Yield: 12 servings
Pumpkin Bread
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
A copycat Starbucks Pumpkin Bread recipe you can make at home! This moist Pumpkin Bread topped with pumpkin seeds tastes like a slice of autumn heaven, and it's so easy to make at home!
Ingredients
- 1 ¾ all purpose flour
- ½ Tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- 1 ½ cups pumpkin puree
- ¼ cup whole milk
- ½ cup unsalted butter, melted
- ¼ cup pumpkin seeds (optional)
Instructions
- Preheat your oven to 350 degrees Fahrenheit and grease a 9x5 loaf pan with non-stick spray and set aside.
- In a medium bowl, sift the flour, pumpkin pie spice, baking soda, salt, and sugars. Whisk to combine.
- In an additional small bowl, add the eggs, pumpkin puree, milk, and melted butter and mix well.
- Add the wet ingredients into the dry and fold to incorporate until there are no dry spots being careful not to over mix.
- Pour the batter into the prepared loaf pan and sprinkle pumpkin seeds on top and gently press into the batter.
- Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10-15 minutes and then turn out onto a wire rack to cool completely.
- Cut and serve!
Notes
- Pumpkin bread freezes beautifully. Double wrap in foil and a freezer safe bag and it'll last in the freezer for about 3 months. I also like to freeze individual portions so I can take out a single slice at a time (great for lunchboxes!).
- Use homemade pumpkin pie spice blend!
Nutrition Information:
Yield:
12Serving Size:
1 sliceAmount Per Serving: Calories: 107Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 93mgCarbohydrates: 16gFiber: 1gSugar: 13gProtein: 1g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.