Starbucks Pumpkin Bread

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5 from 1 vote

An easy quick bread recipe for copy cat Starbuck's Pumpkin Bread!

Prep Time15

Cook Time50

Cooling Time30

Total Time1 35

Course: Bread

Cuisine: American

Servings: slices

Calories: 189kcal

Author: Taylor Ellingson

Ingredients

1 cup granulated sugar
½ cup brown sugar
¾ cup pumpkin puree
½ cup unsweetened applesauce
¼ cup vegetable oil
4 large eggs
1 teaspoon pure vanilla extract
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 ½ cups unbleached all-purpose flour

Instructions

Preheat the oven to 350 degrees F.
Line a 8x4" loaf pan with parchment and then spray with cooking spray.
In a large bowl, whisk together the granulated sugar, brown sugar, pumpkin, applesauce, oil, eggs, and vanilla extract.
Add the baking soda, baking powder, salt, and spices and mix to combine.
Add the flour and mix until combined.
Pour batter into the prepared pan.
Bake in the preheated oven for 50-60 minutes, or until a toothpick comes out clean.
I usually check mine around 40-45 minutes and cover with foil so the top does not get too brown.
Let the bread sit in the pan for 10 minutes and then remove the bread from the pan. Let it cool on a cooling rack.
Slice and enjoy!

Notes

Storage - store bread either in the bread pan topped with plastic wrap or in an airtight container, for up to 5-6 days in the refrigerator.

Use pumpkin purée, not pumpkin pie filling – purée gives you pure pumpkin flavor, while pie filling has added sugar and spices that throw off the balance.

Drain excess liquid if needed – some canned pumpkin can be watery; blotting it with a paper towel helps prevent soggy bread.

Don’t overmix the batter – stir until just combined to keep the crumb tender instead of tough.

Nutrition