If you love pumpkins and pumpkin spice, this easy pumpkin bread is for you. Full of warm pumpkin spice and packed with pumpkin flavor, it’s the perfect fall treat!
This is a copycat Starbucks pumpkin loaf recipe but I didn’t want to call it that in the title because that’s kind of troll-y? This loaf is so good it’s actually kind of bad cause instead of having access to only one slice I now have a whole loaf. Truth is, it’s definitely a good thing because this is my absolute favorite pumpkin bread recipe. Each slice is packed with pumpkin, incredibly moist, and full of warming pumpkin spice. Not a dry crumb – not that there will be any crumbs left.
Now that it’s officially Autumn, I’m all about the pumpkins and pumpkin spice. Give me all the pumpkin things, but especially pumpkin bread!
This is my go-to pumpkin bread. I love that it comes together so easily and is only one bowl too – less dishes are always a good thing. It’s so good that even Mike, who is not the hugest fan of pumpkin, can’t resist a slice when we have coffee in the morning. Pro tip: grill a slice with butter in a non-stick pan until the outside gets all crispy then slather it with whipped cream cheese. SO GOOD.
What is pumpkin bread
Pumpkin bread is just like banana bread but made with pumpkins. It’s perfect for starting your day during fall and all of those autumn weekends ahead. It tastes amazing when it’s warm and soft, with a little bit of salted butter melting right in. It’s all fall spices, deliciously moist, and tastes like pumpkin in the best way. It will get you right into those seasonal fall feels.
Copycat Starbucks recipe
If you are looking for a copycat Starbucks Pumpkin & Pepita loaf recipe, this is it! I didn’t add the pepitas on top of mine because I like the pureness of the pumpkin bread, but all you need to do is sprinkle on 1.5 tablespoons of chopped pepitas and you’ve got yourself the perfect copycat Starbucks recipe. Try it, you won’t be disappointed.
Pumpkin bread ingredients
The ingredients for this pumpkin bread are pretty standard: flour, sugar, baking soda, salt, cinnamon, ginger, nutmeg, cloves, oil, eggs, and pumpkin puree.
This bread is packed with pumpkin! Most pumpkin recipes only use 1 cup, but this recipe uses one 15 ounce can for extra pumpkin flavor – no more leftover half cans of pumpkin left sitting in your fridge. You can use homemade pumpkin puree, but if you do, make sure that it’s not too liquid-y. I like to use canned solid pack pumpkin puree just because when you need pumpkin bread, you don’t want to be roasting a pumpkin first – at least I don’t. I like Libby’s. Instant gratification pumpkin bread all the way!
Would butter be better?
You can switch the oil out for butter, if you love the taste of butter. That being said, I love oil in cake and quick breads. For some reason it makes things so much more moist. I’ve made this with both oil and butter and they’re both delicious, but for me, it’s oil all the way. Choose what you like: butter is a bit more rich, but oil has that more classic loaf flavor, like what you taste when you get pumpkin loaf or banana bread from a coffee shop.
How to make super moist and delicious pumpkin bread
- Whisk. In a very large bowl, whisk together all the dry ingredients: flour, sugar, baking soda, salt, and the pumpkin spices. I make my own spice mix of cinnamon, ginger, nutmeg, and cloves. You can use store-bought pumpkin spice if that’s what you have, you’ll need 1 tablespoon.
- Fold. Make a well in the middle of the flour mix, then add the pumpkin, oil, and eggs. Starting wisking the wet ingredients without adding any of the flour, until it is smooth, then slowly incorporate the dry ingredients, folding gently. Don’t over mix. You want everything incorporated with no streaks, but over mixing will make your pumpkin bread tough.
- Bake. Pour the batter into a loaf pan and bake! When it’s done, let it cool slightly. I almost always have a slice warm, but really, it’s best if you let it cool all the way because the contained residual heat will help the bread retain it’s shape and keep it extra moist and fluffy.
Healthy pumpkin bread
If you’re wondering how to make this pumpkin bread just a little bit healthier, here’s what to do:
- Use a mix of all purpose and whole wheat flour.
- Instead of sugar, reduce the amount and swap it out for maple syrup or honey.
- Instead of eggs, use ground flax seed: whisk together 6 tablespoons water with 4 tablespoons ground flaxseed and let thicken slightly before using in the place of the eggs.
Pumpkin chocolate chip bread
Simply stir in in 2/3 cups of chocolate chips or chunks.
Why this recipe instead of the ten thousand other ones out there
- It uses one whole can of pumpkin puree – no more left over pumpkin that you don’t know what to do with
- Only one bowl needed!
- It’s oil based so you don’t need to wait for your butter to soften
- So incredibly moist and full of pumpkin flavor
- It’s the best pumpkin bread you’ll ever make!
What is pumpkin puree?
Pumpkin puree is my most essential Fall ingredient. Pumpkin puree is simply cooked pumpkin. It’s pumpkin that’s been peeled, cooked, and mashed or blended. When you buy it in a can, it’s usually a strained, bright orange, smooth pulp.
It’s used in pumpkin bread, pumpkin pie, pumpkin spice lattes, pumpkin muffins, pumpkin pancakes, you name it, it’s in it. It adds instant Fall feels and is cozy and healthy!
Does pumpkin puree really have pumpkin in it?
Yes! Pumpkin puree has pumpkin in it. But, it can also have squash. A pumpkin is a type of Winter squash and lots of times canned pumpkin purées contain a mix of pumpkin and other winter squashes. The other kinds of squashes typically include varieties like butternut, and Hubbard.
If you want a pure pumpkin puree, go for Libby’s, which is 100% Dickinson pumpkin, a pumpkin that was created for canning and baked goods. Dickinson pumpkins have extra dense, fine-grained sweet flesh that’s not stringy or watery like the kind of field pumpkins you use for decoration or carving.
Is canned pumpkin and pumpkin puree the same thing?
Yes, canned pumpkin and pumpkin puree are the exact same thing. Take a look at the label to ensure that the only thing in the can is 100 percent pure pumpkin and you’re good to go.
What is pumpkin puree really made of?
It’s make of pumpkin. And…sometimes squash. Pumpkin is a winter squash and the USDA doesn’t distinguish between the two. All pumpkins are squash but not all squash are pumpkins. Which is confusing, but all you need to know is that in the world of canned pumpkins, pumpkin and squash puree are, for all intents and purposes, the same.
What is solid pack pumpkin puree?
Solid pack pumpkin or solid pack pumpkin puree is just another way to say pumpkin puree. Solid pack is how canning companies indicate that the can contains all fruit and no added liquid. When you open the can it’s 100 percent pure pumpkin.
What can you use canned pumpkin puree for?
It can go into just about anything:
What is the difference between canned pumpkin and pumpkin pie filling?
Canned pumpkin is plain pumpkin puree and canned pumpkin pie filling is pumpkin puree combined with pumpkin spices. When you buy canned pumpkin pie filling it’s intended to be mixed with eggs and evaporated milk to be baked as pumpkin pie.
Happy pumpkin breading!
Pumpkin Bread Recipe
This loaf is so good: each slice is packed with pumpkin, incredibly moist, and full of warming pumpkin spice. There won’t be any crumbs left!
- 2.5 cups all purpose flour 300g
- 1.5 cups sugar 300g
- 2 tsp baking soda 12g
- 1/2 tsp salt 2g
- 2 tsp cinnamon 3.5g
- 1/2 tsp ground ginger 1g
- 1/2 tsp ground nutmeg 1.2g
- 1/4 tsp ground cloves .5g
- 15 oz solid-pack pumpkin puree 1 can
- 1/2 cup neutral oil such as grapeseed
- 2 large eggs room temp
Preheat the oven to 350°F. Lightly oil or spray a 9 x 5 inch loaf pan and set aside. In a large bowl, whisk together the flour, sugar, baking soda, salt, and spices until well mixed.
Make a well in the middle of the flour mix and add the pumpkin, oil, and eggs. Use a fork or small whisk and whisk just the wet ingredients in the middle, trying not to incorporate any of the flour.
Slowly start to fold in the flour mix, using a rubber spatula, mixing gently until all the flour is incorporated with no flour streaks. Be sure to scrape against the sides and bottom of the bowl.
Pour into the prepared loaf pan and smooth out if desired.
Bake for 1 hour and 20 minutes, checking at the hour mark with a wooden skewer – it should come out clean in the center. (Tent with foil if the top starts browning too quickly). Remove from the oven, let cool in the pan on a wire rack before removing and slicing. Bread will keep at room temp, tightly covered for 3-4 days or in the fridge for up to a week.
Add chocolate chips or chunks (2/3 cup to 1 cup) for pumpkin chocolate loaf.
Pumpkin Bread Recipe
Amount Per Serving (1 slice)
Calories from Fat 140
% Daily Value*
Saturated Fat 2.3g14%
* Percent Daily Values are based on a 2000 calorie diet.