Forget the lattes, I am here for the pumpkin bread. This Copycat Starbucks One Bowl Pumpkin Bread is so easy and flavorful, I no longer need to leave the house to cure my cravings. Full of pumpkin flavor and just the right amount of sweetness, this one is a winner.
How to Make Copycat Starbucks One Bowl Pumpkin Bread
I know a lot of recipes tell you to mix the dry and then the wet and combine the dry to the wet ingredients. But, with quick breads like this one, I find if you just slowly fold the flour in, the texture is perfect. Just don’t over mix. In fact if you don’t want to dirty that stand mixer, this is the recipe for you, because I find it works better using a whisk and rubber spatula.
Pumpkin Muffins Made Easy
You can make this easy one bowl pumpkin bread as pumpkin muffins. Just pour the batter into 12-13 muffin tins that are either lined with paper or sprayed with cooking spray. I also really like this silicone baking cups from Amazon!
See recipe below for this delish crumble – you see on top- optional but highly recommended –
1/2 cup flour
1/4 cup unsalted butter
1/3 cup sugar
1 tsp. Cinnamon
Mix together and distribute crumble on top of Muffins or on the bread if you want!
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Bake at 350 degrees for 18-21 minutes. It’s really that easy!
Can I use gluten free flour in pumpkin bread/muffins?
Yes, you can use gluten free flour, but I recommend using a 1:1 gluten free flour. The one I’ve had the best luck with is Bob’s Red Mill 1:1 gluten free flour. King Arthur makes a cup for cup that I’ve also heard good things about.
I can’t stress enough that almond flour is a poor choice. Grain free flours do not soak in enough of the moisture from the pumpkin to be a good sub. This recipe needs the absorbancy of flour to truly work. Oat flour is another alternative you could try.
I can’t possibly test with every flour on the market right now. Something to keep in mind any time you’re wanting to sub in flours is the amount of moisture in a recipe. Coconut flour for example is VERY absorbent. It will soak up every bit of moisture which is why you often see it used with almond flour.
By studying and learning the properties of the different flours, you’ll be better at guessing which ones are good alternatives for the recipes you love.
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Copycat Starbucks One Bowl Pumpkin Bread
Copycat Starbucks One Bowl Pumpkin Bread is an easier, healthier take on your favorite fall treat. Super easy and flavorful, you'll go back to this recipe over and over again.
- 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.