Pumpkin Bread (copycat Starbucks)

Name: Pumpkin Bread (copycat Starbucks)
Total time: 4200 s
Yield: 2 loaves 16 slices each
Cuisine: American
Ingredients: 1 (15 ounce) can pumpkin; 4 large eggs (room temperature); 3/4 cup canola oil; 2/3 cup water; 2 cups sugar; 1 cup honey; 1 1/2 teaspoons vanilla extract; 3 1/2 cups all-purpose flour; 2 teaspoons baking soda; 1 1/2 teaspoons salt; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon ground ginger; 1/2 cup salted pumpkin seeds or pepitas

cindybear @cindybearcooks

Wanted something not as super sweet as pumpkin roll. I have not had Starbucks pumpkin bread so I can’t vouch if it tastes the same. I can only say this is very good. Takes longer to assemble the ingredients than it does to mix and get in the loaf pans. I didn’t have salted pumpkin seeds so I opted for chopped nuts. #october2026

cindybear @cindybearcooks

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Ingredients

60-70 minutes

2 loaves 16 slices each

1 (15 ounce)can pumpkin
4large eggs (room temperature)
3/4 cupcanola oil
2/3 cupwater
2 cupssugar
1 cuphoney
1 1/2 teaspoonsvanilla extract
3 1/2 cupsall-purpose flour
2 teaspoonsbaking soda
1 1/2 teaspoonssalt
1 1/2 teaspoonsground cinnamon
1/2 teaspoonground cloves
1/2 teaspoonground ginger
1/2 cupsalted pumpkin seeds or pepitas

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Steps

60-70 minutes

1

Preheat oven to 350 degrees Fahrenheit. Grease 2 9x5 inch loaf pans.
2

In a large bowl, beat pumpkin, eggs, oil, water, sugar, honey and vanilla till well blended. In another large bowl, whisk flour, baking soda, salt and spices; gradually beat into pumpkin mixture.
3

Transfer to greased loaf pans. Sprinkle tops with pumpkin seeds. (I opted for chopped pecans).
4

Bake at 350 degrees Fahrenheit for 60-70 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes then remove to wire rack to cool.