This pumpkin bread brings warmth and comfort with its soft texture and delicious spices. Packed with real pumpkin and hints of cinnamon, it’s perfect for fall and beyond!
Honestly, I can’t resist having a slice with my morning coffee. It’s like a cozy hug in bread form! Plus, it’s super easy to whip up, making it great for sharing with friends. 🎃
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree; it’s smooth and ready to go. If you’re feeling adventurous, you can roast and puree fresh pumpkin instead! Just make sure it’s not pie filling, which has added sugar and spices.
Butter: Unsalted butter keeps the flavors balanced. You can use coconut oil or a dairy-free butter alternative if you want a vegan option!
Buttermilk: This adds moisture and a bit of tang. If you don’t have buttermilk, mix 1/4 cup of regular milk with 1 teaspoon of vinegar and let it sit for a few minutes.
Pumpkin Pie Spice: This blend of spices is fantastic, but if you’re out, you can make your own with cinnamon, nutmeg, and ginger!
Why is Mixing Technique Important for This Bread?
Proper mixing is key to getting the right texture in your pumpkin bread. Overmixing can lead to a dense loaf. Here’s how to do it right:
- Start with softened butter and sugar – beat them until light and fluffy to incorporate air.
- Add eggs individually and ensure it’s well mixed without overdoing it.
- When incorporating dry ingredients, mix just until you see no flour streaks. It’s okay if it’s slightly lumpy!
Let your batter rest for a moment if you notice it’s thick; it helps it rise perfectly in the oven.
The Best Starbucks Pumpkin Bread
Ingredients You’ll Need:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup (60ml) buttermilk or milk
- 1 teaspoon vanilla extract
- 1/2 cup (60g) pepitas (pumpkin seeds), for topping
For the Glaze (Optional):
- 3/4 cup (90g) powdered sugar
- 1-2 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
Time Needed:
This delicious pumpkin bread takes about 15 minutes to prepare, plus 60 to 70 minutes to bake. Let it cool for about 10 minutes in the pan, and then let it cool completely on a wire rack before slicing. So, in total, you’ll need roughly 1 hour and 30 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). While that heats up, grease and flour a 9×5-inch loaf pan. You can also line it with parchment paper for easier removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt. This gives your bread a nice, even rise and flavor. Set this bowl aside for now.
3. Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until it’s light and fluffy. This step is important for creating a nice texture in your bread!
4. Add Eggs and Wet Ingredients:
Crack in the eggs, adding one at a time and mixing well after each addition. Then mix in the pumpkin puree, buttermilk, and vanilla extract until everything is nicely combined and smooth.
5. Combine Wet and Dry Ingredients:
Gradually add the bowl of dry ingredients into the mixing bowl with wet ingredients. Gently mix just until there are no flour streaks. Be careful not to overmix; the batter should be thick and smooth, not overly beaten.
6. Pour and Top:
Pour your batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the pepitas evenly on top, pressing them down slightly so they adhere to the batter.
7. Bake:
Pop the loaf into the preheated oven and bake for about 60 to 70 minutes. Keep an eye on it! It’s ready when a toothpick inserted into the center comes out clean.
8. Cool the Bread:
Once baked, let the pumpkin bread cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely before slicing.
9. (Optional) Prepare the Glaze:
If you’d like to add a sweet glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle it over the cooled pumpkin bread for an extra touch of sweetness!
10. Serve and Enjoy:
Slice up your bread and serve it with a warm cup of coffee or tea. This pumpkin bread is moist, flavorful, and just perfect for enjoying in the fall or any time you’re craving something sweet!
Enjoy your homemade pumpkin bread that’s inspired by Starbucks—with that perfect spice blend and delightful pepita crunch!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can roast and puree fresh pumpkin to use in this recipe. Just make sure it’s not too watery; you want a thick consistency similar to canned pumpkin puree. After roasting, let it cool, scoop the flesh, and blend until smooth.
What If I Don’t Have Buttermilk?
No problem! You can make a quick substitute by mixing 1/4 cup of regular milk with 1 teaspoon of vinegar or lemon juice. Let it sit for about 5 minutes before using it in the recipe.
How Should I Store Leftovers?
Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week or freeze it for up to 3 months. Just make sure to slice before freezing for easy access!
Can I Make This Recipe Vegan?
Yes! To make this pumpkin bread vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for each egg) and use a plant-based butter replacement. Also, ensure your buttermilk is dairy-free!
