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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.
Karen says
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.
Chris Scheuer says
I'm so glad, Karen! Sending the labels now.
Chris Scheuer says
Karen, the labels were unable to be delivered. Could there be an error in your email address?
Cindi says
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
Chris Scheuer says
Thanks, Cindi! Sending the labels now!
Andrea says
Hi there!! I forgot to add the pepita topping 🤦🏽♀️. Do you think I could add it after it bakes and cools?
Chris Scheuer says
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.
Beth C. says
Would love the labels! It’s the oven baking!
Chris Scheuer says
Sure, Beth!
Annette lyons says
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
Chris Scheuer says
Sure, Annette! Enjoy!
Beth says
love your Bible verses!
Chris Scheuer says
Thank you, Beth 🙂
Taelor says
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″)?
Chris Scheuer says
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!
Ms says
Can’t wait to try the recipe! Can you send the cute bread label?
Chris Scheuer says
Sure, Ms!
Dee says
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.
Chris Scheuer says
Sure, Dee! Enjoy!
Sonja Majer Kosobucki says
May I please have the pdf of label
Sonjakosobucki@comcast.net
Chris Scheuer says
Sure, Sonja!
Linda says
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?
Chris Scheuer says
Sure, Linda! And yes, you can freeze this.
Maggie says
What do you think about adding 1 cup of walnuts or pecans? Need to change anything?
Chris Scheuer says
You can do that, Maggie!
Maggie Donohue says
Made yesterday. Added nuts and plan to make this my standard Pumpkin bread recipe. Thanks
Chris Scheuer says
Thanks, Maggie! So happy you enjoyed it!
Alyssa Huntsman says
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?
Chris Scheuer says
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!
Gina Wampler says
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.
Chris Scheuer says
Sure, Gina! Hope you enjoy the pumpkin bread!
Sandra Bender says
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.
Chris Scheuer says
Awesome! We will send the labels your way, Sandra!
Kimberly van Leeuwen says
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!
Chris Scheuer says
I'm so glad, Kimberly! We will send the labels now!
Jennifer says
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..
Chris Scheuer says
I haven't tried this in a bread maker, Jennifer, so I can't say for sure. If you try it, let us know!
Ellen says
I would love to have the labels! Can’t wait to bake this and give it to friends and family!
Chris Scheuer says
Sure, Ellen! Enjoy!
JOANI B says
Love this Bread! Would love to have labels for it so I can share this bread as gifts.
Chris Scheuer says
Sure, Joani!
Jeanette T says
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
Chris Scheuer says
Thank you so much for letting us know, Jeanette! I'm so glad you enjoyed the bread. We will send the labels now.
PL Stewart says
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.
Chris Scheuer says
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!
marietta chmelar says
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.
Chris Scheuer says
Sure, Marietta!
Diane says
Sounds delicious. Please send pdf for bread label.
Chris Scheuer says
Thanks, Diane, the labels should be in your email.
Judi Tenzer says
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,!
Chris Scheuer says
Hope you enjoy it, Judi! We'll email the labels now.
Patricia says
Another recipe I will be sure to bake for gifts!
Please send me the .pdf for the labels.
Chris Scheuer says
Hi Patricia, this will make great gifts. Sending the labels now.