Recipe By jnghob09
Rating
Published Jun 19th
Prep 15m Cook 1h 10m Additional 30m Ready In 1h 55m
Servings 1 loaf Calories 429.6

A thick slice of moist pumpkin bread Starbucks®-style is the perfect companion for your morning cup of joe! Many other pumpkin bread recipes produce sad, squat loaves – but not this clone. Here’s a custom formula that makes enough batter to fill up a medium loaf pan. And when the bread is done, you’ll slice the beefy loaf into eight thick square hunks of goodness that perfectly mimic the weight, color and flavor of the real thing.

Recipe Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 4 eggs
  • 1 cup white sugar
  • ¼ cup light brown sugar
  • ½ teaspoon vanilla extract
  • ¾ cup canned pumpkin
  • ¾ cup vegetable oil

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 8-1/2x4-1/2-inch loaf pan.
  2. 2 Combine flour, baking soda, nutmeg, cinnamon, cloves, baking powder, and salt together in a large bowl.
  3. 3 Beat eggs, white sugar, brown sugar, and vanilla extract in a large bowl with an electric mixer on high speed until combined, about 30 seconds. Beat in pumpkin and oil. Add flour mixture; mix until batter is blended and smooth.
  4. 4 Pour batter into the prepared loaf pan.
  5. 5 Bake in the preheated oven until the top is dark brown and a toothpick inserted into the center of the bread comes out clean, about 70 minutes. Let cool in the pan, about 30 minutes. Invert onto a wire rack and slice it into 1-inch thick slices.

Nutrition Facts

  • Calories 429.6
  • Carbohydrate 50.1 g
  • Cholesterol 93 mg
  • Fat 23.6 g
  • Fiber 1.6 g
  • Protein 5.9 g
  • Saturated Fat 3.6 g
  • Sodium 426 mg
  • Sugar 30.5 g

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Chef's Notes

This bread freezes perfectly. Simply seal any leftover slices in a resealable plastic bag or wrap them in plastic and pop them into the freezer. To serve, microwave one frozen slice on high for about 45 seconds and it'll taste like it just came out of the oven!
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Reviews

  1. Made exactly as shown. Only thing was 1tsp cloves were too strong for our taste but It was super delicious and my 4 year old ate 2 slices. Made it twice this week but 2nd time I cut cloves to 1/2tsp.
  2. Good flavor but I would not compare it to Starbucks. It was not very moist.
  3. I love this bread but I did make 2 modifications. I increased pumpkin to 1 cup and decreased oil to 1/2 cup. It came out much less greasy and more pumpkin-ey. I also added a pecan/Brown sugar/ oat /butter streusal on the top to add crunch. Yummy!
  4. I tried two other pumpkin bread recipes and they just didn't do it for me. Yet, apparently, third time IS the charm because this one's IT! I wouldn't say it's exactly SB flavored, but it's definitely extremely close. Im only removing one star because I would do slightly less sugar (I have the opposite of - Read more ...
  5. With the exception of adding roasted pumpkin seeds on top, I made this exactly as written. Good: moist, rises well, tender crumb Not so great: too much clove. If I made this again, I'd adjust the spices to 1 tsp nutmeg, 1.5 tsp cinnamon, .5 tsp clove
  6. Really good and tastes a lot like the Sbx Pumpkin Loaf. I made a few modifications. Put in cocnut oil instead of vegetable oil only put in half the brown sugar and white sugar. It was fantastic.
  7. This came out delicious and was surprisingly simple to make! I however added crushed walnuts on top before cooking for a delightful crunch.
  8. I thougt this was good. I used pumpkin spice and the only addition I made was to sprinkle 1/2 cup of toasted pumpkin seeds over the top.
  9. By far the best pumpkin loaf recipe I've made on the site so far. Not overly sweet, moist and just the right density for a perfect loaf. Rather than use the individual spices (I was missing a few), I used 4+ teaspoons of Pumpkin Spice and added an extra teaspoon of cinnamon because my husband - Read more ...
  10. I have to confess, I've never had Starbucks® Pumpkin Bread, but this one is very good. Similar to the Downeast Maine Pumpkin Bread recipe on this site, but a LOT less sugar. I did make two adjustments to this recipe. I cut the cloves down to 1/2 tsp, as I thought 1 tsp would have - Read more ...
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