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Includes Free Printable Pumpkin Bread Labels!
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-sized 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 thick 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!
Free Pumpkin Bread Printable Labels
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've created a set of free printable labels to dress up this Better Than Starbucks Pumpkin Bread for gifting! To receive the PDFs for the labels, simply enter your name and email in the window below. That's it! You'll receive the labels, instructions for printing, links for the jars in this post, and fresh recipe inspiration from The Café!
Get your free printable labels
Includes two different-sized labels to make your gifts beautiful and fun!.
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:
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Better Than Starbucks One-Bowl Pumpkin Bread
Ingredients
For the bread:
- 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
For the topping:
- 3 tablespoons pepitas (pumpkin seeds)
- 1 teaspoon honey, (or maple syrup)
- ½ teaspoon sunflower oil or any mild-flavored oil
Instructions
For the bread:
- 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.
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.
To bake:
- 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!).
Notes
Scroll up in the post for our free printable Pumpkin Bread labels.
They come in two sizes for loaf pans, boxes, or bags.
Nutrition
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The best ever pumpkin bread. Always a great gift. I have been making this evry since I first saw it. Never fails.
Hi Candace, Thanks for your wonderful review! It's lovely to hear that you've been enjoying this recipe on repeat and that you use it as gifts as well. We truly appreciate you taking the time to let us know!
I have made this recipe MANY times, and it is the BEST pumpkin bread! I always sprinkle sparkling sugar on the top. Makes it nice and crunchy. I've baked it in mini loaf pans and given as gifts. Always a hit!
Thanks for the excellent review, Diane! It's wonderful to hear how much you enjoy this recipe and that you share it as gifts. We so appreciate you taking the time to let us know!
The recipe calls for 1.5 cups pumpkin or 12 ounces. Pumpkin comes in 14 ounce cans. I’ve been tossing the extra 2 ounces. How about altering the recipe so we can use the whole can?
Hi Robb, that's a great suggestion. I have had readers say that they have used the whole can with success but I can't guarantee that without further testing.
This is the BEST pumpkin bread I’ve ever made, so flavorful and moist, thank you so much for this incredible recipe!!
Hi Jeanie, So glad to hear how well the pumpkin bread turned out for you. Thanks so much for the kind review!
Not only is this quick to whip up, it is absolutely delicious!! I've made this three times for the holiday season and will be making another batch for NYE. It absolutely lives up to the name as it is perfectly spiced, tender, and moist. I don't add the pepita seed topping as my local grocery store didn't carry them, however that's the only edit I've made. If you love a soft, spiced pumpkin loaf, you should grab a can of pure pumpkin and make this ASAP!!
Awesome! Thank you for the review, Hannah!
This is by to far the best recipe ever! It’s my go to and it seems to be a hit with everyone that I make it for. I do use a tad more pumpkin spice but that’s my own preference.
Awesome! Thank you for the review, Rachael!
Hi Terry,
So sorry that link didn't work. It was supposed to take you back to the gift section of this post, as that's where you can download the free labels. Just scroll up till you see a box with a place to enter your email and name.
It is super tender and delicious. Thank you for ALL of your recipes.
PS: Chris, how do you store it? On counter or in the fridge.
Thanks again. 🙂
Thanks, Annmarie! We like to store it on the counter, either under a cake dome or wrapped well for a couple of days. If it's going to be any longer, we stick it in the freezer.
Hi, ladies!
The link in the "Notes" section, for the labels, wouldn't work for me, despite numerous attempts.
Would you please send them to me?
Many thanks!
Hi I love this recipe but when I add the topping it always sinks into the bread.
Hi Claire! I’m so happy you love the recipe
If your topping is sinking, it’s usually due to a thinner pumpkin purée or the oven not being fully preheated. A slightly looser batter lets the seeds drop before the bread sets.
A little trick that helps: toss the seeds with a half teaspoon of flour before sprinkling them on top — it gives them a bit more “grip.” Also make sure your oven is fully heated before the loaf goes in.
Hope that helps, and so happy you’re enjoying the bread!
My bread deflated after fully cooking. If the batter looks too moist, add an extra 1/2-1c flour.
It cooked through all the way, the toothpick came out clean, it was just too moist and sunk after it was done baking . Still delicious
Hi Enthusiastic baker, not sure what have gone wrong, I'm sorry your bread deflated. I haven't had other complaints of this happening.
On another note, the toothpick test is not always accurate. To ensure success and prevent the bread from deflating, check it with an instant thermometer which will read 200-210 when perfectly done.
Love this recipe and made it so many times for my bake sales . Can I make triple or more ? I want to making minis for a bake sale and would like to use my larger mixer and maybe make the recipe x4. Thanks
Hi Natalia, I think this recipe will be fine to triple or quadruple.
Just tried it today. While it tasted good, it came out a little on the dry side. It was too much batter for a 9x5 pan and it took long to bake. Almost 75 mins till it was baked thoroughly. Next time I'll use two pans.
Hi Cecilia, thanks for leaving a review.
Flavour was very good but the batter was very liquidy and after baking for 90 minutes was still a bit underdone. Next time I would add a bit more flour and less oil. Otherwise good recipe.
Hi Karen, so sorry you had trouble with this recipe. It's difficult to say why your bread was underdone without having been right there in the kitchen with you.Did you check the temperature with an instant thermometer? Because every oven is different, it's best to use time as a suggested range then to use the internal temmperature to actually determine when the bread is done. This method works for other types of bread and for cakes - it ensures that you're not wasting good ingredients so it will save you money in the long run. Instant thermometers are very reasonalbe: https://amzn.to/3JyaYg3
Thanks for the review, Karen!
This is legit the best pumpkin bread. I made it multiple times last year and now that it's fall again, I searched and will be making it again this year (probably multiple times again -- I'm stocked with a costco size batch of canned pumpkin). Must try!
Thanks, Kelsie, for taking the time to leave such a stellar review. We're so happy you've enjoyed this recipe - it's one of our favorites too! 💕
The recipe was absolutely delicious, but my only problem is the website keeps popping me back up to the top and removing what I was trying to do, such as following the recipe for three x instead of one, or trying to put in this comment.
Hi Stepper, I'm sorry you had trouble with the website. We've just completed a redesign and are working out the bugs. In any case, you can always go to the PRINT THIS RECIPE button where you shouldn't have any issues.
I would like to adjust the recipe where I use 2cups of pumpkin (that’s what I have). What should be the new measurements. Or can I use the original measurements and maybe adjust the flour if necessary? Thanks
Hi Annieloo, I would have to do some testing to give you advice that would ensure success with this recipe using two cups of pumpkin. However, you could follow the recipe as given (it's wonderful!) and then use the extra pumpkin for one of these other recipes: https://thecafesucrefarine.com/what-to-do-with-leftover-pumpkin-puree/comment-page-2/
Best recipe ever!!!! Easy and so yummy!!!
Yay! Thank you, Callie!
Looking forward to trying this! If I wanted to make standard size muffins instead of loaves, any idea what bake time I should be looking at? I think I have a thermometer somewhere, but a ballpark idea would be super helpful, thanks!
Hi PB, I would start checking around 18 minutes. We do have a pumpkin muffin recipe, if you're interested, here- https://thecafesucrefarine.com/praline-pumpkin-muffins/#recipe
Delicious! So easy to make (my little grandson did most of the work) and tastes great.
Awesome! Thanks for the review, Michelle!
Hi there - this has become a favourite go-to recipe for me in the fall and winter months - my spouse and friends love it. Sometimes I make it with pepitas and sometimes (for extra fancy-ness) I add a (not too sweet) cream cheese icing. The recipe is great, however, I find that I am baking the loaf (or loaves as I often double the recipe and make two at once) about 95 minutes to get to the appropriate internal temperature. I just checked my oven and it is accurate. I don't see any other comments of this nature. Having said that, I take your point about using the internal temperature as the best indicator of doneness. Thank you - I do love this recipe!
Thanks for your review, Nancy!
I just made this bread, and I’m eating a warm slice with a cup of coffee right now. I made three mini loaves and will send two to my granddaughters in college. But I’ll have to make three more loaves tomorrow because one mini is definitely not enough for me!
Please email the gift label template to me because I’m going to be giving this delicious bread to lots of people. Thanks so much, Chris!
10 stars for sure!
Thanks for the review, Katie! So glad you enjoyed this!
Made this tonight. Only difference was we used real pumpkin Puree. For the seeds we used maple syrup instead of the honey and we also sprinkled Demerara sugar on top.
The recipe is excellent. The only issue we had was many of the pumpkin seeds sank into the loaf.
The consistency seemed alright for the batter (similar to another version I saw with a video). So not sure what happened. Any suggestions or tips to prevent this?
Hi Brian, so happy you enjoyed this recipe! We love it too. It's hard to say why your pumpkin seeds sank. Perhaps they were still a bit damp so they were heavier??
I have been coming back to this recipe for at least 4 years now, and I make this bread at least 5 times a year! So easy to make, fluffy, perfectly sweet and there was a time I ate the entire loaf myself 😅. I follow the instructions to the tee and I recommend everyone to use the thermometer to check the perfect readiness!
Awesome! Thank you for the review, Christina!
Wow! This was so easy and delicious, the whole family loved this recipe and it was so simple to follow! I used coconut oil since that's what I had on hand and the bread turned out super moist.
Wonderful! Thanks for the review, Anjelika!
One of the best and everyone loved it!! I used dark brown sugar instead of the light and it was so moist and I crave it so much. Thank you for posting
Wonderful! Thanks for the review, Terri!
THIS IS INCREDIBLE!! As I write this, I am chomping down a version I made late last night. All measurements and ingredients the same except the following (based off what I had at home on hand)
Real pumpkin puree from a small pie variety I baked first, I used half virgin olive oil and half canola (you cant taste any olive) then the topping I used was pecans toasted in a pan, removed, added back in with a teaspoon brown sugar, pinch of salt and drizzle of honey and cooked on low until candied.
YOUR RECIPE IS AMAZING. Thank you for sharing. I will share this with many people. May God bless you and keep you.
Thank you for the kind review, Bear!
I baked this today, my whole house smell so good. Bread is very moist and delicious. Thank you for sharing your recipe. This is a keeper.
Can you please send me your beautiful label? I definitely make this and keep it to my friends and family for the holiday.
Thanks!
Thanks, Hannah!
My loaves are ready to go in the oven! May I please get the labels to print?! Thank you!!
Solid recipe! Try it, you won't regret it!
Thanks, Nancy!
I make this almost every other day in my house in the fall….my family loves it ..it is the best pumpkin bread recipe and so simple I toss the pumpkin seeds right on top …love it
Thank you for the kind review, Jennifer!
I'm making it for the second time this week. I used pecans instead of pepitas because I had them and it is delicious. I'm using two pans today to cut down on on the baking time. It did take quite a while to get done in a 9 x 5 pan, but it sure is a winner of a bread. Smells grand while baking too!
Thank you for letting us know, Jeanne!
OMG this was fantastic. I made it in a fancy loaf pan and used a butter, maple syrup, toasted pecan glaze. Unbelievable taste. Seriously the best pumpkin bread I've ever tried, much less made. My only concern is that the flour didn't want to incorporate well and I had lots of mini lumps. This didn't spoil the taste a bit though. Thank you for another amazing recipe! I tried to upload the photo but it wouldn't work.
Thanks for the review, Sharon!
As always, another great recipe! So easy and delicious. I completely forgot to set a timer but the internal baking temperature you listed came in handy! I have no idea how long it was in there (I used 2x 8x4” pans) but it was perfect at 205 degrees.
Thank you so much for sharing!
Wonderful! Thanks for the review, Lori!
My pumpkin bread is in the oven and you're correct...my house smells amazing! I made your double recipe with a North Georgia Candy Roaster squash that I found at the farmers market. 1/2 of the squash made 3 cups of puree! Soon, 8 mini loaves will be cooling on the counter.
That's great, Poppie!
Hi, thanks for this most delicious looking recipe. Is it best to use raw pumpkin seeds or roasted salted? Thanks again!
Hi Sherri, either work!
Sure, Tobi!
Absolutely delicious! I used small bread pans and had to bake a little longer than stated but I used my instant thermometer to check and the breads were perfectly baked. I had shelled pistachio nuts that I chopped and added as the topping. Thanks for another wonderful recipe!!!
Great! Thanks for letting us know, Diane!
I do not have pumpkin pie spice.. what ratio of spices should I use to make up for this?
Hi Jennifer, we have a recipe for pumpkin pie spice here- https://thecafesucrefarine.com/make-your-own-pumpkin-pie-spice/
Here just to day that this recipe is amazing !!!!!!!’ I made so many mini loafs for my bake sale . Thank you for this ❤️
Yay! Thanks, Natalia!
Amazing!! My first attempt at this type of loaf, it came out perfect and tasted just as expected. Thank you so much ❤️
Awesome! Thanks for the review, Brittani!
Excellent. Added some choc chips to it and less sugar. Really nice. Thank you for sharing the receipe!
Thanks, Pumpkin!
I tried a few other pumpkin loaf recipes in the past. This one was the best. I made it using 1/2 cup oil. Same texture, but less oily to handle. Next time, I will try even less oil.
Thanks for the review, Valerie!
This is so delicious!! I plan to make it again and again for Thanksgiving! Can it be frozen?
So happy you enjoyed it, Sara! In response to your question, yes, it freezes very well.
This pumpkin bread was absolutely delicious!!! It was even better than the Starbucks one in my opinion!! I left it in for 55 minutes exactly and it was perfectly moist and perfectly cooked. My husband and I already ate half of it before it completely cooled 🙂
Best pumpkin bread recipe on the internet! Thank you for sharing! Also, love the encouraging bible verses you have posted. God bless you and your family!
Awesome! Thank you for the kind review, Dani!
This pumpkin bread was delicious . My family loved it because of the texture, the fact it didn’t have a strong pumpkin flavor but a perfect fall spice flavor. I did learn something from you that I had not tried before in baking sweet breads and I wanted to share with your readers. As I tested this loaf (my usual way with a thin wooden skewer) the batter still seemed gooey And I had baked it the full time mentioned. I got out my trusty thermapen and temp read 200. I took out of oven, let cool in pan a bit , removed to a cooking rack. When sliced, I had the prettiest pumpkin bread ever ! Thank you so much for that tip on getting loaf done but not overdone ! Do you use this guide of temperature for all baked goods , like other breads, muffins, etc.? Thank you kindly for the recipe.
Hi Jennie, I'm so happy you enjoyed this bread! Regarding your question,yes, the temperature check works with all breads and cakes.
Wonderful receipe! I would love the labels to make for gifts! Thank you!
Thanks, Karen! Happy to send them your way.
How far up would you fill a 5 x 3 inch small loaf pan with pumpkin batter? Thank you.
Hi Judy, fill it about 2/3 full. Enjoy!
I would love a copy of the Pumpkin Bread labels. Thank you.
I’m on my second loaf . Just love love love this recipe. So delicious 😋. I give this a 5 star ⭐️
Thank you, Beth!
Thanks, Deborah! Sending them your way.
This recipe turned out wonderful. Planning on making it next in small pans for gifts. Would love to receive pdf for labels. Thanks so much for sharing recipies.
Thanks, Pat! Sending them your way.
Hi Chris
I am hosting Thanksgiving this year and plan on making the pumpkin bread as favors for the adults and the pumpkin Rice Krispie treats for the kids. Your recipes never fail! Always delicious! I would be grateful for labels for the bread and treats. Thank you so much!
Chris Rosa
That's great, Chris! Sending them your way.
Hi Chris, the labels could not be delivered, it says they were blocked due to spam content. You may need to update your email settings to receive them.
It's my table's turn to provide refreshments this week for our Women's Bible Study. This recipe sounds perfect! May I please have the labels? Thank you!
This is the best pumpkin bread ever! I’d like to give as gifts this fall. Please send me the label PDF. Thank you.
Thanks, Kathy! Sending them your way.
LOVE this recipe! I made it gluten-free by substituing regular flour for my favorite gluten-free flour blend, and it came out beautofully, I will be using this recipe from now on!
Awesome! That's great to know, James!
Ive been makinmg Pumpkin Bread for decades but this one sounds especially tantalizing with the pepitas topping. I live in a rural area that has no Starbucks! But The Church Bazaar is quickly approaching! Please send me the PDF labels.
good morning from Georgia! I have baked many a pumpkin bread in my time and this one wins the prize! It has a lovely aroma and a light “density”. It’s refreshing with a cinnamon whipped cream and we’ve enjoyed it as French toast. Unexpected guests led to cubing and serving with cups of warm chocolate, warm caramel, a bowl of whip cream and fondue forks!! Loved loved loved! Please send printable label.
Wow, sounds delicious, Debby! Happy to send the labels your way.
Hi! I baked this pumpkin bread last year and brought it to work. Without me saying a word, soneone actually said "This is better than Starbucks!" I said "Funny you should say that..." This really is the best pumpkin bread! Could you please send me the label pdf? Thank you!
Ha! Thanks great, Jen! Sending the labels your way.
I need to adapt this recipe for muffins, any thoughts? I am a high school teacher and my kids love the starbucks pumpkin bread and asked to bake them in our adult living class.
Hi Kelly, I think this recipe will work well for muffins. I haven't personally tried it so I can't give you exact proportions and times but I would use the same temperature, just watch them carefully the first time as the baking time will be less.
Made this today for staff at hospital.
I’m going to slice it once it cools and put in a pretty container…that way I can sneak a small piece! It smells divine!
May I please have labels you’ve offered?
🙏
That's great, Sabrina! Sending them your way.
This recipe is amazing, it really is better than Starbucks. I used maple syrup for the nuts and wow it just gives it a flavor that I think just enhances the pumpkin bread.
Thank you
Awesome! Thanks for your review, Kim!
Our fav pumpkin bread recipe…..thanks for sharing
Thanks for the review, Jennifer!
Hi Jean, the labels could not be delivered. It says they were blocked due to spam content. You may need to update your email settings to receive them.
The best recipe I’ve tried for pumpkin bread ..my boyfriend loves it so much and he is a picky finicky person ..loves Starbucks ..but says mine is the best he has ever had,,,thanks for sharing this fabulous recipe
Awesome! Thanks for letting us know, Jenny!
Do you by chance have a high altitude recipe for this? I love this recipe, but will be needing to make it in 4500 elevation.
Thank you!!
Hi Pat, we live at 2700ft in the mountains of NC and I don't have to make any adaptations so I'm not really an expert at high altitude baking. I would refer to this article for suggestions: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
If I could leave 6 stars I would. Last week I made another recipe and then made yours and my wife could tell a big difference between the 2. That was without me telling her that I was changing recipes. I just said that I had found a topping to try. Everything was perfect, including cook time. Second loaf is in the oven now. Thank you for sharing and have a blessed day!
That's great, Jon! Thanks for your review!
taste fine but had to adjust bake time after wasting all night on first loaf only for it to burn on the outside and be a puddle in the middle. followed original directions to a tee. after a minor crash out and some tears and more $$ for ingredients later; i lowered the temp and baked for longer.
Hi Josie, I’m so sorry you had trouble with this recipe. Like you, I hate wasting good ingredients. That said, I wonder if your oven might not be accurate. Every.oven is a little different but so many others have had great success with this recipe and it was tested numerous times before being published. Again, sorry this did not turn out for you the first time but I’m glad you did have success, in the end.
I am anxious to try your recipe for "Better Than Starbuck's Pumpkin Bread". I'm waiting for my order for Pepitas to arrive tomorrow so I can start baking. Thank you for the recipe. I would like to request the complimentary gift tag you offer. Thank you. D. Howard
Sending them your way, D!
Hello,
Thank you for sharing the Better than Starbucks Pumpkin Bread. I'm going to bake it for my daughter-in-laws baby shower in the small loaf pans for each guest.
I would so appreciate the PDF printable label.
Thank so much!
That's great, Sandy! Sending them your way.
Oh Hi!!
Thank you sooo much for this gorgeous recipe 🥰🥰
Please send me the complimentary gift tag, when you have time!
Thank you so much
Shaswati
Sure, Shaswati!
I made it ❤️❤️ it was delicious
Thank you ☺️
Excellent recipe! Very moist. I replace the suggested topping with a good sprinkling of sparking sugar before it goes into the oven. I also add a half cup of mini chocolate chips to the batter. Makes it even more yummier!
Awesome! Thanks for the review, Di!
I have a huge stash of pumpkin pie mix, how would I sub that for pumpkin puree? I just can't bring myself to buy it when I have about 8 cans of the other.
Hi Kristin, that's a little tricky to answer as I would have to know how much sugar and what kind and amount of spices are in the pumpkin pie mix.
Uour daughter is hooked on this pumpkin bread, she gets it from *$ each time. Thank you for this recipe! It tastes amazing! Side note, i didn't see on recipe, how to add the seed toppings? So i added to the top, and then cooled the bread.
My kids love this! My son said we never have to go to starbucks again since “mommy can make it better”. However, it takes over an hour for it to bake. It’s a 9x5 pan, i’ve tried multiple different pans all the same size and even bigger and smaller but it’s all the same. Is it possibly something i’m doing?
I love that, Stephanie! So sweet!
Regarding the baking time, I wonder if your oven might run a little low.
Perfection! It was better than Starbucks! Not too sweet.
Thanks for the review, Dale!
This is a great recipe, the texture is the best loaf I have tried yet. I think you would have to have a side by side with Starbucks loaf to prove it wasn’t the real thing!
I have only made it once, and it was a bit moist on the bottom. Cooked it to internal temp but it was still a wee bit undercooked. Top was a bit overdone. Next time I will put it on the pan as suggested, the heat from the a may help cooking the bottom a bit better??
Didn’t matter at all, it was still delish!
Thanks for the review, Sharon!
This is my fourth time making this bread and it’s delicious every time. I make it year round because my kids love it and it’s a great dairy free dessert for them! I change the topping up a little and use pecans, maple syrup, oil, honey and some sugar. Gives a delicious crunchy top!
Awesome! Thanks for the review, Courtney!
Wow! This really does taste just like SB version. I was out of pepitas (sadly) but I used pecans and it is a delicious choice. Highly recommend. Also the recipe made enough for a full size loaf for a friend plus a mini loaf which I ate straight out of the pan! Will make again and again!
Wonderful! Thanks for the review, Carrie!
Very delicious. I made this today and subbed 2 of the eggs for flax eggs (2tbsp flaxseed meal and 5tbsp water) since eggs are so expensive now. It turned out great.
Thanks for the review, Zoe!
Absolutely delicious recipe! Everyone devoured it!
Awesome! Thanks for the review, Alisha!
P.s. it took my oven about 45-50 mins for mini loaves
Wonderful! Moist and not overly sweet. Made these in mini loaves. Made 4 and 1 "runt" loaf. Absolutely easier by checking internal temperature. Never thought of that! Thank you for sharing!
Thanks for the review, TXBee!
Thank you so much! I love this recipe. I've been trying to find one that works with my diet. I'm gluten free. I use the cup for cup gluten-free flour. You can get at Walmart and I did 3/4 cup white granulated sugar and 1/2 cup of honey and then I added a fourth cup of brown sugar and a fourth cup of cream cheese and it turned out wonderful and it couldn't have turned out so great without your recipe. Thank you!!
Thanks for the review, Tabitha!
Hello!
Amazing taste ♥️
Can I have the label , please?
I love this recipe! Please send me the labels so I can share it with others.
Wonderful and moist pumpkin loaf! Kindly requesting the labels!! Thank you!!
Thanks, Laura! Sending them your way.
made your recipe pumkin bread and everyone loved it
Thanks, Sally!
I have made this pumpkin bread several times and its such homerun. Loved by kids and adults. I've cut back the white sugar to just 1/2 cup and still found it be just the right amount of sweet.
Can you send the printable labels?
Thank you!
Thanks, Stephanie Sending them your way.
The flavour is decadent! It took me much longer to cook. I never wrapped foil as the top wasn’t getting burned. With my oven (2 years old) it took about 1 hour 15 minutes.
Thanks for the review, Sharon.
I would love labels for the pumpkin bread. Thank you! Enjoying your site,,🥰
Thank you, Sandra! Sending them your way.
Greetings!
I am requesting the FREE PRINTABLE LABELS!
My husband and I are addicted to this bread. I make it for my neighbors, friends & family. It is love by all! Thank you!
Thanks, Jtmrd! Sending them your way!
So delish. And EASY! Thank you! Labels please 🙂
Thanks, Val! Happy to send them.
Thanks, Sandy! Sending them your way.
Greetings Chris,
I have to tell you that this bread is AMAZING!
I have made it several times and my husband & I are addicted.
Please send me your crafty labels so I can share some with others. Thank you, Thank You!
Thanks, Tonja! Sending them your way!
Your recipes are wonderful, and I’d love to print out the label for the pumpkin bread.
Thank you very much!
Thanks, Laurie! Sending them your way!
So excited to make this as a gift for my wonderful neighbor who is constantly helping out this old lady please send me your beautiful labels. Thank you.
Hi Chris,
Would you send the labels for the Better than Starbucks Pumpkin Bread?
Becky
Of course, Becky!
I'd love to have these gift labels, please!
Sending them your way, Phyllis!
Can I have free printable labels too?
Please send labels for Pumpkin Bread.
Thanks Chris
please send the labels..... thank you so very much...
elizabeth
Sending them your way, Elizabeth!
Great loaf! May I get the PDF
Thanks, Hillary! Sending them your way.
WOW, 10 stars. Simple, delicious and interesting way to attack this recipe! Followed it exactly but had to use dark brown sugar in place of white and light, because out of them! Quicker than the store. Really was beautiful and light. I thought the spices were right on! I used 3 small glass baking pans that were approx 3 1/4 X 5 X 2 1/4 and filled them 3/4 full. They are gorgeous loaves and placed two in freezer. Making more today! I did add KAF mini chocolate chips. I bet the cinnamon bits would be delicious in this. I did follow your suggestion and used raw sugar on top with chopped pecans and walnuts because also did not have pepita nuts. Will have those later today :). But the raw sugar was delightful with the nuts. And so simple. You are the best!
Awesome! Thanks for the review, JJ!
This looks scrumptious. I can’t wait to try it and share with my neighbors. I would love to receive the PDF for the labels. Thank you in advance!
Sending them your way, Traci!
Wonderful recipe! I'd love the lable. I trippled the recipe to sell at our local farmers market.
Sending them your way, Carey!
I want to make this to send to my kids living in various states around the country-if I could get the printable labels that would be wonderful!! It sounds delicious and the reviews just helped to make my decision of what to make that much easier! Thanks so much
Happy to send them, Rick!
I just tried some of your Pumpkin bread that a very generous and sweet friend shared with me and I have to say it had my taste buds dancing the happy dance! I am planning on making loaves to send to family and can't wait to see how much they enjoy it as well. Thank-You for this wonderful recipe that I know I will be making for years to come. I would love to get the PRINTABLE LABELS, if possible. Mary
That's great, Mary! Sending the labels your way.
My grandson and I have been looking for a pumpkin bread recipe similar to Starbucks, which he loves! This is even better!!! We’ll be making more for gifts! Please send the link to the labels. Thank you!
Sending them your way, Susan!
I plan to make these for Christmas presents. They sound delicious!!
Please send a PDF label for them. Very much appreciated.
Ilene Scott
Sending them your way, Ilene!
These will be made for Christmas gifts along with the Zucchini Pineapple bread.May I please have the PDF for labels.Thank you.
Sending them your way, Sandy!
I made the recipe exactly except i decreased the sugar( only added 1 cup of sugar) it took for ever to bake almost 2 hours on 350. Not sure if I would make it again
Not sure why it took that long but it’s impossible to know without having been right there in the kitchen with you. I’ve never experienced anything like that. So many others have had such great results. I’m sorry this didn’t work out for you, Christa.
Hi there - I've made this recipe several times and love it. I also have had the experience that it took more like 90 minutes at 350 to fully cook to the right internal temperature (new oven so I think it's fine). Would it be shorter bake time at 375 or could that dry out the loaf. Super recipe- it's become my go-to for friends and potluck. I've also made cream cheese icing for it (not too sweet a version) and that is great too. Nancy
Hi Nancy, I'm so happy youve enjoyed this recipe! Regarding your question, it's best to stick to 350˚F. Raising the temperature can casue the outside to brown to quickly and can make the bread more dry.
About to make this recipe and I’d love the pdf for the label. I have the same polka dot ribbon as you used and am looking forward to gifting the loaf. Thanks
Sending them your way, Moira!
I made it this past weekend; however, I modified the recipe, as I don't use refined sugars. I substituted my own award winning no sugar apple butter for the white sugar, but, reduced the amount by half, as my rule of thumb is that the sugar in ANY baking recipe should never be more than half of the flour being used. For the brown sugar, I substituted coconut sugar and molasses, again cutting the amount by half of what's in the listed recipe. I don't use seed or vegetable oils other than avocado and olive. I ended up using melted coconut oil, though, as I often do in my recipes. I've found it to be a good alternative to most oils, butter, Crisco or lard substitute. For the topping, I just placed the pepitas on top and then brushed the top with 100% pure organic maple syrup.
It was EXACTLY what I was after....moist, dense, full of rich flavor, firm, and did not burn after cooking for an hour, even though I baked it in multiple mini loaves. =)
Thanks for sharing your review, Ann. So happy you enjoyed it.
Yum! I'm excited to bless my neighbors with these for Halloween. Please send printable label template. Thank you!
Sending them your way, Kimberly!
Please send the labels! I already know this is delicious and the pretty labels make it the perfect gift! Thank you!
Sending them now, Wendy!
I want to make this for the Bus Driver's halloween party--if I could get the printable labels that would be wonderful!! It sounds delicious and the reviews just helped to make my decision of what to make that much easier! Thanks so much
Sending them your way, Carmella!
Absolutely delicious! Won't need to get it at Starbucks anymore! Thank you!
Thanks for the review, Debra!
I couldn't find my pumpkin bread recipe so had to search for one. I came across this one and the recipe did not disappoint. I decreased the white sugar to 3/4 cup, and brown sugar 1/4 cup + 1 tbsp. I also added some golden raisins to the batter (yummy!). I had 2 packets of turbinado sugar and sprinkled that on top. I ended up baking for 80 minutes, but still came out very moist and delicious. I will definitely be using this recipe again. Also, please send me the printable labels. Thank you.
Thanks for the review, Isabel! Sending the labels your way.
Please send the FREE PRINTABLE LABELS, they will add the finishing touch when gifting this delicious pumpkin bread, which I love, especially the delicious pepita topping!!
Thank you for this recipe!
Sending them your way, Chriss!
I am looking forward to making this delicious recipe for our annual block party this weekend. Should be a perfect addition! Please send labels. I know there will be many more loaves to come.
Sending them your way, C!
Would love a copy of the recipe and label. Thank you!
Sending them your way, Eileen!
I will be trying this soon! I love Starbucks pumpkin bread! I would love the label to use for gifts this holiday season. Thank you kindly!!
Sending them your way, Tabrisha!
I would love to receive your free printable PDF label for this delightful pumpkin bread!!
This is the best pumpkin bread recipe I have ever made!
Thank you so much!!🎃
Thank you, Kate! Sending them your way.
I have new neighbors moving in next door and I plan to make this bread for them. Please send me the labels, that will be the perfect final touch. Thank you and I love all your recipes!!! I’ve made a ton of them and never disappointed.
Thanks for the kind comment, Odette! We will send the labels.
Thank you for the recipe. Please send me the Printable labels for Pumpkin Loaf. Thank You.
Sending them your way!
Delicious!!
Please send me the labels!!
Sure, Alice!
I would love to get the labels
Thanks
Sure, Geeta!
This looks delicious! I'd appreciate getting the printable label please.
Sending them your way, Mary!
My husband loves Starbucks pumpkin loaf, so I'm always on the lookout for recipes. This is the best I've ever made! It's so easy to put together and makes a large and delicious loaf. I sprinkled sugar on top before I baked it, and that gave it a nice crunch. Thanks so much for creating this. I'm looking forward to trying more of your recipes.
Awesome! Thank you for the review, Anne!
Can’t wait to make this recipe. Please send labels son can share with family and friends.
Sending them your way, Maryann!
I forgot to ask for labels thank you again! Desi
Sure thing!
Made this bread and it’s true!!!!! It is better than Starbucks! WOW Yummy! This is so good I’ve made it for gifts! The only thing I would do next time is omit the pumpkin seeds Mine seemed to scorch a little in the oven causing them to be a slightly bitter I love pumpkin seeds if I could just fix that little issue Thank you so very much for sharing this recipe! Desi
Awesome! Thank you for the review, Desi!
Hello
Please kindly send labels to
Thank you for your thoughtfulness!
Joann
Sending them your way, Joann!
I am going to make this recipe this morning.
Enjoy, Jeanette!
I would love to get the labels, please.
Sure, Carolyn!
My contribution to our family's Thanksgiving meal is a dessert. I found the perfect dessert in your "Better than Starbucks Pumpkin Bread." Could you kindly email me the label for your pumpkin bread?
Thank you for your recipes!
Ivonne M.
Great! We will send the labels, Ivonne.
So delicious!!!And thank you for the beautiful labels!!
Thanks, Myla!
Hi Myla, the labels could not be delivered. Could there be an error in your email address?
Thank you for this recipe. I will be making it tomorrow for our Thanksgiving. The pictures are beautiful and loaf looks delicious! Can't wait to try it. I'd like the labels please.
Thanks, Kathy! Sending them your way.
Made 3 times now. I do the raw sugar topping, and it is perfect. So moist and just the right amount of fall flavor to be satisfying. Thanks for a great one bowl recipe.
Awesome! Thank you for the review, Sharon!
Your pumpkin bread looks delicious, gonna make & bake. I don't have pepitas or pecans can I use walnuts.
I love walnuts!
Walnuts will work, Marie. Enjoy!
I, too, will be making "Better Than Starbucks Pumpkin Bread" mini loaves for Thanksgiving treats! Please favor me with your printable labels! Thanks so much!!
Sending them your way, K!
Don't need the labels, but the loaf was FANTASTIC! I did make a few changes: cut the white sugar in half, cut the cinnamon in half, and baked in 2 smaller loaf pans for about 35-38 mins MAX. I also did not measure the pumpkin, I used the entire 425g can from Walmart. Did not have sunflower seeds so used large flake oats for the topping with the oil and honey. Kids loved it, so economical and delicious! Going to try a gluten free version next week using flour substitute.
Thanks, Emm! Glad you enjoyed this.
This was so good! I only had an 8x4 loaf pan so I doubled the recipe and used a bundt pan-- it was enough for the bundt and the 8x4 loaf pan. I checked them every 10 minutes after the first 30-40 and took each out when they reached temperature (loaf finished about 20min quicker than the bundt). Only real difference in using the bundt was putting the seeds in first. For that reason I recommend using honey for the mixture since it made it possible to stick the seeds around the edges and sides of the bottom of the mold before pouring in the batter.
Thanks for the review, J!
Wonderful recipe, please send labels to enhance my gifts. Many thanks.
Thank you, June! We will send them your way.
I’ve had a lone can of pumpkin that I was not sure what to do with and so happy I found this recipe — am making this now! Please send labels!
Enjoy, Connie! Sending the labels your way.
100% the BEST pumpkin bread my family has ever had!! Will be gifting this to my neighbors this holiday!! Please send label when you can! Thanks so much!!
Awesome! Happy to send the labels your way, Deanna!
I made this recipe today, the flavor was so good. The bread didn’t rise so much so was just a little heavy. I’ll try it again- what do you suggest to lighten it? I used grape seed oil & less white sugar- the flavor was perfect!! Would enjoy your labels please!! I will check out your other recipes too!
Hi Jane, we are happy to send the labels. We've only made this as is, but maybe others would have ideas for you.
Can I add mini chocolate chips to batter? Please send labels to attach to my second batch of loaves. I’ll keep the first batch😃. Thank you.
Chocolate chips would be great! We will send the labels, Marie!
Delicious!! Have made it 2x in last 2 weeks for our house, now dad wants me to make a double batch in tube pan for her yo take to work as well as 48 muffins for gathering this weekend. Think I can get @12 muffins per loaf? So easy to mix up and bake. I didn’t “candy” pepitas last time, just sprinkled them on top and still yummy!
So glad you enjoyed this, Debbie! We haven't make this as muffins but maybe someone else can chime in.
I will be making mini loaves to give out as gifts. Please send labels!
Sending them your way, Cheryl!
I’m happily surprised at how easy and delicious that recipe is. I’ve tried TONS of loaves and this one is BY FAR the best. It’s super moist and flavourful. I added walnuts in the dough, it’s even better. Can I please have the printables?
Great! Thanks for the review, Alexia! We will send the labels your way.
I would love the labels so I can give as gifts! BEST EVER!
Thanks, Linda! Sending them your way.
I would love the labels; great photo of the loaf as a gift!!!! Can't wait to try it. Every recipe of yours that I've tried is great! Thanks!
Thank you, Carolyn! Sending them your way.
Trying tonight! Please send labels
Sure, Violet!
Fantastic as is!
Thank you, Mary!
This pumpkin bread is the best!! I've made it multiple times now. I'm expecting a baby soon and I was wondering if you had any advice for making this ahead and freezing it before baking?
Hi Jessica, congratulations! It works well to freeze after baking. You can wrap it in parchment paper or plastic wrap. I like to slice it and freeze the slices individually on a sheet pan then pop them in a storage bag. That way I can just pull out as many slices as I need.
Love Pumpkin Bread - please send the labels. Thank you!
Pat
Thanks, Pat! Sending them your way!
Can't wait to try this recipe!! I am sure it's as great as your other recipes!! I would love to receive the labels, please and thank you!
Sending them your way, Dorit!
My pantry is stocked with all I need to bake this pumpkin bread again. It is delicious ! Please send me the labels!
Thank you so much for all these pumpkin recipes!
Thanks, Sandra! Sending them your way!
Is the topping put on after the loaf is fine cooking?
Thanks
Hi Candice, you add it before you bake. It's step 1 of the "to bake" section.
Please send me the labels for this pumpkin bread
Sure, Cindy!
A must try since I love this at Starbucks! Would love the labels, please!
Sending them your way, Sonja!
I have made this recipe twice now. It is the BEST pumpkin bread! Thank you!
Can you please send me the printable labels? Thanks!
Regards,
Christie
Thanks, Christie! We're happy to send the labels your way.
Made this recipe for Pumpkin Bread Sept. 8, 2024. I altered it for my diet by leaving out 1/2 cup sugar. I added 1/2 cup chopped Walnuts to batter, and sprinkled 1/2 cup chopped Walnuts on top. It was delicious!! Next time, I will also leave out 1/3 cup oil.
Thanks for sharing your review, Charlotte!
You are right it is better than Starbucks. Please send printable labels.
Thanks, Anna! Sending the labels your way.
This bread is really good. I would love to receive the labels please.
Thanks, Patti! We will send them your way.
I am making this for my sister-in-law’s birthday, she loves everything pumpkin spice! I would love ❤️ to get one of your labels.
Sending them your way, Tara!
Great recipe! Can I have the labels please?? 💕
Sure, Jenna!
I am making this recipe for "Better than Starbucks Pumpkin Bread", today! It smells amazing! Please send me the gifting printable labels. Thanks alot!
I made this bread last week , and instead of the topping mixture I put a lot of walnuts on top… my daughter brought it to work and one of the other servers told her hands down it was the best pumpkin bread he has EVER had… this guy was a real foodie snob. I will be making it again today and will do the pepita mixture today
Awesome! Thanks for the review, Deb!
Sending them your way, Sarah!
Could I have a copy of the labels for this delish pumpkin loaf ❤️
Sending them your way, Cara!
Could I please have labels for the pumpkin bread? Have made it before
& love it. I see fall neighbor gifts in my future thanks to you!
Thank you!
Of course, Kathy!
Absolutely delicious! Thank you, too, for the caramel sauce and candied pecans recipes. I have jump started fall, my favorite season, with this wonderful bread. Please send the labels so I can bake a batch and give to friends. Thanks again.
That's great, Lisa! Sending them your way.
Fantastic! Please send PDF of labels. Thank you!
Thank you, Lynn! Sending the labels your way.
Thank you so much for sharing this delicious recipe! We all loved it! The pita seeds in honey made it even better. I can’t wait to share with family and friends. May I please have a copy of the labels for gifting. I appreciate everything! Thank you
So glad to hear that, Lisa! Sending the labels your way.
I live in Australia, have never heard of pumpkin bread. What a beautifully tasting, moist bread. So simple to make too. The house was filled with a sweet aroma whilst it was cooking. I made a cream cheese frosting with maple syrup and orange juice for the top. Just about to make another one. Thanks for the great recipe.
Thanks so much, for sharing your review, Linda! I'm so happy we could introduce you to something new and delicious!
This was, INDEED, the best pumpkin bread I have ever eaten or made. Two days later, and I'm already planning to make it (double this time) for round two. Turbinado sugar makes a wonderful crust on top-since I didn't have any pepitas at the moment. I used to bake the zucchini bread for a restaurant that was served in a basket with every dinner. This recipe is better which is saying a LOT because that was the best zucchini bread recipe I'd ever tasted, as well. Please send the PDF for the cute labels. Blessings to you!
Awesome! Thank you for the review, Robin!
Free Printable Labels for your Pumpkin Bread, please and thank you!
Sure, Laura!
I cooked this yesterday in a glass 9 x 5. It did seem like too much batter. How high should the batter be in the pan before baking? At 45 minutes the edges were browning so I covered them with foil. 20 minutes later it still was not fully cooked, but I took it out thinking it would finish cooking. I didn’t realize it wasn’t just the top center that wasn’t cooked! We’re eating anyway, it’s more like a thick pudding. I like to put a little salted butter on mine after warming up a slice. We omitted the pepitas because my son doesn’t like the texture. Next time I will divide between 2 loaf pans and just have shorter loaves. I think I may add some cocoa powder because I have always thought the pumpkin bread from Starbucks had a faint taste of cocoa. Thank you for your recipe!
Hi Amy, a 9x5 inch pan should be just perfect for this loaf. The batter will come about ⅔ of the way up the pan. However, metal pans are better for baking as the metal heats up faster than glass, creating a better rise, crisper, browner edges and a more even bake all the way around.
I made this a couple of days ago and it was a big hit with my family!!! Going to double the recipe today and add pecans. Would I please be able to get the labels for this? Thanks, from Alberta, Canada
So glad to hear that, Nila! Sending the labels your way.
Please send me the free printable PDF for "Homemade pumpkin bread made with love" Thanks and love the Pumpkin Bread.
Sure, Mary!
So good! It was divine! I would love the free pdf printables please! Thank you
Thanks, Amy! Sending them now.
Love this do-able, easy, very tasty recipe. This is my third time making it! I followed the recipe each time, and this time I made a double batch because I'm gifting one loaf. This is by far the best pumpkin bread recipe I've ever used - and I've been through many until I found yours. This is truly the gift that keeps on giving. ...and, I'd also really like a set of the printable labels, please.
Wonderful! We are happy to send the labels your way.
I’m not sure what I could’ve done wrong but I’m at 80 minutes in the oven with the bread temperature still only at 160 degrees and still mushy.
I followed all the directions, 9x5 pan, cooking at 350 degrees, tented after 40 minutes…
Hi Melissa, not sure why this took so long to bake. It's difficult to say without having been there in the kitchen with you. Perhaps your oven runs cool???
Melissa, I am running into the same issue today. I know my oven is very temperamental and the knob doesn’t always mean that’s what the temperature is inside, so I have an oven thermometer in there. It’s been pretty consistently 350° (did get up to 375 shortly after I started, so I turned it down a smidge and it has stayed steady at 350). There was a bit more batter than I’m used to for the pan I used (9x5 Pampered Chef stoneware bread loaf pan), so it has risen quite a bit in the center, making it pretty tall/thick, so I think that’s why it’s taking so long to cook in the middle. I’m not sure if I should pare down the ingredients next time, for less batter, or split it between two pans. I baked for 40 mins to start, covered loosely with foil since the edges were starting to lightly brown, baked for another 15 mins, then I have been doing 10 minute increments and checking each time to see how done it is. I think I’m at 85 minutes now? Going to check again….
Hi Geneen, hope this turned out for you after the long baking time. It would be the stoneware pan as I have always used a metal pan. Also excess batter for the size of your pan, could also be the culprit. It's hard to say why it took so long.
This is so good. I leave the topping off.
Thanks, Coco!
havent made this yet, but can't wait to try it. have some frozen pumpkin defrosting now. would love your printable labels, thank you.
Sending the labels your way, Frances!
this turned out delicious! followed the recipe exactly and it was perfect. my whole family is loving it. thank you for sharing.
can you please send me the free printable labels? thanks!
Thanks, Karin! Sending the labels your way.
Please share/send printable label - love this recipe!
Sure, Lynn!
This recipe is so perfect and delicous and I make it every other weeks. I've even quadrupled the recipe because I grow my own pumpkins and cook them up through the fall/winter/spring. Its solid and works great. I'm an avid baker. I change up the topping because my kids prefer the nice crunch of Turbinado sugar on the top. I've subbed Whole Wheat flour in this recipe (because whoops, I ran out of A.P) and it wasn't as popular so I will try half A.P. and half Whole too. That goes over pretty good. I think the kicker is that my home grown pumpkins that I use (actually mine are winter squash ) takes this recipe next level. As certain pumpkins / squash age in storage they sweeten up. I'm a pumpkin geek and know which ones, so this recipe would be a great one to offer at pumpkin farms telling people how their "ornamental" pretty doorstep pumpkins taste even better in 5 months (again...type dependent). If you want to learn more about different variety of cooking pumpkins, the seed supply companies like Johnys, Holmes, and Harris give great descriptions of what they taste like, how to cure them for winter storage, etc. Thank you for helping me have another way to cook up our storage pumpkins.
Thank you for your review, Garden!
I have made this recipe several times and everyone loves it! It truly is the moistest bread I have ever had and delicious!!! Thank you so much Chris for sharing it!
So glad to hear that, Chris!
I would love the Starbucks Pumpkin Bread pdf printable labels.
Sure, Tina!
This pumpkin bread is absolutely fabulous and delicious. Thank for creating such a magnificent recipe and sharing it.
Thank you for the kind review, Stacey!
I'd love the PDF for the homemade labels if it isn't bother! <3
Sure, Julieann!
I'd like to receive the free printable PDF label for the Pumpkin Bread. I make this recipe often in the Pampered Chef mini laof pan and love to give as gifts. thank you.
That's great, Karen! Sending them your way!
Hola
Buscando una buena receta de pan de calabaza encontré tu blog, me di a la tarea de hacerlo y me salió delicioso. Definitivamente se queda en mi recetario familiar!
Muchas gracias!
Feliz año nuevo desde México!
So glad you enjoyed this, Gabriela! Happy New Year!
I made this today and it was ABSOLUTELY DELICIOUS!!! My family loved it! I already passed the link to all of them. Thank you!!!
Can I please have the PDF for the homemade labels. Thanks again!
Awesome! Thanks, Alicia! Sending them your way.
I'd like to receive the free printable PDF for the Better Than Starbucks Pumpkin Bread. Thank you!
Sure, Jaynie!
Truly one of the best breads I’ve ever made. So delicious, everyone loves it!
I’d also like to receive the free printable PDF for the Better Than Starbucks Pumpkin Bread.
Thank you!
Thanks, Lareen! Sending them your way!
This is a delicious pumpkin bread recipe! I made so much zucchini bread an banana bread this season and I found a secret ingredient for breads and cornbread.
Believe it or not the secret ingredient is mayonnaise! I know it sounds crazy and I highly doubted it but the reviews were so great I tried it and it makes the best most moist breads ever.
You replace the oil with mayo so if it's 1 cup and a half of flour(one loaf) use half cup mayo if it's 3 an half cups flour( 2 loaves) use 1 cup mayo just as you would oil. I used to use applesauce instead of oil but now every bread I make I use mayo.
So of course I had to try it with this pumpkin bread and it turned out so moist and delicious!
Please try the mayo in your sweet breads, I promise you will love it!!
Thanks, Kristen!
I made the Better than Starbucks Pumpkin Bread recipe, but doubled it! I followed the recipe exact, but only added 1 cup of brown sugar and 1 cup of white sugar for the 2 loaves instead of 3 cups of sugar! It turned out moist, delicious and plenty sweet! A keeper recipe for sure!
Jacqui
Alberta, Canada
Thanks for your review, Jacqui!
please send me the pumpkin bread label. Thank you, I am making several loaves today!
Sure, Michele!
This looks amazing. Planning on making several for gifts. Question: Can this bread be frozen, i.e., when double wrapped? I would love to receive the gift tag PDF. Thanks, Sue
Hi Sue, yes you can freeze this. We are happy to send the labels!
This sounds amazing am going to make for holidays. Will you please send labels?
Sure, JanLee!
I would LOVE your label for the pumpkin bread!! Thank you!
Sure, Kennette!
This pumpkin bread sounds amazing! I have pumpkin puree left over from Thanksgiving. I plan on making this recipe for Christmas gifts. I would love to have your free printable labels...thank you so much!
Sure, Joyce!
I just had this pumpkin bread at my daughter's house in Ohio and must admit, it was FABULOUS! So very moist and delicious!
This is definitely a great recipe and will be making the bread asap!
Would love to receive the labels for gift-giving this holiday season! Thanks for all you do and Happy Holidays to you and your family!
Awesome! Thanks, Barbara! We will send the labels your way.
What cooking time do I use for 8x4 pans.
Thank you!
Hi Linda, I would follow the directions and check with a thermometer to determine doneness after 45-50 minutes and every 5 minutes after.
This was really good! Even without the pumpkin seeds!! When I was worried about the amount of batter for my loaf pan, I decided to bake a small size loaf pan alongside! perfect!! I too would like the labels! TIA
Thanks, Donna! Sending the labels your way.
This recipe was awesome! I tried it with just a cinnamon sugar coating on the top instead of the Pepito's just because I didn't have them. I used homemade pumpkin puree from Jack O'Lantern sized pumpkins leftover from Thanksgiving. It was not does the best puree, but this recipe turned out wonderful.
I would say I had to cook it quite a bit longer than the prescribed time. In the future I will split it into five mini loaf pans instead of four.
Could you send me the little labels so I can print them?
Thanks for your review, Suzanne! We will send the labels.
The recipe is delicious, thank you for sharing. Please send me the labels I've decided to share with an assisted living home near me for the holidays.
Thanks, Sally! Sending the labels your way!
Will make this today. Would enjoy your beautiful labels! Thank you!
Loaf collapsed to batter height. Complete waste of soooo many ingredients. Very disappointed.
All new spices, baking powder and I use two oven thermometers.
Hmmm.. it’s very difficult to determine what went wrong without having been right there in the kitchen with you. So many, if you read the reviews, have had such great success with this recipe. I’m sorry you had difficulty. I hate wasting good ingredients.
I'm so sorry you had trouble with this recipe, Marie. It's difficult to say what went wrong without having been there in the kitchen with you. As you can read from the many reviews, so many others have had great success with this recipe.
Absolutely incredible! I made puree first because I had a medium sweet pumpkin to use. I usually make banana bread but this is my new fav! So easy and delicous. Unfortunately I didn't have any pepitas or pecans but I will definitely use them in the loaf and on top next time, maybe tomorrow! Perfect recipe, I used 3/4 cup of white sugar after trying my puree because it was so sweet. Thank you!!!!
Wonderful! Thank you for letting us know, Samantha!
Love the bread came out good but had to bake for almost 2 hours. Not sure if temp is wrong on recipe. I baked one at home and baking one now and same thing happened. Help 🫤
Hi Lisa, so happy you enjoyed the jam. Not sure why it took so long to bake, perhaps it's the type of pan you use??
Hi:-)! I can’t wait to make this Pumpkin bread!! I would love to have the printable labels , I’m planning on making for gifts :-)!
Thank you! Happy Thanksgiving:-)!
Kim G
Sending them your way, Kim! Happy Thanksgiving!
This sounds amazing! Can this be used in a bread machine? Do you know instructions for that?
Hi Keirstin, we haven't tried making this in a bread machine.
This pumpkin bread sounds so amazing! I would very much appreciate the lovely labels...thank you so much!
Sending them your way, Lindsay!
Loved the pumpkin bread its a keeper. Thanks so much for the recipe.
Would like to print the labels . Thanks
Sure, Liliana!
This recipe came out soooo good and moist. Will definitely be making again.
Awesome! Thanks for your review, Erkia!
Really good. I used all pumpkin pie spice and a cream cheese icing. Extremely moist after 24 hours. We love it!
Awesome! Thanks, Lala!
Has anyone tried this recipe in a 8x8 inch cake pan? I want to make pumpkin bread squares for a dessert tray.
Hi Kit, that should work fine!
I love this bread! I used 15 oz can of pumpkin. Too much batter I found for a large loaf. Next time , I’ll make 2 small loaves and put nuts on top, although I loved the pepitas!
Thank you for the labels!
Thanks for your review, Kathy!
I would love to get your pretty labels! Thx!
Sure, Kathy!
I made this recipe, but since there was more than 1.5 cups of pumpkin in the regular-size can, I added all of it and bumped the flour up to 1-3/4 Cups, added 1/4 t. more Baking Powder, and since my hubby doesn't like stuff too sweet, I cut the white sugar down to 3/4 Cup, but added another 2 t. of Pumpkin Pie Spice. BEST PUMPKIN BREAD I'VE EVER MADE! SUPER, SUPER MOIST - it's so MOIST it's decadent and it's STILL MOIST after 3 days! We live in high altitude (over 6500 feet), so I reduced oven to 345 degrees and baked it for a total of 53 minutes.
I've learned NOT to make ingredient adjustments on any recipe for high altitude - it works far better and has better results to just reduce oven temp by 5 degrees and bake just a few minutes longer; this goes for from-scratch recipes or box mixes.
THANK YOU SO MUCH FOR THIS WONDERFUL RECIPE! It IS better than Starbucks!
Thanks for sharing your version, Filly! So glad you enjoyed it!
Please send your lovely printable labels
Thanks!
Pat
Sure, Pat!
I've been searching for a good pumpkin recipe over the last few years. I'm done looking - this recipe was perfect; not too sweet (many recipes call for unnecessary amounts of sugar) and the density was just right. Thank you!
Awesome! Thanks for letting us know, Louise!
Im going to make this recipe in small loaf pans to give them away on Thanksgiving week along with the sea salted caramels.
Please I would love the labels, Thanks
Sending them your way, Monica!
Oooooh! Have to try this! Labels please too! Thank you SO much!
Sure, Janet!
So excited to try out this recipe!
Would love to receive the pdf for the labels - so perfect!
Linda
Sending them your way, Linda!
Would love to receive those pumpkin bread labels it looks yummy
Sure, Maureen!
I am def going to "sweeten" the lives of my "peeps" at Christmas. I would appreciate if you would send the labels. Thank you.
Sending them your way, Brenda!
I was curious about whether or not the pumpkin seeds need to be raw or can they be the roasted ones? I cannot find the raw seeds anywhere but I would really like to try it with them.
Hi JaMiah, we've used raw and roasted and both work great. Enjoy!
Good evening Lindsay. I'd like to make this recipe this weekend. There is no video, which I'd like to view / follow can you please send link as well as your pretty label template. I'll post again after we make this recipe. Thanx.
Hi Dj, the video is embedded in the post. You may need to turn your add blocker off to view it. I will send the labels!
Hi there! I’d love to have the pumpkin bread labels. Thank you.
Sure, Mary Anne!
I have teenage kids who frequently go to Starbucks. Since I am an immigrant mom from another culture, I always search for recipes and videos. I had tried another recipe of pumpkin bread and it was not that good. So this fall I tried yours and it is a big hit in my house. I had to bake it a little longer about 1hr 15min but I didn't burn my top. The cake is moist and not oily at all. Sugar is also perfect.
Big Thank you
Priya
Awesome! Thank you for taking the time to leave a review, Priya!
I am grateful for this recipe! Please send labels, thank you so much!
Sending them your way, Evelyn!
Making this today, would love the lables for holiday gifts.
Thank you!
Sending them your way, Kathleen!
Can’t wait to make this! Please send labels 🙂
Sure, Tara!
The pumpkin bread sounds delicious! I’m making it this evening. Please send me the labels for the pumpkin bread.
Sending them your way, Ann!
Looks delicious - can't wait to make it!!
Please send labels - Thanks!!
Sure, Bev!
Please send your labels. This will be just tge right thing to bring to an impromptu dinner at the neighbours'.
Sure, Gwen!
Love this recipe...I put the batter into small loaf pans and give them to my physical therapists...please send labels
Sure, Linna!
Please forward the labels for the pumpkin bread. Thanks.
Sure, Linda!
I am going to make the small loaves for giving at Thanksgiving. The labels will make it a perfect presentation! Thanks for all the great recipes and great gift giving treas!
Sending them your way, Sandy!
Wonderful pumpkin bread. Please send the gift label for the bread. Thank you!
Sure, Pat!
Can no you send the labels pdf please?
Sure, Cristin!
Hi! I love this recipe and would really like the label pdf for it!
Sure, Patti!
Hello! Giving this a try today and I'm excited to not only have a delicious treat, but save 3.00 everytime I go to Starbucks 😉 Quick question, is the vanilla supposed to be vanilla extract or vanilla bean paste?
Hi Sara, you can use vanilla bean paste or vanilla extract. Hope you enjoy it!
Haven't tasted it yet, but I cooked it for 1hr 10 min and still not done. Burned the top 😕
Hi Michelle, I'm sorry you had trouble with this recipe. It's hard to say what went wrong without being in the kitchen with you. If you try it again you can cover the top with foil if it's getting too dark.
This recipe is fantastic. Unlike many pumpkin breads, which are very oily, this one is light but still moist. And it is delicately spiced, without one flavor dominating. I've never had Starbucks pumpkin bread, but there's no way it's better than this one. Definitely making again for Thanksgiving.
Thank you for your review, Laura! So glad you enjoyed this!
I would love a pdf for the labels please.
donnafoster45692@yahoo.com
Sure, Donna!
Pumpkin bread labels
Sending them your way, Kendra!
I'm planning to make this recipe today. Two questions: Don't have pumpkin pie spice--what is the mixture that you said can be made easily? If using small loaf pans, should this make recipe make 2 or 3? I would love the labels!! Thank you. Heading home now to get busy.
Michele
Hi Michelle, it depends on the size of your pans. If you use the pans linked in the post it will make 4 mini loaves. Here is the recipe for the pumpkin pie spice- https://thecafesucrefarine.com/make-your-own-pumpkin-pie-spice/
Would love the labels also
Sure, Mary Beth!
Hello, I would love if you could send me the labels to my email. Also, do you use baked, and salted pepitas, or raw? Thank you, for taking the time to read this.
Hi Michelle, we've used raw and roasted pepitas with good success. We will send the labels.
Made this for my book club and served with warm apple cider....came on the night of our first snow this year... it was delicious!
I would love the labels too!
Thank you
That's great, Debra! We will send the labels.
Hi Chris, am looking forward to giving this as a gift to some folks at church. Would love your pretty labels! Thank you in advance for sharing!!
Sending them your way, Susan!
Hi Lindsay! I can't wait to try this recipe, it sounds delicious! Can you please send the labels, they are so cute. : )
Thanks!
Sending them your way, Sabrina!
I would love the labels please 🤗. I have requested them a few times but haven’t received for some reason.
This bread is excellent and super moist!!! I am going to try making cupcakes with it tomorrow for my son and family ❤️
I just sent them, Chris! Check your spam folder just in case.
I was so excited to find this quick recipe, even more surprised to learn that I had all the ingredients in my cupboard!
It is delicious and really simple to make. I made it in a regular loaf pan but I think I'll try mini loaf pans for gift giving.
I would love if you could email me the printable labels.
D
That's great, Deborah! We will send the labels.
We would love the labels Please
Sure, Gail!
This definitely is the best pumpkin bread ever! I’ve made it several times both for us to eat and as gifts for others and it’s wonderful! Would love to have the labels, please!
Thanks, Chris!
Awesome! Thanks, Karen! We will send the labels.
I made this recipe as written, changing only small volumes of flour and sugar to adjust for my 7300 ft altitude. What a FABULOUS, easy recipe this is! Truly moist, flavorful with the right amount of pumpkin spice, great texture, and delicious. Chris walks the cook through all the little things (aluminum foil on baking sheet and instant-read thermometer) that are simple to do and make a huge difference to the outcome. I made this recipe for a business trip and all the vendors LOVED the pumpkin bread; one asked for the recipe. This is a KEEPER recipe for sure!!!!!
Awesome! Thank you for your review, Jane!
This really is spectacular. I made two loaves yesterday. It took over 10 minutes longer for the two loaves to bake than for one, but that's to be expected. Really helpful to have that tip about the internal temperature. My house smelled so good while they were baking. This is a great recipe for someone who is lactose intolerant or who keeps kosher since it contains no milk.
Thank you for your review, Judy!
Hi! Would love to get the set if labels. Thanks!
Sure, Cla!
Thank you so much for all your recipes! I am making this beautiful pumpkin loaf and your pumpkin praline muffins. I made my own pumpkin purée and am now ready to bake it into something special and your recipes were just perfect. It would be lovely to have your labels to put on the finished goodies. Thank you !
That's great, JoAnn! We will send the labels.
This is now my Grandson's favorite "treat" from Grandma's house! It is SOOOO good! Please send me the gift labels. I plan on making this my "go to" for holiday baking gifts.
That's great, Diane! We will send the labels.
Wonderful pumpkin bread! I make this every year.
Please send the labels:
Thanks, Molly! Sending them your way.
Would love to have the labels for this delicious loaf.
Sure, Satie!
I made this and it’s delicious going to make another for my neighbor. Thank you for sharing this recipe
Awesome! Thanks, Jen!
Delicious pumpkin bread. Would love the labels for gift giving.
Thanks,
Barbara
Thanks, Barbara! We will send the labels.
I would love the labels. Thank you.
Sure, Linda!
I would love to have the labels please. I made this Better Than Starbuck Pumpkin Bread yesterday and it was amazing. Being gluten intolerant I substituted Cup-4-Cup flour and it took longer to bake but came out perfectly. I don't see a place to post a picture or I would. But yes, please, labels so I can make more and share with my GF friends so they don't get left out for delicious holiday baking.
Awesome! Sending them your way, Marguerite!
I thought I left a comment yesterday but don't see it. I took this to the estate sale I'm prepping and baked it in the oven there.It came together so fast and easy which is much appreciated with a lack of time on my hands.
The house smelled wonderful almost immediately. I baked it in two loaf pans. Other agents popped in to visit and helped themselves and in no time...a loaf was gone! It's the best recipe I've tried.
This morning as I'm re-reading, I realize I forgot to add vanilla. I added one cup of dried cranberries. I'm making extra to freeze for gifting soon. I'd love the labels to this, please and thank you for this most delicious recipe. Five Stars!
Thank you for your review, Zanetta! We will send the labels.
Hi can you use this recipe and bake it as muffins? (Less baking time). Also may I please have the labels also?
Sure, Amy!
Would love the labels please.
Sure, Catherine!
P. S. I would love the labels. Thank you!
I'm making this today. Can't wait to tryit. Pumpkin and pumpkin seeds are high in iron, so making it for my husband who has anemia. Hope it helps!
Enjoy, Kathy! And we will send the labels.
Hi Chris! I would love the labels for this gorgeous looking LOAF of pumpkin bread. Thanks so much!
Sure, Terry!
Very delicious!!! May I have a set of labels please.
Sure, Nichole!
Baking today and can't wait! By the comments it sounds wonderful! I'm taking all the ingredients and baking at the estate sale I'm prepping. Since we work long hours I am doing it all while we work! And labels? I'd love them please.
Sending them your way, Zi!
Hi Chris
I would love to have the labels for your Pumpkin Bread recipe.
Thank you for your wonderful recipes and for your labels - you are so creative and thoughtful.
Janet
Thanks for the kind comment, Janet! We will send the labels.
Another Winner! Labels please. Thank you.
I'd love a set of labels please.
Thank you
I'd love a set of labels, please!
Thank you
Gwen
Sure, Gwen!
Hello! I baked this delicious pumpkin bread and it was such a hit!! Thank you so very much for the recipe! I'll keep it in my fall recipes from here to eternity!! Also, may I please have a copy of your great labels.
Awesome! Sending them your way, Roberta!
I made this yesterday when I hosted our ladies group. Three ladies asked for the recipe and I passed on your website. I wiuld love to have the download fir the labels! Than you!!!
That's great, Sheila! Sending them your way.
I can't wait to make this. I need to get some buttermilk. Please send me the labels, thank you
Sending them your way, Rosi!
Would love to have the Pumpkin bread labels. Thank you
Sure, Kathy!
Can I have your cute pumpkin labels. Love them
Sure, Tobie!
Just made it! It took over an hour for it to bake though.
What is the best way to store it?
Hi Kimberly, you can leave it covered on the counter for a couple days. Any longer than that you can slice it and freeze it.
Getting ready to try this. Question. The pumpkin seed topping goes in the pan before the batter or the other way around? Photos appear to show topping would go in first so it is on top when your take bread out of pan. Thanks
Hi Kim, the pepitas go on top of the batter. When you turn the bread out of the pan, you then flip it again so the seeds are on top.
Love, love this recipe for pumpkin bread. My friend made it for me and now I get to make it! Please send me the labels. Thanks!
That's great, Diane! We will send the labels your way.
I love this pumpkin bread . I could not remember where I first saw the recipe, so sadly used a different recipe last night. I found you this morning by adding “pumpkin seeds” to my search . I WILL NOT make another recipe again, this one is perfect.
I would love to have the labels
Thank you- Victoria
So glad to hear that, Victoria! We will send the labels.
Thank You for sharing your delicious pumpkin bread recipe! Could I PLEASE get a link to your darling labels ?!?!
Sure, Pam!
I made these into muffins and it was the best pumpkin bread I have ever had! Thank you for the amazing recipe!
That's great, Laura! Thanks for your review.
Can you please email the label's
Sure, Nicoletta!
I can't wait to try this! I know the house will smell wonderful 🥰
Please send the labels ❤️❤️❤️
Chris: I made this today and it was delicious! The only thing was the bottom has a little burned flavor but I will just cut off the bottom 🥰. I did as you recommended and cooked it 45 and then covered the top . Total cook time was 60 minutes and the internal temp said 199 so not sure what I can do to prevent this. I used a Teflon bread pan. Next time I might try cupcakes with cream cheese frosting! Yum!
Could I please have the labels? Thank you❤️
Hi Chris, I'm wondering if your oven is hot near the bottom. You could try raising the rack or back the loaf on a sheet pan or several thicknesses of foil. Happy to send the labels!
Sure, Chris!
In the oven now, it’s been in an hour and still not done , why?
Hi Kim, it's difficult to say why your bread took so long without having been right there in the kitchen with you. Hope it turned out in the end!
I can’t wait to try this!! Thank you for sharing!! Do you use raw or roasted Pepitas??
Hi Andrea, we've used both raw and roasted pepitas with good success. Enjoy!
I can't wait to try your recipe! I'd love to get the labels for gift-giving.
Sure, Jamie!
Labels please!! Also Chocolate Chips work w this recipe?
Yes, you can add chocolate chips. Enjoy!
Oh, and yes please for the adorable label!
Sure, Joanne!
I just printed this recipe off and look forward to making it! May I ask where you found your sweet loaf pans?
Hi Joanne, here's the link- https://www.amazon.com/BIA-Cordon-Bleu-5-75-White/dp/B06W5KF186?dchild=1&keywords=BIA+white+ceramic+loaf+pans&qid=1604142452&s=home-garden&sr=1-18&linkCode=sl1&tag=thecafsucfar-20&linkId=ef680c02e396fe9fd882206654cfcbfd&language=en_US&ref_=as_li_ss_tl
Would love to have the pumpkin labels for gifts this holiday. I’ll be baking this recipe today. Is using melted butter ok for the texture vs usu g a vegetable oil?
Thank you!
Hi Mary, we'll be happy to send the labels.
Regarding your question, I would not use butter for this recipe. I'm a HUGE butter fan but oil works better (it makes the bread really moist) in this recipe and the bread is so delicious, you won't miss the butter!
Would Lovvvv the labels Thank you!!
Sure, Patricia!
I'm making this as I type. My home smells like fall! I would love the cute labels if you have the time! If it tastes as good as it smells, I would love to share the love.
Thanks
Sure, Dana!
I would love to try tis recipe - could I get the labels for when I make it for other people? Thank you!
Sure, Lisa!
Hi, I'm baking this today. WOULD LOVE THE LABELS...The pumpkin loaf labels
Sure, Maritza!
This Pumpkin Spice Bread is the Best Ever!! Easy to make in One-Bowl!! Thank you so much. Perfect for Gift Giving and I would appreciate the PDF labels.
Awesome! Thanks, Patricia! Sending them your way.
Hello- can i make it in bundt cake?
Hi Natali, I don't see why not. It should work fine although it won't make a big Bundt cake.
Hi can I use gluten free flour
Hi Nanette, we haven't tested this with gluten free flour but other readers have reported success using it!
Can get the labels
Sure, Andrea!
I made this today and it is absolutely wonderful! Sooo yummy! I made the little mini loaves because I gave some away to some friends.
I loved the cute labels that I put on the bread bags. Thank you, so much!
Awesome! Thanks for your review, Peggy!
Great recipe! Thanks for sharing. Pls send me the labels.
Thanks, Martha! Sending them your way.
Chris, your recipes are wonderful and I always check your website for recipes first! I wouls love to have the free printable labels for your pumpkin bread, which I am serving with your Rosemary and Lemon Goat Cheese Tart for brunch on Saturday. I'm also serving a salad with your Whole Lemon Thyme salad dressing and your candied pecans. Thank you for making entertaining easy and delicious!!
Autumn blessing,
Marie
Thank you, Marie! That sounds like a great menu! We will send the labels.
This recipe was amazing...Thank you so much! One didn't last long so I was wondering if I could just double the recipe to make more at one time.
Thanks, Lizz! Yes, you can double this.
Made this yesterday and it’s very good and so easy. I elected to just put the turbinado sugar on top. For some reason it took 70 minutes to reach the proper temperature on my instant read thermometer. But it was perfectly done. Took some to friends and they thought it was fabulous
Thanks for your review, Louise!
I would love the labels. Also do you use raw or roasted pumpkin seeds? I have never purchased any. Thank you
Hi Alma, we are happy to send the labels. You want pepitas for this recipe which are shelled pumpkin seeds. I have used both raw and roasted seeds with good success.
Just pulled this amazing bread out of the oven. My whole house smells wonderful. I too would love the labels for gifting bread.
Any advice on how to get the bread done in the middle without overlooking the outside on any quick bread? Should I cook it at 325 degrees?
Thank you for your delicious and beautiful recipes.
Thanks so much, Jeannie!
I would use the foil method explained in the recipe to keep the bread from getting too brown at the edges. If you bake it at 325, it will take forever. 350 works well if you just pull up the foil when it looks golden but it's not yet done inside. The best way to determine doneness is to use an instant thermometer which will read 195-205˚F.
What a perfect recipe for the season. I plan to use your pecan and maple topping instead of pepitas. May I please have the label? Quick question, is a 15 oz can of pumpkin 1.5 cups? Just wondering if I can dump the whole thing in without measuring.
Hi Lilly, 15 ounces is over 1.5 cups, you will have some leftover. We will send the labels!
This loaf is amazing! Our (former Starbucks employee) son gives it five stars. I would love to have a copy of the PDF for labels 🙂
I love this, Diane! Thanks for taking the time to share your review!
Hello - looking forward to making this bread tomorrow morning. Please send label 🙂 Thank you!!
Sending them your way, Ilene!
Great recipe. Enjoyed by all. Thanks. Would love the labels, please. Making more loaves for gifts.
Thanks, Jan! Sending the labels your way.
Please send me the label for this wonderful bread. Thank you so much.
Sure, Bonnie!
Best pumpkin bread! But I would call it half a dessert I stead of a bread! I’ve skipped the topping because my kids won’t eat that part but the rest is simply amazing! I’ve made 3 in a week and everyone is asking for more!
Thanks, Lyndee!
So yummy! Great teacher appreciation gift in a little basket with coffee mug. May I please send a pdf file of the labels! Thank you!!
Great idea, Lynn! Sending the labels your way.
I love the label idea! Can you please send to me?
Sure, Laura!
I would love the labels for this. Perfect Fall teacher's gift and so yummy!
Great idea, Stephanie! We will send the labels.
Can hardly wait to try this. Your comments were so thorough and I love the idea of placing the prepared bread in its pan on top a foiled sheet pan so the foil can be tented above the the bread if the top seems to be getting brown Thank you, in advance, for sending the labels. Most generous and gracious. Love it!
Hope you enjoy it, Lois! We will send the labels.
The pumpkin bread was amazing, just perfect so moist and tasty. Please send labels and thankyou!
Thanks, Cyndi! Sending the labels your way.
Giiiirl! I tried this today and it was absolutely amazing! My only mistake was making one loaf. Would love the labels to give this bread as a gift.
Awesome! Thanks for letting us know!
how can i get the labels? im baking this right now
Hi Megan, we will email them to you. Enjoy!
This recipe looks delicious. If I wanted to bake these in disposable mini loaf pans to give as gifts what size would you recommend? Also how many would this single recipe fill. Thank you so much!
Hi Lizz, we've made this in these pans- https://www.amazon.com/Chicago-Metallic-Commercial-Non-Stick-Mini/dp/B003YKGQVK?s=home-garden&ie=UTF8&qid=1509116653&sr=1-5&keywords=small%2Bloaf%2Bpans&linkCode=sl1&tag=thecafsucfar-20&linkId=57438d00e2af3a3f43c3a5748e105686&language=en_US&ref_=as_li_ss_tl&th=1 . You could do 4 disposable pans in the same size. Enjoy!
Thank you so much!
Lindsay,
The Pumpkin Bread is super easy to make and the taste is superb. Would love to have the recipe and your wonderful
Labels. thank you,
Dawn
Thanks, Dawn! Sending the labels your way.
Home made pumpkin bread labels, please.
Sure, Jean!
Please send free printable labels. I would love to make as gifts! I haven’t made it yet, but I like Starbucks Pumpkin bread. Excited to try this recipe.
Sending them your way, Karen!
Hi Jean, the labels were not able to be delivered. Could there be an error in your email address?
Would love the printed labels
Sure, Vanessa!
Please send pumpkin bread recipe labels
Would love to make as gifts
Excellent recipe!
Thanks, Denise! Sending them your way.
So delicious !!!
Kindly send the label pls
Sure, Connie!
I baked 8 mini loaves of this today for an upcoming bake sale and this recipe is delicious! It's so easy to make too. I added a little bit more of the pepitas on top and took your suggestion and sprinkled a little white sugar and the loaves came out so lovely! It smells divine when baking and made the house feel so cozy! This bread definitely tops Starbucks' bread in terms of taste and value! I'd love the labels too please for gift giving.
Thank you for your review, Lynn! Sending the labels your way.
Hi Lynne...what were the sizes of your mini loaves if you don't mind me asking please?
thank you for this better than starbucks recipe and all the tips
... and i'd love the label too!!!
thank you!
Sure, Elizabeth!
Just made this and it’s delicious. Can’t wait to do another batch. Also I’d love the label.
Thanks, Pelin! Sending them your way.
Hello:
We are going to try the recipe. Sounds great. May we please have the label?
Chris
Of course, Chris!
love this recipe, I was never a big fan of pumpkin bread until i came across this recipe, I increased a bit the spice and omitted the pumpkin seed topping since is hard to find where I live I replaced it with a maple glaze drizzle and makes it really yummy
Thanks for your review, Mary!
Looks delicious, can't wait to try it! I'd love the labels as well, thank you!
Sending them your way, Olga!
Amazing, amazing, and amazing! As someone who used to get this bread pretty frequently at Starbucks, I can say it's even better than their pumpkin loaf. Highly recommend, I will definitely be making this many more times. Endless good things to say about this recipe, thank you!
Awesome! Thanks for your review, Victoria!
I tried this recipe but substituted the white sugar for one cup of pure last run maple syrup and instead of pepitas I used a small handful of chopped walnuts on the top. I also added half a cup of semi sweet chocolate chips only because I needed to use them up. The resulting loaf was amazing and moist, the crumb was perfect. My younger brother took large slices with him to work every morning and actually complimented me on how moist and delicious it was. This one will be a breakfast staple in the fall for us! Thank you!
Thanks for your review, Kathi! So glad you enjoyed this!
This recipe is so great! I am making smaller loaves and plan on taking them in to my coworkers as a "Welcome to Fall" treat. May I please get some of the labels? Thank you!
That's great, Michele! Sending the labels your way.
This looks soo delicious! I am going to try it . I too would like to request the labels please.
Sending them your way, Linda!
Delicoius!! Could I also have the labels?
Sure, Holly!
Hi! I am baking for the first time and have some questions. How much room do you leave in the pan? It’s overflowing as it’s baking. I make banana bread pretty often but I’ve never made this. Do you know what I could’ve done wrong? It smells wonderful but it’s just oozing out and falling over the sides as it bakes. I have the Wilton loaf pan which is 8.5 by 4.5 so I’m thinking this is the culprit.
Hi Sarrah, it's really hard to say what went wrong without having been right there in the kitchen with you. Your pan isn't that much smaller so I don't think that would be the problem.
Love this recipe! I'd love to have some labels. Please!
Sure, Debbie!
Such a good recipe! Thank you for sharing. I made it once and second time around I would do only one thing differently: increase spices. My brain was calling for more as I tested this next to the Original Starbucks. Other than that- I am ready to do some baking and gifting. Any chance you could please share those labels? I would look like a pro 🙂
Thanks for your review, Duka! Sending the labels your way.
I made this with gluten free flour and it turned out great! I also omitted the pepita topping and added chocolate chips to accommodate my grandchildren’s preference.
Thanks for your review, Kathy! So glad you enjoyed this.
I just made this for the first time for my niece… I’m sure she will love it and looking forward to making it again soon! I do have a question is it OK to use an entire 14 ounce can of pumpkin purée? That seems to be pretty close to 1 1/2 cups, maybe just a little more and also I would love to receive some labels.
Hi Pam, hope she enjoys it!
Regarding your question, there are 2 cups of pumpkin in a can. It's best to stick with the recipe to ensure success. You could freeze the remaining pumpkin or make this dressing which is wonderful on so many salads: https://thecafesucrefarine.com/pumpkin-maple-vinaigrette/
Awesome recipe!
Would love the labels.
Sure, Terry!
Hi Chris,
This pumpkin recipe is so good that I have made it four times!
Thank you for also sharing your labels. I have the labels for this bread that you sent to me last year!
Thank you again, Verna
That's great, Verna! Thanks for your review.
Please send the printable labels for Better Than Starbucks Pumpkin Bread for gift giving. Thanks!
Hi Linda, sending the labels now. ENJOY!
Hi Linda, we sent the labels but they were returned. Could you have left an incorrect email?
My granddaughter loves to cook! Can’t wait to make this with her. Would love the labels so she can give as a git to her teacher!
Hi Deborah, what great memories you're creating for her. Happy to send the labels.
This recipe was perfect! It was so easy to make and the bread was even more delicious than Starbucks. Thank you!
So glad to hear that, Sarah!
Hello, can I use sour cream instead of the oil?
Hi Kim, you won't have the same results if you sub sour cream for the oil.
Love love love this recipe! I would also like to request the labels. Thanks in advance!
Sure, Linda!
Most awesome flavor and crumb! Thank you so much for the recipe! I even cut the white sugar a bit and used stevia brown sugar since hi risk for diabetes! Fabulous and go to from now on!
Great! Thanks for letting us know, Dori!
This looks delicious! I'd like to make this as a birthday gift for a friend. Could you me the label pdf? Thank you!
Sure, Carol!
My son loves pumpkin bread, so we found the highest rated recipes on the internet and tried them all. This was the winner, by a landslide. Best pumpkin bread recipe on the internet!!! Thank you!
Thanks so much, Sarah! I really appreciate your kind words and you taking the time to leave a review!
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
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
Sure, Merry!
Hi, I have a can of pumpkin and looks like I'll be making your pumpkin bread recipe. Can you please send me a label, as I think think this would be a great gift too!
Sure, Lana!
Is this as sweet as the Starbucks one? If so can the sugar be halved and still be good?
Hi Cee, I haven't tried reducing the sugar so I can't say for sure. For us, it's not too sweet.
Please could I have the label for the pumpkin bread?
Sure, Christine!
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
Sending them your way, Tolu!
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!!
That's great, Trish! We will send the labels your way.
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!
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.
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
Thank you, Susan! We will send the labels your way.
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.
Sure, Jeannie!
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!
Sending them your way, Megan!
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!
That's awesome, Nadia! We will send the labels your way.
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.
Sure, Elvia!
Please send the printable labels for the Better Than Starbucks pumpkin bread.
Thank you.
Peggy
Sure, Peggy!
how do you store these - in fridge or on counter in air tight container and they freeze well?
Hi Janice, they are fine on the counter for a couple days (covered) and then I would freeze them. They freeze very well.
Just baked your pumpkin bread & already ate 2 slices! Delicious!! Please send me pdf for your cute labels. Thanks
Sure, Jeana!
I just made this today and it’s delicious!
Thanks, Cathy!
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
Thanks for letting us know, Vicki! We will send the labels.
Please send labels for the pumpkin bread....thank you.
Sure, Carole!
This is the best pumpkin bread! And easy to boot.
Awesome! Thanks, Connie!
Define going to make this. Would love to get the set of labels so I can make some for gifts. Thanks!!
Sure, Adrienne!
Love
Thanks, Joy!
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! 🙂
That's great, Brandi! We will send the labels.
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
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
This bread isn’t just better than Starbucks it’s absolutely phenomenal!! My family are obsessed with this yummilicious pumpkin bread ;0) I baked mine in small loaf pans with paper liners and they turned out perfect. Next time I will double the pumpkin seed topping so there’s enough for each tiny loaf. I love cardamom, so I added 1/2 teaspoon to the recipe to punch up the flavor a notch. It’s fabulous either way !
Wonderful! Thanks for letting us know, Paris!
I can hardly wait to make this bread and I would love to have the PDF for the gift tags. What temperature and for how long do you bake the small ceramics? Thank you very much and Happy Thanksgiving!!
Hi Jenny, we are happy to send the labels. You will bake the small pans at the same temperature and for 20-25 mins (check out step 2 in the baking section). Enjoy!
Would love to have the labels for your pumpkin bread. Planning on bringing a loaf to my family for Thanksgiving week get together. Hopefully I will be able to transport on flight to Denver!
Sending them your way, Sharon!
Hi Chris,'
Making this today to share with loved ones! Would love to wrap them up with a ribbon and your adorable labels.
Thank you
Sure, Suellen!
Just made the pumpkin bread and it is fabulous!!! I didn't have pumpkin pie spice on hand but thankfully you had a tip for that too. I have a mini loaf pan that makes 8 tiny loaves. It worked out perfectly and they are adorable. Thank you for all of the helpful tips with your recipes. Also, the Scriptures and music are a feature that I LOVE. I'm looking forward to trying many more of your recipes in the very near future.
That's great, Tammy! Thank you for letting us know!
I’ve made this bread several times and it is so moist and flavorful. I am making it again for our church bake sale and would love to have the labels.
Sure, Nancy!
So glad I found your site today. Would love to have the labels for Better Than Starbucks Pumpkin Bread. Thank you for sharing your time and talents!
Sure, Laura!
Would love your labels!
Sure, Lisa!
Thanks for sharing! Plan to add to dinner menu for friend recovering from surgery next week. I would love to add a label to her loaf if you might share.
Thanks so much!
Sending them your way, Lisa!
Can this recipe be made into muffins?
Yes, you can do that, Riley. We also have this pumpkin muffin recipe- https://thecafesucrefarine.com/praline-pumpkin-muffins/
Our church is having a bake sale and I would like to have the labels to go with your pumpkin bread. Thank You!
Sure, Nancy!
My friend offered me a piece of her pumpkin bread which I wished to try. It was the best pumpkin bread I had ever tasted. When I asked where she got the recipe, I was delighted to discover that it was from you…as I have been following your recipes for several years now. I’m excited to bake these loaves myself now. Please send me the way to print the labels?
I love that, Linda! We will send the labels.
i JUST PRINTED OFF RECIPE AND i CAN'T WAIT TO TRY IT ALONG WITH THE PUMPKIN JAM. i WOULD SURE APPRECIATE THE LABELS FOR THE BREAD. THANKS SO MUCH!
Sure, Mary Lou!
The best i ve EVER made. So moist and full of flavor!
Awesome! Thanks, Roberta!
I would love to get these labels so I can use them as a hostess gifts. Could you please email these to me? I love your blog and regularly try your recipes. Thanks for sharing your love of cooking and baking with us.
Thank you for the kind comment, Mar! We are happy to send the labels.
Would you please send your pdf labels for this delicious pumpkin bread. I just bought some pepitas and will definitely use them in this bread.
Thank you for sharing.
Of course, Carolyn!
I’m definitely going to try the pumpkin bread recipe. Please send me your cute labels!
Sure, Julie!
***Would you please send me the PDF for FREE Printable Labels for the Homemade Pumpkin Bread? Your pumpkin bread recipe is by far my favorite! It is always a crowd pleaser. I absolutely love the honey and pumpkin seed topping. My son asked me to make his with chocolate chips and it turned out great! Looking forward to sharing and would love to add the beautiful lables.
Thanks!!!
Thanks, Katie! We are happy to send the labels.
I have made this since it was first published. It is great!
Please provide the labels!
Love this recipe! Am baking it right now as I type. The aroma is breathtaking! Please send me your free printable labels as seen in your site. Thank you.
Sure, Rose!
Thanks, Molly! Sending the labels your way.
This loaf is absolutely delicious! Totally agree with the title- it is better than Starbucks one! My family was super impressed and they couldn’t stop eating the cake. I will make this cake again very soon.. I think this is the best loaf Recipe I have ever came across! Thank you!!
Awesome! Thanks for letting us know, Tammy!
I made the pumpkin bread, and took it to my Bible study last night. It was a hit., it was moist, and it was delicious. The only thing I did differently was to add a crumb topping instead of the seeds. Because of the crumb topping I lined my bread pan with parchment paper and let it flap over the sides of the pan. This way I could pull the bread up and out of the pan.
Thank you so much for the recipe.
Thanks for your review, Catalina!
In the past week, I have made this bread 4 times, and still nothing left to freeze! Excellent recipe!!
That's great, Donna!
I love pumpkin bread! I will definitely need to try this recipe make some for family and friends. Please send me the free printable labels they are so cute. Thank you for a great recipe
Sure, Diane! Enjoy!
I will definitely be trying this recipe for gift giving this season.
Would you please send me the PDF for FREE Printable Labels for the Homemade Pumpkin Bread.
Thank you and Happy Holidays.
Sure, Celine!
Hi, I made this recipe this morning and have made it in the past with great success. However this morning the cakes had risen beautifully in the oven but since coming out they have sunk. Any tips or ideas to prevent this? Thanks
Hi Lucy, it's really difficult to say what went wrong without having been right there in the kitchen with you. I have had a problem with sinking and haven't had others report that. The only thing I can think of is that it may not have been baked all the way through. If it's not done in the center, that would cause sinking.
Hi Chris!
This sounds wonderful and I would love to make it in my Nordic Ware Autumn bundt pan, which holds 10 cups of batter. Could you tell me if that would be possible?
Thank you for the recipe & advice ~
Honey🍯 C.
Hi Honey, I think that should work fine! It will take longer to bake though. I would check the internal temperature with an instant thermometer. It should read 200-205˚F.
I have this in my oven now, I used half vegetable oil, half olive oil as I want some of the olive oil flavour. It smells amazing already. I used brown sugar, cinnamon and white sugar for the topping. I made my own pumpkin puree from pumpkins I cooked in the instant pot, and I made my own pie spice as I had none. My old coffee grinder came in handy for the cloves. I may need to make a few more of these if the current aroma of my house is any indication.
Thanks, Nic!
This recipe sounds amazing I am about to make four mini loaves I would love to have your pumpkin bread labels!!! Thanks
Hi Chris, Please send me the label for the Better Than Starbucks Homemade Pumpkin Bread. Thank you for the wonderful recipe and the label !
Sure, Diane!
I was craving something pumpkin and spicy; this just hit the spot. I added a bit extra ginger and next time I would use a bit less sugar as I found this pretty sweet for my taste. I used coconut oil and that worked great. I liked the fact it can be made in one bowl (less clean- up!) Thanks for the tip of using a thermometer to determine doneness (I've always found it to be a guessing game).
Will definitely make again.
Thanks for your review, Linda!
wonderful and easy
THanks, Linda!
I just made the pumpkin bread this afternoon and it was delicious. I love the crumb, the taste, the topping…everything! And, yes, please send me the printable labels. Thank you.
Awesome! We will send the labels, Maria.
Another delicious recipe and yes, it's better than Starbucks! Your thought for the day is also a blessing...thank you for sharing the Truth! I would love to receive a copy of your beautiful labels as well. Thank you lovely lady and God bless you.
Thank you for the kind comment, Laura! We will send the labels your way.
I made this recipe this morning and it will officially be my go to. I wish i could post a photo showing how well it turned out.
That's great, Kay! Thanks for letting us know.
I just had a slice of Starbuck’s pumpkin bread yesterday, and I totally agree that your’s is better.
Thank you, Debbie!
Ghanks for sharing existed to try the pumpkin bread for Thanksgiving this year.
Enjoy, Joycelyn!
Looking forward to trying all the Thanksgiving recipes.
Thank you for making them available.
Please send me the printable labels.
Sure, Arnold!
I'm baking these for our Christmas craft sale at church. Will love your labels
Sure, Lila!
Thank you, great recipe and the best pumpkin loaf I have ever made!
Can you please send me the labels.
That's great, Zoey! We will send the labels your way.
thank you
Wonderful pumpkin bread recipe. Definitely as delicious as, or, better than Starbucks. I have made this recipe many times in the last couple of months. I have gifted many of my mini loaves and shared the recipe with everyone who asks. The tweak I make is that I use only 1/2 cup of white sugar because we are trying to reduce our sugar intake. This adjustment does not seem to affect the flavour or texture of this awesome pumpkin bread.
That's great to know. Thanks, Franca!
Made this a few hours ago. Phenomenal! Followed to T, split into two 8”. Subbed the pepitas with salted sunflower seeds because it was what I had @hand. Delish! This WILL be my to go pumpkin loaf recipe moving forward. Thank you!
Awesome! Thanks for letting us know, Lola.
Just took this out of the oven, and it smells like heaven! Hubby loves Starbuck's pumpkin bread. I'm happy to save some money, calories and sugar (I used Swerve granulated and brown sugar). Thanks for this recipe.
Thanks for letting us know, Dianne!
I love pumpkin and can’t wait to try this. Please send me the labels as I plan to do some pumpkin-bread-gift-giving. Thanks for all your great recipes.
Sure, Ginger!
Great Recipe. I made this for a Breakfast I cooked at my V.F.W. and it was a huge hit. I am about to make 4 more loaves for my Bunco group and to take some to work.
Awesome! Thanks for letting us know, Linda.
I would love to receive the printable labels please, and cannot wait to try this amazing recipe!
Sending them your way, Heather!
Not a bad recipe. This is the third Starbucks pumpkin loaf recipe I've tried. None of them have come close to being as good as Starbucks. Maybe my expectations are too high? Or maybe my baking skills aren't as good as I think they are?! 😂
Thanks for sharing your review, Joanne.
I would appreciate the printable labels, Thank you so much for the recipe and the labels!
Sending them your way, Linda!
Please send me your printable label. Thanks
Sure, Carol!
Please send printable labels.
Sure, Mellanie!
GREAT texture! It took me an additional 20 minutes to get it fully cooked (oven issue?). This could use a parcel more spice! Maybe 1tsp ginger and a pinch of pepper.
Thanks, John!
Please send the printable labels
Thank you
Sure, Debby!
Could i please have the printable 🙂
Sure, Alysha!
Can’t wait to try this recipe for upcoming Thanksgiving! Would love the printable labels please! Thank you so much!
Sending them your way, B!
Best ever Pumpkin Bread😊 please send labels. Thank you for this awesome recipe !
Sure, Susan!
Love All your recipes! All the ones I’ve tried so far anyway! They always come out successfully!
I would appreciate receiving the specialized labels for the Pumpkin Bread. Thank you!
Thank you, Joan! We will send the labels your way.
Please send the label to me. This recipe is very similar to my mother-in-law's, which is more than 50 years old. Thank you!
Sure, Laura!
This bread was so wonderful! Thanks so much for sharing! I would love to have the labels as well!
Thanks, Melisa! Sending them your way.
Made this Better Than Starbucks Pumpkin Bread this afternoon- absolutely delicious!! It may be my new favorite …and I’ve made many different pumpkin breads over the years! I will be baking this many times during the fall season! By the way, Chris, I’ve tried many of your recipes and thoroughly enjoyed them all!! Thanks for sharing!
Awesome! Thank you for letting us know, Doree!
Hi, I have made this bread twice, and it is the best pumpkin bread I have ever tasted! I love the pumpkin seeds on top; it just makes it beautiful. Also, I bought the ceramic mini loaf dishes and plan to give it as gifts. Thank you so much for sharing all of your beautiful ideas. Verna
Found this Recipe online and the name says it all. My wife loved it and right after the first loaf was gone she has ask me to make more for her coworkers. And again it was a perfect hit.
Has anyone tried making this as muffins?
Thanks for letting us know, Sean!
Thank you for letting us know, Verna!
Please send the labels. This recipe looks delicious. Thank you once again.
Sure, Linda!
I'm looking forward to baking this pumpkin bread tonight! Can you please email me the gift tags? Thank you so much!
Sure, Maria!
I would love to have your pumpkin bread label. I made this recipe for my husband yesterday and he loved it. I would like to make this to give to a missionary family that will be visiting our church next week.
That's great, Cindi! Sending them your way.
I'm planning to make this lovely loaf for a visit to my friend next week. She absolutely loves anything pumpkin. Please send me the FREE PRINTABLE LABELS so I can dress it up. Thank you for another wonderful recipe.
Sending them your way, Cindy!
I'm measuring out the ingredients to have ready to make early tomorrow morning. The pictures are beautiful ---can't wait to try it. Will you please send the printable labels to my email. This will make lovely, tasty gifts. Thank you very much. I'm so happy that I found your site.
Sure, Susan! Enjoy!
This looks wonderful! I'm a Halloween baby so I love anything pumpkin! The label is beautiful! I would love to receive it. Thanks so much!🎃
Sure, Sandy!
Is it possible to use all white sugar? We’ve got a big storm coming Ann’s I’m trying to avoid the grocery store!
Thank you, many blessings!
Hi Ann, the brown sugar does add a depth of flavor but white sugar will work. The bread will be a little lighter in color.
Thank you Chris. Wonderful recipe!
So delicious! We loved it!
Please send the labels.
Thank you! Kim
Thanks, Kim! Sending the labels your way.
Can't wait to try this recipe. It looks delicious! Would love to have to labels you are offering. Thank you so much!
Sure, Cindy!
Love pumpkin loaf! Please send the printable labels so I can start gifting it.
Sure, Michelle!
Can’t wait to try. Loved your peach muffins!!! Please send labels!! Thank you very much 😋
Thanks, Nancy! We will send the labels.
Another great recipe! Send the labels, please.
Cannot wait to try this recipe out! Could you please send me the labels?
Sending them your way, Lauren!
Thanks, Les! Sending them your way.
Please send me the FREE PRINTABLE LABELS for the pumpkin bread.
Thanks so much!
Sure, M!
Making this today, thank you so much! May I have a copy of the labels?
Thanks so much. Have a blessed Fall.
Sure, Cheri!
This is my family’s favorite pumpkin bread recipe I’ve made it 4 times just this month! I usually have to bake it a little longer to be fully baked most likely because my loaf pan is pretty tall and because of the color. I love this recipe so much I want to make it for my vegan friend but I’m worried about egg substitutes not keeping the texture or undercooking. I know pumpkin purée is also an egg substitute but I worry it would be mushy? Do you have any easy suggestions and experience for making this recipe vegan ?
Hi Olivia, I'm so glad you enjoyed this recipe! I have not tried making this vegan so I don't have any advice to offer. Good luck!
Excellent recipe!! Please send the labels! Summer
Thanks, Summer! Sending them now.
Please send labels for the pumpkin bread. It is the best . I encourage everyone to give it a try. You
A will not be disappointed.
The presentation is wonderful.
Thank You
Thank you, Marietta! We will send the labels.
So very delicious! I added a maple cinnamon sugar butter to go with it, but it really doesn't need it. It's an excellent recipe!
Thanks, Ana!
This is soooooo good. I was spending way too much on pumpkin loaf and I needed an easy, but tasty, recipe. The title is not facetious. I’ve had the Starbucks pumpkin loaf since I made this recipe and it truly is better than Starbucks. It’s also toddler approved. It freezes well too. I plan to make these as muffins soon. Happy snacking ☺️
Thanks so much for letting us know, Dee!
I'm going to make these for a get together this weekend! Could you please send the labels? Thank you so much!
Sure, Annalie!
OH MY GOSH!!! Just made this. So good. Didn't have any pumpkin pie spice, used cinnamon and nut meg in its place. Used Morena sugar in the recipe and as a sprinkled topping before backing. Excellent.
Please send labels.
Thank you for such a good recipe.
Thanks for letting us know, Chris! We will send the labels.
Bread looks delicious. Can't wait to try it. Please send me the labels, they look amazing.
Thanks, Linny! Sending the labels your way.
Hi!! Can I please have the labels! Thanks in advance
Sure, April!
I can’t wait to make this Sunday night for a work Monday morning meeting ! Thank you- I just joined your site ! Can you please send me the labels as well .? Susan
Sending them your way, Susan!
Please send the labels for the pumpkin bread and toffee cookies. Making both tonight to share with friends as fall begins. Thanks for your beautiful recipes!
Sure, Jeannie! Enjoy!
The best pumpkin bread I’ve made in ages AND I made this with my 1&4 year olds so it really is that easy! I’d love the labels thank you!
I’m trying to make some today for a gluten-free friend… any tips?
Yay! So happy you enjoyed it, Laura and had fun baking with your children.
Regarding your question, this recipe should work fine with and all-purpose GF flour mix like King Arthur.
I would love to have the labels. I can’t wait to make this and share with my friends. All of your recipies that I have tried have been fabulous!
Thank you, Barbara! We will send the labels.
Can’t wait to try the delicious pumpkin bread recipe ! Would love the labels as well! Thank you !
Sure, Marz!
Thanks for sharing your pumpkin loaf recipe! I would like to receive the labels please. Planning to make a few batches to share with family and friends.
Sure, C!
Please send the labels’ thank you
Sure, Helen!
Is it still as good if I leave out the cinnamon or can I substitute something. I would like to gift to a friend that is allergic to cinnamon. Would also like to have some labels. Thank you!
Cardamom would be a nice replacement for cinnamon. It won't taste the same but it will be delicious!
I love your recipes, comments and your stories! Please send me the pdf for the labels. Thank you!
Thank you, Jeannie! Sending them your way.
Could you send me the free printable labels for the pumpkin bread? Thanks.
Sure, Josephine!
Love the bread
Can i have the labels to print please
Sure, Djb!
Do I use raw pepitas?
Can’t wait to try. Have enjoyed so many of your recipes.
Having cheddar /chive biscuits again tonight.
Yes, the pepitas are raw and they will roast in the oven. I'm so glad you're enjoying the recipes, Janet!
Thank you!
Love pumpkin bread, and really love the pepitas on top! Would like some labels so I can share with family and friends. Thank you for such a great recipe!
Sending them your way, Margaret 🙂
Love pumpkin bread; can't wait to make it. Question: proportions for making Pumpkin Pie spice. I have all the spices. Thanks and please send labels.
Hi EL- Here is the link for the pumpkin pie spice -https://thecafesucrefarine.com/make-your-own-pumpkin-pie-spice/ and we will send the labels your way.
Been looking for the “perfect pumpkin bread” recipe…so excited to try yours—I would love the adorable labels…not sure how many come in a set…I would like several, as I do “cherring-up” baking, for the elderly ❤️
Sending them your way, LynnMarie! You can print as many as you need.
Can’t wait to try this Better than Starbucks Pumpkin Bread,! Planning to make to and plan to share with friends and neighbors as a Welcome Fall gift. Would love to add your labels to each loaf. Cane you please send me a set . Much appreciated ! Have enjoyed ALL jour recipes so far!
Gale Carlin
Thank you, Gale! We will send the labels your way.
Does this bread freeze well?
Yes!
I can’t wait to try the bread. I hsve made your French Almond Cake that was delicious! Thanks. Marian
I hope you enjoy it, Marian!
Thank you for another great recipe! Love your “ teachings”
I would appreciate labels -Thank you
Bernice
Thanks, Beatrice! We will send the labels your way.
I just made the bread and it was delicious! Thank you. Do u think I could make muffins.
I'm so glad, Patty! Yes, muffins should work. We also have a pumpkin muffin recipe here- https://thecafesucrefarine.com/praline-pumpkin-muffins/
This recipe is absolutely delicious! I substituted half of the white granulated sugar for Monk fruit and half of the flour for almond flour. I did add 60% cocoa chocolate chips to the top. It’s a huge hit with my family. It’s incredibly moist! I did end up cooking it about eight minutes longer I believe due to the fact that I used almond flour. He’s looking to make swaps and recipes! Thank you so much for the idea the recipe was 👍 Great!
Thanks for sharing your results, Ashlyn!
Thank you Chris for another great recipe! I would love the labels to print!
Sure, Marie!
Please send the labels. I can’t wait to make this bread. Thanks for sharing.
Sure, Judith!
I haven't made this bread yet but you have a great track record of picking the best recipes . Please send me the labels!!! This is such a wonderful way to display a gift. Thank you for being here!!!!
Thank you for the encouragement, Nancy! We will send the labels.
I'm so excited to be gifting pumpkin bread again and would love to top the packages off with your beautiful labels.
Sending them your way, Nancy!
This recipe looks absolutely delicious. Can’t wait to make one for myself and my fabulous neighbour. Would love to receive the label to go with it. Thank you! Sandy
Thanks, Sandy! Sending the labels your way.
Hi Chris,
I love receiving your recipes, will definitely give your pumpkin loaf a whirl when home from our holidays.
Will steam my pumpkin because in Australia we don’t have it in cans. Would also love the stickers for presie
giving.
Cheers from down under.
Noelene x
Hi Chris,
I
I love receiving your recipes, will definitely give your pumpkin loaf a whirl when home from our holidays.
Will steam my pumpkin because in Australia we don’t have it in cans. Would also love the stickers for presie
giving.
Cheers from down under.
Noelene x
Sending them your way, Noelene!
I am looking forward to making this recipe.
Please send labels! 😁
Sure, Audrey!
Do you think it would be possible to reduce the sugar in this recipe? My family absolutely loves this pumpkin bread and I make it often, however, if I could reduce the sugar it would be great. Please advise.
Hi Franca, you could decrease the sugar a bit. I might start out by cutting back to just a half cup of white sugar and a half cup of brown. That may change the texture a bit but it would be worth a try.
This Pumpkin Bread looks so good! Thank you for the recipe. This bread and the labels would make a perfect gift.
Thanks, Linda!
I have made this loaf and it is absolutely wonderful. I would love to make this for Canadian Thanksgiving on October 10th. I would appreciate receiving the labels. Thanks.
Thanks, Franca! We will send the labels your way.
Haven’t tried this yet, but I will soon
Would love to have the labels.
Sure, Mary!
I have made this many times and it is really good! Would love the labels 🙂
Thanks so much!
Awesome! Thanks for letting us know, Anne. We will send the labels!
I left a comment yesterday but do not find it on here. This looks delicious.
I would love to have the labels. Thanks!
Hi Char, they should be in your email. Enjoy!
Can’t wait to try this as well just had the pumpkin bread at Starbucks!! Nothing like pumpkin bread fresh out of the oven when friends or family drop in!!
Hope you enjoy it, Cheryl!
So glad fall is here. Can’t wait to make this wonderful looking recipe. I know it will be delicious as are all the recipes I have tried from this site. Thank you for your creativity in the kitchen. May I please have the printable labels for this recipe. Thank you so much.
One question, Chris. Could you use candied pecans in place of the pepitas?
Yes, that would work. Enjoy, Leslie!
Made the pumpkin loaf this afternoon. So easy and absolutely delicious. Really would like to receive the labels so I can share these loaves as gifts. Tham! you.
Thanks, Alice! Sending them your way.
I love so many of your recipes and I can't wait to make this lovely pumpkin bread. Your microwave lemon curd is the only way I make it now.
Please send me the printable labels.
I love that, Leslie! Sending them now.
I would love to have the labels for Better Than Starbucks One-Bowl Pumpkin Bread. Can't wait to make it. Love so many of your recipes too.
Sure, Susan!
Loved this pumpkin bread recipe. Thank you so much for all the recipes & labels ! I would loved to have the pumpkin bread labels! Thanks in advance😊
Sending them your way, Rosemary!
Oh boy! My favorite bread. I’ll be making this for my neighbors.
I’d love to have the labels.
Your recipes are all winners. Saved in my favorites! Thank you.
Thank you, Prencella! Sending them your way.
This sounds delicious! Please send me the cute labels for the pumpkin bread and also your strawberry jam. I never did get those.
Thanks!
Sure, Karen!
Great recipe! Easy to make and beautiful gifts. Thanks for sharing all of your tips and recipes.
I would like to have the labels for the Better than Starbucks Pumpkin Bread.
Happy Fall Y’all!
Thanks, Karen! We will send them now.
Thank you so much for sharing your talents with us. I always have success with your recipes. I am all about pumpkin everything! I would love the label!
Thank you, Laura! We will send the labels
I've never had Starbucks pumpkin bread, I don't live near a Starbucks, plus I'm not fond of coffee. I've also heard they charge an enormous amount for a cup, so I'm glad! Regarding the bread, I have a recipe that I make faithfully, that I've had for 35+ years that is so similar, sans the pumpkin topping. My recipe is for a double loaf, and it calls for a cup of water. Mine is made with a mixer, stand, hand mixer, I suppose you could mix by hand too. You alternate dry with the water. I never understood the water, however, the recipe is so moist, so delicious, I've always used the water. Sometimes I add chocolate chips😋 Do you know what the purpose of adding water would be? The recipe book is made up from recipes submitted by employees of a now defunct retail store. It has a lot of great recipes! The winner for funniest goes to the recipe for "Glaciated Aqua Pure Squares". The man gives a recipe for making ice cubes!! I thought I'd fall off my chair laughing when I read that! It still makes me laugh when I read it...lol
It is 11 p.m. and I am really wanting to go into the kitchen and make this bread. This means fall is near. I will be making lots of these loaves assuming I can find pumpkin purée! Please send the labels to me, Chris. Happy Fall Baking!
Sending them now, Carol. Enjoy!
Haha! Someone has a great imagination and sense of humor!
Hi Chris,
I have made this pumpkin bread twice ,and it is the best! I would love to have the labels, so I can make those for Christmas gifts! I am going to order the four ceramic loaf pans that you suggested! They are beautiful with the bread for a gift! Thank you for sharing!
Verna
Awesome! We will send the labels, Verna.
Hi Chris,
I would like to share this pumpkin bread recipe that is better than Starbucks with family and friends. The ingredients look good and I sure it will be delightful!
Thank you for sharing the recipe and providing labels.
Sure, JoAnne!
Look forward to trying this recipe. Please forward the labels. Thank You!
Barbara
Sure, Barbara!
I love trying out your recipes. Thanks so much for sharing your talents.
Please send the labels you are willing to share.
Thank you
Kathy
Sending them your way, Kathy!
Chris, I would love your beautiful labels. The recipe for your pumpkin bread is printed and ready for Fall baking. Thanks for sharing !
Sure, Peppy!
YUM!!! I'm making my pumpkin bread in coffee cans and I added a cup of dried cranberries to the recipe. Thank you so much for your ministry. May I please have the labels?
Of course, Lois!
You are not kidding this is better than Starbucks! Thank you for the recipe and would love to have the labels.
Thanks, Rhoda! Sending them now.
Thank you for your beautiful site and wonderful recipes. All your accessories look as though they come out of a food magazine.
Your white porcelain baking pans are ideal for gift giving, are you able to give information as to where they can be purchased.
Would you please send me the printable labels.
Thank you, Ruth! There's a link to the pans in tips section of the post. We will send the labels your way.
Thanks for another delicious recipe! I can't wait to try it. Can you please send me the printable labels?
Thank you,
Terri
Sure, Terri!
This looks delicious 😋. I would love the label. Thank you.
Thanks, Debbie! Sending them now.
Hi Chris - Your recipes are always delicious and easy to understand. I would like the labels also. Thank you.
Thanks, Sandy! We will send the labels.
Hi Chris,
Your recipes never disappoint. Making this for tea with the girlfriends. Please send the PDF for the labels. Thanking you for all you do!
Viv
Thank you, Vivian! We will send the labels.
Love pumpkin anything!! Cannot wait to try this bread. Would love the PDF of the beautiful labels so I can make and give this bread as gifts! Your recipes are always so wonderful and tasty
Sure, Stephanie!
Hi Chris! Thanks for sharing this recipe…can’t wait to try it! I would love to have the labels as well. Thank you!
Sure, Kim!
Can't wait for Fall! I'd love to make these for my family and friends. Would you please send me the beautiful labels!
Thank you
Sure, Ann Marie!
This recipe sounds delicious and can't wait to try it out! Would love the PDF for gift labels please...very cute! Have been enjoying the recipes you've shared. Great instructions and illustrations to make them easy to replicate!
Many thanks
Thanks, Karen! We will send the labels.
Cannot wait to try this! Would love the pdf.. so glad I found your recipes as they never disappoint! Andrea
Please provide your recipe for home-made pumpkin pie spice. Thank you.
Here you go- https://thecafesucrefarine.com/make-your-own-pumpkin-pie-spice/
As always, you provide the BEST recipes and outstanding directions and photos of all your recipes! Can't wait to make this pumpkin bread as I start my preparation for the upcoming holiday season! Would very much appreciate receiving the labels for fabulous gifts this Fall! Thank you, Chris and Scott for everything you do to enhance our culinary skills! You both ROCK!
Thank you, Barbara! We really appreciate the encouragement 🙂 Sending the labels. your way.
Can't wait to make this for family and friends. Would love your labels (so cute!)
Thanks!!
Kathy
Sure, Kathy!
Chris, I love your site and so many of your recipes. PDF for labels, please.
Thanks, Jeanie! We will send them your way.
Love all your recipes! Making this today and would love your labels for the pumpkin bread! Thank you!
Thanks, Lori! We will send them now.
Thank you for sharing this recipe. I would also like a pdf of the label please. I enjoy your food blog and use a lot of your recipes and appreciate your time doing this for me and others.
Thank you for sharing this recipe! I’d love to have the labels. The pop up adds are blocking the recipe.
Hi Lynne, the ad in the recipe actually pushes the recipe over to one side. So it shouldn't be covered up. We will be happy to send you the labels.
Hi Chris
I would love to have the labels for Better Than Starbucks One-Bowl Pumpkin Bread.
Thanks for this recipe and all your wonderful recipes.
Janet E
Sure, Janet!
Thank you in advance for your offer of labels for the Better than Starbuck's Pumpkin Bread. Please send me a set. I look forward to making this bread and using these labels for gifts for neighbors and friends.
Sending them now, Virginia!
Labels for pumpkin bread please!
Sure, Andrea!
This looks delicious! I would love to have the labels. Thanks!!
Sure, Charlotte!
This is the BEST pumpkin bread EVER!!! Thank you Chris and Scott for sharing as this is the “gateway” recipe into your blog. Blessing to y’all!!!
Thanks so much, Melissa!
I have not made this yet, however, am going to soon for a bazaar. Please send me the printable labels.
Thank you in advance .
Sure, Rita!
I would love to receive your pumpkin bread labels as I’m excited to try this recipe along with so many others I have trekked and enjoyed!
Thanks so much!
Marcia K
Sure, Marcia!
Please send these lovely labels and will be making pumpkin purée and will be trying this recipe
Thanks
🙂
Sure, Michele!
Would very much appreciate the labels loved the white ceramic pans!
Sending them now, Sheryl!
Hello💐, Thank you for this recipe! I am going to make it today. Could I please have the pretty label you designed?
Have a blessed day,
Rosemarie
Sending them now, Rosemarie!
Excited to try this delicious recipe! Please send labels. Thank you very much!
Sure, Andrée!
Love the confidence you inspire in others! I would appreciate having these labels. Many thanks!
Thank you, Georgia! We will send them now.
I would love the labels please!
Sure, Laurie!
Simple.Easy.Delicious.
Would you please provide a pdf of those lovely labels!
They’ll make my individual baked bread gifts a special presentation!
Thank you for your thoughtfulness and generosity
Thank you, Chris! Sending them your way.
Can I bake these as muffins?
Yes, you can do that, Elsie.
Thanks, as always, for another amazing recipe! Please send label format. Love these labels too!
Sure, Donna!
I am anxious to try the recipe. Your labels would add a special touch to family Thanksgiving gifts. Look forward to the labels. Thank you
Sure, Gail!
Hi,
Is it possible to make this using gluten free flour?
Hi Al, I have not personally tried it, but other readers have reported success using gluten-free flour.
I would love the labels please no clue where to comment.
We will send them your way, Son!
Goodness! This recipe looks ah-mazing! I had Aton of pepitas in my freezer, and I was trying to find ways to use them, other than a salad, and this is perfect! I am eagerly waiting for fall… I think this will be in my rotation!
Can you send me the label as well? Thank you!
Awesome! Thanks for letting us know, Melanie. We will send the labels your way.
Love this bread, and I'd love it if you'd send me the labels.
Sure, Michelle!
My whole family really enjoyed this loaf. I didn’t have any pumpkin seeds in my cupboard when I decided to make this so I had it without the topping. Delicious, soft, warm and spicy. I’ll try again with the pepitas next time. Thanks for sharing this recipe!!
That's awesome, Laura! Thank you for letting us know!
I will admit that I am not a huge fan of pumpkin everything but this Pumpkin Bread was delicious. So easy to make.
That's awesome, Claire! Thanks so much, for sharing your results!
Hello: Will you please send me the labels? I love Starbucks pumpkin bread and so excited to try your recipe. Thanks.
Sure, Sherry!
Scott & Chris ... this recipe is incredibly delicious and lives up to its name. My family of four is currently devouring warm slices of your fabulous pumpkin bread. It's the best version in my humble opinion and will replace all other pumpkin bread recipes I've attempted in the past. Thank you! We love the scriptures you share ❤️
That's wonderful, Belinda! Thank you for letting us know!
Can I put walnuts ans raisins in the pumpkin bread??
Yes, that would be delicious. I would chop the walnuts fairly small.
Do you use raw pepitas? I can’t wait to bake this and share with some friends. Please send the labels so I can fancy them up.
Hi Kris, I do use raw pepitas as they will bake in the oven with the bread.
Can’t wait to try this recipe. Please send labels. Thank you!!
Sure, Chrystal!
I just baked the Better than Starbucks Pumpkin bread. I must say, it actually is better than Starbucks. This will be my go to pumpkin bread. I have also made your Banana bread and my family loves it. Thank you for sharing your recipes. I have made other recipes of yours and I am always happy how they turned out.
Thanks, Jacque, for your very kind words. SO happy you've enjoyed this recipe!
I want to make 2 9x5 size breads...do I just double all ingredients? BTW,I have 15 oz can of pumpkin..will that work for 2 breads?
Hi Fran, yes you can double all the ingredients to make two loaves. You will need two cans of pumpkin to have enough. Enjoy!
After trying Starbucks pumpkin bread I absolutely loved it so I wanted to try and make it myself. My bread turned out super good! I didn't do the aluminum/ sheet pan but it was still fine. The bread felt and tasted just like Starbucks. I ended up baking it for 70 minutes. And then turn off the oven and let it sit in there for another 5 minutes or so. I used an 8.5 x 4.5 loaf pan so that might've been why I had to do extra time. But awesome recipe!! Thanks so much!
Thanks for letting us know, Cindy!
I just finished eating the Starbucks pumpkin loaf and wanted to find a recipe identical to it so I can make a loaf myself to share with my family - so happy I came across your page and can't wait to make this and devour it as well.
The labels are adorable and though I know it's well past the time but if you have any extras laying around, would love to receive them and use.
Stay safe and always find the blessings in each day .
We're happy to send the labels, Nellie. Enjoy the pumpkin bread!
Please send me the labels. I love this pumpkin bread-anytime of year!
Sure, Molly!
I LOVE Starbucks Pumpkin bread and your recipe looks good and easy - I am making it right now and can't wait to try it! I would love for you to send me the PDF labels please. Thankyou.
Hope you enjoy it, Carlene! We will send the labels your way!
These are delicious! I first made them in 7x5 pans (3), then 3x6 pans (4) and I just made them as muffins (18). When I made the muffins I preheated the oven to 400 degrees and then lowered it to 375 degrees when I put them in the oven to bake for 19-21 minutes. I had read that starting them at a higher temperature and then turning it down to bake helped get a better crown on the muffin without it running over the top of the muffin cups. It worked like a charm. Thank you for a wonderful recipe!
Thanks for sharing your results, Glenna!
Best Pumpkin Loaf I’ve tasted thus far. Please may I have the labels.e
Thanks so much, Sheila! We will send the labels.
Really delicious. Probably the best loaf of any flavor I've ever made. Super moist, will be making this again.
Awesome! Thanks for letting us know, Megan!
I LOVE Starbucks’ pumpkin loaf but since I love to bake and love the bread, I can’t wait to make this. Even though CHRISTmas is behind us now, I’d love the labels too please. Thank you for sharing your recipe and scripture.
Sure, Anita!
Would love to have the labels
Sure, Cheryl!
Coworker brought this Monday, and I have to say that it is the best pumpkin bread I have ever tasted. Will be whipping up several batches tomorrow to give as gifts to family fduring our get together Christmas day. Is it too late to receive the printable labels? Thanks so much!
Thanks so much, Misty! We will send the labels your way.
Thank you for all the tips! Making this after I write this...for our GF family and some friends. We would love the labels please! Thank you!
Sure, Jan!
I am making this bread to give to family for Christmas. I would love the labels please and thank you. thank you for sharing this recipe.
You're welcome, Karen. We'll get the labels off to you now!
What a lovely and warm recipe. Can’t wait to try it and to give as gifts ❤️ I’d like to receive your printable PDF labels for this deliciousness Looking pumpkin bread
Thanks, Regina! Sending the labels your way.
Making these loaves for friends and family gifts for the 2nd year in a row! We love this recipe! Would love to have the labels as well. Thank you!
Sure, Mareshah!
So excited to try this recipe! This is also for some gifts so would love to have the labels also, that would be great!!
Thank you!
Sure, Laura!
Best Pumpkin loaf ever, please forward labels
Thanks, Joanne! Sending the labels your way!
I love Starbucks pumpkin loaf and will definitely try your recipe. May I get the labels as well? Thank you so much for sharing.
Sure, Thuy!
Making the bread right now for a hostess gift for Thanksgiving. I would love the pdf for the lovely label. Thank you so much for all of your wonderful recipes. May you and your family have a blessed holiday season!!
Thank you, Christine! Hope you have a wonderful Holiday season too! Sent the labels just now! Enjoy!
I can't wait to make the pumpkin bread. I would love to have the labels.
Thank you!
Sending the labels your way, Debbie!
I would love to have the labels please for the delicious pumpkin bread!
Thank you,
Sure, Thelma!
Can't wait to make thes e today - please send labels
Sure, Janice!
Our grandson requested pumpkin bread and this recipe is perfect. I would love the pdf labels. Thank you!
Sending them now, Louise!
Please email me the pdf label. Can't wait to trry out this recipe with leftover halloween pumpkin.
Sure, Maureen!
Thanks for this recipe!! I’d like to have the labels too please 🥰
Sure, Joy!
I’ve made this twice now and it perfect. Please send me the labels as well.
Yay! Sending the labels now, Deborah!
Please send me the labels and I made the orange cranberry scone they were wonderful thankyou for the recipe
I'm so glad! Sending the labels your way, Therese!
Can’t wait to try this recipe ! Please send the pdf for labels. Thank you 🙂
Sure, Anne!
I can’t wait to try this recipe. I’d love the labels too.
Sure, Susana!
This looks delicious! Would love to have the PDF versions of the cute labels. Thank you so much!
Sure, Grace!
Can't wait to try this recipe - looks amazing!! Would love to get the super cute PDF labels. Thank you!
Thanks, Kara! Sending the labels your way.
Can’t wait to help my daughter make this for her school bake off!
Please send a lable.
Sure, Melissa!
Very good! Please send me the PDF for the labels.
Thanks, Steve! We will send the labels now.
Please send free PadF of labels. Thank you
Sure, Patricia!
Cant wait to make this!
Please send labels =)
Sending them now, Donna!
Please send me the labels .
Sure, Maria!
Please send me your labels. Thanks so much!
Sure, L!
This pumpkin bread was so delicious!
I took some to my Bible Study. There was not even a crumb left on the plate. It was moist & just sweet enough.
I will take some for gifts.
Could I get your labels.
Thanks so much!
I'm so glad to hear that, Jeannie! Sending the labels your way 🙂
Please send me the printable labels- I love this recipe and want to share with others
Sure, Tammy! Enjoy!
Hi! Delicious pumpkin bread! Thank you for sharing this. I would love to receive the PDF label. Also, where did you purchase the white loaf pans? Love them! Thank you.
Hi Joanne, hope you enjoy the bread. The white loaf pans are from Amazon: https://amzn.to/3H6BVS4
Hi,
Your recipe states not to use Pumpkin Pie Mix but sadly, I’m overseas and that’s all I can find. I even looked for fresh pumpkin to make my own purée but no luck. Would it be horrendous if I went ahead and used the PPM instead? I really want to make this bread. If it’s a little sweeter. We won’t mind.
Hi Tee, I would cut back on the sugar to just one-half cup and skip the spices. Taste the batter and see if you would like it a little sweeter. You could always add a little sugar at that point. You should be fine.
Greetings,
I am baking and gifting home made pumpkin bread this year for the holidays and would love to pretty them up with your printable gift tag! Could I please get you to send me the files
Sure, Amber! Enjoy!
looking forward to trying this recipe!
Please send the labels to me!
Sending them now, CF!
This looks like a winner! I'd love to have the labels to attach to my mini loaves. Thank you!
Sure, Jane!
Very good recipe. Great way to treat family as a Thanksgiving gift. Please send me the labels to attach. Thank you.
Thanks, Delia! Sending the labels now 🙂
Hi, Chris,
This made a HUGE, beautiful, delicious loaf of pumpkin bread. It’s an easy and lovely recipe. I think from now on I will make it in the 8x4 pans. It did take over an hour and a quarter to get to 195 for me, so I started to get a bit worried about it. I think next time I’ll relax and bake it to closer to 200 F as it’s the tiniest bit “wet” on the bottom.
Thanks for a wonderful recipe.
I’d love to have you send the labels.
Thanks!
Sue
Thanks for your review, Sue. We will send the labels now!
OH GOOD LORD!! This IS better than any other pumpkin bread that I've made. I made this for my residents in my memory care home as part of breakfast and it was a HUGE hit. I multiplied the recipe by 4. I also didn't have pumpkin spice so threw the basics in and added in some ground ginger. DELICIOUS!!
Awesome! Thanks for letting us know, Kelsey!
Can the pepitas be raw pumpkin seeds or should they be baked first? Thank you.
Hi Amanda, you want pepitas for this recipe, which means they are pumpkin seeds that have been shelled. I found this article helpful to explain the difference- https://food52.com/blog/14456-the-difference-between-pepitas-and-the-seeds-from-your-halloween-pumpkin
If you have raw pepitas, it's fine, they will bake as the bread bakes.
Raw is fine
You’re such a giver!
yes I’d like to receive our free printable PDF
Pumpkin Loaf
Regina M xo
Sending them now, Regina!
Can’t wait to make multiple loaves for gifts! Please send me the label, thank you!
Sure, Evelyn!
This was ridiculously good. Moist AF. Very good feedback from partner and neighbours.
Thanks, Charlie! Happy you enjoyed it!
Chris, please send me the labels. I plan to bake the pumpkin bread for friends. Thank you so much, Peppy
Sure, Peppy!
Would love to have the PDF versions of the cute labels. Thanks, can't wait to make this!
Sure, Theresa!
Yes. Please send me the labels
Sure, Lakola!
I have just made this pumpkin bread and it smells delicious as it is baking. I plan on making more as gifts for my family and would love to use your labels on them. Also I was pleased to read your thought for the day.
I'm so glad, Karen! Sending the labels now.
Karen, the labels were unable to be delivered. Could there be an error in your email address?
This recipe is fantastic! I made two, one for us and one for a gift. Everyone absolutely loved it! I plan to make more for gifts this holiday season, I would love the labels. Thanks! Cindi
Thanks, Cindi! Sending the labels now!
Hi there!! I forgot to add the pepita topping 🤦🏽♀️. Do you think I could add it after it bakes and cools?
Hi Andrea, you could gently spoon it on during the last 10 minutes of baking. It will stay better that way than if you wait till the bread bakes and cools.
Would love the labels! It’s the oven baking!
Sure, Beth!
This recipe looks fantastic and I’m going to use it today in the England... could you please send me the pdf for labels as I will give as Halloween gifts too.
Thank you x
Sure, Annette! Enjoy!
love your Bible verses!
Thank you, Beth 🙂
I am so excited to try this. I checked the Café Tips, but didn't see bake times for my pan size. How long would you recommend baking in a mini loaf pan with 8 cavities (cavity size: 3.28″ x 2.5″)?
Hi Taelor, I can't give an exact time because I have not tried it in this size. I would start checking it around 18 minutes. You can use an instant thermometer inserted in the center of the bread and you are looking for a temperature of 195-205˚F. Enjoy!
Can’t wait to try the recipe! Can you send the cute bread label?
Sure, Ms!
Can’t wait to try! I have been searching for a pumpkin bread recipe and this may be the one! May I ask for a copy of the labels, would love to give out as take home gifts for thanksgiving.
Sure, Dee! Enjoy!
May I please have the pdf of label
Sonjakosobucki@comcast.net
Sure, Sonja!
Could you please send me the PDF for your label! Very excited to make this loaf for us and as hostess gifts! Also can this loaf be frozen?
Sure, Linda! And yes, you can freeze this.
What do you think about adding 1 cup of walnuts or pecans? Need to change anything?
You can do that, Maggie!
Made yesterday. Added nuts and plan to make this my standard Pumpkin bread recipe. Thanks
Thanks, Maggie! So happy you enjoyed it!
Hi!
I was wondering if it would have a negative effect on the moisture in this recipe to use gluten free flour?
You wouldn't happen to know, would you?
Hi Alyssa, I haven't tried it so I can't say for sure. But other readers have had success with gluten-free flour. If you try it let us know!
Just made this it’s still in the oven! My daughter loves Starbucks pumpkin bread so I made this for her😊 it’s smelling amazing! Would love the labels.
Sure, Gina! Hope you enjoy the pumpkin bread!
My daughter made this bread today and it was better than the one I have been making for years. I now have a new recipe! It was delicious and so moist. Please send me a label so I can use them at the holidays. Thank you.
Awesome! We will send the labels your way, Sandra!
Thank you for the wonderful Pumpkin Bread recipe, the sweet topping made the bread even more delicious! Please send the "Homemade Pumpkin Bread" label to use for gifting.
Happy Baking!
I'm so glad, Kimberly! We will send the labels now!
Can this be transferred to a bread maker? My oven is currently broke but I have a bread machine 😁 I couple probably put it on quick bread..
I haven't tried this in a bread maker, Jennifer, so I can't say for sure. If you try it, let us know!
I would love to have the labels! Can’t wait to bake this and give it to friends and family!
Sure, Ellen! Enjoy!
Love this Bread! Would love to have labels for it so I can share this bread as gifts.
Sure, Joani!
May I give you 8 stars?! The taste is spot on as I go to Starbucks just for their pumpkin bread but no more for me. I love that this is all done in one bowl (no mixer) and I love that you gave ingredients in metric as that’s how I bake. The only discrepancy I found was in the cinnamon & pie spice. I believe those should be 4g (3.91g) instead of 9.86 , which is what I used. This bread has great flavor, super moist and I will be making more as gifts. Thank you for the labels and especially the recipe. BTW, I’ll be posting pictures on IG. Take care
Thank you so much for letting us know, Jeanette! I'm so glad you enjoyed the bread. We will send the labels now.
This was, by far, the best pumpkin bread I've ever made or eaten. I made this one alongside a highly rated copycat recipe from another website. Theirs didn't even come close in flavor. I will give this away as gifts alongside my homemade tamales this holiday season..and maybe forever. The flavor is spot on. I used walnuts instead of pumpkin seeds and it was delicious. I have picked up some seasonal pumpkin spiced pumpkin seeds from Trader Joe's, so I'll be trying those next. I used 4 mini loaf pans and baked for the recommended time. WOW this was great. I'd love some labels. Thank you for this forever keeper. I'll be trying more of your recipes. By the way, this bread received 10 sticky little fingers up from my grandchild. They loved it.
Thank you for taking the time to share your results, PL! I'm so glad you are enjoying the bread and we will get the labels to you!
Good afternoon! I will be making the pumpkin bread to send to my family .I would love the labels . They look beautiful.
Thank you for all your wonderful recipes.
Sure, Marietta!
Sounds delicious. Please send pdf for bread label.
Thanks, Diane, the labels should be in your email.
Thank you for this recipe, it looks lovely and I am going to try it this week.
Please send me the pdf for printing the labels.
Thank you,!
Hope you enjoy it, Judi! We'll email the labels now.
Another recipe I will be sure to bake for gifts!
Please send me the .pdf for the labels.
Hi Patricia, this will make great gifts. Sending the labels now.
Hello! A question for you, I made my own pumpkin purée so I have the raw pumpkin seeds as well. Should I roast them before adding as the topping or put them on top of the batter raw?
Thank you!!
Hi Rachel, you should be able to just put them on top as they will roast as the bread bakes.
This recipe is awesome. Thank you for sharing it. The loaf is so moist and tasty. Hubby loved it. I will be making it again. I topped it with raw sugar. It was great. Thank you 😊. Can you please send me the PDF for the labels. Thanks
We'll be happy to send the labels, Linda. Thanks for sharing your results. The raw sugar topping sounds great!
Getting ready to bake right now! Very excited. Would love the PDF for the labels too. Many many thanks!!!
You're welcome, Shannon! Sending the labels now!
Hello, I would love to receive the gift label for the homemade pumpkin bread. It looks wonderful. Thank you for sharing your creative ideas!
You're welcome, Cheryl! Sending them now.
Hi, Thank you for the recipe looking forward to trying it.
If possible could you please send me the PDF file for the label.
Take Care
Hope you enjoy it, Sandy! Sending the labels now.
This is amazing! Super easy to make. My puppy loves it when I share with him! 😉 Thanks for sharing this!
So cute! Thanks so much for letting us know, Catherine!
Hello, I would love to be sent you labels..a great gift giving recipe!! Thank you, Barb
Sure, Barbara!
Thanks for publishing this recipe; the bread sounds wonderful! I'm looking forward to baking is as Thanksgiving presents. Please, would you send me the label pdf?
Thanks so much!
Pat Davies
Sending them your way, Pat!
ThNk you for this lovely recipe. I’d be grateful for the labels❤️ Thank you and Happy Autumn!! 💕 RM
Sure, Gina!
Will definitely make this. Would love the labels!
Kathy
Sure, Kathy!
Looks like a delicious recipe! Please send labels. Thank you!
Sure, Andree!
Too eggy for my taste. Also, not a ton of flavor, despite the large amount of spices. Almost numbed my tongue? Will look for a different recipe.
Hope you find something you like, Caitlin!
Loved your pumpkin bread recipe. Please send me the free printable labels
Sure, Mary!
This bread sounds marvelous. Please send me the printable label. Thank you
Thanks, Barbara. We will send the labels!
Would you send me the pumpkin bread labels too. This bread looks and sounds yummy! Thanks for the recipe!
Connie Milkikan
Sure, Connie!
Wow! We all love this recipe for one of our favorite quick breads. Easy to put together in just one bowl!
I have found a recipe to keep!
Yay! 👏 So happy you enjoyed this recipe, Martha!
Can’t wait to try this recipe…I’m cooking off a large long neck pumpkin today. Could you please send me the pdf for the labels? Thank you in advance.
Sure, Kathy!
I would love the pdf for the cute label I am going to make and deliver to a friend tomorrow! Sounds amazing!!
Sure, Bev!
I made the pumpkin 🎃 bread for thanksgiving and everyone raved about it. Could you please send me the PDF for the label. Thanks
Yay! We will send the labels, Nancy.
Love all the recipes I've tried! Never a failure!
Thank you so much, Teresa!
Love the idea of sprinkling sugar on top! Can you send me the cute label? I will be trying the recipe this week. I will be trying out different pumpkin bread recipes before Thanksgiving. Thank you!
Sure, May!
I made this most fabulous pumpkin bread and baked it in 4 individual loaf pans. Watch your cooking time--it varies. The 2 outside pans cooked faster than the 2 center pans so I removed those breads, filled those empty pans with some water and continued to bake the inner 2 cakes for approx 8 additional minutes. Those thermometers are priceless! I have 3 very happy friends this morning when they enjoyed their pumpkin bread and coffee. I had to keep 1 loaf for myself, right?
Thanks for sharing your results, Rosie!
I love that you include baking instructions for smaller loaves as well. They make great gifts! Can you please send me a .pdf of the label?
Sure, Liz!
I was about to make pumpkin bread using a recipe I saw. Then I came across yours and with the oh so wonderful descriptions caught my attention! I’m sold. About to make it and please if you can send me the pdf for label. Thank you!
Sure, Debbie!
LOVE this!! So delicious. May you please send me the PDF? Thank you for sharing this amazing recipe.
Sure, Marija!
Hi Chris,
I bake treats for the assisted living home where my in-laws live. Pumpkin Bread is always a hit in the fall. Thank you for this recipe and for sending the beautiful labels. They will love to see them attached to the mini loaves. God’s Blessings!! ~Kristine
I love that, Kristine! We will send the labels now!
I just made a test batch. The recipe made 4 mini loaves of pumpkin bread. Everyone loved it! I added a little sour cream as I do with my banana bread. Either way, I would highly recommend this recipe. As a bonus, the labels made them look store bought. Now the baking begins for the home. Thanks again!
Thanks for sharing your results, Kristine!
Can you write the recipe of your pumpkin spice please?
Here you go Hiba- https://thecafesucrefarine.com/make-your-own-pumpkin-pie-spice/?swcfpc=1
I made it today and it is delicious! Definitely will make it again! If possible, please send me a PDF of the label. I will be making this bread as gits to my friends. Thank you for sharing!
Beata
Sure, Beata!
Looks so delish! I’m about to make it now. Can you please share the pdf file? Thank you!!
Sure, Sarah!
Getting ready to make the pumpkin bread. Please send the labels.
Thanks,
Faye Elizabeth Gardner
Sure, Faye!
Good Morning! I just went to lookup a copy cat Starbucks Pumpkin Bread Recipe and found this at the same time. I make Pumpkin bread for my oldest son's birthday as he always request it. I am so excited to try this recipe after reading the reviews!!! I'm sure he'll give me a rave review! : ) How do I get the labels everyone seems to be requesting? They are adorable!!! Thanks, Donna G
Hope you enjoy it, Donna! We will email you the labels.
Yes please
Enjoy, Joanne!
Dear Chris,
Please send the pdf labels for Homemade Pumpkin Bread. Thank you for sharing!
Sure, Sue!
Hi Chris,
I would love to receive the pdf for your lovely labels! We are avid pumpkin bread fans and love sharing it with our neighbors.
Thanks for another wonderful recipe!
Millie
Sure, Millie!
I'm making this tomorrow. Please send me the labels.
Sure, Kara!
Chris, I love SB pumpkin bread but I’m making your recipe tomorrow!!
I have a real good feeling it’s gonna be a hit. I love to make cakes to share with family and friends. So, please share your labels with me. You are so kind and talented. Take care
Thank you, Jeanette! We will send the labels!
I love the idea of the crunchy pepita topping! I'm definitely going to bake it.
Could you please send me the labels? Thanks!
Sure, Izabela!
So very delicious. This is a perfect gift for our upcoming Thanksgiving! Please send me beautiful labels. Thank you so much!
Thanks, Michelle! We will send the labels now.
Baking this today and would love the PDF for the label please and thank you!
Sure, Debra!
Hello thank you for sharing this delicious recipe. Have you ever added chocolate chips? I would love to have the PDF
I haven't Cathy, but I bet it would be delicious! We will send the labels now.
Thank you for making the temperature the deciding factor in knowing if this pumpkin bread is done. The biggest fear is taking out a goodie out of the oven to find it not completely cooked. I usually over-bake things to make sure it is done enough. Having the temperature as a guide is perfect! It is in the oven right now!
I'm so glad it's helpful, Sandi. Enjoy the pumpkin bread!
Delicious!!! Please send pdf pumpkin bread labels
Sending them your way, Pat!
Thank you for including the labels.
Sure, Christine!
I will be baking this for my church fundraiser. I would love to add the free labels. Thank you for including that bonus.
Sure, Leah!
Looking forward to making this bread. Please send the labels. Thanks
Sure, Barb!
This bread is fantastic! Pumpkin bread has never been a favorite of mine but this one is a perfect blend of spices, pumpkin & sugars. Just the right amount of sugar - not too sweet. I followed your recipe for making my own pumpkin pie spice mix which is better than any store bought brand. A very light & moist bread. I made the 4 mini loaves, giving one to contractors working in my kitchen today. One said it was the best he ever tasted. I have to agree.
Thanks so much for your review, Candace! I'm glad it was a hit!
Absolutely delicious! Thank you for another great recipe perfect to welcome fall with. I thoroughly enjoy, and read, your Café notes and have learned so much from them.
May I please have the pumpkin bread labels?
Thank you!
Debra
Seaside Oregon
Thanks so much, Debra! We'll be happy to send the labels!
Going make some loaves for my college daughters. Would welcome labels. Thank you!
Great idea, Shari! Sending the labels now!
Can flaxseed oil be used instead of the others mentioned?
That should be fine, Karen.
My husband and I love the pumpkin bread at Starbucks and I am sure I have tried a dozen recipes trying to replicate it. I don't need to look any further and it is as the name implies, better than Starbucks!
Thanks for creating and sharing the wonderful recipe.
I am in the process of baking three loafs to add gift bags for my chemo nurses. Next week is my final (bell ringing) chemo treatment for Breast Cancer! I would love to have your labels to attach to the bread.
Hi Debbie, bravo to you for making it to your final week! 👏🙌👏 That's awesome!
So happy you enjoyed the bread. We'll be happy to send you the labels. I was a nurse for 40 years so I know that they will really appreciate your kind efffort!
After using the same pumpkin bread recipe for years, (which my family always enjoyed), I decided to try your recipe for a change. Your Better than Starbucks pumpkin bread is fantastic!! Moist, delicious, and the crumb is wonderful! The texture is like a top notch professional cake. Next time I will have to make more than one loaf at a time- it disappeared in a day and a half! Definitely the only pumpkin bread recipe I will use from now on!
I love that, Susan! Thanks so much for letting us know!
Please send free label for Homemade Pumpkin Bread.
Thank you
Sure, Lavine!
I just saw this recipe, the title got my attention, better than Starbucks! I’m excited to try it. I would love those labels please send them. Thank you so much
Sure, Lourdes!
Looking forward to baking this pumpkin loaf! Please send label(s). Thanks.
Sure, Sue! Enjoy!
I'm going to try this bread today and I would love the labels! Thank you! 😊
Sure, Melissa!
not only does this look delicious, the color is so beautiful and warm looking. could you please send me the labels for this beautiful loaf
thank you so much
Sure, Louise!
I have made this recipe twice, and it is delicious. The only problem I have encountered is that it take longer than 55-60 minutes to bake. I bake it in a Nordicware 9x5 loan pan. I have an over thermometer in the oven so my temperature is accurate. I wonder is this is happening to anyone else? I would highly recommend this recipe! She is absolutely accurate when she says this is better than Starbucks and most coffee shops in general's pumpkin bread anything.
Hi Ally, thanks for your review. Different ovens, even if they are accurate can yield different results so it's important to gauge the "doneness" with other with more accurate tests. The toothpick test is okay but internal temperature checked with an instant thermometer is even better. The internal temp should be 205-210˚F.
Delicious recipe, thanks for sharing ! Please send labels
Sure, Kim!
Image the loaf, no adjustments, and it was soooooo delicious! Definitely better than Starbucks
Please send me the pdf labels for pumpkin bread, it is Devine!
Thanks, Pat! Sending the labels now!
I’m excited to try this recipe cause I love pumpkin and it looks delicious!
Please send printable PDF
Thank you
Sure, Barb!
This is a delicious, moist bread/cake. I added 3/4 cup chopped pecans to the batter and served warm slices + ice cream + drizzle of your caramel sauce + a few candied pecans. Yum! 'nuff said
Please send both the pumpkin bread and candied pecan labels!
That sounds delicious, Martha! We will send the labels now!
Love your recipes!!! Thanks!!! Would love the pdf for the label.
Judy
Thanks, Judy! Sending the labels your way.
Hello Chris,
Im hoping to make this yummy recipe tomorrow for a girlfriends get-together. I would love to have the pretty label pdf too.
Looking forward to baking this and seeing the smiles on my friends' faces
Just sent the labels, Sheila! Enjoy!
Your recipes are wonderful and the labels make food gifts extra special. Please send. Many thanks!
Amy
Sure, Amy!
This sounds so delicious!! Can't wait to make... and yes I would like the labels 😍
Sure, Kathy!
I have been enthused about every recipe that I've tried from your website.
I'm gathering ingredients for your Better Than Starbucks Pumpkin Bread and can't find the video that is mentioned. Have I just missed its location?
Thanks so much, Sylvia! I can see the video in the post. It might take a minute to load.
Looks delicious and great gift idea! Please send me the labels.
Sure, Jeanette!
What a wonderful recipe. Tastes a bit like my mother’s honey cake. Moist and beautiful. First time, I made as suggested and just mixed until flour was incorporated. Came out of the oven, caved in the centre. I knew immediately it wasn’t mixed enough. I discovered that when making banana bread. If you mix it well, it never caves. The whole house smelled divine. Thank you for recipe and labels.
Thanks for sharing your results, Wanda!
I have not been able to find Pumpkin Puree even though I went to several stores.
Is the regular can that just says "Pumpkin" the same or okay to use. This is what my stores seem to carry.
Hi Sharon, if it just says "pumpkin" then it is pumpkin puree. You just don't want "pumpkin pie filling" as that has sugar and other ingredients.
Just found your blog, and LOVE it! And absolutely adore this recipe, perfect to make for a gift (to be raffled for a charity), and to enjoy the whole house smelling cozy and autumn spiced! Thank you so much, also for the labels, they are adorable!!
Would love your labels. Excellent idea. Thank you
Sure, Kathleen!
Pumpkin bread is ABSOLUTELY one of my all time favorites! I'll be making your yummy sounding one later today!
Yes, please --I'd love your labels!
All the best
Thanks, Debbie! We will send the labels now!
The better than Starbucks recipe has put me in a fall baking mode.
Can you please send me the labels ?
Thank you so much
Gwen
Sure, Gwen! Enjoy!
Chris, this Pumpkin bread was absolutely delicious. I made two loaves and both were gone in one day. Everyone wanted the recipe. You outdid yourself again. Thank you, I look forward to all your recipes.
Thank you so much for letting us know, Celeste!
Yes please for labels. So happy I found your site. Have made many of your recipes.
Thanks, Wanda! Sending the labels now!
This looks awesome….would love a label 😁
Thanks, Michele! Sending the label now!
Great recipe I love pumpkin I also love your labels Please
Thanks, Ellen! We will send the labels.
Hi there, hope all is well. Absolutely love this recipe and the way you write your story is just so enjoyable. Thank you!
Could you send me the labels please, appreciate it!!
Take care,
Nancy
Thanks so much, Nancy! We will send the labels now!
This looks wonderful!! Please send me labels
Sure, Camille!
I would like to add a pretty label to my bread; would you please send it to me??
Thank you in advance!
Sure, Karen! Enjoy!
I love all of your recipes..Please send Pumpkin Bread labels...I will use your pumpkin bread recipe for sure for myself and friends.
Thanks, Linda! We will send the labels now.
I would so appreciate the labels .Thanks so much Chris... lita marie
Sure, Lita Marie!
Hi Chris, this recipe sounds delicious as do all of your recipes. I have made loads of them. Love all the comments and all the Bible verses. Would love to have the labels. Thank you so much.
Thanks so much, Christina! Sending the labels your way!
Cannot wait to try this recipe, I know from using some of your others that it will be wonderful! I always make baked gifts for the holidays, so the labels will add a special touch, I love them. I have some mini bundt pans I think I will try this recipe in. Thanks for the recipes and the labels, such a nice little extra.
Sending the labels your way, Margaret!
This is a fabulous recipe and will make a lovely change to my holiday gifts. Although I have not yet baked it, I am sure it will fill my home with the lovely aromas of the season. I, too, would like a PDF for the labels. I usually design my own but yours is really special. I am assuming that the bread can be frozen, at least I hope so. I live in Switzerland and enjoy so much these tastes of home. I've a number of friends that would appreciate this. Thank you. I really enjoy your Blog and have already used some of your wonderful ideas.
Yes, you can freeze this bread, Penny. Thank you for the kind words! We will send the labels now.
Can't wait to give these as gifts. Please send the wonderful labels. Thanks for all you do.
Sending them now, Beverly!
Hi Chris,
I know this is an odd question. I'd like to know where you get your sunflower seeds
from. The ones I get are super flat and small. Yours are so nice and plump. It really
compliments the bread.
Thank you in advance.
Nancy
Not odd at all, Nancy. I usually purchase my sunflower seeds at Trader Joe's or Aldi.
Thank you so much. I was just going to make this and found this. You're so sweet to answer back. Thank you again.
Hi Chris-please send labels. I love giving your recipes as gifts and the labels make them extra special. Thank you for your recipes and your stories about the recipes. I always enjoy both!
Thank you for the kind words, Bonny! Sending the labels your way.
Would love to make your pumpkin bread. Please send me the PDF for the labels
Sure, Cindy!
Live in hot southern California, sooooo ready for fall, this will be the perfect kick-off. Please send me the labels!
Sure, Dolores!
Would love to try this loaf and would love the labels. Thanks
Sending them now, Diane!
Please send me the beautiful tags. Great recipe that I will bake for family and friends
I would like the PDF label for this, thanks.
Sure, Eloyd!
I would like a PGF for labels for this, thanks.
Would you please send me the PDF tags. Thanks
Sure, Jo!
Thanks for another beautiful recipe.
A neighbour just left a bag of vegetables on my doorknob and I’d love to surprise her with a pumpkin loaf in return.
I’d like to request the labels to make the gift extra fancy.
Thanks
Great idea, Kathleen! Sending the labels now.
I am so looking forward to making this bread and passing it out to neighbors and family…!!!
The gift tags are a really nice finishing touch… thank you !! 🎃
Thanks, Nancy! Sending them now!
I have tried some of your recipes and can’t wait to make this pumpkin bread!!! Thanks in advance for the pumpkin pdf labels!
Sure, Joyce! Enjoy!
Please send the lovely gift tag! Can't wait to pass out to neighbors.
Sure, Tammy!
Good Afternoon
I’m really looking forward to trying your pumpkin loaf recipe. The one I’ve been using isn’t a favourite. Thank you for sharing. Also, when you have a minute, I’d love the label for it. I think it would make a great gift. Thanks again. Enjoy your day!
Sheila
I hope you enjoy this one, Sheila! Sending the labels now.
I will be making this bread for a friend's birthday. Perfect for fall.
Please send the label.
Thank you
Sure, Patricia!
Just wondering if you've ever done this recipe as muffins? Thanks! Love your recipes by the way.
Hi Tammy, I haven't tried this particular recipe as muffins but I think it should work fine.
Scott & Chris,
I’ve been following you both for a while. I love love love all your recipes. I’m eager to try this one. I also love the Bible memory verses you post at the end of your recipes. I think they are wonderful. I have a prayer channel myself on YouTube. Name is prayer docent. Thank God for Jesus! Please send me the PDF labels as well. You guys are awesome!!
Bee Bee
Thanks so much, Bee Bee! Sending the labels your way!
Thank you, Chris for all your hard work on this blog. It is my favorite blog as I have tried so many recipes over the years and love all the real life tidbits you have shared as well as all the delicious dishes! I’ll definitely be making this bread and would love the labels for gift giving. Thanks so much!
Thank you so much for the kind words, Traci! We will send the labels your way now.
Looks delicious. I have pumpkin seeds so it will be a nice change from the familiar topping.
Please send the PDF labels!!!
Sending them now, Gloria!
just love this recipe. Please do send me the pdf for the cute labels. Thanks.
Sure, Candace!
Love this recipe-please forward labels. Thank you
Looks delicious. Will be making for the Holidays. Please send labels. Thank you.
Sure, Liz!
Sure, Andrea!
This was the “gateway” recipe to discover your blog years ago! This recipe is absolutely delicious and I’ll be making today. Thank you Chris and Scott again for your yummy recipes and reminder of seasonal favorites. Bless you both!!!
I love that, Melissa!
As always, I love your recipes. Would love the labels. Thanks Juanita
Thanks, Jaunita! Sending the labels your way!
I'm looking forward to trying your pumpkin bread....willing fall weather to start here in the San Joaquin Valley (104 degrees today!). I have loved every recipe of yours that I have tried (Ridiculously Easy Biscuits is my go-to recipe) so I'm expecting this one to be great! Already have a list of friends in mind to give to.....would love your PDF label. Thanks Chris & Scott
Thanks so much, Nese! We will send the labels now!
Cant wait to try this recipe and to give it as a gift. I loved reading your comments, ideas, and mostly the scripture you quoted. It is so true. I would love the pdf you’re offering. Thank you.
I'm so glad you're enjoying the posts, Tami! Sending the labels now!
Looking forward to making another one of your wonderful recipes Chris. Please forward the label PDF to me. Thanks so much
Sending them now, Terry!
Have to try this one! Thank you! I would like to have the labels...appreciate it!
Sure, Sulinza!
Chris, I do not usually have honey on hand. Would it be possible to substitute maple syrup?
Absolutely! That will work fine, jk.
Hello!
I’m on my way to the store to get the ingredients and can’t wait to try your recipe. I wold love to have your label.
Thank you so much!!
Lorraine
Sure, Lorraine! Enjoy!
Is this as sweet as the Starbucks Pumpkin loaf? I love the Starbucks version but want to make it less sweet.
Hi Anna, I think it's similar in sweetness to Starbuck's pumpkin bread.
Love this recipe, I'm making it several times to deliver to some ICU nurses who are sleeping at a hospital in a flooded area of LA
That's so sweet and kind. God bless you, Mary!
I’m excited to make this pumpkin bread. Sounds delicious! Can you please share the gift tag pdf? I would love to make some to share as gifts this Fall.
Thanks, Terri! Sending the labels now!
Sounds yummy. Can you please send me the pdf tag? I would love to make these loaves and give them to family and friends.
Thanks, Denise! We will send the labels now!
Hello Chris! I am new here and I love it! I cannot wait to make the pumpkin bread. . if its not too much trouble could you please send me the layout for the cute labels! Thanks again! Veronica
So glad you found us, Veronica! Sending the labels now!
I made this today and the 1st thing my daughter said when she took a bite, "This is better than Starbucks " I have tried sooooo many different pumpkin bread recipes and have never gotten 2 thumbs up. Both of my kiddos (9 & 13) have loved Starbucks pumpkin bread since forever. This one is a keeper! So yum!
I love that, Cece! Thanks so much for letting us know!
I would like the printable pdf please
Sure, Mary!
So happy I found this recipe!!! I was able to swap out the all purpose for GF flour and I can finally enjoy my favorite Starbucks treat again!!! Thank you so much! And can you please send the pumpkin labels I would love to give a few as gifts heading into the falk season.
That's great to know, Lisa. I know other readers will find that helpful! We will send the labels now.
NOT A LIE!!!! It is better than SB. i used vegetable oil substitute and didn't have pepita. None the less, so amazing. Brush honey and butter on top and eat hot. HEAVENLY!!!!
Ha! Thanks so much for your review, Linzy!
I’d love the pdf label for the pumpkin loaf as well. Thanks!!!
Sure, Joanne!
This recipe is fabulous, love all your recipes and the scriptures you add. A double blessing. Can you please send the label for the pumpkin 🎃 bread. Thank you and may God continue to bless you and your family.
Thanks so much, Marcia! We will send the labels!
Please send a printable pumpkin bread pdf.
Thank you!
Sure, Robin!
I have made this multiple times and it is always wonderful. Sometimes I cut the white sugar in half and use 1/2 cup of oil and it is till amazing .
Thanks for sharing your results, Jessie!
Would love to have your pumpkin bread Tags, thanks in advance—- love making this bread. So easy and love the bread pans could you tell me where you can buy them?
Hi Shirley, we'll be happy to send you the labels!
The white bread pans are from Amazon: https://amzn.to/3wx3b6C Sadly, they don't have the textured ones right now: https://amzn.to/3upZe1T
Thank you for such a great recipe! My daughter buys Starbucks all the time. I hope she will like this bread better!
Please send me the labels you mentioned. I want to bake this for gifts. Thanks very much for sharing with us. I also appreciated the scriptures!
We're happy to send the labels, Carol! Enjoy!
Very good, moist and tender. I had some pumpkin I needed to use up but not enough for the whole recipe. I halved it and made 10 "cupcake" size breads. I sprinkled the tops with chopped pecans and cinnamon/sugar. Baked for 18 minutes at 350. Very good. Will definitely make again. I might try increasing the pumpkin by a smidge and reducing the oil by a smidge - just because I had a little pumpkin left over.
My family goes bonkers for you blender hot fudge! Thanks for the recipes!
Thanks for sharing your results, Wendy!
My husband and I love Starbuck's pumpkin bread and have tried to replicate it for years. I don't need to try any more!
This just as the name suggests it is better than Starbuck's.
Thanks for the great recipe
So glad you enjoyed it, Debbie!
This came out awesome! This will be my new go to recipe. The only changes I made was using Splenda and Swerve Brown Sugar for the sweeteners. You cannot even tell, it’s so good! Almost more cake like which I just love.
Thanks for sharing your results, Toni!
This recipe sounds delicious And your presentation has sold me on requesting your printable label. My email is Lezann9@yahoo.com. Looking forward to making this
We will send it now, Leslie. Enjoy!
How many serving does it make? or like pans?
Hi Morgan, the servings and size pan are given in the recipe. I use a 9x5-inch pan for 12 servings.
Hello. I will be truing this bread tomorrow. Can you send me the labels as well please. I love them.
Sure, Carla! We will send them now.
The only pastry I keep buying from Starbucks is their pumpkin loaf bread. When I came across your recipe, I had to try. I won’t buy this from Starbucks again. It is indeed better than Starbucks. Thank you for sharing the recipe! My husband can’t keep from eating ‘em.
Love that! Thanks for letting us know, Cristyn.
I accidentally baked for 80 minutes after covering with foil at 45 minutes as it was burning on top, so the tops and sides were burned, but after cutting them off, I discovered it was still under done all through out the middle, like raw dough, the consistency of play dough, I doubled the recipe and used 2, 9.5 inch loaf pans, one metal, the other Pyrex, and a small loaf pan, like 3-4 inch, I don’t know what went wrong, but I had to throw it away, my oven was 350 degrees. I had banana bread also, that turned out too brown on top but cooked through.
Hi Linda, first of all, I'm sorry you didn't have success with this recipe. I hate wasting good ingredients.
That being said, if it baked for 80 minutes and it was still not done, I suspect that there may have been an inadvertent error somewhere along the way. If it accidentally baked for 80 minutes it might be dry but it shouldn't be raw.
Hey Scott & Chris, thank you so much for this amazing recipe. My husband was asking for more, I had to make a 2nd loaf this week. 🙂 I must share a few additions on my part. I use all 15oz of the canned pumpkin, not the 14 oz called for. I also add 2 Tbsp of molasses, 1 tsp of cardamon. My baking time was bit longer 20 min maybe more but finally it came out perfectly! I very much enjoyed the scripture references. With appreciation, D. Singletary
You're welcome, Debra! Thanks for sharing your results and adaptations!
Love it Best Ever....Can you please send me the labels?
Yay! Sending them now, Lori 😊
I’m trying your pumpkin bread. Will you please send me the labels?
Thank you for inspiring me!
Sending them now. Enjoy, Donna!
I made this a few days ago and it is delicious! I've been looking for a 'go to' pumpkin bread recipe and this it! Thanks so much. The whole family loves it!
That's awesome, Sheri! I'm honored that you've chosen our recipe for your "go to" pumpking bread! Thanks for sharing your review.
I made this bread today. Can’t wait to eat it. How do you store it? Thanks
Hi Wanda, hope you enjoy it. Once the bread is completely cool, I store it in a plastic bag for a day or two. For longer storage, I would freeze it. You can slice it and freeze the slices on a sheet pan for an hour or so and then put them in a plastic bag. That way, you can pull out just one or two slices at a time.
Although I have to say, mine usually never gets to the freezer! 😂
I am trying the bread tonight, can you please send me the link for the Pumpkin bread lables. Thanks
Sure, they're on the way, Jeri! Enjoy!
I'd love the label. Thanks! Can't wait to try this recipe.
Just sent the labels, hope you enjoy it, Michelle!
Can I double the recipe ingredients to make two loaves at a time?
Yes!
I made this for Christmas morning (without the seeds-didn't have them in the house). It was absolutely delicious, everyone love it - moist and yummy. Better than Starbucks. Thank you for this recipe.
You're so welcome, Marie! We're so happy you enjoyed this bread and appreciate you taking the time to share your results!
Hi!
I am going to bake your recipe today for my neighbors!
May I please have your printable labels?
Will they come today?
Thank you for this recipe!!
Hope everyone enjoys it, Trina! We'll get the labels off to you!
Could you please send me your printable labels? Your recipe sounds delicious, and I'm planning to make it tomorrow. Thank You!
Sure, we'll be happy to send them, Paula.
The bread is yummy.
Please send link for large labels.
Thank you and Happy Holidays
Zelda
I am baking today for neighborhood gifts and would love to have the label. Thanks
Hi Janet, I'll send them now!
Sure, just sent them, Janet
1
This recipe worked great for me, thank you! The only thing I would change the next time is reducing the sugar to 1/2 cup.
Thanks for sharing your review, Pri!
These are baking as I type! My kitchen is smelling heavenly! But I had a quick question for you. I had a 15oz can of pumpkin purée. I measured out 1 1/2cups and had just a small amount left over in the can. Do you just use the whole 15 oz . can, or do you always measure exactly to make 11/2 cups? Thank you so much!
Barbara
I do use just 1½ cups. I usually make a batch of Pumpkin Vinaigrette with the remainder. So good! https://thecafesucrefarine.com/pumpkin-maple-vinaigrette/
I used the entire can and it turned out moist and delicious!
Great! Thanks for sharing your results, Debra!
I’d love the prIntable labels too!
Love the bread. Have shared with friend.
Can you re email me the large tags so o may print
Them and use for gifts.
Thank you again
Zelda
Thank you so much for this recipe! Love it!
Thanks, Mel!
As the name states....it's better than Starbucks and I really like Starbucks! Thank you for an amazing recipe.
Had leftover pumpkin purée and wanted to find a really good pumpkin bread recipe. I must say this is the absolute best pumpkin bread. Thank you so much for publishing this recipe.My husband claims not to like anything with pumpkin, but the aromas had him asking me if he might like this. One bite and he’s hooked! Looks like I’m going have to share!
That's so awesome, Jessica! I'm super happy you enjoyed it. Thanks so much for sharing your results!
Can I use non-dairy milk instead of the oil?
Hi Brenda, I'm afraid that wouldn't work.
Can you make pumpkin muffins instead of a loaf using this recipe?
You can! It makes wonderful muffins!
Great recipe! especially love the peptic and honey topping. May I have some labels, please?
Made four loaves for Thanksgiving sharing!
Thank you!
Thanks, Sherry! Just sent you the labels.
I would love the PDF for the recipe tag. Thank you so much and Happy Thanksgiving!
Happy Thanksgiving to you too, Katy! The labels should be in your email!
This looks so delicious I’m going to be making it. Can I please have the labels.
Thanks
Thanks, Yeni! Hope you enjoy it. Just sent the labels.
Fabulous bread! I thought I’d tasted the best, before, but this overtakes it to first place!
May I have labels, please? I’m making more & gifting family & friends. Thank you!
That's so awesome, Laurie! We just sent the labels. The first time, they came back but it seems they went to you this time. If you don't receive them for some reason let us know!
Would like the PDF label ! Thank you,
Charlene
Sure, just sent it, Charlene!
I feel like I make this ALL the time. It is the most moist, delicious and more-ish pumpkin bread I have ever tasted in all my 45 years. I’ve gotten my neighbours addicted to it as well. I was wondering what you would think about the possibility of combining it with chocolate chips for a pumpkin and chocolate chip cake? Any thoughts on that? I am Australian but live in Scotland, and was visiting Greensboro North Carolina last year and had the most epic pumpkin and chocolate chip cake there and have been dreaming of it ever since.
Hi Melanie, thanks for sharing your review. I love that you've gotten your neighbors addicted to this bread!
Regarding your question, I think this recipe would be a fabulous with chocolate chips. I would probably use the mini chips if you have those in Scotland as they wouldn't sink to the bottom as easily as regular size chips.
This pumpkin bread has a wonderful, moist texture, and the photos on your site are amazing! I would love to have the little gift tags, if possible. Thank you for sharing this lovely recipe.
Thanks so much Jeannie! So happy you enjoyed it. We'll get the labels off to you now!
Hello
This recipe sounds delicious ! Would it taste so differently if I use butternut squash? Any adjustment needed then for the amount of sugar maybe?
Determined to make it today/tomorrow 🙂
Thank you
Behnaz
Hi Behnaz, I think you could sub an equal part of pureed butternut squash for the pumpkin. No adjustment needed.
Yes please!! Can't wait to make this and would love the labels for gifting!
Sure, sending them now, Lynn!
Made this tonight. It was AWESOME! Very easy (I HATE baking!)
So happy you enjoyed it, Zoe! Who knows, you may turn into a baker!
So excited to try this recipe. Thanks for offering it. Would also be interested in your labels. Thank you!
Sure, just sent them, Sue!
Could I please get the labels for this pumpkin bread to give as gifts?
Thank you
The labels should be in your email, Suzette. Hope you enjoy the recipe!
I just can't wait to make this! Your recipes never disappoint.
I'd love to make this in mini loaf pans and give as gifts.
Could you kindly email me your labels for this? Thanks so much.
These loaves will make wonderful gifts! Just send the labels, Nancy!
I would love to have the free printable gift label. I can't wait to make this bread!
Hope you enjoy it, Tammy! The labels should be in your email!
Can you use vegetable oil?
Yes, that will work fine, Julie!
I knew this was gonna be great! You always post the greatest creations and this doesn't disappoint. I made this wonderful pumpkin bread with the Pepita topping and its perfect. Not too sweet, just the perfect amount of spice. I Loved it.
Thanks so much, Erin, for your kind comment and for sharing your results! I'm so happy you enjoyed it!
This pumpkin bread recipe is a staple go-to in my house. I will never forget the first time I baked it... and accidentally ate half of it immediately. It’s so soft, moist and utterly delicious. It truly is Better-Than-Starbucks! I would very much like the printable gift labels for this bread, please and thank you.
Haha! I get it, Melanie! So happy you enjoyed it! The labels should be in your email!
Chris,
Thank you for sharing this delicious recipe. I made the bread today and it is so moist and the flavor is amazing. Fun recipe to share with family and friends. This bread is definitely better than Starbucks! Happy Thanksgiving to you and your family!
Gayle
So happy you enjoyed this recipe Gayle! Thanks for sharing your review 💕
please send the cute pumpkin bread labels
thank you so much
Sure! They're on the way, Joan!
Delicious. Shared with friends. Please
Send labels. Thank you.
****
That's awesome Zelda! So happy you enjoyed it! I'll get the labels off to you now!
You weren’t kidding...this recipe is amazing!! I’ve already made it twice in one week. I’m throwing out my old recipe. It’s absolutely perfect! The second time I made it, I doubled the recipe and then divided it into 3 pans...ate one, froze one, and gave one to a friend. Thanks again for sharing this delicious recipe!
Haha! I love your story of where the 4 loaves went! Thanks for sharing your review, Jessica!
What an amazingly delicious recipe. I roasted my own pumpkins this year and was looking for the perfect pumpkin bread recipe to make it shine. This did just that and with ease.
That's so awesome, Teresa, that you made this with homemade roasted pumpkin. I know it was extra delicious!
Hello,
Im so happy that I someone found your website and how receive your wonderful recipes!
Thank you. May I also have your label.
Thanks again,
Keep those delicious looking recipes coming! Cant wait to try them very soon!
Thanks, Cindy! By the grace of God I will continue to bring you new recipes. I am never dry for ideas! The labels should be in your email shortly!
Hi! Excited to try this recipe! I would LOVE to use the label for the pumpkin bread as well! Thank you so much!
Sure, we'll get the labels off to you!
Sure, the labels have been sent, Karla!
Hot out off the oven and yes the house smells wonderful! I am sure my mahjong group tomorrow will love it!! Wish I didn't have to wait until then!! Thank you for all your wonderful recipes. I can't tell you how many times I have made your focaccia bread. It is so easy and and no one can believe it when I tell them that!
Thanks, Diana! Miss seeing you!
It was quite the hit as I knew it would be! Sent some home for the mahjong husbands too and got emails back from them saying how good it was. Could you please send me those cute labels? We have new neighbors and I thought I would make some for them. Miss seeing you too! I know you are loving living in the mountains!
Thanks, Diana! The labels are coming your way!
Looking forward to baking some sweet treats for neighbors during the holidays! If you wouldn’t mind I would love a copy of this label and any others you have that are some of YOUR favorites to make!! 🙂
Hi Abbey, just sent the pumpkin bread labels. We have a lot of favorites 😂 but don't have labels for all of them. As you find any of our recipes that you'd like the labels for, feel free to let us know.
I just came across this while searching for a new Pumpkin Bread recipe. Looks so good - I cant wait to get in the kitchen & try this! I like the suggested option to turn this in to a fall inspired dessert too! Would love to receive the printable labels - this will make such a sweet seasonal gift. Thank you!
Hi Louise, welcome to The Café, so glad you ended up here! The labels have been sent! Enjoy!
So glad that I was looking through your bread section and came across this pumpkin bread recipe as I am always interested in gift ideas for the holidays. Looks like a winner thank you very much. The labels are beautiful and can use on each gift. Thank you for sharing. L
Hope you enjoy it, Linda! We send the labels!
I would love your beautiful gift tags. I'm new to your site, but I think I'll be spending quite a bit of time here! Thanks in advance!--Lori
Hi Lori, welcome to The Café! We'll be happy to send the labels.
The pumpkin bread is delicious! I would like to receive the gift tags.
Sure, they should be in your email, Anne! Enjoy!
Hi Chris,
This is the best pumpkin bread I have ever made.
Thank you for the wonderful and easy to make recipe. I would love the lovely tag - I will bake this for Christmas gifts.
Thanks so much, Inggrid! I'm so happy you enjoyed it and will get the labels off to you!
Can't wait to try this recipe and use as gifts for the Thanksgiving and Holiday seasons. I just came upon your website and am anxious to try many of your recipes...Please send labels!!!!!
Hi Patty, welcome to The Café! This bread will be a wonderful treat for the holidays! The labels should be in your email!
Hi Chris,
Thank you for your labels for this pumpkin loaf, I've made it several times already and delivered a few loaves as gifts to my friends they all loved it and with your pretty labels they added a splash of elegance. I would like to ask you if you wouldn't mind sending me the labels for the Irish Shortbread pumpkin patch cookies, and the Happy Thanksgiving labels. I tried reaching out to you before when I was having trouble leaving a comment but I still haven't recieved the labels. When you have the time , I would like to send a batch of these cookies along with the loaf to my brother who lives in Chicago for a treat for him and his wife. Thank you
You're welcome Brigida! I'm so happy you enjoyed it! The labels have been sent!
Thank you Chris for another great recipe. I just made the pumpkin bread and it is absolutely delicious. I do not care for pepitas in baked goods, but was wondering how pecans and raisins would be as mix-ins? Any modifications to the recipe necessary?
Hi Julie, thanks so much! I think pecans and raisins would be fantastic in this bread. I don't think you'll need any modifications.
Can’t wait to try this delicious sounding recipe. I’ve always had good luck with your recipes so I’m sure this will be no exception. Would you also send a copy of the sweet labels you mentioned above.
Thank-you!
Sure! Thanks for your kind worlds, Sharon! Hope you enjoy this recipe as well!
Delicious pumpkin bread! Now I am going to bake your Pumpkin muffin recipe. I have lots of puréed pumpkin now that Hallowe’en is over.
Yay! Thanks for sharing your results, Jacki! So happy you enjoyed it!
Hi! I’m making this now but why do I need to cook it on a cookie sheet ?
Hi Kathy, the reason I recommend making it on a cookie sheet lined with foil is so that you can easily pull up the foil if the bread is getting too brown, without jiggling the pan too much.
Thank you for this recipe! I did it just as directed and it came out perfect. The only issue I had was that it was raw inside at 65 minutes. I probably ended up baking it an extra 30 minutes. I used a 9x5 aluminum loaf pan. My kids and husband said this was better than Starbucks. It was a big hit!
You're welcom, Samantha! Yes, every oven is a little different but I'm so happy you enjoyed this recipe!
Please send me your gift tags for the Better Than Starbuck's Pumpkin Bread.
I made your pumpkin shortbread cookies last week and gave them as my "Happy Fall" gifts I do each year. I heard from so many that they loved them as much as I did.
Do you think the pumpkin bread will freeze well?
Hi Barbee, the labels have been sent. So happy you enjoyed the cookies!
Yes, the pumpkin bread freezes beautifully!
Delicious! My pantry is stocked with several cans of pumpkin puree, and I've been baking all things pumpkin this fall. Love your Pumpkin Maple Vinaigrette and the Herbed Cheddar Savory Irish Soda Bread too. So happy to have recently discovered your blog. Would love the gift label--thank you so much!
Thanks, Kathie! The labels have been sent. ENJOY!
Made for my husband for a client for brunch
They couldn’t stop raving about it
Easiest recipe with great results
My go to recipe
That's so awesome, Amy! Thanks for sharing your results!
Please send the printable PDF label. Thanks so much for sharing so many delicious recipes!When I am looking for inspiration, I try one or more of your recipes.
I love that, Susan! The labels should be waiting for you in your inbox. Enjoy!
Hi, I Will make this for my new neighbour, please I would love the tags.
Sure, sending them now, Christina!
Thank you! This is the best pumpkin bread I've ever had. My son and I didn't make it more than 20 minutes waiting for the bread to cool before we had to have some. This was amazing and I will definitely make this often.
Thanks, Kathleen! I appreciate so much you taking the time to share your results! It is REALLY hard to let it cool! 🥰
This pumpkin bread is absolutely wonderful! Love the taste, and love the smell! May I have the gift tags please? Marian
So happy you enjoyed it, Marian! The labels should be in your email!
This looks amazing and the glazed pepitas take it over the top! I also like your trick re: foil and taking the temperature if quick bread to determine doneness. Would love the labels.
Thanks, Vicki! The temperature thing is a game-changer! You never have to worry about over or underdone cake, bread, etc. Just sent the labels!
I can’t wait to make this recipe to give as neighbor gifts. I would love to have the label!
Sure! Sending them now, Nancy!
Hi Chris... This will be a great gift to give to the staff at my brothers' group home this Thanksgiving. Your beautiful tags will make it very attractive ! As always, thanks for teaching us to cook such delicious food items !
You're welcome, Kelly! The labels have been sent! Enjoy!
Hi Chris. This recipe looks very interesting and I'm planning to make it tomorrow. Will you advise me please, if I may substitute the pumpkin puree can, with cooked and mashed fresh pumpkin? I love your blog and I'm sorry I discovered it quite recently.By the way congratulate Scott for the lovely pictures. Thanks for sharing your recipes. May God bless you both.
Hi Rita, welcome to The Café! Thanks for your kind words, I will relay them to Scott!
Regarding your question, mashed fresh pumpkin will be delicious!
I have not tried this delicious looking bread yet, but am going to try it for our drive-through , pick up Thanksgiving dinner this year. I have tried many of your other recipes and have loved each one. Your pictures are amazing. I would really like these labels to add to our take out dinner! Thank you for such a wonderful blog. Love reading the quotes!
That's a great idea, Cathy! Sending the labels now.
Pumpkin bread is one of my favourites. Will definitely be making this one. I love how you decorated it. Makes for a lovely presentation.
Would appreciate you sending the PDF for the tags. They are so attractive. Thanking you.
Thanks, Vivian! The labels will be in your inbox shortly!
Thanks for offering the recipe and coordinating label. I will send in some for our grandchildrens' teachers. Blessings!
You're welcome. This bread will make wonderful gifts! That's so sweet of you! The labels are one the way!
Would love the labels! Love all your recipes.
Sure, sending them now, Vetta! Enjoy!
Hi Chris
I just saw your post and it put a smile on my face because this weekend I was a busy bee in the kitchen, I made your cut out pumpkin cookies your trick with the glaze worked amazing and I made also the thumb print cookies with the little candy pumpkins also amazing. I packed them in bags and gave them to my grandkids and some of their friends and they all loved them. Thank you for sharing the recipes. Last week I had some friends over that I hadn’t seen in awhile and made the pumpkin loaf and they did agree unanimously that it was better than Starbucks. They all wanted the recipe and I directed them to your blog. Can you please send me the PDF for the labels they add such a beautiful finishing touch. Thank you
You have been a busy bee, Brigida! That makes my day 🥰 Sending you the labels now!
This is my go-to at Starbucks and am thankful for this excellent recipe I can make at home. I would love the labels as well!
That's awesome, Michelle! I'll be happy to send the labels.
Can't wait to make this. Love the pepitas as a topping.
I too would like the label download.
Thanks Franceen
Sure, they're on the way, Franceen! Enjoy!
Hi Chris!
I'm enjoying the wonderful aroma of this bread right now. Thank you for the recipe and I would love to have the tags. I really enjoy the verses and music you share as well. Such a blessing! Happy Thanksgiving
It's an amazing aroma! Thanks, LuAnn! I'll get the labels off to you now!
Since our annual family Thanksgiving gathering of my husband's 30 closest relatives (family of eight kids, plus spouses, and 15 grands!) has been cancelled this year, my kids decided we need to bake our traditional Thanksgiving-themed sugar cookies and mail packages to all the family members to enjoy at their individual Thanksgiving celebrations - a way to help us all feel connected.
Please send us the tags, and we will happily add a loaf of pumpkin bread to our packages to brighten everyone's Thanksgiving breakfast!
What a great idea! These will make your packages quite festive!
Hi Chris,
This looks wonderful and I would love to have the labels. Thank you so much for all of your wonderful recipes, and detailed instructions!
God Bless,
Lynda
You're welcome, Lynda! The labels are on the way!
Hi Chris - the pumpkin bread looks delish....love everything you do! Would love the tags. Thanks much! Pat
Thank you, Pat, sending the labels off now!
Hi Chris, I am looking forward to trying this recipe today. Would you please send me the PDF for the tags? I enjoy your recipes often!
Sure, I'll be happy to send them, Malinda!
Would this recipe double ok?
Also, would like labels.
Thanks for the great recipes I always find here.
Hi Francie, you can definitely double this recipe although it may be easier to make it in two bowls rather than one huge bowl. Sending you the labels now!
Hi Chris, I’m looking forward to trying this recipe and gifting this next month! Would love the labels as well! Your blog is a joy and the “extras” are much appreciated!
Millie
Thank you Millie! 🥰 Sending the labels now!
Your Better Than Starbucks Pumpkin Bread looks so delicious . It would make wonderful gifts.
I would love to receive the labels.
Thanks!
It will make wonderful gifts! The labels are coming your way, Jean!
I would appreciate receiving your pumpkin bread labels, since I plan on baking a loaf for new neighbours. Thankyou.
Great idea! I'll get them to you now, Sharon! Enjoy!
thank you for the lovely recipes! what a nice gift! would like the labels too...thanks!
You're welcome, Sulizna! The labels are on the way!
Thank you, I was planning to bake pumpkin loaves today so I will make your recipe! I would love the labels as well. Thank you!
Perfect timing! I'll get those off to you now, Jacki!
Can't wait to try this! The huge pumpkin pies at Costco were very tempting, but too much for just the two of us. Thank you for this recipe, and I would LOVE the labels.
They are beautiful but definitely huge! Hope you enjoy this bread just as much. Sending the labels now!
Would love the printable label. Love your recipes!
Thanks you, Christine! I'm send out labels now and you are on the list! Enjoy!
Sounds wonderful. Planning to make some loaves for my neighbors. Would love to have the printable labels. Thank you.
This bread will be a great gift for the neighbors. I'll send the pdf now, Ann!
Chris. This looks amazing. Planning on making these for favors for Thanksgiving dinner. Would love to have the PDF labels. Appreciate you doing this for us. Have a very Happy Thanksgiving!!!!
Thanks, Bobbi! The labels will be in your inbox shortly!
I can’t wait to try this. Looks yummy. I would love the labels to use to gift at thanksgiving. Thanks so much! I appreciate & enjoy your posts & the photography is outstanding as well.
This will be great for Thanksgiving! Send you the labels now, Mary Lou! Thanks for your kind words 🥰
YUM! This sounds great! I'm going to make it today.
Would you please send me the pdf for the label? Thank you!
Sure! I'll send them now. Happy baking, Jeanne!
Hi Chris, I am going to try this one for sure! I love your recipes and have tried some of your soups. Thanks for sharing them with us. I too would love a cute label to use for gift giving. Thanks!
Hope you enjoy this recipe, Yvonne! The labels are on the way.
I would love a label. Planning to make some today to give out to friends!
Thank you!
Just sent them, Anne! Enjoy
I would love a label. Planning to make some today to give out to friends!
Hi, Anne,
Awesome! I'll send them now!
I have made this recipe a few times and love it. With experience, I have added a rounded tbsp of pumpkin pie spice and a tsp of ground cinnamon. I also make these as muffins & preheat oven to 400 F then turn down to 350 F when placing muffin tins into oven. This gives a good round top. Bake for 25-30 min.
Thanks, Vicki! I appreciate you taking the time to leave a comment and for the tips regarding cupcakes!
I don't have a loaf tin so I made these into muffins and they are AMAZING! I am now on the hunt for another can of pumpkin to make another batch as my husband has eaten most of them.
Haha! I love it! Thanks for sharing your review, Lauren!
Awesome recipe! It is better than Starbucks! Baked perfectly. I did 2Tbs. Pumpkin pie spice. I’m going on my 5th bread, with more family wanted one! Easy enough to make! Thanks for the recipe!!
You're welcome, Adele! Thanks so much for sharing your review!
I would love to bake and wrap up a loaf today and bring to my pastor for appreciation month. I'd love to tag to print! Thank you Chris! I love your blog and look for your emails with joy! Your neighbor in Hickory, NC 🙂
That's a wonderful idea, Sharon! You are just down the road from us! I'll get the labels off to you now!
Hi! What's the best way to store it?
You can wrap it in parchment paper or plastic wrap. I like to slice it and freeze the slices individually on a sheet pan then pop them in a storage bag. That way I can just pull out as many slices as I need.
Super easy recipe and comes out beautiful. It has a great texture, but is honestly kinda bland. I didn’t use the pumpkin seed topping part and just put them on plain, but that was just preference. I used cinnamon, nutmeg, clove, and allspice instead of premade pumpkin spice, but I still used two tsp total. It also wasn’t quite sweet enough. It looks like Starbucks and has the same texture, but the flavor just isn’t quite there. I might try making a quick cream cheese glaze to add sweetness.
You might want to up the spices next time to your personal preference.
Trying your recipe for the first time. I have one question:
Are you using raw or toasted pepitas?
Hi Kaycee, I used toasted but raw would also work.
I’m making this right now! I added way more pumpkin spice and added 1/3 cup of bourbon! I can’t wait to try it! Thanks!!
Hi Cat, that sounds delicious! I hope the extra liquid from the bourbon doesn't throw things off. Enjoy!
I wouldn’t say BETTER than Starbucks, but to me, the Starbucks pumpkin loaf is the BEST THING IN THE WORLD! Hehehe
This is very good, I baked at 350 in 5 of the mini loaf aluminum tins (the smallest ones I could find). I added 1 TBS of pumpkin pie spice. It was moist like Starbucks bread. Wow so similar to Starbucks!!
The only thing next time I think I might add 1 1/2 to 2 TBS of the pumpkin pie spice. Maybe a little more brown sugar (I loosely packed it). These are just the adjustments I think it needs to be more like Starbucks, but this recipe is awesome! Thanks so much!
Hi Haley, you could definitely add more pumpkin pie spice to this recipe. And do pack the brown sugar.
Tried this twice its great but my only problem is that i cant get it to taste as strong as starbucks with the pumpkin spice? Im scared i don't want to add too much so its very good very moist baked at 365 for 65 min and its perfect! Thanks
Wonderful recipe!
I have used your recipe many times with wonderful results every time.
Thank you for sharing this.
Cooking time is a bit longer than yours so I set my oven at 375 and bake uncovered for 45 minutes. After, I cover and check every 15 minutes. Usually takes about 30 minutes more.
Only a few changes I made: use 2 tablespoons pumpkin pie spice for more flavor and instead of 1/4 cup brown sugar I used 1/2.
I also added a dash of salt to the pepita mixture. The umami is brought out through the balance of the flavors.
❤️
Thanks, Katelyn! I'm so happy you've had good success with this recipe.
Your Pumpkin Bread recipe was so delicious Chris! It exceeded my expectations because I am a lover of Star Buck's pumpkin bread too. I used sunflower seeds for the top. What's interesting is, I wrapped mine in foil as directed and ended up baking at 365 degrees because my oven is new and needs adjusting. It came out beautifully. I covered the top to prevent excess browning. I can't wait to make it again, but will not use Libby's Pumpkin. I got a can with grit. After investigating online, seems many, many other people did too. How could this be? But yes it was not good. However, your recipe still gets 5 stars and I will be making it again! Thank you for sharing!
Thank you so much, Katy, for leaving this detailed review. And thanks for sharing the info about the pumpkin puree too. Hopefully, Libby's will hear what their customers are saying!
My kids love Starbucks pumpkin bread but as you said, it's not cheap, so I made this today and they all loved it. Followed the recipe exactly and it turned out great. Took about 53 minutes in a disposable foil pan. Texture and flavor were perfect. Thanks!
Wonderful! Thanks for sharing your results, Sam!
Cooking time for muffins would be helpful . Thanks kathy
Hi Kathy, I haven't tried this recipe for muffins so I can't say for sure. I would just watch them after 15 minutes.
I made this today for this second time - it is a fabulous recipe! It did requiring longer baking than suggests- closer to 75/80 minutes, however baked up beautifully. Wonderful rise, super moist, simply delicious. I used slightly less oil than suggested and still came out great. All enjoyed. Thank you yet again Chris- you don’t disappoint.
Thanks so much, Julia! I'm so happy you enjoyed it. Thanks for your kind words 💕
Love your recipe for pumpkin bread so much! I swapped out sunflower oil for coconut oil and skipped on the pumpkin seeds so it’s toddler friendly. This is my new go to recipe! I also shared it on my blog ☺️
So happy you enjoyed it, Melissa! Thanks for sharing your results!
I make this bread frequently and it turns out great every time. I cook it for 60-65 minutes with good results.
I appreciate you sharing your results and I'm so happy you have enjoyed this recipe, Amy!
I made this with gluten free flour and it was magic! At 45” I put tin foil around the bottom of the loaf pan to keep it from over browning while the center cooked then baked another 30”.
Awesome, thanks so much for sharing your results, Mel!
I have to admit, this recipe is not even close to Starbucks Pumpkin Bread, the texture was smooth and pie like, instead of being bread like, and the flavor was very mild. I can’t imagine people having success with this recipe!, the only positive thing i can honestly say is that it came out soft. I am astounded by the reviews, not in a good way i assure you.!
Hi Ann, thank you for your kind and thoughtful review. I plan to re-visit this recipe. This is one of the few recipes on our site that has gotten really mixed reviews. I've had emails and comments from people who have loved the bread but also those who have had less than stellar results. I'm sorry you didn't have success with this recipe.
Kind Regards, Chris
I have been having an absolute nightmare getting any pumpkin bread recipe to turn out. I have tried this recipe multiple times. Every time I bake it it is brown on the outside and raw on the inside. I have calibrated my oven. I am using metal pans, not glass, I am fluffing up my flour before measuring , my baking soda and or powder is fresh. I use Libby’s pumpkin every time. What am I doing wrong. It doesn’t seem to matter if I leave the bread in for two hours it’s still not baked on the inside but by then the outside is ruined.
Hi Carrie,
I apologize that you have had problems with this bread. I'm honestly kind of stumped. Some readers have had fantastic results and then others have had this very same issue. I had my daughter-in-law try it because I wanted some feedback from someone trying it in another oven. Hers turned out great so I really can't explain this problem. After the holidays I will take some time to try to figure out what the issue could be. Again, sorry you've had problems. I hate wasting good ingredients.
I have a feeling the ratios were off. My batter turned out very liquidy, but assuming that following the recipe would yield good results in the end. My bread has been sitting in the oven for more than 1 1/2 hour and it is still raw on the inside. I don’t know how I can salvage the bread without browning the top too much. This is very disappointing because I used fresh pumpkin puree. I will look for a recipe elsewhere.
Hi Jasmine, I'm sorry this did not work out for you. I've had a few people write and have this problem and yet many others have had great success with this recipe. I've been trying to troubleshoot the issue that some have had. I've updated the recipe a bit. I think it's important to use a 9x5 pan and I'm wondering if some pumpkin purees are too liquidy. I haven't used homemade pumpkin puree but did notice recently that organic pumpkin from Whole Foods is quite loose. I use Libby's canned pumpkin puree for this recipe with good success. Again, sorry you wasted good ingredients.
Just made this today in the recommended large loaf pan without pepitas and added Enjoy Life dark chocolate chips on top. I used one cup of coconut brown sugar instead of the sugars in the recipe. What’s the best way to store it? Thanks for a great recipe!
You're welcome, Courtney. Thanks so much for sharing your review. So happy you enjoyed it!
This is the second time I’ve baked this and it’s incredible. The first time took almost 2 times as long to cook. I realized that the foil needs to be shiny side in so it’s not deflecting heat. Hope this helps.
Thanks, Mallory! I will include that in the post 🙂
This really is better than Starbucks Pumpkin Bread! For the comments about it “not being done” I offer this suggestion. Rather than a cake tester, or toothpick, try using a wooden skewer. This has become a foolproof method for this, and other quick reads I make. Inserting in the center will help determine if the loaf is done. My other tip? Always, always make a double batch! Cheryl in Missouri
Thanks, Cheryl!
My first time making the recipe the can of pumpkin I used seemed really liquidy.It was an organic pumpkin from a brand I'd never use before but I didn't really think anything of it until I check the bread after 65 minutes and it was still raw. I ended up having to bake it for an hour and 30 minutes and the top of it was REALLY cracked. I wraps a pan in foil and put foil on top of the loaf after 45 minutes which really helped it from getting too dark on the outsides. While it took double the time to bake I'm chucking it up to the weird pumpkin and nothing to do really with the recipe. The bread on the other hand was delicious it was so moist and had great flavor so I love the recipe and I want to make it again.
This time I bought solid packed pumpkin and I want to make it for a girls night I'm having in a couple days but one of my friends is VEGAN. So I was curious if anyone on here had tried making the recipe with flax egg? I think the best part of this recipe is it's texture and moisture level and I was just curious if the flax egg worked the same for people or if it changed what makes this recipe great?
Hi Anne, I haven't tried using flax egg, perhaps someone else has??
Made it today with flax egg for a sub and it baked up just fine.
Great! Thanks so much for sharing your results, Beth!
I made these today using Cup for Cup gluten free flour. They turned out amazingly delicious! I made them into 18 muffins, with chocolate chips added to half of the muffins. My kids are going to swoon. I know I did!
That’s just awesome! Thanks so much for sharing your results. I know there are so many others that are GF. This is so helpful! 💕
Hi there! I saved your recipe a couple days ago and decided to try it this morning. I followed all your directions and decided to cover the loaf at the 45 min. mark. I also wrapped the pan with foil. I figured it was the same concept of baking strips. I baked it an additional 20 mins, as instructed. When the timer went off, I checked it and it was still raw in the center. Same experience as other reviewers. What I decided to do was the following: I removed the foil wrap from the pan and kept the foil on the top. I baked it for an additional 15 mins. When the timer went off, I checked it by inserting a tooth pick in several areas and it had fully baked. I let it cool, to the touch, in the pan I then took it out and set it on a cutting board. I was too eager to try it. It was DELICIOUS!!!!! It was full of flavor and super moist!! Thank you so much!!! Will be doing this loaf again and again!! I hope my review is helpful to those having the same experience.
Thank you, Selena, for sharing your results. I'm out of town right now but will be revisiting this recipe to try to determine why some people have great results and others have a problem with it. ❤️ Chris
Just made these this morning. Soooo good!! I made them in 4 small loaf pans and baked for about 30 minutes. Awesome!
I made this today and was horribly disappointed! I wrapped tin foil around pan ad instructed. It baked for an hour , it looked perfectly done.
I took it out of oven and minutes later it began to cave in the middle! It was raw!!!!
I was able to take an end slice off to at least taste it! 90% was raw so into the garbage it went!!!!!
I will not do tin foil instruction ever again!
So strange, so many have reported such great results. Sorry you wasted good ingredients.
Brought this into work (school teachers love Starbucks) and they said it was THE BEST!! It was gone within 15 minutes! My super picky step son has requested that I make this for him special too!! Thank you so much for sharing!! It’s now a family tradition for sureb
I love it, Angela! Teachers do love a good snack 🙂 Thanks for sharing your results!
Best pumpkin bread ev-er! So moist and delicious 😍
Thanks so much, Elizabeth!
How long does this keep? Any suggestions on how to store it and/or freeze leftovers?
Hi Mandy, it will keep well for several days and it freezes great. I just keep it wrapped in plastic wrap. I freeze it for an hour, unwrapped and then slip the frozen loaf into a ziplock bag or wrap it in shrink wrap. Freezing it first keeps it from getting squished.
Literally just made this Pumpkin loaf. It is truly the best ever! I substituted with coconut oil and it came out perfectly.
Thanks so much, Alex, for sharing your results. So happy you are enjoying it!
I just ate my first slice of this bread, and I must say this is the best pumpkin bread I’ve ever had! I used peanut oil instead of the sunflower oil and it worked like a charm. It’s so moist, perfectly dense, and soooo yummy! I can’t wait to make more!
Yay! So happy you love it as much as we do, Megan. Thanks for sharing your results.
Could I add chocolate chips to this?
Hi Victoria, you definitely could. Or you could sprinkle them on the top instead of the pumpkin seeds.
Hi there,
I’m a seasoned baker and while having made this twice (and it’s utterly delicious) the time for baking seems to be way off for me. I confirmed that my oven is calibrated correctly and yet when the 65 minute mark rolls around it’s still soupy in the centre. It ends up taking at least another 30 mins or more on top :/ anyone else had this issue or would an increased temperature be recommended?
Hi Dee, I haven't had any issue with this. I actually tried this recipe with a higher temp and the outside got too dark for my liking. I'm honestly not sure why it would take so long. One thing you might do is to cover the top with foil after 40 minutes - that can speed up the baking time as it holds the heat in a bit more.
The same thing keeps happening to me and the outside is all but ruined 🙁 I have triple checked and I followed everything even the foil. Too bad, i really wanted this to work.
Hi Krystle, so sorry you had a problem with this. I'm honestly not sure what could have caused this as so many others have had perfect results and I have made this bread many times without difficulty...
I had the same issue, I checked with a skewer and it came out clean then 20 mins later when I went to transfer the loaf it had completely sunken in the middle and was still not cooked.
I covered the outside and top with foil just as it was suggested.
Yup! I had the same results! Mine probably needed another 30 minutes of baking time! 😥
Thanks for sharing your results, Sandra. I'm going to re-visit this recipe and try to discern what the problem might be that some people are encountering. ❤️ Chris
Question about the sunflower oil... I usually bake with canola oil. Have you tried it with canola before ? I don’t want to compromise the flavor.
Thanks
Caroline
Hi Caroline, I think canola oil would work just fine. You want a neutral-flavored oil and that's exactly what canola is. Enjoy!
so glad i found this recipe, adding to my regular rotation!!
Thanks, Noelle! So happy you enjoyed this!
I’ve been searching and searching and time after time and none of the recipes I’ve tried have come out the way I want them to..... but this recipe is absolutely PERFECT! It’s moist, just sweet enough and tastes like HEAVEN! I cooked this recipe to 195 degrees! I’m so impressed! Going into my recipe box for sure!!
Thank you!!!!’
That's wonderful, Alisha! I'm always happy when someone reaches their quest with one of our recipes 🙂 We love this one too!
Awesome recipe thank you, very easy to make and the taste is amazing
Thanks so much, Kristen. We love this bread too!
This pumpkin bread is defiantly better than Starbucks. I have eaten pumpkin loaf from Starbucks on numerous occasions, so I can solidify your recipe is true. My friends also loved it. For now on I will be making my own pumpkin loaf using your recipe.Thank you so much for sharing your recipe.
You're welcome Dolores! So happy you enjoyed it!
Quick question, can I use almond flour, and coconut oil for substitutes to make this paleo?
Thanks!
Hi Heather, I haven't tried this with almond flour. I find that when I do bake with almond flour, I usually have to use some type of other flour with it for good results. If you try to make this GF, please share your results.
Best pumpkin bread I've ever made. Thank you!
Awesome!
I want to make sure I get this right before I make this for my VERY picky, I mean SELECTIVE 7 year old son. The candied pepita topping....Is that poured on top of the batter right before it goes in the oven? Thank you in advance!
Yes, the pepita topping goes on before the bread is baked.
Tastes delicious, but my 8 1/2 inch pan was too small, and it fell over edges!
So sorry Tiffany!
I was looking for a recipe for the Starbucks pumpkin bread and agree this one is better. It was a hit in my family! I substituted the flour for all purpose spelt and both sugars for coconut sugar and the taste and texture were excellent. Served warm with a little butter. Putting this one in my book for sure!
Thanks for sharing your substitutions, Cris. It sounds wonderful and I know will be helpful to other bakers!
OMG this is goooood!!! Just wanted to share that I made 24 smallish muffins with this recipe, and they cane out perfect after baking for 20 minutes. Friggin’ delicious!
Haha! Your comment made me laugh Jennifer! I thought I was the only one that got that excited about good food! Thanks for sharing your results!
Hi Chris!
I have a question about the baking process. What does it mean in the cafe tips by "wrap a piece of aluminum foil around the pan before placing in the oven, then place a piece of foil lightly over the top for the rest of the time to prevent over-browning." Does it mean I cover the top of the pan with foil when placing it in the oven or do I wait till the last 10 minutes? I have never wrapped foil just around a pan without covering the top as well so I am a little confused.
Hi Jessica, the pan is wrapped before going into the oven to prevent the crust from getting too brown as the bread has a fairly long baking time. Just check it towards the end and cover it lightly with foil if it seems to be getting too brown on the top. Enjoy!
Fantastic, On first try!! Baking second one from Canada now!
Yay! Thanks for taking the time to share your results, Rosemarie! You sound like me, when I like a recipe, I make it over and over!
I made this a few times and it really is better than Starbucks'! A few tips that may help. I basically just dumped in the can of pumpkin instead of measuring out 1.5 cups. I would also be alert and not overcook this bread. The other thing that I think is important is to mix the flour, baking powder, baking soda, and salt in another bowl before adding it. Each time I've made this I've gotten a bitefull of bitter baking soda at some point. It's hard to evenly incorporate the dried ingredients into the egg/pumpkin mixture.
Hi David, Thanks for taking the time to share your results. I make sure I sprinkle the baking soda and powder evenly over the top and haven't had any issue with it. But either way, it's such an easy recipe, so happy you enjoyed it!
This will be in the permanent collection! Fabulous pumpkin flavor. Not too oily. Not too heavy. Absolutely delicious! I have never had Starbuck's pumpkin bread so I cannot do a comparison but this is far and away the BEST pumpkin bread I have ever eaten. I love all things pumpkin, but my husband, he's not a fan of pumpkin flavored anything. He tried the bread and said, yes, he'd eat it again - that's a big win. I have made the recipe twice in as many days and both loaves came out perfectly. My only change - no pumpkin seeds in the house so I substituted broken pecans.
Can I use splenda instead of white sugar?
Hi Angela, I haven't tried this bread with Splenda so I don't want to advise you on this. If you try it, let us know how it turns out.
Hi, Chris,
Just put the bread in the oven, but I’m wondering if you would clarify the pan size, please? The intro pretty clearly states (and underlines) the 8.5 x 4.5, but the directions state 9x5. I used the first, but am concerned that it’s going to be too much for that pan. Anyway, you may want to just clarify that in the directions. Thanks! You certainly do not need to post this comment.
Hi Sue,
I use the 8.5 inch pan. It will seem like a lot in the pan but it will be perfect. If you use a 9 inch pan, that will also work but the loaf will be a little wider vs taller. I will clarify that, thanks for asking.
It turned out delicious, but seemed to take quite a bit longer to bake than I expected. My oven is usually pretty accurate. Good suggestion to cover with a piece of foil as otherwise it would have been too brown. Love the pepitas on top!
Hi, I’ve made this bread several times - it is fantastic! But- I can’t get it out of the pan intact. I use a good quality 9” by 5” pan, have tried both non-stick spray and greasing and flouring. I’ve tried letting it cool in the pan 15 minutes and also longer, in case the warmth was causing it to separate. What am I doing wrong? I want this bread to look as good as it tastes! Thank you, any and all suggestions will be appreciated.
Hi Ruth, I hate to hear that you've had trouble. I use a baking spray that has flour in it, like Baker's Joy and my bread slides right out of the pan. I've never had an issue with it. I haven't had to do this, but you could try lining your pan with parchment paper with the paper hanging over the long edges of the pan. Then you could just lift it out with the parchment. Hope that helps.
Parchment paper paper lining the bottom, then spraying with cokkung spray, works like a charm. Just remember to remove off the bottom of the bread when cooled. 😁
I just made this and it is awazing!
Haha, I love it! Thanks for letting us know Jill!
I just wrote a lengthy note to you sweet Chris, but lost it because I forgot to post my name.....
So in short now as I am leaving........Do I cover the bread pan with the tinfoil shiny-side-out or dull side?
I will post later to you......loveyoutopieces....and you are still my fav ever!!!!
xoxox
joni
Hello sweet Joni,
That's a great question. Honestly, it doesn't matter, I usually have the shiny side out, but either side will actually protect the bread from getting too brown. Enjoy!
This one is a keeper! I made extra loaves for friends and got rave reviews. The idea for the pumpkin seeds on top was
really clever. However, I had a harder time making mine look as good as yours did. Thanks again.
Yay! Thanks for letting us know Eileen. Remember, I made this about 10 times before I got the recipe perfected, so I had a chance to practice getting those pumpkin seeds just right! 🙂
Truly enjoy your works ! Tank you for this one !
Have made this TWICE now using the 4 mini loaf pans and they just disappear!!! Really lovely!!! AND you get two batches from the big can of pumpkin, so another incentive to make more. I recently tried 'bribing' my ophthalmologist with a loaf and I think it worked! In any event, it made the day for the him and the support staff. Sharing is such fun. Your recipes always delight and I go to your site FIRST having made so many lovely things. Keep 'em coming!!!
Thanks so much Judi, for taking the time to leave a review and for your kind and encouraging words. I love the story of your ophthalmologist!
I wouldn't wait for this to cool completely before digging in! I'm only human, you know. 🙂 This looks terrific -- loaded with flavor. Thanks!
Oh, how beautiful is this, Chris! I love baking recipes that I think I can make, haha. I'm so limited in my baking skills that it's got to be simple for me to attempt it.
And the flavors sound fantastic. Photos to die for!
First time commenter here. Just had to say that I made this bread this weekend and it is to die for! I usually make a loaf of banana bread every weekend for my hubby's lunch through the week but I think this bread will be my new go to! It's most certainly replacing my former pumpkin loaf recipe.
The only thing I would change the next time I make it would be to use 1/4 cup of pepitas rather than the 1/3 the recipe calls for. I just found that there wasn't enough surface area on the top of the loaf, and so many of them ended just falling off.
Love it!!
Thanks so much Jen for leaving a review! I always love reading comments from others who have made something. So happy you enjoyed it!
Homemade is always better IMO! This looks seriously delicious, Chris, and you have me craving some right now 🙂 I need to get baking again!
I'll definitely be giving this loaf a go Chris! I love the candied pepitas on top too! Makes it look so pretty!
Hi Chris,
Love your recipes and blog. I'm making a double loaf Sunday for a baking contest at work Tuesday - so 1.5 days after baking. This is my plan to: bake, cool, wrap whole loaf tightly with plastic wrap, fly on a plane... should I keep at room temp the whole time or throw in the freezer tomorrow night to "firm up the crumb" and pull out Tuesday morning to thaw for afternoon contest?
Happy baking,
Melissa
Okay - quick update. This pumpkin bread is too good to give away. Keeping one loaf for the house, and freezing and giving away to good friends the other loaf. It is very rich bread. My Boyfriend asked, "How much butter is in this bread???" Ridicously delicious!!! Thank you again for your yummy recipes!
haha! I get that Melissa, the friends have to be really good friends to deserve this bread 🙂
Hi Melissa, what I would do is to let the bread cool completely, then freeze it for about an hour, unwrapped. Then wrap it tightly and leave it in the freezer till Tuesday morning. Freezing it for an hour, unwrapped, will help the bread keep it's shape when it's tightly wrapped. That's not long enough for it to take on any kind of freezer burn or off flavor. I do this with any kind of bread I'm going to freeze. Good luck in the contest!
Such a glorious pumpkin loaf! I love the candied pepita topping!
Oh my goodness, the texture on this bread looks absolutely perfect! Love the beautiful dome, the rich color, everything about it. Perfection!
My family loves pumpkin bread all year long and yours looks perfect. I love the bit of crunch from the pepitas! Too hard to resist!!!
YUM!! Also for breakfast with a big cup of coffee! And maybe toasted with ice-cream on it
I like the way you think ~ caramel sauce on this bread would be out of this world!
I don't see instructions for the candied pepita topping, so I'm winging it
Thanks Marpy, I've added that! Thanks for being an extra set of eyes!
I surely can't wait! The loaf looks so moist and good.
Hi, Chris. I'm gathering the ingredients now. Will you confirm that the Candied Pepita Topping goes on the batter BEFORE baking? As with every recipe you share with your faithful followers, this one looks delicious!
Yes Theresa, it does! Thanks for noticing that! I've fixed it!
Yes please! I never tire of pumpkin bread and make it year round, so I can't wait to try your version. Love the trick for the pepitas!
Thanks Jennifer, I think you'll love it! 🙂