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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.
Grace says
This looks delicious! Would love to have the PDF versions of the cute labels. Thank you so much!
Chris Scheuer says
Sure, Grace!
Kara Kim says
Can't wait to try this recipe - looks amazing!! Would love to get the super cute PDF labels. Thank you!
Chris Scheuer says
Thanks, Kara! Sending the labels your way.
Melissa says
Can’t wait to help my daughter make this for her school bake off!
Please send a lable.
Chris Scheuer says
Sure, Melissa!
Steve Veltkamp says
Very good! Please send me the PDF for the labels.
Chris Scheuer says
Thanks, Steve! We will send the labels now.
Patricia says
Please send free PadF of labels. Thank you
Chris Scheuer says
Sure, Patricia!
Donna says
Cant wait to make this!
Please send labels =)
Chris Scheuer says
Sending them now, Donna!
Maria says
Please send me the labels .
Chris Scheuer says
Sure, Maria!
L Ostransky says
Please send me your labels. Thanks so much!
Chris Scheuer says
Sure, L!
Jeannie Karamigios says
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!
Chris Scheuer says
I'm so glad to hear that, Jeannie! Sending the labels your way 🙂
Tammy Shilling says
Please send me the printable labels- I love this recipe and want to share with others
Chris Scheuer says
Sure, Tammy! Enjoy!
Joanne says
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.
Chris Scheuer says
Hi Joanne, hope you enjoy the bread. The white loaf pans are from Amazon: https://amzn.to/3H6BVS4
Tee says
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.
Chris Scheuer says
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.
Amber Stephens says
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
Chris Scheuer says
Sure, Amber! Enjoy!
C F says
looking forward to trying this recipe!
Please send the labels to me!
Chris Scheuer says
Sending them now, CF!
Jane says
This looks like a winner! I'd love to have the labels to attach to my mini loaves. Thank you!
Chris Scheuer says
Sure, Jane!
Delia A says
Very good recipe. Great way to treat family as a Thanksgiving gift. Please send me the labels to attach. Thank you.
Chris Scheuer says
Thanks, Delia! Sending the labels now 🙂
Sue says
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
Chris Scheuer says
Thanks for your review, Sue. We will send the labels now!
Kelsey Phillips says
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!!
Chris Scheuer says
Awesome! Thanks for letting us know, Kelsey!
Amanda Thorns says
Can the pepitas be raw pumpkin seeds or should they be baked first? Thank you.
Chris Scheuer says
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.
Wm says
Raw is fine
Regina M says
You’re such a giver!
yes I’d like to receive our free printable PDF
Pumpkin Loaf
Regina M xo
Chris Scheuer says
Sending them now, Regina!
Evelyn says
Can’t wait to make multiple loaves for gifts! Please send me the label, thank you!
Chris Scheuer says
Sure, Evelyn!
Charlie Metcalfe says
This was ridiculously good. Moist AF. Very good feedback from partner and neighbours.
Chris Scheuer says
Thanks, Charlie! Happy you enjoyed it!
Peppy says
Chris, please send me the labels. I plan to bake the pumpkin bread for friends. Thank you so much, Peppy
Chris Scheuer says
Sure, Peppy!
Theresa says
Would love to have the PDF versions of the cute labels. Thanks, can't wait to make this!
Chris Scheuer says
Sure, Theresa!
Lakola says
Yes. Please send me the labels
Chris Scheuer says
Sure, Lakola!