This copycat recipe for Starbuck’s Pumpkin Bread tastes *just* like the slice you’d order at the coffee shop, and you don’t even have to leave home to eat it!
During the fall months, I just can’t help but bake with pumpkin puree as often as possible. Truly, I start stocking up on canned pumpkin in late July, so I don’t have to run to the store every time the craving hits! Oh and to get ahead of the fall recipe testing, of course.
This recipe for Starbuck’s Pumpkin Bread is an oldie but goodie, here on greens & chocolate. I first made it back in 2010 and have been making it every single year ever since. It’s my go-to, straight-forward pumpkin bread recipe. It doesn’t need chocolate chips, nuts, or any sort of frosting. It’s delicious as is and doesn’t need any fancy add ons!
When I first set out to make the bread, I intended on staying 100% true to the “real” Starbuck’s pumpkin bread recipe but I had an open jar of applesauce needing to be used up and figured I might as well use it in place of some of the oil. The original recipe has 3/4 cup of oil and I used 1/4 cup oil and 1/2 cup applesauce. Guess what? It’s still super moist! Bonus: it’s not $2 a slice!
This pumpkin bread recipe is a very simple quick bread recipe. To start, preheat the oven to 350 degrees F and grease a loaf pan. In a large bowl, mix together the eggs, white sugar, brown sugar, vanilla, pumpkin, applesauce, and oil. Add in the baking powder, baking soda, spices, and flour, and stir in with a spatula until just combined.
Pour the mixture into the prepared loaf pan and bake! It should take 45-55 minutes. If it’s getting too browned in the top, cover the pan with foil for the last 10-15 minutes.
Let it cool and then slice! Enjoy, enjoy, enjoy!
No! Pumpkin pie filling has sugar and spices in it already. This recipe uses pumpkin puree, and if you were to use pumpkin pie filling, it would be much too sweet.
I have never made it this way, but I have a feeling it would not be quite as moist.
I think that would work! I would use 1 1/2 tsp of pumpkin pie spice in place of the individual spices.
I think it would, but I think white whole wheat flour would work better and yield a better texture loaf.