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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.
louise thibault says
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
Chris Scheuer says
Sure, Louise!
Ally says
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.
Chris Scheuer says
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.
Kim Everlen says
Delicious recipe, thanks for sharing ! Please send labels
Chris Scheuer says
Sure, Kim!
Barb Davison says
Image the loaf, no adjustments, and it was soooooo delicious! Definitely better than Starbucks
Pat gates says
Please send me the pdf labels for pumpkin bread, it is Devine!
Chris Scheuer says
Thanks, Pat! Sending the labels now!
Barb Davison says
I’m excited to try this recipe cause I love pumpkin and it looks delicious!
Please send printable PDF
Thank you
Chris Scheuer says
Sure, Barb!
Martha Austin says
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!
Chris Scheuer says
That sounds delicious, Martha! We will send the labels now!
Judy says
Love your recipes!!! Thanks!!! Would love the pdf for the label.
Judy
Chris Scheuer says
Thanks, Judy! Sending the labels your way.
SHEILA VERGHIS says
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
Chris Scheuer says
Just sent the labels, Sheila! Enjoy!
Amy says
Your recipes are wonderful and the labels make food gifts extra special. Please send. Many thanks!
Amy
Chris Scheuer says
Sure, Amy!
Kathy says
This sounds so delicious!! Can't wait to make... and yes I would like the labels 😍
Chris Scheuer says
Sure, Kathy!
Sylvia Aust says
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?
Chris Scheuer says
Thanks so much, Sylvia! I can see the video in the post. It might take a minute to load.
Jeanette says
Looks delicious and great gift idea! Please send me the labels.
Chris Scheuer says
Sure, Jeanette!
Wanda says
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.
Chris Scheuer says
Thanks for sharing your results, Wanda!
Sharon says
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.
Chris Scheuer says
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.
Lara says
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!!
Kathleen Johnson says
Would love your labels. Excellent idea. Thank you
Chris Scheuer says
Sure, Kathleen!
Debbie says
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
Chris Scheuer says
Thanks, Debbie! We will send the labels now!
Gwen Murphy says
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
Chris Scheuer says
Sure, Gwen! Enjoy!
celeste A foose says
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.
Chris Scheuer says
Thank you so much for letting us know, Celeste!
Wanda Graham says
Yes please for labels. So happy I found your site. Have made many of your recipes.
Chris Scheuer says
Thanks, Wanda! Sending the labels now!
Michele says
This looks awesome….would love a label 😁
Chris Scheuer says
Thanks, Michele! Sending the label now!
Ellen says
Great recipe I love pumpkin I also love your labels Please
Chris Scheuer says
Thanks, Ellen! We will send the labels.
Nancy Jap-Tjong says
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
Chris Scheuer says
Thanks so much, Nancy! We will send the labels now!
Camille Albanese says
This looks wonderful!! Please send me labels
Chris Scheuer says
Sure, Camille!