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My review
Starbucks® Pumpkin Bread
2
jnghob09
"A thick slice of moist pumpkin bread Starbucks®-style is the perfect companion for your morning cup of joe! Many other pumpkin bread recipes produce sad, squat loaves - but not this clone. Here's a custom formula that makes enough batter to fill up a medium loaf pan. And when the bread is done, you'll slice the beefy loaf into eight thick square hunks of goodness that perfectly mimic the weight, color and flavor of the real thing."
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Ingredients
1 h 55 m servings 430Original recipe yields 8 servings (1 loaf)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease a 8-1/2x4-1/2-inch loaf pan.
- Combine flour, baking soda, nutmeg, cinnamon, cloves, baking powder, and salt together in a large bowl.
- Beat eggs, white sugar, brown sugar, and vanilla extract in a large bowl with an electric mixer on high speed until combined, about 30 seconds. Beat in pumpkin and oil. Add flour mixture; mix until batter is blended and smooth.
- Pour batter into the prepared loaf pan.
- Bake in the preheated oven until the top is dark brown and a toothpick inserted into the center of the bread comes out clean, about 70 minutes. Let cool in the pan, about 30 minutes. Invert onto a wire rack and slice it into 1-inch thick slices.
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Footnotes
- Cook's Note:
- This bread freezes perfectly. Simply seal any leftover slices in a resealable plastic bag or wrap them in plastic and pop them into the freezer. To serve, microwave one frozen slice on high for about 45 seconds and it'll taste like it just came out of the oven!
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 6691 Ratings
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Most helpful positive review
9/2/2016
By far the best pumpkin loaf recipe I've made on the site so far. Not overly sweet, moist and just the right density for a perfect loaf. Rather than use the individual spices (I was missing a fe...
Most helpful critical review
11/22/2018
Good flavor, but I would not compare it to Starbucks. It was not very moist.
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9/2/2016
By far the best pumpkin loaf recipe I've made on the site so far. Not overly sweet, moist and just the right density for a perfect loaf. Rather than use the individual spices (I was missing a fe...
4/19/2016
I have to confess, I've never had Starbucks® Pumpkin Bread, but this one is very good. Similar to the Downeast Maine Pumpkin Bread recipe on this site, but a LOT less sugar. I did make two adjus...
11/10/2018
I love this bread but I did make 2 modifications. I increased pumpkin to 1 cup and decreased oil to 1/2 cup. It came out much less greasy and more pumpkin-ey. I also added a pecan/Brown sugar...
12/30/2017
With the exception of adding roasted pumpkin seeds on top, I made this exactly as written. Good: moist, rises well, tender crumb Not so great: too much clove. If I made this again, I'd adjust ...
10/18/2016
Really good and tastes a lot like the Sbx Pumpkin Loaf. I made a few modifications. Put in cocnut oil instead of vegetable oil only put in half the brown sugar and white sugar. It was fantastic.
9/12/2016
I thougt this was good. I used pumpkin spice and the only addition I made was to sprinkle 1/2 cup of toasted pumpkin seeds over the top.
9/14/2018
I tried two other pumpkin bread recipes and they just didn't do it for me. Yet, apparently, third time IS the charm because this one's IT! I wouldn't say it's exactly SB flavored, but it's defin...
10/15/2016
This came out delicious and was surprisingly simple to make! I, however, added crushed walnuts on top, before cooking, for a delightful crunch.
9/9/2017
My dairy free son is obsessed with Starbucks Pumpkin Loaf. When I can't get him to eat anything it's our go to treat. I made this for him today and he has already eaten 2 slices.