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!
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!).