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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.
Nancy Byrge says
I'm so excited to be gifting pumpkin bread again and would love to top the packages off with your beautiful labels.
Chris Scheuer says
Sending them your way, Nancy!
Sandy Thompson says
This recipe looks absolutely delicious. Can’t wait to make one for myself and my fabulous neighbour. Would love to receive the label to go with it. Thank you! Sandy
Chris Scheuer says
Thanks, Sandy! Sending the labels your way.
Noelene Barker says
Hi Chris,
I love receiving your recipes, will definitely give your pumpkin loaf a whirl when home from our holidays.
Will steam my pumpkin because in Australia we don’t have it in cans. Would also love the stickers for presie
giving.
Cheers from down under.
Noelene x
Noelene Barker says
Hi Chris,
I
I love receiving your recipes, will definitely give your pumpkin loaf a whirl when home from our holidays.
Will steam my pumpkin because in Australia we don’t have it in cans. Would also love the stickers for presie
giving.
Cheers from down under.
Noelene x
Chris Scheuer says
Sending them your way, Noelene!
Audrey says
I am looking forward to making this recipe.
Please send labels! 😁
Chris Scheuer says
Sure, Audrey!
Franca says
Do you think it would be possible to reduce the sugar in this recipe? My family absolutely loves this pumpkin bread and I make it often, however, if I could reduce the sugar it would be great. Please advise.
Chris Scheuer says
Hi Franca, you could decrease the sugar a bit. I might start out by cutting back to just a half cup of white sugar and a half cup of brown. That may change the texture a bit but it would be worth a try.
Linda says
This Pumpkin Bread looks so good! Thank you for the recipe. This bread and the labels would make a perfect gift.
Chris Scheuer says
Thanks, Linda!
Franca says
I have made this loaf and it is absolutely wonderful. I would love to make this for Canadian Thanksgiving on October 10th. I would appreciate receiving the labels. Thanks.
Chris Scheuer says
Thanks, Franca! We will send the labels your way.
Mary says
Haven’t tried this yet, but I will soon
Would love to have the labels.
Chris Scheuer says
Sure, Mary!
Anne H says
I have made this many times and it is really good! Would love the labels 🙂
Thanks so much!
Chris Scheuer says
Awesome! Thanks for letting us know, Anne. We will send the labels!
Char says
I left a comment yesterday but do not find it on here. This looks delicious.
I would love to have the labels. Thanks!
Chris Scheuer says
Hi Char, they should be in your email. Enjoy!
Cheryl says
Can’t wait to try this as well just had the pumpkin bread at Starbucks!! Nothing like pumpkin bread fresh out of the oven when friends or family drop in!!
Chris Scheuer says
Hope you enjoy it, Cheryl!
Betsy says
So glad fall is here. Can’t wait to make this wonderful looking recipe. I know it will be delicious as are all the recipes I have tried from this site. Thank you for your creativity in the kitchen. May I please have the printable labels for this recipe. Thank you so much.
Leslie says
One question, Chris. Could you use candied pecans in place of the pepitas?
Chris Scheuer says
Yes, that would work. Enjoy, Leslie!
Alice. says
Made the pumpkin loaf this afternoon. So easy and absolutely delicious. Really would like to receive the labels so I can share these loaves as gifts. Tham! you.
Chris Scheuer says
Thanks, Alice! Sending them your way.
Leslie says
I love so many of your recipes and I can't wait to make this lovely pumpkin bread. Your microwave lemon curd is the only way I make it now.
Please send me the printable labels.
Chris Scheuer says
I love that, Leslie! Sending them now.
Susan says
I would love to have the labels for Better Than Starbucks One-Bowl Pumpkin Bread. Can't wait to make it. Love so many of your recipes too.
Chris Scheuer says
Sure, Susan!
Rosemary Robertson says
Loved this pumpkin bread recipe. Thank you so much for all the recipes & labels ! I would loved to have the pumpkin bread labels! Thanks in advance😊
Chris Scheuer says
Sending them your way, Rosemary!
Prencella Hamby says
Oh boy! My favorite bread. I’ll be making this for my neighbors.
I’d love to have the labels.
Your recipes are all winners. Saved in my favorites! Thank you.
Chris Scheuer says
Thank you, Prencella! Sending them your way.
Karen says
This sounds delicious! Please send me the cute labels for the pumpkin bread and also your strawberry jam. I never did get those.
Thanks!
Chris Scheuer says
Sure, Karen!
Karen C. Bueche says
Great recipe! Easy to make and beautiful gifts. Thanks for sharing all of your tips and recipes.
I would like to have the labels for the Better than Starbucks Pumpkin Bread.
Happy Fall Y’all!
Chris Scheuer says
Thanks, Karen! We will send them now.
Laura says
Thank you so much for sharing your talents with us. I always have success with your recipes. I am all about pumpkin everything! I would love the label!
Chris Scheuer says
Thank you, Laura! We will send the labels
Terry says
I've never had Starbucks pumpkin bread, I don't live near a Starbucks, plus I'm not fond of coffee. I've also heard they charge an enormous amount for a cup, so I'm glad! Regarding the bread, I have a recipe that I make faithfully, that I've had for 35+ years that is so similar, sans the pumpkin topping. My recipe is for a double loaf, and it calls for a cup of water. Mine is made with a mixer, stand, hand mixer, I suppose you could mix by hand too. You alternate dry with the water. I never understood the water, however, the recipe is so moist, so delicious, I've always used the water. Sometimes I add chocolate chips😋 Do you know what the purpose of adding water would be? The recipe book is made up from recipes submitted by employees of a now defunct retail store. It has a lot of great recipes! The winner for funniest goes to the recipe for "Glaciated Aqua Pure Squares". The man gives a recipe for making ice cubes!! I thought I'd fall off my chair laughing when I read that! It still makes me laugh when I read it...lol
Carol Riley says
It is 11 p.m. and I am really wanting to go into the kitchen and make this bread. This means fall is near. I will be making lots of these loaves assuming I can find pumpkin purée! Please send the labels to me, Chris. Happy Fall Baking!
Chris Scheuer says
Sending them now, Carol. Enjoy!
Chris Scheuer says
Haha! Someone has a great imagination and sense of humor!
Verna says
Hi Chris,
I have made this pumpkin bread twice ,and it is the best! I would love to have the labels, so I can make those for Christmas gifts! I am going to order the four ceramic loaf pans that you suggested! They are beautiful with the bread for a gift! Thank you for sharing!
Verna
Chris Scheuer says
Awesome! We will send the labels, Verna.
JoAnne says
Hi Chris,
I would like to share this pumpkin bread recipe that is better than Starbucks with family and friends. The ingredients look good and I sure it will be delightful!
Thank you for sharing the recipe and providing labels.
Chris Scheuer says
Sure, JoAnne!
Barbara says
Look forward to trying this recipe. Please forward the labels. Thank You!
Barbara
Chris Scheuer says
Sure, Barbara!