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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.
Cindy Haulik says
Hello,
Im so happy that I someone found your website and how receive your wonderful recipes!
Thank you. May I also have your label.
Thanks again,
Keep those delicious looking recipes coming! Cant wait to try them very soon!
Chris Scheuer says
Thanks, Cindy! By the grace of God I will continue to bring you new recipes. I am never dry for ideas! The labels should be in your email shortly!
Karla says
Hi! Excited to try this recipe! I would LOVE to use the label for the pumpkin bread as well! Thank you so much!
Chris Scheuer says
Sure, we'll get the labels off to you!
Chris Scheuer says
Sure, the labels have been sent, Karla!
Diana Bloomer says
Hot out off the oven and yes the house smells wonderful! I am sure my mahjong group tomorrow will love it!! Wish I didn't have to wait until then!! Thank you for all your wonderful recipes. I can't tell you how many times I have made your focaccia bread. It is so easy and and no one can believe it when I tell them that!
Chris Scheuer says
Thanks, Diana! Miss seeing you!
Diana Bloomer says
It was quite the hit as I knew it would be! Sent some home for the mahjong husbands too and got emails back from them saying how good it was. Could you please send me those cute labels? We have new neighbors and I thought I would make some for them. Miss seeing you too! I know you are loving living in the mountains!
Chris Scheuer says
Thanks, Diana! The labels are coming your way!
abbey says
Looking forward to baking some sweet treats for neighbors during the holidays! If you wouldn’t mind I would love a copy of this label and any others you have that are some of YOUR favorites to make!! 🙂
Chris Scheuer says
Hi Abbey, just sent the pumpkin bread labels. We have a lot of favorites 😂 but don't have labels for all of them. As you find any of our recipes that you'd like the labels for, feel free to let us know.
Louise says
I just came across this while searching for a new Pumpkin Bread recipe. Looks so good - I cant wait to get in the kitchen & try this! I like the suggested option to turn this in to a fall inspired dessert too! Would love to receive the printable labels - this will make such a sweet seasonal gift. Thank you!
Chris Scheuer says
Hi Louise, welcome to The Café, so glad you ended up here! The labels have been sent! Enjoy!
Linda J Demler says
So glad that I was looking through your bread section and came across this pumpkin bread recipe as I am always interested in gift ideas for the holidays. Looks like a winner thank you very much. The labels are beautiful and can use on each gift. Thank you for sharing. L
Chris Scheuer says
Hope you enjoy it, Linda! We send the labels!
Lori Factor says
I would love your beautiful gift tags. I'm new to your site, but I think I'll be spending quite a bit of time here! Thanks in advance!--Lori
Chris Scheuer says
Hi Lori, welcome to The Café! We'll be happy to send the labels.
Anne Farr says
The pumpkin bread is delicious! I would like to receive the gift tags.
Chris Scheuer says
Sure, they should be in your email, Anne! Enjoy!
Inggrid Aryal says
Hi Chris,
This is the best pumpkin bread I have ever made.
Thank you for the wonderful and easy to make recipe. I would love the lovely tag - I will bake this for Christmas gifts.
Chris Scheuer says
Thanks so much, Inggrid! I'm so happy you enjoyed it and will get the labels off to you!
Patty Desmond says
Can't wait to try this recipe and use as gifts for the Thanksgiving and Holiday seasons. I just came upon your website and am anxious to try many of your recipes...Please send labels!!!!!
Chris Scheuer says
Hi Patty, welcome to The Café! This bread will be a wonderful treat for the holidays! The labels should be in your email!
Brigitte says
Hi Chris,
Thank you for your labels for this pumpkin loaf, I've made it several times already and delivered a few loaves as gifts to my friends they all loved it and with your pretty labels they added a splash of elegance. I would like to ask you if you wouldn't mind sending me the labels for the Irish Shortbread pumpkin patch cookies, and the Happy Thanksgiving labels. I tried reaching out to you before when I was having trouble leaving a comment but I still haven't recieved the labels. When you have the time , I would like to send a batch of these cookies along with the loaf to my brother who lives in Chicago for a treat for him and his wife. Thank you
Chris Scheuer says
You're welcome Brigida! I'm so happy you enjoyed it! The labels have been sent!
Julie says
Thank you Chris for another great recipe. I just made the pumpkin bread and it is absolutely delicious. I do not care for pepitas in baked goods, but was wondering how pecans and raisins would be as mix-ins? Any modifications to the recipe necessary?
Chris Scheuer says
Hi Julie, thanks so much! I think pecans and raisins would be fantastic in this bread. I don't think you'll need any modifications.
Sharon H. says
Can’t wait to try this delicious sounding recipe. I’ve always had good luck with your recipes so I’m sure this will be no exception. Would you also send a copy of the sweet labels you mentioned above.
Thank-you!
Chris Scheuer says
Sure! Thanks for your kind worlds, Sharon! Hope you enjoy this recipe as well!
Jacki says
Delicious pumpkin bread! Now I am going to bake your Pumpkin muffin recipe. I have lots of puréed pumpkin now that Hallowe’en is over.
Chris Scheuer says
Yay! Thanks for sharing your results, Jacki! So happy you enjoyed it!
Kathy says
Hi! I’m making this now but why do I need to cook it on a cookie sheet ?
Chris Scheuer says
Hi Kathy, the reason I recommend making it on a cookie sheet lined with foil is so that you can easily pull up the foil if the bread is getting too brown, without jiggling the pan too much.
Samantha says
Thank you for this recipe! I did it just as directed and it came out perfect. The only issue I had was that it was raw inside at 65 minutes. I probably ended up baking it an extra 30 minutes. I used a 9x5 aluminum loaf pan. My kids and husband said this was better than Starbucks. It was a big hit!
Chris Scheuer says
You're welcom, Samantha! Yes, every oven is a little different but I'm so happy you enjoyed this recipe!
Barbee goodman says
Please send me your gift tags for the Better Than Starbuck's Pumpkin Bread.
I made your pumpkin shortbread cookies last week and gave them as my "Happy Fall" gifts I do each year. I heard from so many that they loved them as much as I did.
Do you think the pumpkin bread will freeze well?
Chris Scheuer says
Hi Barbee, the labels have been sent. So happy you enjoyed the cookies!
Yes, the pumpkin bread freezes beautifully!
Kathie says
Delicious! My pantry is stocked with several cans of pumpkin puree, and I've been baking all things pumpkin this fall. Love your Pumpkin Maple Vinaigrette and the Herbed Cheddar Savory Irish Soda Bread too. So happy to have recently discovered your blog. Would love the gift label--thank you so much!
Chris Scheuer says
Thanks, Kathie! The labels have been sent. ENJOY!
Amy Kaufman says
Made for my husband for a client for brunch
They couldn’t stop raving about it
Easiest recipe with great results
My go to recipe
Chris Scheuer says
That's so awesome, Amy! Thanks for sharing your results!
Susan Loweke says
Please send the printable PDF label. Thanks so much for sharing so many delicious recipes!When I am looking for inspiration, I try one or more of your recipes.
Chris Scheuer says
I love that, Susan! The labels should be waiting for you in your inbox. Enjoy!
Christina says
Hi, I Will make this for my new neighbour, please I would love the tags.
Chris Scheuer says
Sure, sending them now, Christina!
kathleen says
Thank you! This is the best pumpkin bread I've ever had. My son and I didn't make it more than 20 minutes waiting for the bread to cool before we had to have some. This was amazing and I will definitely make this often.
Chris Scheuer says
Thanks, Kathleen! I appreciate so much you taking the time to share your results! It is REALLY hard to let it cool! 🥰
Marian Hoot says
This pumpkin bread is absolutely wonderful! Love the taste, and love the smell! May I have the gift tags please? Marian
Chris Scheuer says
So happy you enjoyed it, Marian! The labels should be in your email!
Vicki says
This looks amazing and the glazed pepitas take it over the top! I also like your trick re: foil and taking the temperature if quick bread to determine doneness. Would love the labels.
Chris Scheuer says
Thanks, Vicki! The temperature thing is a game-changer! You never have to worry about over or underdone cake, bread, etc. Just sent the labels!
Nancy says
I can’t wait to make this recipe to give as neighbor gifts. I would love to have the label!
Chris Scheuer says
Sure! Sending them now, Nancy!