Copycat Starbucks Pumpkin Bread
A delicious and easy copycat version of Starbucks Pumpkin bread
Prep Time10 minutes mins
Cook Time1 hour hr 10 minutes mins
cool time10 minutes mins
Course: bread
Cuisine: American
Servings: 8
Calories: 436kcal
- 1 ½ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 4 eggs
- 1 cup granulated sugar
- ⅓ cup light brown sugar
- ½ teaspoon vanilla extract
- ¾ cup canned pumpkin
- ¾ cup vegetable oil
Preheat the oven to 350
Grease loaf pan
In a large bowl combine flour, baking soda, pumpkin pie spice, baking powder and salt, whisk
together and set aside.
In a mixing bowl beat together eggs, granulated sugar, brown sugar, and vanilla until combined.
Add in pumpkin and oil and beat until combined.
Lastly add in dry ingredients and mix until batter is smooth.
This step should last 1-2 mins if all flour isn’t incorporated use a rubber spatula and fold the remainder in as to not make the batter tough when baking.
Pour into prepared loaf pan.
Bake for 60-70 min until skewer inserted in the middle comes out clean.
Remove from oven and let cool in pan for a minimum of 30 min.
Place on wire cooling rack before slicing.
- To freeze: rather than freeze the entire loaf, I like to slice the bread and store the individual slices in resealable plastic bags or plastic wrap and place in the freezer.
- To reheat: Warm in microwave on high for about 45 seconds and enjoy
- Store leftovers in an airtight container at room temperature.
Calories: 436kcal | Carbohydrates: 55g | Protein: 5g | Fat: 23g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 345mg | Potassium: 121mg | Fiber: 1g | Sugar: 35g | Vitamin A: 3695IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg