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Copycat Starbucks Pumpkin Bread

Two moist café-style pumpkin loaves with warm spice and a pepita crust.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Cooling 1 hour 10 minutes
Total Time 2 hours 35 minutes
Servings: 16 slices
Course: Bread, Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Batter
  • 1 can (15 oz) pumpkin puree not pumpkin pie filling
  • 4 large eggs room temperature
  • ¾ cup vegetable oil or canola
  • ⅔ cup water
  • 3 cups granulated sugar
  • 1½ tsp vanilla extract
  • 3½ cups all-purpose flour spooned and leveled
  • 2 tsp baking soda
  • 1½ tsp salt
  • 1½ tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp ground cloves
  • ½ tsp ground ginger
Topping
  • ½ cup salted pepitas pumpkin seeds

Equipment

  • two 9x5-inch loaf pans

Method
 

  1. Heat the oven to 350°F. Grease two 9x5-inch loaf pans.
  2. Whisk the pumpkin, eggs, oil, water, sugar and vanilla until smooth.
  3. In another bowl, whisk the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
  4. Stir the dry ingredients into the wet just until combined. Do not overmix.
  5. Divide the batter evenly between the pans. Sprinkle with pepitas and press lightly.
  6. Bake 60 to 70 minutes, until a toothpick in the center comes out clean. Tent with foil if the tops brown too fast.
  7. Cool in the pans 10 minutes, then turn out onto a rack and cool completely before slicing.

Notes

Halve for one loaf. Freeze well up to 3 months.