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Starbucks Pumpkin Bread

This copycat Starbucks pumpkin bread yields moist, warmly spiced loaves perfect for breakfast, dessert, or snacks. Made in one bowl with real pumpkin and a balanced blend of spices, it tastes even better the next day.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 16 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup granulated sugar
  • 1/3 cup brown sugar packed
  • 2 large eggs
  • 1 can 15 ounces pumpkin puree
  • 1/3 cup vegetable oil
  • 1/4 cup water

Equipment

  • Two 9x5 inch loaf pans
  • Large mixing bowl
  • Whisk or fork
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Oven thermometer
  • Wire cooling racks
  • Parchment paper for lining pans

Method
 

  1. Preheat your oven to 350°F (175°C) and position a rack in the center. Line two 9x5 inch loaf pans with parchment paper or grease them.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground ginger, ground cloves, and ground nutmeg until evenly combined.
  3. In the center of the dry ingredients, create a well and add the granulated sugar, brown sugar, eggs, pumpkin puree, vegetable oil, and water.
  4. Using a wooden spoon or spatula, gently fold the wet and dry ingredients together until just combined and no streaks of flour remain.
  5. Divide the batter evenly between the prepared loaf pans and smooth the tops with a spatula.
  6. Bake at 350°F (175°C) for 50 minutes, or until a toothpick inserted into the center of each loaf comes out with a few moist crumbs attached.
  7. Remove the loaves from the oven and let them rest in the pans for 10 minutes to set.
  8. Carefully turn the loaves out onto wire cooling racks and let them cool completely before slicing to ensure clean cuts.

Notes

The pumpkin bread tastes even better the next day as the flavors continue to develop.