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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.
Rachel says
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!!
Chris Scheuer says
Hi Rachel, you should be able to just put them on top as they will roast as the bread bakes.
Linda says
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
Chris Scheuer says
We'll be happy to send the labels, Linda. Thanks for sharing your results. The raw sugar topping sounds great!
Shannon says
Getting ready to bake right now! Very excited. Would love the PDF for the labels too. Many many thanks!!!
Chris Scheuer says
You're welcome, Shannon! Sending the labels now!
Cheryl Rudisill says
Hello, I would love to receive the gift label for the homemade pumpkin bread. It looks wonderful. Thank you for sharing your creative ideas!
Chris Scheuer says
You're welcome, Cheryl! Sending them now.
Sandy says
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
Chris Scheuer says
Hope you enjoy it, Sandy! Sending the labels now.
Catherine says
This is amazing! Super easy to make. My puppy loves it when I share with him! 😉 Thanks for sharing this!
Chris Scheuer says
So cute! Thanks so much for letting us know, Catherine!
Barbara says
Hello, I would love to be sent you labels..a great gift giving recipe!! Thank you, Barb
Chris Scheuer says
Sure, Barbara!
Pat Davies says
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
Chris Scheuer says
Sending them your way, Pat!
Gina M says
ThNk you for this lovely recipe. I’d be grateful for the labels❤️ Thank you and Happy Autumn!! 💕 RM
Chris Scheuer says
Sure, Gina!
Kathy Schreck says
Will definitely make this. Would love the labels!
Kathy
Chris Scheuer says
Sure, Kathy!
Andree Jackman says
Looks like a delicious recipe! Please send labels. Thank you!
Chris Scheuer says
Sure, Andree!
Caitlin says
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.
Chris Scheuer says
Hope you find something you like, Caitlin!
Mary says
Loved your pumpkin bread recipe. Please send me the free printable labels
Chris Scheuer says
Sure, Mary!
Barbara says
This bread sounds marvelous. Please send me the printable label. Thank you
Chris Scheuer says
Thanks, Barbara. We will send the labels!
Connie Millikan says
Would you send me the pumpkin bread labels too. This bread looks and sounds yummy! Thanks for the recipe!
Connie Milkikan
Chris Scheuer says
Sure, Connie!
Martha says
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!
Chris Scheuer says
Yay! 👏 So happy you enjoyed this recipe, Martha!
Kathy Kramer says
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.
Chris Scheuer says
Sure, Kathy!
Bev says
I would love the pdf for the cute label I am going to make and deliver to a friend tomorrow! Sounds amazing!!
Chris Scheuer says
Sure, Bev!
Nancy says
I made the pumpkin 🎃 bread for thanksgiving and everyone raved about it. Could you please send me the PDF for the label. Thanks
Chris Scheuer says
Yay! We will send the labels, Nancy.
Teresa Long says
Love all the recipes I've tried! Never a failure!
Chris Scheuer says
Thank you so much, Teresa!
May says
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!
Chris Scheuer says
Sure, May!
Rosie Browning says
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?
Chris Scheuer says
Thanks for sharing your results, Rosie!
Liz says
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?
Chris Scheuer says
Sure, Liz!
Debbie says
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!
Chris Scheuer says
Sure, Debbie!
Marija says
LOVE this!! So delicious. May you please send me the PDF? Thank you for sharing this amazing recipe.
Chris Scheuer says
Sure, Marija!
Kristine says
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
Chris Scheuer says
I love that, Kristine! We will send the labels now!
Kristine says
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!
Chris Scheuer says
Thanks for sharing your results, Kristine!
Hiba says
Can you write the recipe of your pumpkin spice please?
Chris Scheuer says
Here you go Hiba- https://thecafesucrefarine.com/make-your-own-pumpkin-pie-spice/?swcfpc=1