Nothing quite says fall like a pumpkin spice latte paired with a slice of pumpkin bread. This delicious recipe with it’s moist texture and and pumpkin flavor is the best part of the day for any pumpkin lover, like myself.
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Copycat Starbucks Pumpkin Bread Recipe
To make this delicious pumpkin loaf you will need:
- one can of pumpkin puree (not pumpkin pie filling)
- vegetable oil or olive oil
- white sugar
- eggs
- all purpose flour
- baking powder
- baking soda
- ground cloves
- ground nutmeg
- ground cinnamon
- salt
For the brown sugar glaze:
- butter
- brown sugar
- milk
- vanilla extract
- powdered sugar
How To Make Homemade Pumpkin Bread
Begin by combing all of the dry ingredients into a large bowl.
Next, using the bowl for your stand mixing add in the wet ingredients. Be sure that you are using canned pumpkin in this step and not pumpkin pie mix.
Use the flat beater attachment on your stand mixer to combine the wet ingredients until well incorporated. If you do not have a stand mixer you can achieve the same results using an electric mixer.
Once the wet ingredients are mixed together slowly begin to add in the dry ingredients. Take your time adding in the flour mixture so that everything mixes together well and because if you dump too much flour in at once it will poof up and create a cloud of flour that covers every surface of your kitchen. Yes of course I’m speaking from experience here.
Baking This Delicious Pumpkin Bread Recipe
Pour the batter into a prepared loaf pan. This recipe will make two bread loaves.
If you prefer to make mini loaves you can pour the batter into mini loaf pans. I use this mini loaf pan and can make 8 or 9 mini loaves from this recipe. I really like the small loaf pans for giving gifts because it is the perfect size for someone who just wants to have a few small servings with a cup of coffee.
Bake the pumpkin bread at 350° for 1 hour for the large loaves and 30 minutes for the small loaf pans.
The bread is finished baking when it reaches an internal temperature of 200° or when you insert a toothpick into the center and it comes out clean.
Allow the whole loaf to cool on a wire rack at room temperature for at least an hour before adding the brown sugar glaze on top.
Brown Sugar Glaze For Pumpkin Bread
In a small saucepan over medium high heat melt the butter and stir in the brown sugar and milk. Allow the mixture to simmer for one minute and then remove from the heat.
Wait ten minutes for the butter, sugar, and milk mixture to cool before going to the next step.
Once the mixture has cooled for ten minutes whisk in the vanilla extract and powdered sugar. Be sure to whisk very well so that the powdered sugar dissolves completely. The glaze will thicken up as you whisk everything together.
Pour the glaze over your loaves of pumpkin bread. You can use a spatula to be more precise but I prefer to leave the loaves on the wire rack and all the glaze to drip down the sides for a more rustic look.
The glaze will harden as it cools so be sure to leave the loaf cooling at room temperature for 10-20 minutes before cutting into the bread. If I am going to be wrapping the loaves in plastic wrap then I will wait even a bit longer to make good and sure that the glaze is totally cooled and hardened.
A Delicious Treat Full Of Fall Flavors
I love to cut a nice thick slice of this loaf of pumpkin bread and have it in the morning with a cup of coffee and my homemade pumpkin spice creamer or after dinner for dessert with a chai tea latte. It also makes such a great gift to share with our neighbors, friends from church, or the hard working mamas in our homeschool co-op.
Your Most Asked Questions
If your pumpkin bread is dry or crumbling it could be that the bread was over baked. Try reducing the amount of time that you are cooking the bread. This loaf is done when the internal temperature reaches 200°.
No. You do not need to store the bread in the fridge. Once the bread has cooled completely wrap it securely in plastic wrap and store in on the counter or in a bread box.
When you inset a toothpick into the center and it comes out clean the pumpkin bread is done. You can also check the internal temperature. When the internal temperature is 200° then it is done.
Pumpkin bread will last for 5 days at room temperature if stored properly. Pumpkin bread will last for 7 days in the fridge if stored properly.
Best Pumpkin Bread Recipe (Better Than Starbucks)
This delicious recipe with its moist texture and and pumpkin flavor is the best part of the day for any pumpkin lover, like myself.
Ingredients
- 1 can pumpkin puree
- 1 cup oil
- 4 eggs
- 3 cups white sugar
- 3 1/4 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cloves
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 2 tsp salt
Instructions
Preheat the oven to 350°
Begin by combing all of the dry ingredients into a large bowl.
Next, using the bowl for your stand mixer mix together the wet ingredients.
Use the flat beater attachment on your stand mixer to combine the wet ingredients until well incorporated. If you do not have a stand mixer you can achieve the same results using an electric mixer.
Once the wet ingredients are mixed together slowly begin to add in the dry ingredients. Take your time adding in the flour mixture so that everything mixes together well.
Pour batter into two prepared loaf pans
Bake at 350° for 1 hour
Notes
Be sure to use pumpkin puree and not pumpkin pie filling.
If you want to make mini loaves then bake them at 350° for 30 minutes.
Brown Butter Glaze For Pumpkin Bread
Delicious and sweet brown butter glaze for pumpkin bread.
Ingredients
- 1 stick unsalted butter
- 1 cup brown sugar
- 1/4 cup milk
- 1/2 tsp vanilla extract
- 1 1/2 cup powdered sugar
Instructions
- Heat butter over medium high heat until melted
- Add brown sugar and milk, stir to combine
- Simmer for 1 minute and then remove from heat
- Let cool for 10 minutes
- Add vanilla extract and powdered sugar
- Whisk together until powdered sugar is completely combined into the glaze
- Pour over cooled pumpkin bread
- Allow to sit at room temperature until the glaze is cooled and hardened
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