Starbucks Pumpkin Bread Recipe
A copycat for Starbucks Pumpkin Bread Recipe!
The easiest pumpkin bread with 12 ingredients! This bread can be made in muffin, mini muffin or mini loaf pans. Scroll down to view the how-to video!
Starbucks has changed their pumpkin bread over the years, so this copycat recipe is for their old school pumpkin bread, circa 2013.
With over 150 comments, this easy starbucks pumpkin bread recipe is a classic fall recipe that will soon be a favorite in your family!
Quick breads and muffins are some of my favorite baked goods because you can eat them any time of the day. Morning. Afternoon. Snack. Dessert. Yum.
The pumpkin spice craze has unleashed for the the season.
The most notable pumpkin spice item is probably the pumpkin spice latte (PSL!). We should thank coffee shops everywhere for creating the best fall beverage ever.
There are definitely some PSL haters out there who want nothing to do with pumpkin spice. I personally love the craze, within reason. But I found some weird products that definitely shouldn’t have been pumpkin spiced. Yes, I just made it into a verb. Here’s my take on the good and the ugly of all things pumpkin spice.
GOOD: PSL, pumpkin spice coffee creamer, pumpkin sugar cookies, pumpkin spice pudding, pumpkin spice almonds, pumpkin spice kettle corn, pumpkin whipped cream.
UGLY: pumpkin spice dental chews for pets, pumpkin spice pringles, pumpkin spice lasagna, pumpkin spice seltzer water, and pumpkin spice skittles.
Do you have something to add to the list, on the good or ugly side?! Leave a comment telling us!
What You’ll Need
- all purpose flour – flour is necessary to build structure
- baking soda and baking powder – helps to leaven and lift the batter
- cinnamon, cloves, and nutmeg – adds warmth and classic spice flavor
- salt – just a pinch to balance the sweetness and enhances the other flavors
- granulated sugar and brown sugar – adds sweetness, flavor, and moisture
- milk – adds fat and moisture
- eggs – binds the batter together by providing structure
- pumpkin puree – adds pumpkin flavor and acts as a binder
How to Make Pumpkin Bread
The best part about this Starbucks pumpkin bread recipe is that you’ll only dirty up 3 things – a small bowl, a larger bowl, and the loaf pan.
In a small bowl combine all of the dry ingredients.
In a larger bowl combine the sugars and all wet ingredients, stir to combine.
Gently mix in the flour mixture.
Pour into a greased loaf pan and bake at 350ºF for 55-60 minutes.
Copycat Starbucks Pumpkin Bread
This copycat version of Starbucks pumpkin pound cake rivals the real deal, so much so you won’t have to fork over $2-3 for a single slice anymore.
Bake up a whole loaf in your own kitchen in under 90 minutes, which the majority of that time is baking and cooling, aka a great time to watch Fixer Upper!
Gluten Free Starbucks Bread
I’ve made this bread with both regular and gluten free flour with awesome results on multiple occasions. I recommend King Arthur’s Gluten Free Measure for Measure Flour. Use it as a one for one substitute for regular flour.
How to Store
Store the bread in an airtight container on the counter. To keep the bread extra moist, wrap in plastic wrap then place inside the container.
How to Freeze Quick Bread
To freeze the whole loaf: allow it to cool completely, then wrap well in plastic wrap, then in aluminum foil. Place inside a ziplock bag. To thaw, place the wrapped bread in the fridge overnight.
To freeze individual slices: allow the loaf to cool completely and slice. Wrap each slice in plastic wrap then in aluminum and place inside a ziplock bag. To thaw, place a slice in the fridge overnight. Or unwrap and microwave for 30 second intervals.
1. DO NOT OVER MIX THE BATTER
I have been guilty of this myself and I am learning to be okay with lumps in my batter. For quick bread, do not use your electric mixer to beat in the dry ingredients, using a spatula and mixing by hand will give you more control.
“Mix just until incorporated” means mixing the dry ingredients with the wet ingredients until you can just no longer see any flour streaks. Yes you should still scrape the sides and the bottom of the bowl, but do that as you’re mixing in the flour.
2. DO NOT OVER BAKE
Sometimes the bread can trick you, it can look done on the outside but still be doughy in the middle. That’s when tenting the bread with aluminum foil comes in handy. It protects the top from becoming too brown, overcooked or crusty.
3. LOAF PAN SIZE MATTERS
There’s two popular loaf pan sizes – 9×5 and 8.5×4.5. Even though the numbers are similar, the pans actually differ in size by 15%. The 8.5×4.5 pan will yield a tall, more domed bread and will take 5-10 minutes longer when baking.
More Pumpkin Desserts
Starbucks Pumpkin Bread Recipe
- 1 ½ cups all purpose flour, gluten free all purpose flour works great!
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ⅔ cup granulated sugar
- ⅔ cup brown sugar
- ¼ cup milk, I used skim
- 3 large egg whites
- 1 cup canned pumpkin puree, use a 15 oz can – you’ll have a little leftover in the can
- Preheat oven to 350º F.
- In a medium bowl, combine the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg.
- In a large bowl, combine the sugar, brown sugar, milk, and egg whites with a spatula or whisk. Add in the canned pumpkin, and mix together well.
- Slowly add the dry ingredients to the pumpkin mixture, stirring until everything is combined.
- Throughly spray a loaf pan with non-stick cooking spray.
- Pour the batter into the loaf pan and bake for 55-60 minutes, or until a toothpick comes out clean.
- Allow the bread to cool in the pan before removing.
- Store in an air tight container.
- For regular muffins bake at 425ºF for 7 minutes, then turn the oven down to 350ºF and bake for 12-14 minutes.
- This recipe turned out great using gluten free flour too! We love King Arthur Gluten Free Measure for Measure Flour.
- Get our recipe for Pumpkin Muffins!
Oh my gosh. I love the pumpkin loaf from Starbucks. It is definitely one of my favorite things to get during this time of year. This recipe looks divine…I can’t wait to make it! As for pumpkin recipes, I have a few that I shared last year. I can’t wait to gear up for some new ones this year :) http://www.justusfourblog.com/2012/10/a-fall-dinner-from-world-market/ http://www.justusfourblog.com/2012/11/pumpkin-muffins-with-cream-cheese-glaze/ http://www.justusfourblog.com/2012/10/pumpkin-soup-with-cinnamon-marshmallows/
Woohoo, thanks Shannah for the recipes!!
Can you make this gluten free? Thanks! Susan
Hi Susan! Yep I did. I used an all purpose gluten free flour, and substituted it one for one.
I have to say that this is a good base recipe for pumpkin loaf. I made a few changes and it was really moist and flavorful. Thanks for sharing. It turned out so good that I’m going to enter it into the Fair next year. I have never entered a contest but because of this recipe I believe I have a winner. Deborah Davis
Hi Beth! This bread looks so delicious! I love loaves like this for fall and winter. This will be great with a nice cup of tea. Pinning and thanks for sharing it.
Definitely so good with a hot drink!
I am so ready for pumpkin and Fall!! This looks delicious. Can’t wait to try.
You won’t be disappointed!
Yum! I <3 this yummy fall dessert from Starbucks! So excited to get to re-create it at home! =)
This looks amazing! Looks like it’s on my to do list for this weekend:)
This looks fabulous! I just bought pumpkin to cook at the store (seriously once you do it you’ll never go back, it’s the best!) I might have to try this bread, looks so yummy!!
It’s so so good!!
Beth, this is my favorite Starbucks bread! I’d love to make my own, thank you for sharing this recipe! Please consider sharing this at Stylish Friday Finds! My readers would love it!
Hi Karen, I am coming over to share it!
Oh yum! It’s all about any and everything “pumpkin &/or spicy,” this time of year — such comfort food! Thanks for sharing.
It seems too soon for pumpkin, but then again this looks pretty good. Great presentation.
That sounds so yummy! Love how you photographed it, too! Wrapping it up in the paper and tying it with the twine is so cute! :)
Beth thanks for coming by and letting me know you linked up. This bread looks amazing and I always get it at Starbucks. I may have to make this for a coffee klatch I am going to next week. Going to share it too. Thanks.
It’s so good, I hope you like it!
This sounds really good. Saving recipe!
I can not wait to try this!!! I’d also love if you’d stop by and link up at my link party Feed Me Friday
Coming over now Sara!
Pinned it!!! YUMMERS! Just the right season to make this:)
I absolutely love pumpkin. I’m pinning this so I can make it real soon. Thanks for sharing.
This looks amazing, and I am guessing it can be made at home for a lot less than you could buy a few slices at Starbucks. Thank you for sharing, I will be trying this recipe!
Now, this looks fantastic! I’ve never made anything that’s related to a pumpkin seasoning. This looks like it’s meant for a day of sitting by the fireplace and enjoying a piece of pumpkin pound cake with a nice not drink. Yep, it does.
Make It Or Fix It Yourself!
This looks delicious! Pinning it for sure, and thanks so much for sharing it at my link party!
This looks so good, Beth! Ha, I have been stocking up on pumpkin for the past few months. Actually, I had some left from last year. :) Thanks for sharing this at Marvelous Mondays. Pinning and sharing on social media!
Hi Beth! Thanks for sharing this recipe! It sounds delicious! I am SO ready for some good pumpkin bread! Blessings from Bama!
This looks great, Beth! I bet your house smelled amazing as it was baking! I think I’m going to include this in an upcoming All Things Fall post coming out next week on Carrie This Home!
Thank you so much Carrie, I really appreciate it!
Suzanne of Simply Suzannes at Home
This poundcake looks soooooo yummy!
I can’t wait to make it.
Thanks so much for sharing,
No oil?? only 1 person in the reviews actually made the. Recipe
Thanks for sharing! This looks delicious… I can’t wait to try it out. Pumpkin recipes are definitely one of my favorite things to make this time of year & I LOVE the pumpkin loaf from Starbucks! Pinning :)
I just made this and it’s super yummy. I’m not sure if it’s supposed supposed to be as moist as mine turned out so I’m wondering now if I did something wrong since it’s very cooked through adter one hour and 20 minutes
EITHER WAY IT WAS DELICIOUS
My husband loves Starbucks pound cake and my pumpkin bread, so I’m guessing that he will also love this! Pinned it and can’t wait to make it! Thanks for sharing!
You are very welcome, I hope he likes it!
I just tried this recipe for the first time. Super excited to see how it the bread turns out! I’m going to top it off with a fine layer of cream cheese frosting. :)
This recipe was extremely and pretty dang fun!
Haha, I am glad you liked making it Rebecca! I bet the cream cheese frosting will be amazing!
Please, can you be my neighbor? And make these for me everyday? :)
YES! I would be delighted!
Thanks for linking up to Gingerly Made’s Show & Tell. YOU have been featured! http://www.gingerlymade.com/2013/09/show-tell-features_17.html
This looks amazing, dear! :) Pinned! Thank you so much for sharing at Marvelous Mondays this week!
Thanks for pinning my friend!
Oh this looks heavenly, had to pin it, just had to! I’ll be sure to grab a can of pumpkin next time I’m out! Thanks for sharing on the Pinworthy Project Party!
Grab a few cans!!
I adore pumpkin! My recent fav is a simple pumpkin ice cream ( http://www.organicrecipes.info/pumpkin-ice-cream-recipe/ ) I subbed skim milk for the whole milk and it was still fantastic. Thanks for the recipe, I’ll be trying it soon.
YUM!! Love anything pumpkin… pinned!
I LOVE this! every year I wait for the punpkin
Me too and then I look like a crazy lady when I have 8 cans in my cart. :-)
Here from Monday Funday! this looks amazing! xo
I love having you here, thanks!
Pound cake without butter? Kind of surprising, but your pictures make it look sooooo tasty! Definitely worth a try!
It’s a somewhat healthier version but amazing in flavor!
Beth, I’m so glad you featured this recipe at Stylish Friday Finds! I made it this week and it WAS just like Starbucks!!! I’ll be featuring it tomorrow on Stylish Friday Finds! Please stop by and grab a button. I’d also love it if you could mention you were featured on FB, Twitter, whatever!!! Thanks!
Have a stylish day!
Thank you Karen!
Beth, I am drooooooooling! Love this! My readers loved it to and thanks for sharing at my party last week!! You are featured today! Please come on back to share and grab a featured button! http://domesticsuperhero.com/2013/09/19/sharing-with-domestic-superhero-link-party-27/
Woohoo, great news, thanks!
Hi! Visiting from The Scoop! I had to pin this because I love Pumpkin Bread and also because Starbucks Lemon Loaf is so good that I know this will be. Thanks for the recipe!
Oh geez I might have to make the lemon loaf now!
Wow, no butter, eh? I don’t like Starbucks coffee, but I love baked goods.. thanks for sharing!
Yeah no butter, believe it or not! I don’t enjoy starbucks coffee that much either, I would rather have local coffee.
This looks amazing and I’ve got it pinned but am curious – is there really no butter or oil? Want to be sure I’m not missing something…
Hi Nadine! Yep, that’s correct. No butter or oil and it turns out so moist thanks to the pumpkin!
Just wanted to let you know that you were featured on my blog! Thanks so much for sharing at The Scoop!…hugs…Debbie
This looks really good and just in time for fall!
Oh my! I am pinning this and making for sure! Thank you for sharing at It’s Fall Y’all linky party!
I can’t wait to try this, Beth! I better make 2 loaves just so I can be sure I get any lol – My kiddos will love this! Thanks so much for linking up to It’s Fall Y’all this week! :)
Good idea, 2 loaves is much better than 1!
Thanks for sharing at this week’s All My Bloggy Friends, Beth! :) Have a great weekend!
Oh my Beth! I wish I was your neighbor! I think I would be over at your house all the time. This looks so good! Thanks for linking up to Tell Me Tuesday! I’ll be featuring this on Tuesday! I hope you have a wonderful week!
This sounds delicious!
Can i substitute soymilk for the milk?
Hi Melissa! I have no experience with soymilk so I would consult google on that one!
I featured your amazing recipe here: http://www.settingforfour.com/2013/09/project-inspired-linky-party-and-8.html I can’t wait to try this yummy recipe!
I really appreciate you choosing my recipe to feature!!
Looks fabulous! Thanks for sharing on Foodie Friends Friday linky party!
Just so you know, I mentioned this as one of my favorites from last week’s “Tell Me Tuesday” party. You can see it featured here: http://www.aromaofhim.com/2013/09/tell-me-tuesday-follow-up.html
Thanks again for linking up and sharing such great ideas!
You’re the best Alicia!
Hello Ladies, this loaf looks amazing! Has anyone tried substituting the canned pumpkin with real thing? Did you just pureed it fresh or actually baked it before adding it to the dough here? Many thanks,
I used canned pumpkin puree. I’ve never made my own pumpkin puree – let me know how it goes if you do!
Where I am from, canned good at this time of year is kind of…against our religion! ;) All is fresh and natural, doubt our shops even carry canned pumpkin.
So I tried it, grit the pumpkin first and then blended it with the milk and eggs in the blender, to make a pure and it came out wonderful. Just had a tad bit too much of the pumpkin pure, so had to bring all the other ingredients up to too. Came out good. Eating it with wip cream as we speak! :)
What did you wrap it in the pictures here? looks so pretty, I want to make and give as a gift!
Parchment paper and twine!
Here’s a pumpkin spice latte recipe to go with your pound cake. I’m going to try making both today. http://mommyandthings.blogspot.com/2013/09/pumpkin-spice-latte-starbucks-copycat.html
Oh yum, thanks Tanya!
This is in my oven right now and my house smells delicious! My friend has made this recipe a couple of times in the past week and she just sent me the link telling me I have to try it. I can’t wait for breakfast because I think this will be great with my morning cuppa!
Hi Lisa! I sure hope it lives up to its name!! Let me know how it turns out!
Can’t wait to try this, I have so much pumpkin in my freezer and this looks yummy.
I have a super easy recipe for weight watchers pumpkin spice muffins that are soooooo good. They are very moist and very tasty and do not taste like they should be a weight watchers recipe.
Oh boy, I am going to check those out now, thanks!!
This recipe is awesome! I tried it using acorn squash puree instead of canned pumpkin. I also dusted the loaf pan with a cinnamon & sugar mix after I greased it. It turned out great and gave me a way to get rid of all the acorn squash I had acquired from my mother. I will definitely be making this again!
That does sound good, wish I had a piece of yours Sherry!
Have you made this in mini loaf pans? If so how long do you bake? Is it good next day or two? May try it as a party favor….
Hi Aggie, I have not made this in mini loaf pans. Possibly google suggested baking times for mini loaf pans. This pound cake is delicious for several days after baking!
@Aggie – I just made a double batch – one regular loaf (for me), two smaller disposable loaf pans for other families we are bringing dinners to (they just had babies). I baked it for about 45 mins plus a few more mins (didn’t keep track, was trying to get my toddlers down for nap times haha), but I just kept an eye on it after 45 mins and kept poking it with a toothpick until it came out clean.
Just made this and @Erica, you were right on 45 min was perfect. Wondering how to increase the pumpkin flavor a bit… Could I substitute pumpkin spice for the cinnamon, clove and nutmeg? If so, how much do you think 1 tsp? Would pumpkin spice intensify the pumpkin flavor?
Hi Aggie! I personally wouldn’t take out the cinnamon, clove and nutmeg, I think it adds a lot of flavor. You could try adding in some pumpkin pie spice if you want to increase the intensity of the pumpkin flavor.
i have to try this, what do you wrap your bread in?
I used parchment paper but wax paper works too.
Hello, this looks great could you tell me what size can of pumpkin I would use. Thanks for sharing
The recipe calls for 1 cup of canned pumpkin, if you buy a 14.5 oz can you will have some leftover pumpkin.
This tastes delicious. I don’t go to Starbucks, but believe Starbucks would have a gourmet bread like this.
I made two loafs because 1 can of pumpkin is enough for 2. Which is good, because one loaf is almost gone.
I was told, “it’s not good..it’s AWESOME!
I love this Mom!!
I’m on my way out to the store and will be sure to pick up some more canned pumpkin. This pound cake would be perfect with a cup of coffee. This sounds wonderful…and looks so pretty too. Stopping by from Whimsy Wednesday. Blessings, Catherine
Enjoy, wish I had some with a cup of coffee right now!
Beth, I found you over at the Real Family Fun Linky Party. I can’t wait to try this pumpkin loaf and appreciate you giving us the recipe. I’m a Starbuckaholic so I’m thrilled I can make this at home.
I hope you love it Marie!
Yum!! I’ll definitely have to try this!
Hi Beth! As you might have read in my previous comment, I made a double batch – 1 regular loaf for me and 2 smaller loaves for other people to give. My question is: is this freezable, and do you think it would taste just the same once thawed? It would be frozen for about a week, then delivered. This is my 2nd time making this and the house smells SO good afterwards!
Hi Ericka! I think it would freeze just fine, at long as you protect it from getting freezer burnt. I hope whoever gets this loaf loves it!!
Thank you for your response! I’ve got it wrapped up in parchment paper, then foil, then in a ziploc bag. Good thing the recipient loves food as much as I do! BTW, I mentioned to a Starbucks barista that I had made a “copycat Starbucks” recipe for this (the closest thing they had was a pumpkin slice of bread, with some seeds on the outside. Granted, we were at a Safeway and I’m sure the selection might’ve been limited because of that); the barista shook his head and said the recipes are given out like that (lol) and that they actually don’t make them, some company in TX makes them. I said oh ok, can i sample your loaf of bread still? HAHA
Hahaa, thanks for the inside news!
What size (15 oz. or 29 oz.) can of pumpkin did you use? I’m guessing the smaller one, but I’d hate to underestimate such a key ingredient!
14.5 oz but you only need 1 cup!
Just made it! It’s in the oven.. I’ll let ya know how it turns out!
Mmm I can smell it now!
In the oven right now, smells delicious. I used fresh pumpkin because canned s only available by mail order and very expensive. I also substituted soy milk. I never have a problem using soy instead of regular milk as long as there are flavourings such as cinnamon. Can’t wait to try it, your blog looks great.
Thanks for your sweet comment Katy, I hope you love the bread!
I just pinned this! I will have to make some soon. It looks and sounds delicious.
Goodness Beth, this looks so good! I feel like smelling my screen and reaching for at least a crumb! hmmm I can just imagine having a slice with melted butter and coffee! Thanks so much for sharing! Pinning for sure!
Tried the recipe. Love it! Thank you so much
Thanks a lot! After some time willing to, yesterday I made my own pumpkin puree (those pumpkins were steering at me from the shelves and I did not feel in the mood for a soup of cream…). And so I needed a sweet recipe to use it. Just before baking I simply felt about muffins, so no loaf but 12 beautiful muffins! We are having them in todays breakfast.
I am making this right now! I doubled the recipe and baked it in mini loaf pans to give out to my colleagues before we close for Christmas break! Thanks for the recipe – it smells devine!
Geez, I wish I worked with you! Fun idea Molly!
this is in the oven now — its being done in mini loaves – and i added 1/4 tsp ginger – i must say i was shocked there were no added fats. i won’t ignore your instructions to grease the pan next time — even non-stick pans stuck a wee bit. baked for 30 min in mini loaf pan was perfect. thanks very much.
I love the addition of the ginger, that sounds tasty! Glad you enjoyed it!
My husband thanks you because I will now stop spending the money to get coffee AND a slice of pumpkin bread. I’ll still be getting coffee though! Thanks for your great recipes!
Haha, so glad I can help you save money Jill :)
There is something this moist and delicious without the use of butter or oil???? Can’t wait to try this!
It’s soooo good!!
I was very excited to try this recipe as Starbucks has their version down, but this was such a disappointment. While the flavor was absolutely delicious, no doubt, it came out very rubbery. I have a convection oven that runs a little hot, so I baked it for 50 min instead. Done all the way, but with just sticking the toothpick in I knew it was far too gluten-y. Ideas?
Hi Rachel, I am very sorry to hear what happened! There could have been a few things that caused the rubbery-ness. If you overbeat the batter when mixing, that could cause rubbery-ness. When you add the flour to the wet ingredients, mix until it’s JUST combined, if there are a few lumps, that’s fine. I would suggest not using an electric mixer, but mix by hand. Also, your oven that runs a little hot, could have cooked it too quickly. I hope you give it another try!
I just tried your recipe and my house smells absolutely amazing!!! The pumpkin taste was on point but for some reason it was a little bit chewy so I’m wondering what I can possibly do to perfect it…any thoughts?
Love this and want to try with my Wilton mini silicone holiday pan. Would you bake them similarly to the amount of time you’d bake a cupcake?. they hold apprx 3 oz of water.
Looks delish! I’m thinking of using it for a bake sale this week! Question- can I make it without the brown sugar, and can I use the egg yolks too?
Hello :) after my first trip to the States last year I bought back a few cans of pumpkin puree. Your recipe looked so appetizing, I had to give it a try. The cake is DELICIOUS! So light and soft with the flavour of a pumpkin pie.
Thanks for a fantastic recipe! Xx
Was so excited about this recipe! My second time trying it today but i’m getting a weird consistency and not cooking all the way through even with cooking for an extra 10 minutes! Almost taste too eggy! Not sure if anyone else was having any issues?
Hi Nichole! I have made this dozens of time – are you over beating the batter? Be sure to mix the dry ingredients just until incorporated – meaning it’s okay to have flour lumps or minimal flour streaks.
Thanks so much for posting this recipe. While the flavor was good (maybe a touch sweeter and a little less spicy than Starbucks) the consistency was off for me. It was a little tough, kind of spongy….not moist and a touch crummy like Starbucks. It’s possible that I stirred too much, but I’m usually really careful about it. My girls still devoured it though! :)
How much canned pumpkin for this recipe?
I just made this, thought I was forgetting something. I’m not loving it while it was warm but will recheck in a bit. My first thought is- where’s the oil? That could be the consistency problem some are having.
Excellent recipe! Very easy. Tasty and great texture. Will definitely make again! I cheated a bit and added a cream cheese Icing, but it’s so good it doesn’t really need it!!!!
Thanks so much for sharing this I’m making it right now and my house smells like fall!!!
Definitely had an odd texture. It was rather spongy. Probably because of the egg whites. My teenagers didn’t care for it. Sorry ladies.
Hi Shelley! I’m sorry you didn’t like the texture. Could you have over-mixed the batter? A lot of people love this recipe! But I understand that everyone has different tastes!
If someone as asked this already I apologize, but what size can of pumpkin did you use
Hi Betty! You need 1 cup of canned pumpkin puree. So a 15oz can will be enough!
Hi! This looks great & and would love to give as holiday gifts!
I plan on tripling the recipe and dividing it into mini loaf pans. I’m excited to give it a try and see how they turn out :)
Can you tell me how many oz of pumpkin is used? We only have large 28 oz cans available at the stores and I think that is too much for this recipe. Many thanks
Hi Connie! It’s 225 grams or 7.9 oz.
I made this tonight and my family really liked it! Very moist loaf for not having any oil or butter. I really like this healthier version than most recipes for pumpkin bread. Will definitely make again!
Hi Sylvia! You just made me excited for fall… in March!!
Does it matter what size of loaf pan you use??
Hi Heidi! I have a standard sized loaf pan – a smaller pan with decrease the baking time.
How could this possibly work? No Oil. No Butter. ????
Hi. I made this to give away at Thanksgiving and everyone loved it!!! I am making it again for my mom. I need to store it for a couple of days but i don’t want to freeze it. When cooled, Wrap in alumimun foil and then in a zip lock bag? Thanks. Love everything I have made from here!!????????
Hi there! I can’t wait to try this. Couple of questions, though. I make m own pumpkin purée, and the size of can purée wasn’t listed. What measurement should I use? Also, does it make a difference whether it is light or dark brown sugar?
Hi Tulea – this recipe needs 1 cup of pumpkin puree, so a 15 oz can is good, you’ll have a little extra. It’s doesn’t matter what kind of brown sugar you use!
Can you make this in a bundt pan?
starbuck lol yummy recipe thank you :)
I have made this recipe several times now and both my husband and I absolutely LOVE it. I have tried to look through the messages above but didn’t see any remarks about freezing this cake. I would like to make several at a time and freeze a couple to take out for hostess gift or Christmas afternoon coffee/tea. SO – how do these come out after being frozen? Thanks
I made this recipe . It tasted good but I found it to be tough without the addition of some fat. I wont be making it again.
I made this exactly as called for. I could not figure out why it had such a “spongy” texture. There is no fat of any kind in it. I didn’t even notice as I was making it or I would have adjusted it then. Very strange texture. But we will toast slices and add butter or jam and get it eaten up. Waste not, want not. And I do believe I will go back to using whole eggs instead of just egg whites. And a mixer instead of just a whisk.
I’m not finding adjusted instructions for making this in mini loaf pans. How long should mini loaf pans bake for?
Hi Ellen! I haven’t made this specific recipe in mini loaf pans but in mini muffin pans, so I can’t give a recommendation for the baking time in mini loaf pans.
Can i make this cake from fresh pumpkin?
I was looking at your recipe of Starbucks recipe and notice there is no oil and no butter . I have made muffins and different breads and they all have some kind of oil or butter . I’m going to try your and see what happen . I usually made goodies just to give to friends and family . Love to see their smile after a busy day and getting some goodie that they can enjoy with tea or coffee priceless.❤️
Hi Ileana! The pumpkin adds a lot of moisture and so does the milk!
Recipe looks good and I plan to try but I have a question. Recipe says 1 15 oz can pumpkin, will have a little left over (not sure what that means). In the video it looks like you just add 1 cup of pumpkin, Can you clarify, 1 cup or the entire can? Thanks
Hi Rita! The recipe calls for 1 cup of pumpkin puree, meaning if you use a 15 oz can of pumpkin, after using 1 cup, you’ll have some leftover pumpkin.
Looks amazing, but is there no fat or oil in this recipe?
This is truly the best pumpkin recipe! Wonderful texture & taste. I would definitely recommend
Delicious! Made vegan with flax eggs and almond milk. Reduced sugar a bit.
Can you sub oatmilk in the recipe for reg milk?
Hi Melissa! I’ve made this with almond milk and it turned out normal, so I am guessing oat milk would be okay!
My goodness, I made your pumpkin loaf for my husband and myself Oct 19th, it sure didn’t last long. It was delicious! Even more delicious when put in the fridge and served cold. I have many pumpkin loaf recipes and have made every one of them, but your recipe is our most favorate by far. It raised high, the spice combo is so tasty, and the texture perfect.
Beth thank you so much for sharing this recipe.
I don’t normally leave comments, but this pumpkin bread DESERVES PRAISE! I’ve tried many pumpkin bread recipes and a lot of them were dry and had no flavor. This one however, was absolutely perfect! 1000/10 will make and eat the whole thing again!!
I made this recipe tonight and the texture was very strange… sticky and spongy, a little chewy like a rice cake. The flavor was nice, although I would use less sugar.
About to make this now; the pictured finished product looks great! Spoken from experience, you can add pumpkin spice hummus to the Ugly list.
Hi! Looks yummy! Any advice on how long to cook in ceramic mini loaf pans? Thanks!
This recipe doesn’t have any butter/oil in it. Is this correct?
Can you use a bunt pan for this recipe
I don’t think the recipe as written would yield enough batter to fill a bundt pan.
Love the pumpkin bread I added 1/4 tsp.of vanilla and the hole can of pumpkin puree .
Can whole eggs be used instead of egg whites?
This pumpkin bread is our absolute favorite! Can you please provide nutritional information?
Hi Beth , I made your pumpkin bread for your October Challenge
This bread is amazing! I never realized how much I like pumpkin flavored things until I made this bread!
Just made this today for the October baking challenge. It turned out so moist and flavorful. I never had Starbuck’s but this is good enough for me. I added raisins and walnuts to it because my mother made it that way. Brings back lost memories.
Thank you for this memorable recipe.
It tastes awesome. So much so I didn’t get picture taken. That was a few days ago. Making more today🙃😁
In the pictures you provide it shows 2 eggs yolks and all but in the ingredients list it says 3 large egg whites?
Hi Janina! The recipe is 3 large egg whites.