A Healthy Copycat Starbucks Pumpkin Bread recipe made in just ONE BOWL! Oh and the best part? It uses the ENTIRE CAN of pumpkin puree! I don’t know about you, but I truly hate it when I have like a 1/4 can of puree left over. It’s like what am I supposed to do with that?
Now I know we are calling this healthy, but I guess we should really say healthier. Starbucks recipe has almost 400 calories per slice and this one clocks in at 267. That’s almost half! I think it’s important to focus on a better version of a delicious recipe rather than trying to take away everything that makes the recipe good to begin with.
You can try and do things like replace the sugar with sugar substitute or reduce the amount of sugar at your own peril. Baked goods need SOME sugar. The idea being you don’t eat this everyday or eat the entire loaf in one sitting. You’ll only find me preaching moderation.
So, you’re going to find all the regulars here. White Sugar, all purpose flour and brown sugar along with vanilla extract and pumpkin pie spice make up the essence of this delicious (and pretty healthy) pumpkin quick bread recipe.
Copycat Starbucks One Bowl Pumpkin Bread Tips
So, you make this recipe in one bowl, but the method is to first mix the wet ingredients then slowly add the dry ingredients. I just use a large bowl and mix together all the wet ingredients first. You’ll then add the flour 1 a cup at a time and incorporate all the dry ingredients.
It’s so easy when a rubber spatula and large mixing bowl are all ya need!
You definitely want to allow this bread to cool on a wire rack before slicing. All quick breads require this. They are best cut at room temperature or when just warm to the touch.
You can bake this in a greased loaf pan or you can line your loaf pan with parchment paper.
Pumpkin Bread Substitutions
If you like using whole wheat flour, you can sub in 1/2 the white flour for whole wheat. This batter has such a moist texture, it can take on the heaviness of wheat flour. I will say I usually purchase white whole wheat or wheat pastry flour for baking.
The avocado oil is just w hat I usually have. you can sub in vegetable oil or even olive oil. I recommend light olive oil because extra virgin might be too strong of a flavor.
Some like their pumpkin bread with chocolate chips. If you like that, feel free. They are not in the Starbucks version of this recipe.
Gluten free flour is where things become a bit tricky. If you are going to use gluten free flour, I would recommend using a 1:1 Gluten Free Flour such as Bob’s Red Mill. Gluten free flour is difficult and I absolutely do not recommend almond flour or coconut flour.
This recipe will literally fall flat with those flours. Gluten literally gives structure to baking goods so unless you have an allergy, I don’t recommend trying to replace the gluten in this recipe.
Do not try to replace the pumpkin puree with pumpkin pie filling. That’s a huge no no here.
A Copy Cat Recipe You Can Trust
I know copycat recipe ideas are hit and miss, but I can almost guarantee you’ll find this bread to be full of pumpkin flavor and perfect with a cup of coffee.
I like to top this pumpkin bread with shelled pumpkin seeds, hemp seeds or this amazing streusel topping. See the recipe card for the ingredients.
You can have delicious quick bread or muffins in a matter of minutes!
Storing Leftover Pumpkin Bread
Here’s a Pro Tip- make this and slice it into individual slices. Then freeze the slices between sheets of parchment paper in an airtight container or zip top bag. You could also wrap each piece in aluminum foil or plastic wrap.
When you’re ready for a slice, just set it on the counter to defrost. I have take it a step further and warm it a little in the toaster oven.
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Copycat Starbucks One Bowl Pumpkin Bread
- 1 15 ounce Canned Pumpkin Not Pumpkin Pie Filling
- 2 large eggs
- 1/4 cup Avocado oil or any neutral tasting oil
- 1/2 cup Dark Brown Sugar Light brown is fine too, but dark brown is a bit sweeter.
- 1/2 cup White Sugar
- 1 tsp Vanilla Extract
- 1 tsp. Cinnamon
- 1/4 tsp. nutmeg
- 1/8 tsp. cloves
- 1/2 tsp. Salt
- 2.5 cups All Purpose Flour
- 1 tsp. Baking Soda
- 1 tsp. Baking Powder
Optional Streusel Topping
- 1/2 cup All Purpose Flour
- 1/4 cup Unsalted Butter melted
- 1/3 cup Granulated Sugar
- 1 tsp. Cinnamon
- Mix together the Sugars, oil, vanilla, pumpkin, and eggs.
- Stir in the spices then add in the flour one cup at a time. Just fold it in. Don't over mix. Fold in the baking soda and baking powder.
- Spray a 9x5 inch loaf pan with cooking spray and bake at 350 degrees for 45-50 minutes until a toothpick inserted in the center comes out clean.
- Allow to cool for 10 minutes in the pan and then turn onto a cooling rack.
- Mix together , flour, melted butter, sugar and cinnamon until crumbs form. Top bread or muffins with streusel.
- Add batter to 12-13 muffin cups and bake for 18-23 minutes at 350 degrees until a toothpick inserted in the center comes out clean.
This post was last updated on 8/30/2022.