Introduction
If you’re a fan of Starbucks’ pumpkin loaf, you’re in luck! This copycat recipe from Eat This Not That will help you recreate the deliciousness of the original right in your own kitchen. This recipe is easy to make and uses simple ingredients that you likely already have in your pantry. Plus, it’s a healthier alternative to the store-bought version, as it’s made with whole wheat flour and natural sweeteners. So, if you’re looking for a delicious and healthier way to enjoy your favorite Starbucks treat, this copycat recipe is the perfect solution.
Copycat Starbucks Pumpkin Loaf Recipe
If you’re a fan of Starbucks’ pumpkin loaf, you’re in luck! This copycat recipe is just as delicious as the original, and you can make it right in your own kitchen. This pumpkin loaf is moist and flavorful, and it’s perfect for a cozy fall treat. Here’s how to make it.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 cup canned pumpkin puree
- 1/2 cup milk
Instructions:
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time.
- Stir in the pumpkin puree and milk until combined.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Enjoy your copycat Starbucks pumpkin loaf! It’s the perfect fall treat.
Sometimes the convenience of a Starbucks run in the morning is needed for busy days. In a matter of minutes, you can have a coffee in one hand and a pastry in the other, and you’re ready to tackle the day. While this can be easy for those types of mornings, enjoying a pastry—like a slice of Starbucks Pumpkin Loaf—can be loaded with added sugars and not much nutrition to keep satisfied all morning before lunch. So what if we told you that you could have the convenience of a Starbucks run right at home each morning, with a healthier slice of your favorite go-to bread?
We took the time to develop a healthier version of the Starbucks Pumpkin Loaf that you can prep right at home. This recipe reduces the amount of sugar in the loaf and relies on maple syrup for sweetness. The recipe calls for Greek yogurt, which gives the loaf that moist texture we all enjoy, and also increases the protein content of your breakfast. We also sun in some whole wheat flour to keep in the natural fiber of the wheat, which helps you to feel fuller for longer.
And of course, we top our loaf with pepitas, which are raw, shelled pumpkin seeds that line the top of that Starbucks Pumpkin Loaf you know and love.
So here’s our step-by-step guide on how to make the Starbucks Pumpkin Loaf, and for even more copycat recipe ideas, here are 17 Healthy Copycat Baked Good Recipes To Make at Home.
Makes 10-12 servings
You’ll Need
1/3 cup of sunflower oil
3/4 cup maple syrup
2 eggs
1 cup 100% pumpkin puree
1 tsp vanilla extract
1/4 cup plain non-fat Greek yogurt
1 cup unbleached all-purpose flour
3/4 cup whole wheat flour
2 tsp pumpkin pie seasoning
1 tsp baking soda
1/4 tsp salt
2-3 Tbsp pepitas
How to Make It
Start by preheating the oven to 350 degrees. While the oven is preheating, whisk together the oil and maple syrup in a large mixing bowl until blended. Then crack in the eggs and in the pumpkin puree, vanilla extract, and Greek yogurt. Whisk together until smooth.
In another mixing bowl, mix together the whole wheat flour, pumpkin seasoning, baking soda, and salt.
Sprinkle the dry ingredients into the wet ingredients and fold in until just combined and everything is mixed in. If there are lumps, that is okay!
Grease a loaf pan with butter or brush on a light coating of sunflower oil. Transfer the pumpkin loaf batter into the greased loaf pan and smooth out the top. Evenly sprinkle the pepitas on top of the loaf.
Bake in the oven for 50 to 60 minutes, or until a toothpick comes out clean. Let it cool on the counter for 5 to 10 minutes before removing it from the pan and to a wire rack. Slice and serve!
Pro tip: To properly store, once your pumpkin loaf has completely cooled, you can wrap it up in aluminum foil or place it in an air-tight container and store it in the fridge for up to 5 days.