Starbucks Pumpkin Bread

Total Time
35mins
Prep 15 mins
Cook 20 mins

My favorite pumpkin bread came from Starbucks, after much effort and a LOT of determination, here's my copy. I use Splenda for the sugar, and I use Egg Beaters for the eggs. Trying to be a little healthier!!

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Butter and flour two 9x5x3 loaf pans or muffin tins.
  3. Beat sugar and oil in a large bowl to blend.
  4. Mix in eggs, pumpkin, and apple sauce.
  5. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt, and baking powder into another large bowl.
  6. Stir into pumpkin mixture in 2 additions.
  7. Divide batter equally among prepared pans (muffin tins).
  8. Bake until tester comes out clean, about 1 hour for loaves, 20 min for muffins.
  9. Transfer to cooling racks and cool for 10 minutes.
  10. Turn out onto racks and cool completely.

Reviews

Most Helpful

It is a good recipe. I did use the extra oil and add molasses but my first try didn't quite taste right... there was something missing in the flavor department.. I am a Barista at Starbucks so when we got our shipment of pumpkin bread in this year, I looked through the label and compared the ingredients to this recipe. Ginger is one of the spices that is in the Starbucks recipe but not in this one. So I tried this recipe again and added 2 tsp. of Ginger along with the extra oil and molasses and now (with the modifications) I feel like it is dead on!

velasquezlb October 24, 2012

The first time I made this I felt like the flavor was dead on, but it was a little dry (and I watched it in the oven like a hawk, so it wasn't overbaked). The second time I made it, I kept everything as is written, but added an additional 1/4 cup of oil & 3 T of molasses to up the moistness. It was much more moist and dead on to what I remembered Starbucks Pumpkin Bread to taste like. I wouldn't have thought to add that much of the spices, but truly, the level of spices is dead on. I'll definitely be keeping this recipe!

NutMegs June 19, 2011

I followed the recipe (yes - make sure to use as much spice as noted) and added 3 T. molasses as another review recommended. I also used Splenda instead of white sugar and used eggbeaters instead of whole eggs. Yummy - even my grandson loved them! I made into muffins instead of bread and they make a great treat. I also added a bit of powdered sugar/milk glaze to the top. It is very moist and very flavorful. I'd say it's darn close to the Starbuck's pumpkin bread - which have given me the inspiration to look up the recipe and make it the same day...wonderful fall treat.

Nettie62 October 17, 2011

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