Starbucks Pumpkin Bread Recipe (2024)

FAQs

Why is Starbucks pumpkin bread so good? ›

But the best part of the Starbucks pumpkin bread is not the pumpkin or spice or even the bread. It's the oil, the glorious monounsaturated fats that makes the whole thing literally wet to the touch.

How to Store Pumpkin Bread. Wait until the bread is completely cool, then wrap it in plastic wrap or aluminum foil. Store it in a cool, dry place for up to four days, or in the refrigerator for up to one week.

That means—don't leave out the salt, don't cut the amount of sugar, and use the specified amount of cinnamon. This is important because flour is what I like to call a “flavor thief”— it sucks the flavor out of ingredients. So, if you don't follow the recipe as specified, you risk a bland tasting pumpkin bread.

If your pumpkin spice bread is gummy or undercooked in the center, it's typically because it either 1) needed more time to bake in the oven or 2) the batter was too wet, which led the bread to collapse in on itself a bit (this happens if you measure ingredients by volume, rather than by weight: it's easy to ...

That bright orange color signifies that pumpkin is loaded with beta carotene. Beta carotene is a carotenoid that is converted by your body into vitamin A, a powerful antioxidant that supports eye health. Pumpkin also supplies fiber which helps with satiety and gastrointestinal health.

Made with real pumpkin, the handcrafted beverage combines Starbucks Signature Espresso and steamed milk with the celebrated flavor combination of pumpkin, cinnamon, nutmeg and clove. Topped with whipped cream and pumpkin pie spices, the beverage is available hot, iced or blended.

Once bread is cool, wrap it tightly in plastic wrap. Store Pumpkin Bread at room temperature for up to five days. After three days, you may want to place the Pumpkin Bread in the refrigerator to prolong its life. Pumpkin Bread can keep in the refrigerator for up to 7 days.

Check the middle of the loaf by inserting a toothpick into a couple of spots. Pumpkin bread typically develops a crack across the top, and it's that crack where I like to check for doneness. When the toothpick comes out clean, the bread is done. If not, bake 5-10 minutes longer and recheck.

Too much baking soda or baking powder can mess up a recipe, causing it to rise uncontrollably and taste terrible.

It couldn't be easier to substitute butter for oil using a 1:1 ratio. This should work with olive, canola, vegetable, and coconut oils. Simply melt and cool the butter to room temperature, then continue with your recipe. (If the recipe calls for ½ cup oil, use ½ cup melted and cooled butter.)

How do you enhance pumpkin flavor? ›

To complement pumpkin with sweet flavor pairings, consider using spices like nutmeg, cinnamon, allspice and vanilla, or sweet ingredients like chocolate, maple, honey, cranberries or brown sugar.

Pumpkin bread can become dense if there is not enough hydration or wet ingredients in the recipe. Another cause is overcooking the bread which can cause it to dry out. Remember, it's always easy to keep cooking if it isn't done but impossible to take cooking time back.

The mystery was solved as soon as I saw the ingredients that had been used. The batter included pumpkin, sunflower, chia and flax seeds, olive oil, honey, vinegar, coconut flour, almond flour and baking soda. The culprits that gave rise to the green colour were the sunflower seeds!

Most recipes call for about an hour of baking time. Sometimes a quick bread will look golden brown around the sides and edges of the pan but it might not be completely baked on top. You want the bread to puff up and crack on top—this is a sign that it has cooked all the way through.

SUGAR, PUMPKIN, ENRICHED WHEAT FLOUR [WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], EGGS, SOYBEAN OIL, WATER, PEPITAS [PEPITAS, SAFFLOWER OIL, SALT], FOOD STARCH-MODIFIED, SEA SALT, SPICES, BAKING POWDER [SODIUM ACID PYROPHOSPHATE, BAKING SODA, CORNSTARCH, MONOCALCIUM PHOSPHATE], ...

Pumpkins seeds are so nutrient dense, with a 1 ounce serving boasting 7g of protein, 233 mg of potassium and 26% of your daily iron so I used those as an add-in and topping but feel free to substitute with walnuts, almonds or whatever you prefer. I hope you'll give this recipe a try!

Wonder bread is impossibly soft and pillowy, and that's because of the process used to make it: The flour is treated and softened, and other special chemicals prevent it from drying out.

The Starbucks Pumpkin Spice Latte is back, and you can enjoy it while also trying out pumpkin-based dishes. Pumpkin is a squash and doesn't taste like cinnamon and syrup on its own — but it can be delicious.