puree as well as sugar and spices.
- This recipe calls for using a 9x5-inch loaf pan. You can also use two 8x4-inch pans.
- Another option is to make 4 loaves in small loaf pans. The small ceramic loaf pans in the pictures above are also nice to bake this bread in and give as gifts.
- If you're in a hurry or just want to keep things a little simpler, a sprinkle of raw or regular granulated sugar before baking (in lieu of the pepita topping) is also delicious and creates a crisp, sweet topping as it bakes.
- Although I'm a huge fan of butter for both cooking and baking, don't try to sub butter for the oil in this recipe. It's the oil that gives this bread such a moist, tender crumb.
- You can use any neutral-flavored oil for this recipe. I love sunflower, safflower and grapeseed oils, but canola, corn or vegetable oils also work. Stronger flavored oils like peanut, coconut, sesame or olive oils will add a flavor of their own to this bread.
- Instead of the pumpkin seed topping, this bread is also delicious with just a sprinkle of sugar over the top before baking. I like to use Turbinado or Demerara sugar but regular granulated sugar will also work.
- To transform this Better Than Starbucks Pumpkin Bread into a delicious dessert, place thick slices in pretty (microwave-safe) bowls. Warm each slice for 10-15 seconds in the microwave. Top with a scoop of vanilla ice cream and a drizzle of this fabulous Real Deal Microwave Caramel Sauce (takes less than 15 minutes to prepare). To take it over the top, add a few of these Easy Candied Pecans for the crowning glory. Your guests will be in dessert heaven, for sure!
- When making the larger loaf, I like to line a sheet pan with aluminum foil and bake the bread right on the sheet pan. If the bread seems to be getting too brown after 40-45 minutes of baking, I simply pull up the foil around the sides on the pan and tent it loosely over the top.
- There's nothing worse than going through the trouble of putting together and baking a cake or loaf of bread only to find that you've under or over baked it. The BEST way to determine when baked goods are perfectly done is to use an instant thermometer. Quick breads, like this Better Than Starbucks Pumpkin Bread, are done when an instant thermometer, inserted in the center, reads 195-205˚F.
Thought for the day:
I love the Lord, for he heard my voice;
he heard my cry for mercy.
Because he turned his ear to me,
I will call on him as long as I live.
Psalm 116:1&2
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
Love Starbucks Pumpkin Bread? Bet you'll love this moist, tender, incredibly delicious Better Than Starbucks Pumpkin Bread even more! It's a one-bowl, no-mixer recipe that you can throw together in minutes!
- 3 large eggs
- 1½ cups pumpkin puree
- ⅔ cup sunflower oil or any mild-flavored oil
- 1 cup sugar
- ½ cup light brown sugar packed
- 2 teaspoons vanilla
- 2 teaspoons pumpkin pie spice
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 1½ cups all-purpose flour
- 3 tablespoons pepitas (pumpkin seeds)
- 1 teaspoon honey (or maple syrup)
- ½ teaspoon sunflower oil or any mild-flavored oil
-
Preheat the oven to 350ºF (180ºC). Spray a 9x5-inch loaf pan (see the Café Tips above in the post for using other size pans) with baking spray. Set aside. Line a sheet pan with foil. Set aside.
-
Place eggs in a medium-large bowl and whisk well.
-
Add pumpkin and whisk until smooth. Add the oil, white and brown sugars and vanilla. Mix until nice and smooth.
-
Sprinkle the pumpkin pie spice, cinnamon, baking soda, baking powder and salt over the pumpkin mixture and mix until well combined.
-
Add the flour and stir just until the flour has disappeared and no large lumps remain.
-
Combine pumpkin seeds (pepitas), honey and oil and stir to combine. To make mixing easier, you can pop the pepita mixture in the microwave for 10-15 seconds to thin out the honey. Set mixture aside.
-
Transfer batter to prepared pan. Smooth the top and scatter the pumpkin seed mixture over the top. Place on the prepared sheet pan and bake for 55-65 minutes. Check the bread after 40-45 minutes and if the top seems to be getting brown, pull the foil up around the sides of the pan and loosely over the top. Return to the oven and finish baking, until a toothpick inserted into the center of the loaf comes out clean or the internal temperature is 195-205˚F when checked with an instant thermometer (the best way to determine doneness).
-
For the smaller pans (see Café Tips above) you'll only need to bake for 25-30 minutes but again, the best way to determine doneness is with an instant thermometer).
-
Cool for 20 minutes, then slide out of the pan and transfer to a cool rack. Cool completely before slicing (if you can wait!).
See Café Tips above in the post for more detailed instructions and tips.
Merry says
I would love to have the labels for this Pumpkin Bread. I really like your suggestion for using the smaller ceramic loaf pans to bake bread in and give as gifts. Thank you
Merry says
I would love to have the labels for this Pumpkin Bread. I really like the idea of making smaller loaves in the ceramic bread pans you suggested to give as gifts. Thank you
Chris Scheuer says
Sure, Merry!
Cee says
Is this as sweet as the Starbucks one? If so can the sugar be halved and still be good?
Chris Scheuer says
Hi Cee, I haven't tried reducing the sugar so I can't say for sure. For us, it's not too sweet.
Christine Cage says
Please could I have the label for the pumpkin bread?
Chris Scheuer says
Sure, Christine!
Tolu says
I'd love to make this for our Life Group meeting next Thursday and the label will come in super handy and chic. Pls send it my way. I'm also going to make this for breakfast tomorrow morning. Thanks so much
Chris Scheuer says
Sending them your way, Tolu!
Trish says
I made this Better Than Starbucks Pumpkin Bread for our office party before this past Christmas. It was the only dessert that was home-baked out of several desserts. I hadn't ever made it before, but sounded good to me! Everyone who had a slice loved it which made me feel good!
One of the spouses called me the next day and wanted to know where I got that delicious recipe ~ he's quite the chef/baker so that was a nice compliment! I haven't followed up to see if he ever made it but certain he had done so. It's the perfect hostess gift for someone giving a holiday party (or whatever) without breaking the bank. Now I keep a couple of cans of pureed pumpkin in my pantry just in case we're invited to a party!!!
I would love the Free Printed Labels, please!!
Chris Scheuer says
That's great, Trish! We will send the labels your way.
Emily Donaldson says
I've been wanting to try this recipe for a long time and finally made it yesterday to give to neighbors. I'd bought some small (2x2x6) Italian small paper loaf pans that you may bake in/give as gifts, so one recipe made 3 nice loaves. I made 3 recipes. I love the fluffy texture of this bread, and the flavor is indeed wonderful, but I have a couple queries. I did use an instant thermometer (which I'd tested in the ice water test to make sure it was correct; 33 degrees for ice water vs 32, so 1 degree added to results) and baked the first round to a little over 200 degrees. I was disappointed to see (in the small loaf I made for myself as the test loaf--I'd waited so long!) that the top middle was undercooked by about an inch. I stuck the thermometer into the center of the loaves without touching the bottom of the pan. The next two rounds of baking I left in the oven for as long as you suggested for full loaves. I used the thermometer, which again registered over 200, and toothpicks, which came out soupy. I don't know why the thermometer readings failed me. Also, I found the honey and oil combo for the pepitas made them very sticky; I couldn't sprinkle them on the tops, I had to drop them one by one (hard to get off the spoon). Next time I'll reduce the liquids. I don't know why my loaves didn't fully cook. I'm wondering if the stickiness of the pepitas had anything to do with it since it was the top middle that didn't bake thoroughly. As I said, this flavor was outstanding!
Chris Scheuer says
Hi Emily, so sorry you had trouble with this recipe. It's difficult to say what went wrong without having been right there in the kitchen with you. I haven't had others with this issue so I'm not sure what could have been the problem. For me, using the thermometer has always been a success.
Susan E Buckley says
I love your site Chris! You inspire me to make gifts of food for neighbors. Please send me the PDF for Pumpkin bread. Thank you
Blessings Susan
Chris Scheuer says
Thank you, Susan! We will send the labels your way.
Jeannie Hafer says
I don't know how I missed this recipe but it's now on my favorites list. Please send the pdf label. Thank you so much.
Chris Scheuer says
Sure, Jeannie!
Megan says
I was hoping to find a Starbucks-similar pumpkin bread recipe and am so excited to try to this! I love every one of your recipes that I’ve made. Would you please send me the PDF for the labels? Thank you!
Chris Scheuer says
Sending them your way, Megan!
Nadia Dozier says
BEST PUMPKIN BREAD IN THE ENTIRE WORLD!!!
Thank you so much for this recipe! My whole household loved it so much that it was gone in one night (I made 5 loafs in 8x4 pans haha)
This will be my second time making the recipe, this time I'm making 15 loafs for a little early Christmas present, and I'm using fresh pumpkin purree I made myself!
Please send pdf labels thank you again!
Much love from Texas!
Chris Scheuer says
That's awesome, Nadia! We will send the labels your way.
Elvia Villarreal says
I am going to try the recipe for the BETTER THAN STARBUCKS PUMPKIN BREAD and I would like to give it as a christmas gift. Therefore,I would appreciate if you send me the PDF for the labels of the BETTER THAN STARBUCKS PUMPKING BREAD. Thank you.
Chris Scheuer says
Sure, Elvia!
Peggy Ford says
Please send the printable labels for the Better Than Starbucks pumpkin bread.
Thank you.
Peggy
Chris Scheuer says
Sure, Peggy!
janice says
how do you store these - in fridge or on counter in air tight container and they freeze well?
Chris Scheuer says
Hi Janice, they are fine on the counter for a couple days (covered) and then I would freeze them. They freeze very well.
Jeana Ferguson says
Just baked your pumpkin bread & already ate 2 slices! Delicious!! Please send me pdf for your cute labels. Thanks
Chris Scheuer says
Sure, Jeana!
Cathy W says
I just made this today and it’s delicious!
Chris Scheuer says
Thanks, Cathy!
Vicki says
Please send pdf of the recipe. Made this with olive oil since that was all I have. So delicious!!! Tender, moist!
I also sit it into two 8x4 pans and it took almost 35 minutes. Could be because I added a gluten free granola from Costco to the toasted pepitas. I will use this for holiday gifts for neighbors this year. Thanks for sharing. All the best
Chris Scheuer says
Thanks for letting us know, Vicki! We will send the labels.
Carole says
Please send labels for the pumpkin bread....thank you.
Chris Scheuer says
Sure, Carole!
Connie K says
This is the best pumpkin bread! And easy to boot.
Chris Scheuer says
Awesome! Thanks, Connie!
Adrienne Glen says
Define going to make this. Would love to get the set of labels so I can make some for gifts. Thanks!!
Chris Scheuer says
Sure, Adrienne!
Joy says
Love
Chris Scheuer says
Thanks, Joy!
Brandi says
I’ve made this loaf many, many times and have always loved it! As well as anyone else who has tried it. Been waiting patiently for turkey day this year to make plenty of loaves to take to dinners. I’ve love to use the printable labels if possible! 🙂
Chris Scheuer says
That's great, Brandi! We will send the labels.
Lynne says
I would love a set of your labels! Also, have done this in cupcake tins? I plan to do this and wondered the cooking time. Also, how far ahead can I make this? Thank you
Chris Scheuer says
Hi Lynne, I haven't tried this recipe for cupcakes but I think it should work fine. I can't give you an exact time since I haven't tested it but it will be less time, for sure. I would test it with an instant thermometer for doneness. It should read 200-205˚F