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Love Starbucks Pumpkin Bread? Bet you'll love this moist, tender, incredibly delicious Better Than Starbucks Pumpkin Bread even more! It's a one-bowl, no-mixer recipe that you can throw together in minutes!
This pumpkin bread is our very favorite fall recipe. And although I love Starbucks pumpkin bread, this one is so moist, has such a tender, delicious crumb and it's SO easy to make, it deserves its name, "Better than Starbucks"!
I decided it was important to get in the right frame of mind to write this post. So I've got a loaf of this Better Than Starbucks Pumpkin Bread in the oven. I also purchased a slice of Starbucks Pumpkin Bread to nibble on and just made a cappuccino to sip on. You know, to get in the mood, and to say the right things about this delicious sweet treat. After all, a girl has to be prepared, right?
One-bowl, no-mixer required!
I've got a lot on my to-do list today, so why would I bother to make another batch of this Better Than Starbucks Pumpkin Bread? Well, first of all, it takes less than 15 minutes to put together... you basically dump everything in a bowl and stir till it's all combined. And then, wait for the intoxicating aroma to waft through your entire house.
I'm starting to smell it now and it's beyond amazing! And if you think I'm spoofing you about how easy it is to throw together, check out this video.
See what I mean? Super easy!
Breakfast, brunch, snack or... dessert!
Another reason I decided to make a loaf this morning is that it's not only a fabulous breakfast treat and any time-of-day snack, it can also double as dessert! I love to slice it thick, warm it just a bit in the microwave (10 seconds), top it with a scoop of vanilla ice cream and drizzle this Real Deal Microwave Caramel Sauce or this Ridiculously Easy Butterscotch Sauce over it.
Want to really take things over the top? Add a few of these Easy Candied Pecans and you'll feel like a culinary rock star. However you serve it, this Better than Starbucks Pumpkin Bread makes an incredible fall-inspired dessert! So you see, in addition to getting in the proper frame of mind to write this post, my morning baking efforts have also reaped dessert for dinner tonight - certainly a win-win!
Better than Starbucks?
Why do we call this "better" than Starbucks? Don't get me wrong, I love Starbucks Pumpkin Bread. It's a delicious treat with a cup of coffee or a tall glass of cold milk. But I'm only taking a few nibbles of this piece in front of me because I'm waiting for the loaf in my oven to finish baking. Then I may seriously indulge. Why? I'm glad you asked!
First of all, I think this pumpkin bread has a more tender crumb than the Starbucks version. Check it out in the picture below!
It's also super flavorful with the addition of a generous scoop of pumpkin pie spice (a combination of warm autumn spices: cinnamon, ginger, nutmeg, allspice and cloves). Extra cinnamon brings out all that wonderful fall flavor.
Starbucks pumpkin bread has a tiny (as in minimal) sprinkle of crushed pepitas (pumpkin seeds) on the top of their loaves. Nice, but not super attractive. I think this bread has a prettier and tastier topping. A handful of pumpkin seeds, a drizzle of honey and a splash of oil are stirred together and then sprinkled on top of the batter before baking. As the bread bakes, this topping takes on a beautiful glaze and crunch. See what I mean? Better than Starbucks Pumpkin Bread!
Another benefit of making this bread yourself is that you can adapt it to your preferences. Don't like or don't have any pepitas on hand? Leave them off or use chopped pecans. You could also simply add a sprinkle of granulated or raw sugar for a sweet, crisp topping.
You can also use different size baking pans. This recipe works well in a 9x5-inch pan, but you can also use 4 smaller pans for mini loaves. No loaf pans? Just bake it in a 9-inch round pan and slice it in half, then crossways into thin rectangular slices.
Save a bunch of bucks!
Okay, one last reason this pumpkin bread is better than Starbucks is - the price! Yikes, if you've purchased anything at Starbucks, you know it's not cheap. A slice of any of their bread is around $3.00. You can easily make a whole loaf of this bread for less than it would cost for two slices at Starbucks!
A lovely seasonal gift
Pumpkin bread makes a wonderful gift. Who wouldn't love to find a delicious loaf on their doorstep or in their mailbox? It also makes a nice hostess gift and would be perfect to give as a Thanksgiving treat.
We're offering a pretty little label to dress up this Better Than Starbucks Pumpkin Bread for gift giving. If you'd like to receive our free printable PDF, just let us know in the comment section below this post. We'll send it right to your email inbox where you can download and print the labels from your computer.
Okay, it smells like a fine bakery in here as the amazing aroma wafts through the house. I need to run and take the bread out of the oven. I can hardly wait for it to cool a bit. Sure wish we could sit down and enjoy a piece together, but since we can't, make a loaf of this Better Than Starbucks Pumpkin Bread today and give a little "cheers" to the Café when you take the first fabulous bite!
Café Tips for making this Better Than Starbucks Pumpkin Bread
- This recipe calls for pumpkin pie spice which is a combination of cinnamon, ginger, nutmeg, allspice and cloves. Don't have any pumpkin pie spice? No problem, you can make your own in way less time than you can run to the store and pick some up!
- Make sure you use pumpkin puree in this recipe and not pumpkin pie filling. They are usually sold right near each other, often in the same size can. Pumpkin puree is simply pumpkin that's been cooked and pureed. Pumpkin pie filling is pumpkin puree as well as sugar and spices.
- This recipe calls for using a 9x5-inch loaf pan. You can also use two 8x4-inch pans.
- Another option is to make 4 loaves in small loaf pans. The small ceramic loaf pans in the pictures above are also nice to bake this bread in and give as gifts.
- If you're in a hurry or just want to keep things a little simpler, a sprinkle of raw or regular granulated sugar before baking (in lieu of the pepita topping) is also delicious and creates a crisp, sweet topping as it bakes.
- Although I'm a huge fan of butter for both cooking and baking, don't try to sub butter for the oil in this recipe. It's the oil that gives this bread such a moist, tender crumb.
- You can use any neutral-flavored oil for this recipe. I love sunflower, safflower and grapeseed oils, but canola, corn or vegetable oils also work. Stronger flavored oils like peanut, coconut, sesame or olive oils will add a flavor of their own to this bread.
- Instead of the pumpkin seed topping, this bread is also delicious with just a sprinkle of sugar over the top before baking. I like to use Turbinado or Demerara sugar but regular granulated sugar will also work.
- To transform this Better Than Starbucks Pumpkin Bread into a delicious dessert, place thick slices in pretty (microwave-safe) bowls. Warm each slice for 10-15 seconds in the microwave. Top with a scoop of vanilla ice cream and a drizzle of this fabulous Real Deal Microwave Caramel Sauce (takes less than 15 minutes to prepare). To take it over the top, add a few of these Easy Candied Pecans for the crowning glory. Your guests will be in dessert heaven, for sure!
- When making the larger loaf, I like to line a sheet pan with aluminum foil and bake the bread right on the sheet pan. If the bread seems to be getting too brown after 40-45 minutes of baking, I simply pull up the foil around the sides on the pan and tent it loosely over the top.
- There's nothing worse than going through the trouble of putting together and baking a cake or loaf of bread only to find that you've under or over baked it. The BEST way to determine when baked goods are perfectly done is to use an instant thermometer. Quick breads, like this Better Than Starbucks Pumpkin Bread, are done when an instant thermometer, inserted in the center, reads 195-205˚F.
Thought for the day:
I love the Lord, for he heard my voice;
he heard my cry for mercy.
Because he turned his ear to me,
I will call on him as long as I live.
Psalm 116:1&2
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
Love Starbucks Pumpkin Bread? Bet you'll love this moist, tender, incredibly delicious Better Than Starbucks Pumpkin Bread even more! It's a one-bowl, no-mixer recipe that you can throw together in minutes!
- 3 large eggs
- 1½ cups pumpkin puree
- ⅔ cup sunflower oil or any mild-flavored oil
- 1 cup sugar
- ½ cup light brown sugar packed
- 2 teaspoons vanilla
- 2 teaspoons pumpkin pie spice
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 1½ cups all-purpose flour
- 3 tablespoons pepitas (pumpkin seeds)
- 1 teaspoon honey (or maple syrup)
- ½ teaspoon sunflower oil or any mild-flavored oil
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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.
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Place eggs in a medium-large bowl and whisk well.
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Add pumpkin and whisk until smooth. Add the oil, white and brown sugars and vanilla. Mix until nice and smooth.
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Sprinkle the pumpkin pie spice, cinnamon, baking soda, baking powder and salt over the pumpkin mixture and mix until well combined.
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Add the flour and stir just until the flour has disappeared and no large lumps remain.
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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.
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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).
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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).
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Cool for 20 minutes, then slide out of the pan and transfer to a cool rack. Cool completely before slicing (if you can wait!).
See Café Tips above in the post for more detailed instructions and tips.
david says
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.
Chris Scheuer says
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!
Linda Jean says
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.
Angela says
Can I use splenda instead of white sugar?
Chris Scheuer says
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.
Sue Swan says
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.
Chris Scheuer says
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.
Sue Swan says
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!
Ruth Laughlin says
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.
Chris Scheuer says
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.
Debra says
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. 😁
Jill says
I just made this and it is awazing!
Chris Scheuer says
Haha, I love it! Thanks for letting us know Jill!
Joni says
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
Chris Scheuer says
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!
Eileen says
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.
Chris Scheuer says
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! 🙂
2pots2cook says
Truly enjoy your works ! Tank you for this one !
Judi says
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!!!
Chris Scheuer says
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!
John/Kitchen Riffs says
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!
Robyn Gleason says
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!
Jen says
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!!
Chris Scheuer says
Thanks so much Jen for leaving a review! I always love reading comments from others who have made something. So happy you enjoyed it!
Susan says
Homemade is always better IMO! This looks seriously delicious, Chris, and you have me craving some right now 🙂 I need to get baking again!
Mary Ann | The Beach House Kitchen says
I'll definitely be giving this loaf a go Chris! I love the candied pepitas on top too! Makes it look so pretty!
Melissa says
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
Melissa says
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!
Chris Scheuer says
haha! I get that Melissa, the friends have to be really good friends to deserve this bread 🙂
Chris Scheuer says
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!
Laura | Tutti Dolci says
Such a glorious pumpkin loaf! I love the candied pepita topping!
Tricia @ Saving Room for Dessert says
Oh my goodness, the texture on this bread looks absolutely perfect! Love the beautiful dome, the rich color, everything about it. Perfection!
Liz says
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!!!
Ginny Hartzler says
YUM!! Also for breakfast with a big cup of coffee! And maybe toasted with ice-cream on it
sue | theviewfromgreatisland says
I like the way you think ~ caramel sauce on this bread would be out of this world!
Marpy says
I don't see instructions for the candied pepita topping, so I'm winging it
Chris Scheuer says
Thanks Marpy, I've added that! Thanks for being an extra set of eyes!
Angie@Angie's Recipes says
I surely can't wait! The loaf looks so moist and good.
Theresa says
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!
Chris Scheuer says
Yes Theresa, it does! Thanks for noticing that! I've fixed it!
Jennifer @ Seasons and Suppers says
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!
Chris Scheuer says
Thanks Jennifer, I think you'll love it! 🙂