Starbucks Pumpkin Loaf

This Copycat Starbucks Pumpkin bread is super moist, comes together in one bowl (no mixer required!) and has the perfect balance of pumpkin flavor and spices!

Course Bread, Dessert

Cuisine Breads

Keyword pumpkin spice, starbucks copycat pumpkin bread, starbucks pumpkin bread

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings thick slices

Calories 284kcal

Author Melissa Rose

Ingredients

Dry Ingredients

1 ¾ cups all-purpose flour
1 cup granulated sugar
½ cup light brown sugar
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon cinnamon
2 teaspoons pumpkin pie spice
½ teaspoon salt

Wet Ingredients

15 ounce canned pumpkin use 100% pure pumpkin, not pumpkin pie filling
2 large eggs
1 teaspoon vanilla extract
½ cup vegetable oil
¼ cup water

Instructions

In a medium sized bowl, whisk together the dry ingredients. This includes the 1 ¾ cups all-purpose flour, 1 cup granulated sugar, ½ cup light brown sugar, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon cinnamon , 2 teaspoons pumpkin pie spice , and ½ teaspoon salt .
To the bowl of dry ingredients, add the wet ingredients. This includes the 15 ounce canned pumpkin, 2 large eggs , 1 teaspoon vanilla extract, ½ cup vegetable oil , and ¼ cup water. Stir until smooth.
Grease an light-colored metal 8.5x4.5" (taller loaf) or 9x5" loaf pan (shorter loaf), then line with parchment paper. Pour batter into pan, leaving at least 1-inch of space at the top.
If using the 8.5x4.5" loaf pan (or smaller), there will be leftover batter which you can bake it into a few muffins, mini loafs, or use with the help of a parchment sling overhang (to keep the batter in when it rises).
* See notes section below for more information on varying loaf pan sizes.
Read these baking instructions carefully!
Bake at 350°F for 1 hour and 15 minutes total, but after 45 minutes, tent a piece of foil on top to prevent the top from overbrowning. This will allow the inside to finish baking without overbaking the top.
* Because ovens bake differently, use a toothpick or skewer to check for doneness around 60 minutes. If you're using a dark metal pan, you will want to check for brownness earlier around the 30 minute mark. You will also likely not need to bake for the full 1 hour and 15 minutes.
After allowing the bread to fully cool, cut into thick slices and enjoy!

Video

Notes

Loaf Pan Sizes: This recipe makes a large batch of batter that makes (1) large loaf or (4) small loaves. This batter doesn't rise too much but you want to only fill it about 1" from the top. Using a 9x5" loaf pan will hold all the batter while an 8.5x4.5" pan will allow you to have a taller loaf (like Starbucks), but you will have about ¼ cup more batter than it will hold. This can be left out, made into a couple muffins, or used with the help of a parchment sling.
Mini Loaves! This recipe is perfect for making 4 mini loaves using a mini loaf pan (sized 3"D x 5.75"W x 2.12"H). Bake for 45 minutes instead of the time listed above.
Parchment Sling: Using a parchment sling will help you gain extra space in your loaf pan to bake, and help to remove the loaf from the pan when done.

Nutrition