Copycat Starbucks Pumpkin Bread
A delicious and easy copycat version of Starbucks Pumpkin bread
Servings: 8
Calories: 436kcal
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
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