COPYCAT: STARBUCKS PUMPKIN BREAD
Let’s start by saying… Starbucks pumpkin loaf is absolutely divine, filled with cozy fall spices but we could all agree that there are a lot of words listed in the ingredients we cannot pronounce. This pumpkin loaf knocks Starbucks out of the park (sorry Starbucks). You just can’t beat homemade fresh ingredients.
What makes this recipe different?
I have tried so many different recipes and lots of them were great, this one is officially my pride and joy. I’m a firm believer that everything tastes better with butter (something my mom taught me). If it has oil try using butter. So I decided to replace the vegetable oil with butter. She was right, I can taste a huge difference. I also wanted to incorporate easy measurements and simple ingredients. I have accomplished exactly that in this loaf. I promise you, this will be a staple in my house and I will be making this year after year.
What is in pumpkin pie spice?
Well, if you’re wondering as much as I was pumpkin pie spice also known as, pumpkin spice, is a mix of cinnamon, ginger, nutmeg, allspice, and cloves. You can also make your own homemade if you like.
Pumpkin Seeds
Also known as pepitas, in the classic Starbucks loaf they are sprinkled on top. I was skeptical about using pumpkin seeds, but I am so glad I did. It gives the crust a nice crunchy, toasty bite. I highly recommend trying it before you decide you don’t like it. I love it!
So when the weather gets colder, and you want your house to smell like a cozy fall day, this is the recipe for you. I know you’ll love this pumpkin bread as much as we do.
STARBUCKS COPYCAT PUMPKIN BREAD
Equipment
- 1 Bread loaf pan
- 1 hand blender
Ingredients
- 1 stick of butter
- 1 1/2 cups brown sugar
- 2 large eggs
- 1 cup pumpkin purée
- 1/3 cup heavy cream
- 1 1/2 cups flour
- 1 tsp pumpkin pie spice
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup pumpkin seeds-roughly chopped
Instructions
- To a bowl add butter and sugar, cream with a hand blender for 2 minutes.
- Next add the eggs, pumpkin purée, heavy cream and blend until combined.
- In a sift add flour, baking soda, baking powder, pumpkin pie spice, and salt. Sift all ingrediance and blend.
- Line the loaf pan with parchment paper and pour evenly.
- roughly chopped pumpkin seeds and add to the top of the batter.
- Place in a 350° oven for one hour and 10 minutes depending on your oven. After one hour check with a cake tester or long toothpick to see if it comes out clean. If not, continue baking every five minutes and checking until the tester or toothpick comes out clean.