This Pumpkin Bread recipe is even BETTER than Starbucks Pumpkin Loaf!
If you’re looking for an amazing pumpkin bread recipe, look no further! This Better Than Starbucks Pumpkin Loaf tastes amazing, is easy to make and the perfect treat to enjoy with your Pumpkin Spice Latte!
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About 15 years ago – it was just after I got married, I discovered Starbucks Pumpkin Loaf. It was love at first sight – or perhaps – love at first bite! I couldn’t decide what I loved more; the cinnamon and spice flavors, or the incredible rich, pound-cake like consistency. From this point on, I needed to make a decision. I was either going to go broke buying mass quantities of this incredible pumpkin treat, or I needed to find/create a recipe that replicated this treat perfectly.
After quite a bit of trial and error in my tiny duplex kitchen, and about 14 loaves later, I came up with a recipe that most closely matched the decadent, delicious Starbucks Pumpkin Loaf. Now, fast-forward 15 years later – I now have a 9 year old child, who loves a slice of pumpkin loaf just as much as me. I’m still making that same, amazing pumpkin loaf recipe, and he has also testified that my recipe is even better than the one that we get at our local Starbucks.
Here’s my recipe for Better Than Starbucks Pumpkin Loaf and how I came up with my most-coveted fall treat.
Step 1: Prep 2 Loaf Pans
I start the recipe by lining (2) 9×5″ loaf pans with parchment paper. I actually like using the pre-cut sheets, which are sized for cookie sheets, but work especially well for this size of loaf pan. Fold the excess paper over the sides of the pan and, if needed, secure with some binder clips. I’ve discovered that the binder clips work really well in helping to keep the paper in place when you pour the batter into the pan. Optionally, you can also lightly spray the paper with non-stick baking spray. The parchment paper does a good job of keeping the bread from sticking, but the spray is a nice safety net to ensure the loaf comes out easily every time.
Note: Be sure to remove the binder clips BEFORE you put the pans in the oven. Some clips are lined with rubber that is not oven-safe.
Step 2: Mix the Batter
In a large mixing bowl, mix together the sugar, oil, eggs and pumpkin. This recipe is a slight adaption of my Fall Favorite Pumpkin Bread, as this recipe I’ve added an extra egg yolk to attain that extra-dense, rich texture to the batter.
To a separate bowl, mix together the remainder of the dry ingredients. Then, with a sifter, begin gradually adding the dry ingredients to the wet. I highly recommend sifting, as the spices (particularly the cloves) sometimes have small, pebble-like clumps – you don’t want this in your pumpkin loaf. Sifting will help break up all of those clumps, and create a silky batter that will render an amazing moist, delicious pumpkin loaf.
As you can see, the batter is wonderfully silky. I attribute this to the extra egg yolk, and the sifted, dry ingredients. Make sure to stir the wet and dry ingredients together completely until just incorporated. Try not to over-mix, as this will make air bubbles in the pumpkin loaf.
Step 3: Add the batter to the prepared pans
To the parchment lined pans, pour or spoon in the batter – each pan will be about 2/3 to 3/4 full. Spread the batter evenly in each pan and use a spoon to even out the tops of each loaf.
Once you have the batter in the pans, it’s a good time to take the binder clips off the pans. The weight of the batter will keep the paper in place.
Step 4: Add Pumpkin Seeds and Bake
Once the batter is in the pans, add the pumpkin seeds to the tops of each loaf. Starbucks started added roasted pumpkin seeds to the top of their pumpkin loaves a few years back. It adds a nice texture and crunch to the top of each loaf. I was able to find a yummy cinnamon sugar version of pumpkin seeds, but feel free to use plain, or omit completely, if desired.
After the seeds are added to the tops of the loaves, they can go directly into the oven. Bake at 350 degrees for 60-65 minutes.
Step 5: Let Cool Slightly
Before taking the Starbucks Pumpkin Loaf out of the oven, be sure to test the doneness of the loaves. Insert a toothick into the middle of each loaf. The loaves will be done when the toothpick comes out clean and crumb-free. If the toothpick has crumbs sticking to it, the loaf may need a few more minutes in the oven.
After the loaves are done and come out of the oven, let the loaves cool slightly and rest in their pan. This will give the bread a chance to set and not sink in the middle. I like the loaves to come to room temperature, but even just 10 minutes of cooling is fine. By grasping the edges of the parchment paper, the pumpkin loaf will easily lift right out of the pan.
Step 6: Slice, serve and enjoy!
Feel free to slice this delicious Starbucks Pumpkin Loaf while still warm. It’s amazing as is, or even with a spread of butter or sweet cream cheese.
If you love Starbucks treats, be sure to check out my post for Copycat Cranberry Bliss Bars! Another really yummy Starbucks holiday treat that you can make at home!
Because this recipe makes two loaves, I like to enjoy one right away while still warm, and then freeze the other for later. It’s great to enjoy for a morning breakfast treat or serve with your fall Sunday brunch. I’ve shared this Starbucks Pumpkin Loaf with friends and neighbors, and have even wrapped up slices for a bake sale!
Here’s a quick reference shopping list of the ingredients you’ll need to make this amazing Starbucks Pumpkin Loaf:
- Granulated sugar
- Vegetable oil
- 1 can (15 oz.) pumpkin puree (not pumpkin pie filling)
- Ground cloves
- Ground nutmeg
- Baking soda
- Baking powder
- Pumpkin Seeds (optional)
(See ingredient amounts and recipe directions below)
If you love a great quick bread recipe, be sure to check out some of my other recipes:
If you loved this fantastic pumpkin recipe, be sure to checkout some of my other fall treats and desserts:
Here’s the easy, delicious recipe for my Better Than Starbucks Pumpkin Loaf:
- 3 c. sugar
- 1 c. vegetable oil
- 3 large eggs + 1 egg yolk
- 1 (15 oz.) can, pumpkin puree (not pumpkin pie filling)
- 3 c. flour
- 1 tsp. ground cloves
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1/2 c. pumpkin seeds (divided between two loaves)
- Preheat oven to 350 degrees. Line two 9x5x3 loaf pans with parchement paper and lightly spray with non-stick baking spray. Set aside.
- In a large mixing bowl, combine sugar, oil, pumpkin and eggs until smooth. Set aside. In separate bowl, combine dry ingredients: flour, cloves, cinnamon, nutmeg, soda, salt and baking powder. Sift the dry ingredients into the wet ingredients and stir together gradually. Mix until just incorporated and there are no lumps. Divide batter equally to the two prepared pans.
- Sprinkle the pumpkin seeds evenly over each loaf.
- Bake at 350 degrees for 60-65 minutes or until tester (toothpick) inserted comes out clean and crumb-free.
- When done, let cool in pans for at least 10 minutes. Lift out of pans with edges of parchment paper and let cool completely. Slice and enjoy will still warm, if desired.
Nutrition Information:Serving Size: 1
Amount Per Serving: Calories: 5569Total Fat: 277gSaturated Fat: 45gCholesterol: 525mgSodium: 2950mgCarbohydrates: 753gSugar: 434gProtein: 97g
Here are a few baking tools that may be helpful in making this Better Than Starbucks Pumpkin Loaf:
9 x 5″ Loaf Pans (Amazon Affiliate Link) – I recommend getting two.
Pyrex Glass Mixing Bowl – Set of 3 (Amazon Affiliate Link) – This mixing bowl set is fantastic. Great for mixing both wet and dry ingredients.
J.A. Henckels International CLASSIC 5″ Serrated Utility Knife (Amazon Affiliate Link) – This is probably my favorite knife in my knife block! I use it for everything from slicing delicate quick breads like this, to slicing a sandwich. I could NOT live without this knife!