Better Than Starbucks One-Bowl Pumpkin Bread Recipe

If you’re looking for a delicious, comforting treat that’s easy to make, try this Better Than Starbucks One-Bowl Pumpkin Bread Recipe. It combines the cozy flavors of pumpkin and spice with a simple preparation process, all in just one bowl! Perfect for busy days or when you crave a seasonal favorite, this pumpkin bread will surely become a go-to.

Recipe Information

Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Servings: 10
Difficulty Level: Easy

Nutrition Information (per serving)

Calories: 220
Protein: 3g
Carbohydrates: 32g
Fat: 9g
Fiber: 1g
Sugar: 11g
Sodium: 180mg

Why Make Better Than Starbucks One-Bowl Pumpkin Bread Recipe

This Better Than Starbucks One-Bowl Pumpkin Bread Recipe is not just simple; it’s also packed with flavor and nutrients, thanks to the pumpkin puree and spices! It’s a fantastic option to enjoy with your morning coffee or as an afternoon snack. The recipe is versatile, allowing for customizations like adding nuts or dried fruits. Plus, you can easily make it gluten-free or vegan depending on your dietary needs. Enjoy a homemade treat that’s better than anything you could find at a café!

How to Make Better Than Starbucks One-Bowl Pumpkin Bread Recipe Step by Step

Ingredients

3 large eggs, 1½ cups pumpkin puree, ⅔ cup sunflower oil or any mild-flavored oil, 1 cup sugar, ½ cup light brown sugar, packed, 2 teaspoons vanilla extract, 2 teaspoons pumpkin pie spice, 2 teaspoons cinnamon, 1 teaspoon baking soda, ¾ teaspoon baking powder, ¾ teaspoon salt, 1½ cups all-purpose flour, 3 tablespoons pepitas (pumpkin seeds), 1 teaspoon honey or maple syrup, ½ teaspoon sunflower oil or any mild-flavored oil.

Directions

Preheat your oven to 350ºF (180ºC). Spray a 9×5-inch loaf pan with baking spray and line a sheet pan with foil. Set both aside. In a medium-large bowl, whisk the 3 large eggs vigorously until smooth. Add 1½ cups pumpkin puree and continue whisking until combined. Then add ⅔ cup sunflower oil, 1 cup sugar, ½ cup light brown sugar (packed), and 2 teaspoons vanilla extract. Mix well until the mixture is smooth and homogenous. Sprinkle 2 teaspoons pumpkin pie spice, 2 teaspoons cinnamon, 1 teaspoon baking soda, ¾ teaspoon baking powder, and ¾ teaspoon salt evenly over the pumpkin mixture. Stir carefully until all dry ingredients are thoroughly incorporated. Add 1½ cups all-purpose flour and stir just until no large lumps of flour remain; avoid over-mixing to keep the bread tender. Combine 3 tablespoons pepitas, 1 teaspoon honey (or maple syrup), and ½ teaspoon sunflower oil in a small bowl. To ease mixing, microwave this mixture for 10-15 seconds to slightly warm and thin the honey. Stir together thoroughly and set aside. Pour the batter into the prepared loaf pan and smooth the surface with a spatula. Evenly scatter the pepita topping over the batter’s surface. Place the loaf pan on the prepared sheet pan and bake in the preheated oven for 55-65 minutes. After 40-45 minutes, check if the top is browning too quickly; if so, tent foil loosely around the pan to prevent over-browning. Bake until a toothpick inserted into the center comes out clean or an instant thermometer reads between 195-205ºF. If using smaller pans as per café tips, bake for approximately 25-30 minutes, checking doneness the same way with a thermometer or toothpick. Allow the bread to cool in the pan for 20 minutes. Carefully remove the loaf from the pan and transfer to a wire rack to cool completely before slicing and serving.

How to Serve Better Than Starbucks One-Bowl Pumpkin Bread Recipe

This pumpkin bread is delicious on its own, but you can also serve it with a smear of cream cheese or a pat of butter for extra richness. Pair it with fresh fruit salad or nuts for breakfast, or enjoy a slice with your favorite hot beverage in the afternoon. It’s a versatile treat that makes any snack time special!

How to Store Better Than Starbucks One-Bowl Pumpkin Bread Recipe

Store any leftover pumpkin bread in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. For longer storage, slice and freeze the bread, wrapping each slice individually in plastic wrap. Reheat slices in the toaster or microwave as needed.

Expert Tips for Cooking Better Than Starbucks One-Bowl Pumpkin Bread Recipe

• Make sure all ingredients are at room temperature for a smoother batter.
• Avoid over-mixing the batter to keep your bread light and fluffy.
• Sprinkle the pepitas on top for a nice crunch and a pleasing presentation.
• Use fresh pumpkin puree for an earthy flavor, or canned for convenience.
• Experiment with spices like nutmeg or ginger for a unique twist.

Delicious Variations of Better Than Starbucks One-Bowl Pumpkin Bread Recipe

• Add chocolate chips or cranberries to the batter for a sweet variation.
• Mix in walnuts or pecans for a nutty crunch.
• For a chai-inspired version, substitute chai spice for the pumpkin pie spice.

If you’re ready to bake, give this Better Than Starbucks One-Bowl Pumpkin Bread Recipe a try! This recipe promises delightful flavors, simplicity, and endless enjoyment. You’ll appreciate how easy it is to whip up a delicious loaf that outshines the café version!

Better Than Starbucks One-Bowl Pumpkin Bread

This easy and delicious pumpkin bread combines cozy flavors of pumpkin and spice, making it a perfect seasonal treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 10 servings

Course: Breakfast, Snack

Cuisine: American

Calories: 220

Ingredients Method Notes

Ingredients

  

Wet Ingredients

• 3 large large eggs Make sure they are at room temperature
• 1.5 cups pumpkin puree Fresh or canned can be used
• 0.67 cup sunflower oil or any mild-flavored oil Use sunflower oil for neutral flavor
• 1 cup sugar
• 0.5 cup light brown sugar, packed
• 2 teaspoons vanilla extract

Dry Ingredients

• 2 teaspoons pumpkin pie spice This adds a warming flavor
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• 0.75 teaspoon baking powder
• 0.75 teaspoon salt
• 1.5 cups all-purpose flour Can be substituted for gluten-free flour if needed

Toppings

• 3 tablespoons pepitas (pumpkin seeds) For sprinkling on top
• 1 teaspoon honey or maple syrup
• 0.5 teaspoon sunflower oil or any mild-flavored oil

Method

 

Preparation

1. Preheat your oven to 350ºF (180ºC). Spray a 9x5-inch loaf pan with baking spray and line a sheet pan with foil.
2. In a medium-large bowl, whisk the eggs vigorously until smooth.
3. Add pumpkin puree and continue whisking until combined.
4. Add sunflower oil, sugar, light brown sugar, and vanilla extract; mix until smooth and homogenous.
5. Sprinkle pumpkin pie spice, cinnamon, baking soda, baking powder, and salt evenly over the mixture and stir until combined.
6. Add the flour and stir just until no large lumps remain; avoid over-mixing.
7. In a small bowl, combine pepitas, honey (or maple syrup), and sunflower oil; microwave for 10-15 seconds to warm slightly and mix thoroughly.

Baking

1. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
2. Evenly scatter the pepita topping over the batter.
3. Bake in the preheated oven for 55-65 minutes, checking for doneness with a toothpick or thermometer.
4. If the top is browning too quickly, tent foil loosely around the pan.
5. Allow the bread to cool in the pan for 20 minutes before transferring to a wire rack to cool completely.

Notes

For a richer flavor, serve with cream cheese or butter. Store in an airtight container for up to three days at room temperature, or refrigerate for up to a week. Freeze slices individually for longer storage.