This copycat Starbucks pumpkin bread is better than the original in every way. There's nothing better than a slice of moist pumpkin bread with a chai latte coffee in the morning, and this easy copycat Starbucks recipe is one of the best I have ever tried! This Starbucks pumpkin bread recipe is light and fluffy, keto-friendly, super delicious, and easy to make.
Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius) and spray a loaf pan, gently dusting with flour.
In a medium size mixing bowl, whisk together flour, pumpkin pie spice, salt and baking soda and set aside.
In a large mixing bowl, use an electric mixer to blend together the sugars and vegetable oil, vanilla, egg and egg whites. Add the pumpkin puree and mix until combined.
Start adding the dry ingredients to the wet mix, a little at a time until everything is combined.
Pour the batter into the loaf pan and bake for about one hour, or until a toothpick test comes out clean.
Allow the bread to cool for about 15 minutes in the pan before removing to a cooling rack to cool completely.
Recipe Notes
Add toasted pumpkin seeds on top of the pumpkin bread before baking it for a crunchy pumpkin seed topping. You could also use sunflower seeds or chopped walnuts if you prefer.
Give your Starbucks pumpkin loaf a Christmas feeling by adding a teaspoon of ground cinnamon and nutmeg to the pumpkin mixture.
Do not overwork the pumpkin bread batter when combined the wet ingredients with the dry, as this will cause the bread to become denser rather than light and airy. If the batter has some lumps, it is good.