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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.
Cheryl Reinagel says
This really is better than Starbucks Pumpkin Bread! For the comments about it “not being done” I offer this suggestion. Rather than a cake tester, or toothpick, try using a wooden skewer. This has become a foolproof method for this, and other quick reads I make. Inserting in the center will help determine if the loaf is done. My other tip? Always, always make a double batch! Cheryl in Missouri
Chris Scheuer says
Thanks, Cheryl!
Anne M says
My first time making the recipe the can of pumpkin I used seemed really liquidy.It was an organic pumpkin from a brand I'd never use before but I didn't really think anything of it until I check the bread after 65 minutes and it was still raw. I ended up having to bake it for an hour and 30 minutes and the top of it was REALLY cracked. I wraps a pan in foil and put foil on top of the loaf after 45 minutes which really helped it from getting too dark on the outsides. While it took double the time to bake I'm chucking it up to the weird pumpkin and nothing to do really with the recipe. The bread on the other hand was delicious it was so moist and had great flavor so I love the recipe and I want to make it again.
This time I bought solid packed pumpkin and I want to make it for a girls night I'm having in a couple days but one of my friends is VEGAN. So I was curious if anyone on here had tried making the recipe with flax egg? I think the best part of this recipe is it's texture and moisture level and I was just curious if the flax egg worked the same for people or if it changed what makes this recipe great?
Chris Scheuer says
Hi Anne, I haven't tried using flax egg, perhaps someone else has??
Beth says
Made it today with flax egg for a sub and it baked up just fine.
Chris Scheuer says
Great! Thanks so much for sharing your results, Beth!
Katie says
I made these today using Cup for Cup gluten free flour. They turned out amazingly delicious! I made them into 18 muffins, with chocolate chips added to half of the muffins. My kids are going to swoon. I know I did!
Chris Scheuer says
That’s just awesome! Thanks so much for sharing your results. I know there are so many others that are GF. This is so helpful! 💕
Selena says
Hi there! I saved your recipe a couple days ago and decided to try it this morning. I followed all your directions and decided to cover the loaf at the 45 min. mark. I also wrapped the pan with foil. I figured it was the same concept of baking strips. I baked it an additional 20 mins, as instructed. When the timer went off, I checked it and it was still raw in the center. Same experience as other reviewers. What I decided to do was the following: I removed the foil wrap from the pan and kept the foil on the top. I baked it for an additional 15 mins. When the timer went off, I checked it by inserting a tooth pick in several areas and it had fully baked. I let it cool, to the touch, in the pan I then took it out and set it on a cutting board. I was too eager to try it. It was DELICIOUS!!!!! It was full of flavor and super moist!! Thank you so much!!! Will be doing this loaf again and again!! I hope my review is helpful to those having the same experience.
Chris Scheuer says
Thank you, Selena, for sharing your results. I'm out of town right now but will be revisiting this recipe to try to determine why some people have great results and others have a problem with it. ❤️ Chris
D levy says
Just made these this morning. Soooo good!! I made them in 4 small loaf pans and baked for about 30 minutes. Awesome!
SamPro says
I made this today and was horribly disappointed! I wrapped tin foil around pan ad instructed. It baked for an hour , it looked perfectly done.
I took it out of oven and minutes later it began to cave in the middle! It was raw!!!!
I was able to take an end slice off to at least taste it! 90% was raw so into the garbage it went!!!!!
I will not do tin foil instruction ever again!
Chris Scheuer says
So strange, so many have reported such great results. Sorry you wasted good ingredients.
Angela Fusco says
Brought this into work (school teachers love Starbucks) and they said it was THE BEST!! It was gone within 15 minutes! My super picky step son has requested that I make this for him special too!! Thank you so much for sharing!! It’s now a family tradition for sureb
Chris Scheuer says
I love it, Angela! Teachers do love a good snack 🙂 Thanks for sharing your results!
Elizabeth says
Best pumpkin bread ev-er! So moist and delicious 😍
Chris Scheuer says
Thanks so much, Elizabeth!
Mandy says
How long does this keep? Any suggestions on how to store it and/or freeze leftovers?
Chris Scheuer says
Hi Mandy, it will keep well for several days and it freezes great. I just keep it wrapped in plastic wrap. I freeze it for an hour, unwrapped and then slip the frozen loaf into a ziplock bag or wrap it in shrink wrap. Freezing it first keeps it from getting squished.
ALEX says
Literally just made this Pumpkin loaf. It is truly the best ever! I substituted with coconut oil and it came out perfectly.
Chris Scheuer says
Thanks so much, Alex, for sharing your results. So happy you are enjoying it!
Megan Leberak says
I just ate my first slice of this bread, and I must say this is the best pumpkin bread I’ve ever had! I used peanut oil instead of the sunflower oil and it worked like a charm. It’s so moist, perfectly dense, and soooo yummy! I can’t wait to make more!
Chris Scheuer says
Yay! So happy you love it as much as we do, Megan. Thanks for sharing your results.
Victoria says
Could I add chocolate chips to this?
Chris Scheuer says
Hi Victoria, you definitely could. Or you could sprinkle them on the top instead of the pumpkin seeds.
Dee says
Hi there,
I’m a seasoned baker and while having made this twice (and it’s utterly delicious) the time for baking seems to be way off for me. I confirmed that my oven is calibrated correctly and yet when the 65 minute mark rolls around it’s still soupy in the centre. It ends up taking at least another 30 mins or more on top :/ anyone else had this issue or would an increased temperature be recommended?
Chris Scheuer says
Hi Dee, I haven't had any issue with this. I actually tried this recipe with a higher temp and the outside got too dark for my liking. I'm honestly not sure why it would take so long. One thing you might do is to cover the top with foil after 40 minutes - that can speed up the baking time as it holds the heat in a bit more.
Krystle B says
The same thing keeps happening to me and the outside is all but ruined 🙁 I have triple checked and I followed everything even the foil. Too bad, i really wanted this to work.
Chris Scheuer says
Hi Krystle, so sorry you had a problem with this. I'm honestly not sure what could have caused this as so many others have had perfect results and I have made this bread many times without difficulty...
Samantha says
I had the same issue, I checked with a skewer and it came out clean then 20 mins later when I went to transfer the loaf it had completely sunken in the middle and was still not cooked.
I covered the outside and top with foil just as it was suggested.
Sandra says
Yup! I had the same results! Mine probably needed another 30 minutes of baking time! 😥
Chris Scheuer says
Thanks for sharing your results, Sandra. I'm going to re-visit this recipe and try to discern what the problem might be that some people are encountering. ❤️ Chris
Caroline says
Question about the sunflower oil... I usually bake with canola oil. Have you tried it with canola before ? I don’t want to compromise the flavor.
Thanks
Caroline
Chris Scheuer says
Hi Caroline, I think canola oil would work just fine. You want a neutral-flavored oil and that's exactly what canola is. Enjoy!
Noelle Matthews says
so glad i found this recipe, adding to my regular rotation!!
Chris Scheuer says
Thanks, Noelle! So happy you enjoyed this!
Alisha K says
I’ve been searching and searching and time after time and none of the recipes I’ve tried have come out the way I want them to..... but this recipe is absolutely PERFECT! It’s moist, just sweet enough and tastes like HEAVEN! I cooked this recipe to 195 degrees! I’m so impressed! Going into my recipe box for sure!!
Thank you!!!!’
Chris Scheuer says
That's wonderful, Alisha! I'm always happy when someone reaches their quest with one of our recipes 🙂 We love this one too!
Kristen says
Awesome recipe thank you, very easy to make and the taste is amazing
Chris Scheuer says
Thanks so much, Kristen. We love this bread too!
Dolores Battey says
This pumpkin bread is defiantly better than Starbucks. I have eaten pumpkin loaf from Starbucks on numerous occasions, so I can solidify your recipe is true. My friends also loved it. For now on I will be making my own pumpkin loaf using your recipe.Thank you so much for sharing your recipe.
Chris Scheuer says
You're welcome Dolores! So happy you enjoyed it!
Heather says
Quick question, can I use almond flour, and coconut oil for substitutes to make this paleo?
Thanks!
Chris Scheuer says
Hi Heather, I haven't tried this with almond flour. I find that when I do bake with almond flour, I usually have to use some type of other flour with it for good results. If you try to make this GF, please share your results.
Heather says
Best pumpkin bread I've ever made. Thank you!
Chris Scheuer says
Awesome!
Joanna says
I want to make sure I get this right before I make this for my VERY picky, I mean SELECTIVE 7 year old son. The candied pepita topping....Is that poured on top of the batter right before it goes in the oven? Thank you in advance!
Chris Scheuer says
Yes, the pepita topping goes on before the bread is baked.
Tiffany says
Tastes delicious, but my 8 1/2 inch pan was too small, and it fell over edges!
Chris Scheuer says
So sorry Tiffany!
Cris G says
I was looking for a recipe for the Starbucks pumpkin bread and agree this one is better. It was a hit in my family! I substituted the flour for all purpose spelt and both sugars for coconut sugar and the taste and texture were excellent. Served warm with a little butter. Putting this one in my book for sure!
Chris Scheuer says
Thanks for sharing your substitutions, Cris. It sounds wonderful and I know will be helpful to other bakers!
Jennifer Pike says
OMG this is goooood!!! Just wanted to share that I made 24 smallish muffins with this recipe, and they cane out perfect after baking for 20 minutes. Friggin’ delicious!
Chris Scheuer says
Haha! Your comment made me laugh Jennifer! I thought I was the only one that got that excited about good food! Thanks for sharing your results!
Jessica Ferguson says
Hi Chris!
I have a question about the baking process. What does it mean in the cafe tips by "wrap a piece of aluminum foil around the pan before placing in the oven, then place a piece of foil lightly over the top for the rest of the time to prevent over-browning." Does it mean I cover the top of the pan with foil when placing it in the oven or do I wait till the last 10 minutes? I have never wrapped foil just around a pan without covering the top as well so I am a little confused.
Chris Scheuer says
Hi Jessica, the pan is wrapped before going into the oven to prevent the crust from getting too brown as the bread has a fairly long baking time. Just check it towards the end and cover it lightly with foil if it seems to be getting too brown on the top. Enjoy!
Rosemariechambers says
Fantastic, On first try!! Baking second one from Canada now!
Chris Scheuer says
Yay! Thanks for taking the time to share your results, Rosemarie! You sound like me, when I like a recipe, I make it over and over!