Copycat Starbucks Pumpkin Bread

Prepare yourself for something delicious. It’s my copycat starbucks pumpkin bread, folks.

It’s made with pumpkin, brown sugar and warm fall spices like cinnamon, nutmeg and ginger.

Light, fluffy, delicious and guaranteed to be a crowd-pleaser.

How to make copycat starbucks pumpkin bread

Featured Ingredients

• Brown and white sugar. I like to use a combination of brown and white sugar for this loaf, but have reduced the amount of total sugar in this recipe. Most quick breads call for double the amount of sugar, which in my opinion covers up the flavor of the other ingredients that we want to shine (pumpkin, spices, vanilla) and ends up being too sweet.
• Eggs. To make the bread fluffy and springy.
• Pumpkin puree. The pure pumpkin puree, not the pie filling.
• Vanilla. Pure vanilla extract is best here!
• Flour. This recipe works with whole wheat pastry flour, whole wheat flour, all-purpose flour, oat flour or gluten free all-purpose flour.
• Leavening agents and salt. Baking powder and soda and some good ol’ kosher or sea salt.
• Cinnamon, nutmeg and ginger. Fall spices are necessary!!

Step-by-Step Instructions

1. Preheat oven to 350 degrees. Line the bottom of a loaf pan with parchment paper and spray with cooking spray.
2. In a medium bowl, whisk together the brown sugar, granulated sugar and eggs until fluffy. Whisk in the pumpkin puree, oil and vanilla extract until combined.
3. In a separate medium bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, nutmeg, ginger and cloves. Add dry ingredients to wet ingredients, slowly, stirring with a spatula until just combined.
4. Pour batter into the greased loaf pan. Sprinkle the top of the batter with granulated sugar (if using).
5. Bake 40-55 minutes, until the loaf is set and a toothpick inserted in center comes out almost clean. Let cool. Use the parchment paper as handles to lift the bread from the loaf pan. Slice the bread and serve.

Recipe Substitutions and Alterations

• Brown and white sugar: You can use an alternative, such as Swerve, if you’re looking to really cut back on the sugar (although I already greatly reduced it). You could also try using honey or maple syrup, but I haven’t tested it.
• Pumpkin. Try this recipe with mashed sweet potato or butternut squash.
• Flour: This recipe works with whole wheat pastry flour, whole wheat flour, all-purpose flour, oat flour or gluten free all-purpose flour.
• Cinnamon, nutmeg and ginger: You could also use 1 1/2 teaspoons pumpkin pie spice.

Nutrition Considerations

• To make it gluten free: Use gluten free all-purpose flour. Be sure all other ingredients are gluten free.
• To make it dairy free: This recipe is dairy free!
• To make it vegan: Use an egg replacer or flax ‘eggs’ instead of eggs.

If you’re loving pumpkin right now, you may also enjoy these recipes:

• Pumpkin Crumb Bars
• Pumpkin Oatmeal Raisin Cookies
• Maple Pumpkin Butter
• Pumpkin Chocolate Chip Mini Scones
• Pumpkin Pasta with Bacon

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