Pumpkin Bread a la Starbucks

Starbucks Pumpkin Bread Hack PIC

'Tis the season to bake and bake and bake! I'm new in the kitchen, but inspired. Nothing makes me happier then filling the house with yummy treats. The other night I was craving Pumpkin Bread a la Starbucks, and on this island, what do you do when you want something? You make it yourself! 

I headed to the handy Google and found myself a recipe on CopyKat.com. I happened to have everything in the house after Thanksgiving, except for the pumpkins seeds, so I pulled out the mixer right away and got down to business. 

The bread turned out perfect, I think it's even better the second or third day when the bread has had time to settle. It seems a little more moist then. Regardless, I loved it and had several pieces a day like a real fat kid. Since I love eating, sharing food on the blog just feels fantastic. Maybe one day I'll be an excellent cook on my own without Google. When that happens I will definitely enter to be on Chopped. Or Best Holiday Baker. Until then, cook a long with me, and let's see what works and what doesn't.

What should I make next? Have any amazing recipes? Link them in the comments and I'll try them out!


  • 1 1/2 cups flour
  • 1 cup sugar
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cardamom
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon clove
  • 2 eggs, beaten
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil (do not use olive or peanut oil)
  • 1/2 teaspoon vanilla


Preheat the oven to 350 degrees. 

In a large bowl, we used our mixer, add all of the dry ingredients; flour, sugar, salt, baking soda, salt, and spices. 

In a smaller bowl, mix together the 2 beaten eggs, the oil, the vanilla, and the pumpkin puree. Remember only 1 cup from the can! I poured the whole can in once not thinking... whoops!

Once the liquid ingredients are mixed, pour them into the mixture with the dry ingredients. 

Stir on low until the lumps are out. Remember to pause it here and there to make sure the mixture is getting all that sugar and spices yumminess in! Do not over-stir the mixture.

Pour into a 9x5x3 inch loaf pan that has sprayed with non-stick spray. 

Bake for 50-60 minutes, until a toothpick comes out clean when poked into the center of the loaf. 

Cool for approximately 5 minutes in the pan, and then turn the pumpkin bread onto a cooling rack. 


**I'm pairing it with warm apple cider tonight!