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Copycat Starbucks Pumpkin Bread

Copycat Starbucks Pumpkin Bread - recipe card
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This Starbucks-inspired pumpkin bread is incredibly moist and tender, with a warm spice blend of cinnamon, nutmeg, ginger, and cloves. Each slice is perfectly sweet and pairs beautifully with coffee, making it an ideal fall treat or breakfast indulgence.

Ingredients

Scale
  • 3/4 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 teaspoon pumpkin pie spice (or 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, pinch cloves)
  • 1/4 cup vegetable oil
  • 1 large egg, room temperature
  • 1/2 cup pumpkin puree (not pumpkin pie filling)

Instructions

  1. Preheat the oven to 350°F (177°C). Grease a 6×3-inch loaf pan with butter or nonstick spray, then line with parchment paper leaving a 2-inch overhang on two opposite sides for easy removal.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice until evenly combined. This ensures the leavening agent and spices are well distributed throughout the batter.
  3. In a large bowl, combine the granulated sugar and vegetable oil. Whisk vigorously until the mixture is smooth and slightly thickened, about 30 seconds. Unlike butter-based cakes, oil keeps the bread exceptionally moist.
  4. Add the room-temperature egg and whisk until the mixture becomes pale and thick, about 1 minute. The emulsion helps create a tender crumb.
  5. Add the pumpkin puree and whisk until fully incorporated. The batter will be smooth, glossy, and a deep orange color. Scrape down the sides of the bowl with a spatula.
  6. Pour the dry ingredients into the wet mixture. Fold gently with a rubber spatula using a J-shaped motion, scraping the bottom and folding over, just until no streaks of flour remain. Do not overmix, or the bread will become dense and tough due to gluten development.
  7. Transfer the batter to the prepared loaf pan and spread it evenly with the spatula. Tap the pan firmly on the counter three times to release any air bubbles trapped in the batter.
  8. Bake at 350°F (177°C) for 40 to 45 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown with a natural crack running down the center.
  9. Let the bread cool in the pan on a wire rack for 10 minutes. Then lift it out using the parchment overhang and transfer directly to the rack. Cool completely, at least 1 hour, before slicing. Slicing too early will result in a gummy texture.

Notes

Store tightly wrapped in plastic wrap at room temperature for up to 3 days, or refrigerate for up to 5 days. To freeze, wrap securely in plastic wrap then aluminum foil for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving. To reheat, microwave a slice for 15 seconds or warm in a 300°F (150°C) oven for 5 minutes.

Nutrition

Keywords: Starbucks pumpkin bread, copycat Starbucks pumpkin bread, pumpkin bread recipe, moist pumpkin bread, easy pumpkin bread, pumpkin spice bread, homemade pumpkin bread, quick bread, fall dessert, coffee cake alternative, pumpkin dessert, Canadian Thanksgiving

Find it online: https://copycatkitchenco.com/copycat-starbucks-pumpkin-bread/