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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.
Karen says
I would like to add a pretty label to my bread; would you please send it to me??
Thank you in advance!
Chris Scheuer says
Sure, Karen! Enjoy!
Linda says
I love all of your recipes..Please send Pumpkin Bread labels...I will use your pumpkin bread recipe for sure for myself and friends.
Chris Scheuer says
Thanks, Linda! We will send the labels now.
Lita M Poppenberg says
I would so appreciate the labels .Thanks so much Chris... lita marie
Chris Scheuer says
Sure, Lita Marie!
Christina Hillsman says
Hi Chris, this recipe sounds delicious as do all of your recipes. I have made loads of them. Love all the comments and all the Bible verses. Would love to have the labels. Thank you so much.
Chris Scheuer says
Thanks so much, Christina! Sending the labels your way!
Margaret Oursler-Rowe says
Cannot wait to try this recipe, I know from using some of your others that it will be wonderful! I always make baked gifts for the holidays, so the labels will add a special touch, I love them. I have some mini bundt pans I think I will try this recipe in. Thanks for the recipes and the labels, such a nice little extra.
Chris Scheuer says
Sending the labels your way, Margaret!
Penny Tirado says
This is a fabulous recipe and will make a lovely change to my holiday gifts. Although I have not yet baked it, I am sure it will fill my home with the lovely aromas of the season. I, too, would like a PDF for the labels. I usually design my own but yours is really special. I am assuming that the bread can be frozen, at least I hope so. I live in Switzerland and enjoy so much these tastes of home. I've a number of friends that would appreciate this. Thank you. I really enjoy your Blog and have already used some of your wonderful ideas.
Chris Scheuer says
Yes, you can freeze this bread, Penny. Thank you for the kind words! We will send the labels now.
Beverly Kesler says
Can't wait to give these as gifts. Please send the wonderful labels. Thanks for all you do.
Chris Scheuer says
Sending them now, Beverly!
Nancy says
Hi Chris,
I know this is an odd question. I'd like to know where you get your sunflower seeds
from. The ones I get are super flat and small. Yours are so nice and plump. It really
compliments the bread.
Thank you in advance.
Nancy
Chris Scheuer says
Not odd at all, Nancy. I usually purchase my sunflower seeds at Trader Joe's or Aldi.
nancy carlson says
Thank you so much. I was just going to make this and found this. You're so sweet to answer back. Thank you again.
Bonny says
Hi Chris-please send labels. I love giving your recipes as gifts and the labels make them extra special. Thank you for your recipes and your stories about the recipes. I always enjoy both!
Chris Scheuer says
Thank you for the kind words, Bonny! Sending the labels your way.
Cindy Bittner says
Would love to make your pumpkin bread. Please send me the PDF for the labels
Chris Scheuer says
Sure, Cindy!
Dolores Bauer says
Live in hot southern California, sooooo ready for fall, this will be the perfect kick-off. Please send me the labels!
Chris Scheuer says
Sure, Dolores!
Diane says
Would love to try this loaf and would love the labels. Thanks
Chris Scheuer says
Sending them now, Diane!
Peppy says
Please send me the beautiful tags. Great recipe that I will bake for family and friends
Eloyd Ray says
I would like the PDF label for this, thanks.
Chris Scheuer says
Sure, Eloyd!
Eloyd Ray says
I would like a PGF for labels for this, thanks.
Jo Soderberg says
Would you please send me the PDF tags. Thanks
Chris Scheuer says
Sure, Jo!
Kathleen says
Thanks for another beautiful recipe.
A neighbour just left a bag of vegetables on my doorknob and I’d love to surprise her with a pumpkin loaf in return.
I’d like to request the labels to make the gift extra fancy.
Thanks
Chris Scheuer says
Great idea, Kathleen! Sending the labels now.
Nancy Tillman Callery says
I am so looking forward to making this bread and passing it out to neighbors and family…!!!
The gift tags are a really nice finishing touch… thank you !! 🎃
Chris Scheuer says
Thanks, Nancy! Sending them now!
Joyce says
I have tried some of your recipes and can’t wait to make this pumpkin bread!!! Thanks in advance for the pumpkin pdf labels!
Chris Scheuer says
Sure, Joyce! Enjoy!
Tammy Hines says
Please send the lovely gift tag! Can't wait to pass out to neighbors.
Chris Scheuer says
Sure, Tammy!
Sheila Cholyk says
Good Afternoon
I’m really looking forward to trying your pumpkin loaf recipe. The one I’ve been using isn’t a favourite. Thank you for sharing. Also, when you have a minute, I’d love the label for it. I think it would make a great gift. Thanks again. Enjoy your day!
Sheila
Chris Scheuer says
I hope you enjoy this one, Sheila! Sending the labels now.
Patricia Fox says
I will be making this bread for a friend's birthday. Perfect for fall.
Please send the label.
Thank you
Chris Scheuer says
Sure, Patricia!
Tami says
Just wondering if you've ever done this recipe as muffins? Thanks! Love your recipes by the way.
Chris Scheuer says
Hi Tammy, I haven't tried this particular recipe as muffins but I think it should work fine.
Bee Bee says
Scott & Chris,
I’ve been following you both for a while. I love love love all your recipes. I’m eager to try this one. I also love the Bible memory verses you post at the end of your recipes. I think they are wonderful. I have a prayer channel myself on YouTube. Name is prayer docent. Thank God for Jesus! Please send me the PDF labels as well. You guys are awesome!!
Bee Bee
Chris Scheuer says
Thanks so much, Bee Bee! Sending the labels your way!
Traci Major says
Thank you, Chris for all your hard work on this blog. It is my favorite blog as I have tried so many recipes over the years and love all the real life tidbits you have shared as well as all the delicious dishes! I’ll definitely be making this bread and would love the labels for gift giving. Thanks so much!
Chris Scheuer says
Thank you so much for the kind words, Traci! We will send the labels your way now.