Love Starbucks Pumpkin Bread? Bet you’ll love this moist, tender, incredibly delicious Better Than Starbucks Pumpkin Bread even more!
I decided to get in the right frame of mind to write this post. I’ve got a loaf of this Better Than Starbucks Pumpkin Bread in the oven and a cup of espresso beside me. I also purchased a slice of Starbucks Pumpkin Bread to nibble on. You know, just to get in the mood and to say the right things about this delicious sweet treat. After all, a girl has to get prepared, right?
I’ve got a lot on my docket today; guests coming for dinner tonight, grocery shopping to do, blog work to attend to and this post to write. So why would I bother to make more of this Better Than Starbucks Pumpkin Bread? Well, first of all, it takes less than 15 minutes to put together. You basically, just dump everything in a bowl and stir till it’s all combined. Then – wait for the intoxicating aroma to waft through your entire house. I’m smelling it now and it is beyond amazing!
Another reason I decided to make a loaf this morning is because 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 up a bit, top it with a scoop of vanilla ice cream and drizzle this Real Deal Microwave Caramel Sauce on top. Oh my, it 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 – a win-win!
Better than Starbucks?
Don’t get me wrong, I love Starbucks Pumpkin Bread. It’s such a delightful 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 do I say this is Better Than Starbucks Pumpkin Bread? I’m glad you asked!
First of all, I think this pumpkin bread is more flavorful. It’s got lots pumpkin pie spice which is a combination of the classic warm autumn spices: cinnamon, ginger, nutmeg, allspice and cloves. It’s also incredibly moist with a super tender crumb. Starbucks uses a light sprinkle of crushed pepitas (pumpkin seeds) on the top of their loafs. Nice, but not super pretty.
I employed a simple trick for a much more attractive and tastier topping. I simply combined pepitas with a teaspoon of honey and a few drops of oil. As the pumpkin seeds bake on top of the bread, they take on a beautiful, glaze and crunch. See what I mean? Better than Starbucks Pumpkin Bread!
Save a bunch of bucks!
One last way 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 breads is at least $2.75. You can easily make a whole loaf of this bread for less than it would cost for two slices at Starbucks!
I’m going to run, as I just pulled my loaf out of the oven. I can hardly wait for it to cool a bit. Hmmm, don’t tell anyone, maybe I won’t be proper and wait. Try it! You’ll totally understand what I mean!
Café Tips for making this Better Than Starbucks Pumpkin Bread
- This recipe calls for using a 8.5 x 4.5-inch loaf pan. You can also make 4 loaves in small loaf pans. These smaller loaves make lovely gifts.
- It will seem like a lot of batter in the 8.5-inch pan but it will come out perfect. You can also use a 9×5-inch pan, but the loaf will be a little wider vs taller.
- This Better Than Starbucks Pumpkin Bread 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.
- 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 (it will only take 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 wrap a piece of aluminum foil around the pan before placing in the oven. The loaf takes an hour to bake, the foil keeps it from getting too brown. I also set my timer for about 45 minutes and then place a piece of foil lightly over the top for the rest of the time to prevent over-browning.
- 3 large eggs
- 1 1/2 cups pumpkin puree
- ⅔ cup sunflower oil or any mild flavored oil
- 1 cup sugar
- ¼ cup light brown sugar
- 2 teaspoons vanilla
- 1 ½ cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 1/3 cup pepitas pumpkin seeds
- 1 teaspoon honey
- 1/4 teaspoon sunflower oil or any mild flavored oil
Preheat oven to 350ºF (180ºC). Spray a 8.5x4.5-inch (or a 9x5-inch) loaf pan with baking spray. Wrap the outside of the pan with a piece of foil. (See Café Tips above in post regarding foil and making this bread in mini loaf pans.)
Place eggs in a medium-large bowl and whisk well.
Add pumpkin, whisk together until smooth then add oil, sugars and vanilla and mix well again.
Sprinkle flour, pumpkin pie spice, baking soda, baking powder and salt evenly over the top of the pumpkin mixture. Mix just until all flour has disappeared.
For the topping, 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 seeds over the top. Bake for 55-65 minutes or until toothpick inserted into the center of the loaf comes out clean. If getting too brown, cover lightly with foil after 45 minutes. For the smaller pans (see Café Tips above) you'll only need to bake for 25-30 minutes.
Cool for 15 minutes, then slide out of pan and transfer to a cool rack. Cool completely before slicing (if you can wait!).