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.
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
-
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.
-
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.
-
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!).
See Café Tips above in the post for more detailed instructions and tips.
Wendy Sprague says
Very good, moist and tender. I had some pumpkin I needed to use up but not enough for the whole recipe. I halved it and made 10 "cupcake" size breads. I sprinkled the tops with chopped pecans and cinnamon/sugar. Baked for 18 minutes at 350. Very good. Will definitely make again. I might try increasing the pumpkin by a smidge and reducing the oil by a smidge - just because I had a little pumpkin left over.
My family goes bonkers for you blender hot fudge! Thanks for the recipes!
Chris Scheuer says
Thanks for sharing your results, Wendy!
Debbie Potts says
My husband and I love Starbuck's pumpkin bread and have tried to replicate it for years. I don't need to try any more!
This just as the name suggests it is better than Starbuck's.
Thanks for the great recipe
Chris Scheuer says
So glad you enjoyed it, Debbie!
Toni Keyworth says
This came out awesome! This will be my new go to recipe. The only changes I made was using Splenda and Swerve Brown Sugar for the sweeteners. You cannot even tell, it’s so good! Almost more cake like which I just love.
Chris Scheuer says
Thanks for sharing your results, Toni!
Leslie says
This recipe sounds delicious And your presentation has sold me on requesting your printable label. My email is Lezann9@yahoo.com. Looking forward to making this
Chris Scheuer says
We will send it now, Leslie. Enjoy!
Morgan Powers says
How many serving does it make? or like pans?
Chris Scheuer says
Hi Morgan, the servings and size pan are given in the recipe. I use a 9x5-inch pan for 12 servings.
Carla says
Hello. I will be truing this bread tomorrow. Can you send me the labels as well please. I love them.
Chris Scheuer says
Sure, Carla! We will send them now.
Cristyn Von Loebenbrueck says
The only pastry I keep buying from Starbucks is their pumpkin loaf bread. When I came across your recipe, I had to try. I won’t buy this from Starbucks again. It is indeed better than Starbucks. Thank you for sharing the recipe! My husband can’t keep from eating ‘em.
Chris Scheuer says
Love that! Thanks for letting us know, Cristyn.
Linda says
I accidentally baked for 80 minutes after covering with foil at 45 minutes as it was burning on top, so the tops and sides were burned, but after cutting them off, I discovered it was still under done all through out the middle, like raw dough, the consistency of play dough, I doubled the recipe and used 2, 9.5 inch loaf pans, one metal, the other Pyrex, and a small loaf pan, like 3-4 inch, I don’t know what went wrong, but I had to throw it away, my oven was 350 degrees. I had banana bread also, that turned out too brown on top but cooked through.
Chris Scheuer says
Hi Linda, first of all, I'm sorry you didn't have success with this recipe. I hate wasting good ingredients.
That being said, if it baked for 80 minutes and it was still not done, I suspect that there may have been an inadvertent error somewhere along the way. If it accidentally baked for 80 minutes it might be dry but it shouldn't be raw.
Debra Singletary says
Hey Scott & Chris, thank you so much for this amazing recipe. My husband was asking for more, I had to make a 2nd loaf this week. 🙂 I must share a few additions on my part. I use all 15oz of the canned pumpkin, not the 14 oz called for. I also add 2 Tbsp of molasses, 1 tsp of cardamon. My baking time was bit longer 20 min maybe more but finally it came out perfectly! I very much enjoyed the scripture references. With appreciation, D. Singletary
Chris Scheuer says
You're welcome, Debra! Thanks for sharing your results and adaptations!
Lori Dupuis says
Love it Best Ever....Can you please send me the labels?
Chris Scheuer says
Yay! Sending them now, Lori 😊
Donna Powell says
I’m trying your pumpkin bread. Will you please send me the labels?
Thank you for inspiring me!
Chris Scheuer says
Sending them now. Enjoy, Donna!
Sheri says
I made this a few days ago and it is delicious! I've been looking for a 'go to' pumpkin bread recipe and this it! Thanks so much. The whole family loves it!
Chris Scheuer says
That's awesome, Sheri! I'm honored that you've chosen our recipe for your "go to" pumpking bread! Thanks for sharing your review.
Wanda says
I made this bread today. Can’t wait to eat it. How do you store it? Thanks
Chris Scheuer says
Hi Wanda, hope you enjoy it. Once the bread is completely cool, I store it in a plastic bag for a day or two. For longer storage, I would freeze it. You can slice it and freeze the slices on a sheet pan for an hour or so and then put them in a plastic bag. That way, you can pull out just one or two slices at a time.
Although I have to say, mine usually never gets to the freezer! 😂
Jeri says
I am trying the bread tonight, can you please send me the link for the Pumpkin bread lables. Thanks
Chris Scheuer says
Sure, they're on the way, Jeri! Enjoy!
Michelle says
I'd love the label. Thanks! Can't wait to try this recipe.
Chris Scheuer says
Just sent the labels, hope you enjoy it, Michelle!
Brenda Scott says
Can I double the recipe ingredients to make two loaves at a time?
Chris Scheuer says
Yes!
Marie says
I made this for Christmas morning (without the seeds-didn't have them in the house). It was absolutely delicious, everyone love it - moist and yummy. Better than Starbucks. Thank you for this recipe.
Chris Scheuer says
You're so welcome, Marie! We're so happy you enjoyed this bread and appreciate you taking the time to share your results!
Trina says
Hi!
I am going to bake your recipe today for my neighbors!
May I please have your printable labels?
Will they come today?
Thank you for this recipe!!
Chris Scheuer says
Hope everyone enjoys it, Trina! We'll get the labels off to you!
Paula Snyder says
Could you please send me your printable labels? Your recipe sounds delicious, and I'm planning to make it tomorrow. Thank You!
Chris Scheuer says
Sure, we'll be happy to send them, Paula.
Zelda says
The bread is yummy.
Please send link for large labels.
Thank you and Happy Holidays
Zelda
Janet says
I am baking today for neighborhood gifts and would love to have the label. Thanks
Chris Scheuer says
Hi Janet, I'll send them now!
Chris Scheuer says
Sure, just sent them, Janet
1
Pri says
This recipe worked great for me, thank you! The only thing I would change the next time is reducing the sugar to 1/2 cup.
Chris Scheuer says
Thanks for sharing your review, Pri!
Barbara says
These are baking as I type! My kitchen is smelling heavenly! But I had a quick question for you. I had a 15oz can of pumpkin purée. I measured out 1 1/2cups and had just a small amount left over in the can. Do you just use the whole 15 oz . can, or do you always measure exactly to make 11/2 cups? Thank you so much!
Barbara
Chris Scheuer says
I do use just 1½ cups. I usually make a batch of Pumpkin Vinaigrette with the remainder. So good! https://thecafesucrefarine.com/pumpkin-maple-vinaigrette/
debra says
I used the entire can and it turned out moist and delicious!
Chris Scheuer says
Great! Thanks for sharing your results, Debra!
Barbara says
I’d love the prIntable labels too!
Zelda says
Love the bread. Have shared with friend.
Can you re email me the large tags so o may print
Them and use for gifts.
Thank you again
Zelda
Mel says
Thank you so much for this recipe! Love it!
Chris Scheuer says
Thanks, Mel!
Sandy Cofer says
As the name states....it's better than Starbucks and I really like Starbucks! Thank you for an amazing recipe.