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The Best Pumpkin Bread

the best pumpkin bread recipeIt has been a wonderful weekend, but I am so tired, I can barely see straight. It was a long week. On Monday, I went to have some tests done (I am perfectly healthy, thank you for asking), but anesthesia and I are not friends. I have only ever gone under one time before and it hits me hard. It took a few days to not feel hungover, and not the best way to start a busy week. I spent a lot of time in my son and daughter’s classroom this week, which is so much fun, but it seemed like I never got caught up. My best friend and her husband came into town and we had the best time with them. I made a nice dinner and we hung out on Thursday night. Friday night, we went out in Kansas City, and we stayed out until 2am. Let’s just say, that I have not done that in quite some time. While I did behave myself, it was hard to be motivated today, we really had no commitments, so we did a whole lot of nothing. It was just what the doctor ordered.

I love and adore the pumpkin loaf at Starbucks. We live in a teeny, tiny, town and have limited Starbucks access. Pumpkin Spice Lattes and pumpkin loaf are less frequent than our Sacramento days. Which is a good thing for my behind (on a side note, my 3 year old’s new favorite word is buttocks and it is very hard to not laugh when he says it, why is that word so funny?), and my wallet, but I do miss them. I tried to find the actual pumpkin bread recipe that Starbucks uses to no avail, but google led me to this recipe which comes from allrecipes.com. It is moist, spicy, and with the addition of pepitas, just like the pumpkin bread at Starbucks. It makes 2 or 3 large loaves, but I got 6 mini loaves, and even packaged it up to give to some neighbors.

the best pumpkin bread recipe3 1/2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 Tablespoon pumpkin pie spice
1 teaspoon salt
3 cups sugar
1 cup vegetable oil
4 eggs
1 (15-ounce) can pumpkin puree
1/2 cup water
1/2 cup pepitas (shelled pumpkin seeds)

the best pumpkin bread recipeIn one bowl combine the flour, baking soda, baking powder, pumpkin pie spice, and salt. Whisk together.

the best pumpkin bread recipeIn another bowl, whisk together the sugar, oil, eggs, pumpkin, and water.

the best pumpkin bread recipeMix the wet into dry and beat until it just comes together.

the best pumpkin bread recipePour the batter into loaf pans that have been sprayed with cooking spray. I was able to fill 6 mini loaves. You could also use 3 large loaf pans.

the best pumpkin bread recipeScatter the top with pepitas.

the best pumpkin bread recipeBake in a preheated 350 degree oven for 40-50 minutes for small loaves, and 60 to 70 for large ones. Cool completely on racks.

the best pumpkin bread recipeI love to give these as gifts, so I like to wrap them all cute like. I used some scraps that I had in my fabric stash. I used a fairly large piece of cotton fabric. Place the bread on the center.

the best pumpkin bread recipeTake two of the opposite edges and tie into a knot.

the best pumpkin bread recipeTie the other end and there you have it.

the best pumpkin bread recipe
Print

The Best Pumpkin Bread


Ingredients

  • 3 1/2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 Tablespoon pumpkin pie spice
  • 1 teaspoon salt
  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 1 (15-ounce) can pumpkin puree
  • 1/2 cup water
  • 1/2 cup pepitas (shelled pumpkin seeds)

Instructions

  1. In one bowl combine the flour, baking soda, baking powder, pumpkin pie spice, and salt. Whisk together.
  2. In another bowl, whisk together the sugar, oil, eggs, pumpkin, and water.
  3. Mix the wet into dry and beat until it just comes together.
  4. Pour the batter into loaf pans that have been sprayed with cooking spray. I was able to fill 6 mini loaves. You could also use 3 large loaf pans.
  5. Scatter the top with pepitas.
  6. Bake in a preheated 350 degree oven for 40-50 minutes for small loaves, and 60 to 70 for large ones. Cool completely on racks.

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  1. Benthe

    October 23rd, 2011 at 5:40 am

    Not only does this look delicious, I also love the packaging! I so hate it that we don’t have any pumpkin puree here in the stores. Which I knew how to make it myself, but it would be different so I’m a little afraid to try.

  2. bakedbree

    October 23rd, 2011 at 10:22 pm

    Thank you! Where are you? We have plenty of pumpkin around here.

  3. alison

    October 23rd, 2011 at 7:10 am

    Okay, so I kind of laughed when I read, ‘buttocks’. Aren’t kids great? I keep reading that pumpkin is in low supply so I think I’m going to try and load up today. Glad you had a great weekend!

  4. bakedbree

    October 23rd, 2011 at 10:21 pm

    I have not had a hard time finding pumpkin, they said that it was low last year too. Maybe it is a marketing ploy for people like me to hoard canned pumpkin. Buttocks is a pretty funny word, isn’t it?

  5. Shannon

    October 27th, 2011 at 2:19 pm

    @bakedbree: We had a shortage here for a bit, too, and I made my own puree from a pie pumpkin. It worked well, but had a bit less flavor than the canned. The difficulty is that each pumpkin could tast different. But, if you want to try, just cut in half, remove seeds & roast at 400 degrees for about 40 min – 1 hr depending on size.

  6. Shannon

    October 27th, 2011 at 2:20 pm

    The above comment was intended for @Benthe:
    We had a shortage here for a bit, too, and I made my own puree from a pie pumpkin. It worked well, but had a bit less flavor than the canned. The difficulty is that each pumpkin could tast different. But, if you want to try, just cut in half, remove seeds & roast at 400 degrees for about 40 min โ€“ 1 hr depending on size.

  7. bakedbree

    October 29th, 2011 at 10:06 pm

    thanks Shannon!

  8. Jennie

    October 23rd, 2011 at 8:50 am

    That looks tasty! I think we are going to do homemade food gifts this year for the holidays.

  9. bakedbree

    October 23rd, 2011 at 10:20 pm

    This is a good one, it got better every day too.

  10. Melissa Vanni

    October 23rd, 2011 at 11:31 am

    I’m glad you were able to catch up on your sleep. The last tine I stayed up until 2am it took me two days to recover! This bread looks wonderful & I love it as a gift idea. Super cute!

  11. bakedbree

    October 23rd, 2011 at 10:19 pm

    It means that we are getting old. I remember when I was in college and I wouldn’t even start to get dressed until 10!

  12. kimberly fish

    October 23rd, 2011 at 11:48 am

    i love this recipe. funny story….i signed up to take carrots to my daughters 1st grade halloween party. they asked for 10 pounds! they forgot i was bringing them so another mother signed up to bring 10 pounds as well. 9 pounds came home with me! i don’t like raw carrots and my kids don’t like them at all so i was at a loss. finally i boiled them into oblivion, mashed them and used them in this recipe in place of the pumpkin and my carrot-hating kids actually liked the bread better this way than with the pumpkin. i used half brown sugar, half white sugar and doubled the spices, but this is the moistest bread ever!

  13. bakedbree

    October 23rd, 2011 at 10:18 pm

    Carrot bread sounds good.

  14. Valentina

    October 23rd, 2011 at 1:27 pm

    Bree, so pretty! I love how you wrap it in fabric — such a lovely gift!

  15. bakedbree

    October 23rd, 2011 at 10:18 pm

    thank you Valentina!

  16. Kelley {mountain mama cooks}

    October 23rd, 2011 at 5:21 pm

    I just love the way you wrapped the bread to give as a gift. So clever! I never tire of all the pumpkin recipes this time of year, soooo good!

  17. bakedbree

    October 23rd, 2011 at 10:17 pm

    Thanks Kelley! I thought that they looked cute.

  18. Jen

    October 23rd, 2011 at 6:57 pm

    Bree, this looks delicious,can’t wait to make it. I used to buy a ton of these at Sacramento Borders. The pepitas are great,plus I look forward to giving these away in a pretty cloth. Thanks so much for your wonderful blog-I almost said “buttocks”!! (boy humor is in a class by itself!!

    Jen

  19. bakedbree

    October 23rd, 2011 at 10:16 pm

    You are very welcome Jen!

  20. Daca

    October 24th, 2011 at 2:41 am

    Wow, you always have amazing pictures. This recipe is just perfect. ๐Ÿ™‚

  21. bakedbree

    October 24th, 2011 at 9:05 pm

    Thank you Daca!

  22. Denise @ TLT

    October 24th, 2011 at 4:16 am

    Gorgeous way of presenting these breads! I hope your week will be a bit more relaxed than your weekend was;)

  23. bakedbree

    October 24th, 2011 at 9:05 pm

    thank you Denise!

  24. megan @ whatmegansmaking

    October 24th, 2011 at 5:48 am

    What a cute way to wrap up this bread! I love pumpkin bread and your version looks great, especially with the pumpkin seeds!

  25. bakedbree

    October 24th, 2011 at 9:05 pm

    Thanks Megan!

  26. Hannah

    October 24th, 2011 at 2:21 pm

    Why must everything you make be so dang cute?! That is a great idea for scrap fabric. I hate to jump ahead a few holidays but that will be perfect wrapping for Christmas goods!

  27. bakedbree

    October 24th, 2011 at 9:04 pm

    Aww, thank you Hannah! It is perfect wrapping for Christmas treats, I will be using this packaging again.

  28. Deena@StayatHomeFOODIE

    October 24th, 2011 at 7:00 pm

    Love the packaging and the addition of pepitas on top. I may need to add those to the next batch of “pumpkin” bread that I make. And I love the idea of making mini loaves and giving them as gifts…

    My pumpkin bread has a little less sugar, and I brown the butter which gives an AMAZING nutty quality to the bread. https://stayathomefoodie.wordpress.com/2011/09/21/pumpkin-i-mean-squash-bread/

  29. bakedbree

    October 24th, 2011 at 9:03 pm

    Browned butter and pumpkin? Yes please. Sounds delicious.

  30. Natalie

    October 24th, 2011 at 7:28 pm

    Looks fantastic! The packaging is super cute too.

  31. bakedbree

    October 24th, 2011 at 8:55 pm

    thank you Natalie!

  32. iva | in my kitchen

    October 25th, 2011 at 7:55 am

    wow! I love the step by step photos and the packaging. it would def make an awesome impressive gift

  33. bakedbree

    October 29th, 2011 at 10:30 pm

    thanks Iva.

  34. marina

    November 1st, 2011 at 6:24 pm

    how do you recommend me to replace the pumpkin puree from the can? I live in argentina and we don’t have those. Would it be better to cook the whole pumpkin in the oven or to boil it?
    Thanks

  35. bakedbree

    November 7th, 2011 at 8:49 pm

    I would bake it, but it is very important that you strain the juice from it. Homemade pumpkin puree is very watery.

  36. Kyle

    November 10th, 2011 at 9:35 am

    The pumpkin bread has been such a hit with my friends and coworkers that I’ve made this recipe TWICE in one week! I didn’t want to buy pumpkin seeds solely for this recipe so I just sprinkled a little sea salt over the tops before putting them in the oven.

    Thanks for such a great recipe!
    https://thegirlkyle.com/2011/11/07/the-girl-kyle-bakes-pumpkin-bread/

  37. bakedbree

    November 13th, 2011 at 8:44 pm

    Sea salt on top sounds heavenly!

  38. Rose

    December 21st, 2011 at 4:00 pm

    Thank you so much for sharing all your gorgeous recipe’s. The pumpkin bread is amazing! I added about 1 Tbs. of flour for high altitude and they turned out just right!

  39. bakedbree

    December 22nd, 2011 at 10:24 pm

    Thanks Rose, I love that bread too!

  40. Deanna

    January 28th, 2012 at 6:11 pm

    This is in my oven right now…. YUMMY!!!!

  41. Blanka

    July 13th, 2014 at 4:05 pm

    I can’t find the “pumpkin pie spice” in my local grocery shops.Is there an alternative I could use instead?

  42. bakedbree

    July 15th, 2014 at 10:58 pm

    You can make your own. https://www.mybakingaddiction.com/pumpkin-pie-spice-recipe/

  43. Christine Fenlon

    October 25th, 2015 at 9:35 pm

    Thank you! My secret shame has been my addiction to Starbucks pumpkin bread! Now I can make all I want in the privacy of my own home! Wait…maybe this isn’t a good thing… anyway, made the bread today. Recipe made two large Pyrex loaf pans. Cooked perfectly at 60 minutes. Delicious! My kids ate it all when I finally allowed them to cut into one loaf. I hoarded the second loaf and it has been safely secreted away! ๐Ÿ™‚

  44. bakedbree

    October 27th, 2015 at 7:47 pm

    No need to feel shame over Starbuck pumpkin bread! I feel you! Glad that you like it. I made it this weekend too. I added more spice and it was even better.

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