This post may contain affiliate links. For more information, see our privacy policy.
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.
Better Than Starbucks One-Bowl Pumpkin Bread
Ingredients
For the bread:
- 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
For the topping:
- 3 tablespoons pepitas (pumpkin seeds)
- 1 teaspoon honey, (or maple syrup)
- ½ teaspoon sunflower oil or any mild-flavored oil
Instructions
For the bread:
- 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.
- Place eggs in a medium-large bowl and whisk well.
- Add pumpkin and whisk until smooth. Add the oil, white and brown sugars and vanilla. Mix until nice and smooth.
- Sprinkle the pumpkin pie spice, cinnamon, baking soda, baking powder and salt over the pumpkin mixture and mix until well combined.
- Add the flour and stir just until the flour has disappeared and no large lumps remain.
For the topping:
- 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.
To bake:
- 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).
- 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).
- Cool for 20 minutes, then slide out of the pan and transfer to a cool rack. Cool completely before slicing (if you can wait!).
Notes
Nutrition
Kathy Tutak says
I love trying out your recipes. Thanks so much for sharing your talents.
Please send the labels you are willing to share.
Thank you
Kathy
Chris Scheuer says
Sending them your way, Kathy!
Peppy says
Chris, I would love your beautiful labels. The recipe for your pumpkin bread is printed and ready for Fall baking. Thanks for sharing !
Chris Scheuer says
Sure, Peppy!
Lois says
YUM!!! I'm making my pumpkin bread in coffee cans and I added a cup of dried cranberries to the recipe. Thank you so much for your ministry. May I please have the labels?
Chris Scheuer says
Of course, Lois!
Rhoda says
You are not kidding this is better than Starbucks! Thank you for the recipe and would love to have the labels.
Chris Scheuer says
Thanks, Rhoda! Sending them now.
Ruth Lubie says
Thank you for your beautiful site and wonderful recipes. All your accessories look as though they come out of a food magazine.
Your white porcelain baking pans are ideal for gift giving, are you able to give information as to where they can be purchased.
Would you please send me the printable labels.
Chris Scheuer says
Thank you, Ruth! There's a link to the pans in tips section of the post. We will send the labels your way.
Terri Bridges says
Thanks for another delicious recipe! I can't wait to try it. Can you please send me the printable labels?
Thank you,
Terri
Chris Scheuer says
Sure, Terri!
Debbie says
This looks delicious 😋. I would love the label. Thank you.
Chris Scheuer says
Thanks, Debbie! Sending them now.
Sandy V says
Hi Chris - Your recipes are always delicious and easy to understand. I would like the labels also. Thank you.
Chris Scheuer says
Thanks, Sandy! We will send the labels.
Vivian says
Hi Chris,
Your recipes never disappoint. Making this for tea with the girlfriends. Please send the PDF for the labels. Thanking you for all you do!
Viv
Chris Scheuer says
Thank you, Vivian! We will send the labels.
Stephanie says
Love pumpkin anything!! Cannot wait to try this bread. Would love the PDF of the beautiful labels so I can make and give this bread as gifts! Your recipes are always so wonderful and tasty
Chris Scheuer says
Sure, Stephanie!
Kim says
Hi Chris! Thanks for sharing this recipe…can’t wait to try it! I would love to have the labels as well. Thank you!
Chris Scheuer says
Sure, Kim!
Ann Marie says
Can't wait for Fall! I'd love to make these for my family and friends. Would you please send me the beautiful labels!
Thank you
Chris Scheuer says
Sure, Ann Marie!
Karen says
This recipe sounds delicious and can't wait to try it out! Would love the PDF for gift labels please...very cute! Have been enjoying the recipes you've shared. Great instructions and illustrations to make them easy to replicate!
Many thanks
Chris Scheuer says
Thanks, Karen! We will send the labels.
Andrea Coughlin says
Cannot wait to try this! Would love the pdf.. so glad I found your recipes as they never disappoint! Andrea
FM Michaels says
Please provide your recipe for home-made pumpkin pie spice. Thank you.
Chris Scheuer says
Here you go- https://thecafesucrefarine.com/make-your-own-pumpkin-pie-spice/
Barbara says
As always, you provide the BEST recipes and outstanding directions and photos of all your recipes! Can't wait to make this pumpkin bread as I start my preparation for the upcoming holiday season! Would very much appreciate receiving the labels for fabulous gifts this Fall! Thank you, Chris and Scott for everything you do to enhance our culinary skills! You both ROCK!
Chris Scheuer says
Thank you, Barbara! We really appreciate the encouragement 🙂 Sending the labels. your way.
Kathy says
Can't wait to make this for family and friends. Would love your labels (so cute!)
Thanks!!
Kathy
Chris Scheuer says
Sure, Kathy!
Jeanie says
Chris, I love your site and so many of your recipes. PDF for labels, please.
Chris Scheuer says
Thanks, Jeanie! We will send them your way.
Lori Powers says
Love all your recipes! Making this today and would love your labels for the pumpkin bread! Thank you!
Chris Scheuer says
Thanks, Lori! We will send them now.
Valerie Reimer says
Thank you for sharing this recipe. I would also like a pdf of the label please. I enjoy your food blog and use a lot of your recipes and appreciate your time doing this for me and others.
Lynne Harms says
Thank you for sharing this recipe! I’d love to have the labels. The pop up adds are blocking the recipe.
Chris Scheuer says
Hi Lynne, the ad in the recipe actually pushes the recipe over to one side. So it shouldn't be covered up. We will be happy to send you the labels.
Janet Ertel says
Hi Chris
I would love to have the labels for Better Than Starbucks One-Bowl Pumpkin Bread.
Thanks for this recipe and all your wonderful recipes.
Janet E
Chris Scheuer says
Sure, Janet!
Virginia says
Thank you in advance for your offer of labels for the Better than Starbuck's Pumpkin Bread. Please send me a set. I look forward to making this bread and using these labels for gifts for neighbors and friends.
Chris Scheuer says
Sending them now, Virginia!
Andrea Westberg says
Labels for pumpkin bread please!
Chris Scheuer says
Sure, Andrea!
Charlotte Moore says
This looks delicious! I would love to have the labels. Thanks!!
Chris Scheuer says
Sure, Charlotte!