Starbucks Pumpkin & Pepita Loaf
Want to recreate Starbucks pumpkin and pepita loaf at home? You can with this easy recipe! This moist, spicy quick bread topped with pepitas tastes great with a cup of coffee in the fall or throughout the year.
Servings: 12 slices
Calories: 316kcal
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt or table salt
- 2 teaspoons pumpkin pie spice
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons ground nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 15 oz can pumpkin puree not pumpkin pie filling
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- ½ cup light olive oil or another flavorless oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons roasted and salted pepitas roughly chopped
Instructions
- Preheat the oven to 325°F, and line a 9x5-inch loaf pan with parchment paper.
- Whisk the flour, baking soda, baking powder, salt, and spices together until well combined.
- Whisk the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract until thoroughly mixed.
- Pour the wet ingredients into the dry ingredients and stir until combined. Make sure there are no streaks of flour, but be careful not to overmix.
- Pour the batter into the prepared loaf pan and sprinkle with the chopped pepitas.
- Bake at 325°F for 1 hour and 10 minutes to 1 hour and 20 minutes. The loaf is done when it's well risen and cracked, browned, and has an internal temperature of 200°F on a digital thermometer.
- Let the loaf cool for 10 minutes in the pan, then use a knife to loosen the edge and use the paper to lift the loaf out of the pan. Discard the paper and let the bread cool completely on a wire rack, at least 1 hour.
- Once the loaf has cooled, slice in thick pieces and serve with coffee or tea.
Notes
- We recommend weighing the solid ingredients with a kitchen scale rather than measuring cups, as it's more accurate. Use the metric/imperial conversion buttons to show the weights.
- Be careful not to overmix the batter; only stir it long enough to combine the ingredients, or you may have a tough loaf.
- Check for doneness with a digital thermometer. Even though the outside of the loaf may look cooked, the middle may still not be done. It should have an internal temperature of 200°F.
- Let the loaf cool completely before slicing, and hour or two. This allows it to finish setting and cooking through, preventing a gummy or doughy interior.
Nutrition
Serving: 1slice | Calories: 316kcal | Carbohydrates: 48.3g | Protein: 5.3g | Fat: 12.1g | Cholesterol: 46.5mg | Sodium: 225.6mg | Fiber: 2.2g | Sugar: 26.2g | Vitamin C: 1.6mg | Calcium: 54.2mg | Iron: 2.3mg
