Starbucks Pumpkin Bread Recipe (2024)

FAQs

Why is Starbucks pumpkin bread so good? ›

It is sweet and dense and unlike pumpkin spice soap, it actually makes use of the nominal ingredient. But the best part of the Starbucks pumpkin bread is not the pumpkin or spice or even the bread. It's the oil, the glorious monounsaturated fats that makes the whole thing literally wet to the touch.

Sourdough bread is usually scored using a lame, a tool that safely holds a sharp razor blade at the end. If you don't have a lame, use a sharp paring knife. You can dust your loaf with flour to make your designs stand out even more. As the loaf bakes and expands, it will take on the shape of a pumpkin.

That means—don't leave out the salt, don't cut the amount of sugar, and use the specified amount of cinnamon. This is important because flour is what I like to call a “flavor thief”— it sucks the flavor out of ingredients. So, if you don't follow the recipe as specified, you risk a bland tasting pumpkin bread.

If your pumpkin spice bread is gummy or undercooked in the center, it's typically because it either 1) needed more time to bake in the oven or 2) the batter was too wet, which led the bread to collapse in on itself a bit (this happens if you measure ingredients by volume, rather than by weight: it's easy to ...

Pumpkin bread is the perfect food to have on hand morning, noon, or night. Since it contains ingredients that pack a nutritional punch it is delicious anytime of the day. Starting out the day with nut butter spread on a slice provides some satiating protein and fiber.

Made with real pumpkin, the handcrafted beverage combines Starbucks Signature Espresso and steamed milk with the celebrated flavor combination of pumpkin, cinnamon, nutmeg and clove. Topped with whipped cream and pumpkin pie spices, the beverage is available hot, iced or blended.

A bread knife or a good serrated knife can also work well if you have one on hand. A serrated knife, unlike scissors, is ideal for this long cuts. Just hold the long blade against the dough in a quick motion, press the knife down, and then pull the knife towards you to slice into the surface.

Be gentle with the dough, but make swift and confident slashes, and don't press down on the dough. Use shallow cuts when making a detailed or more intricate pattern, and one or a few deeper cuts (depending on your design)—to allow the bread to rise and expand during baking.

So, to know when pumpkin bread is done, look for the crack on the top of the bread, which is a tell-tale sign it's either done or close to being done. Then stick a skewer or toothpick into the center of the bread. If it comes out clean, it's ready to come out of the oven.

It couldn't be easier to substitute butter for oil using a 1:1 ratio. This should work with olive, canola, vegetable, and coconut oils. Simply melt and cool the butter to room temperature, then continue with your recipe. (If the recipe calls for ½ cup oil, use ½ cup melted and cooled butter.)

How do you enhance pumpkin flavor? ›

To complement pumpkin with sweet flavor pairings, consider using spices like nutmeg, cinnamon, allspice and vanilla, or sweet ingredients like chocolate, maple, honey, cranberries or brown sugar.

Long, slow fermentation allows the dough to reach its maximum flavor potential. If you forgot the salt, your dough will rise too quickly, and your bread will taste bland.

The mystery was solved as soon as I saw the ingredients that had been used. The batter included pumpkin, sunflower, chia and flax seeds, olive oil, honey, vinegar, coconut flour, almond flour and baking soda. The culprits that gave rise to the green colour were the sunflower seeds!

You want the bread to puff up and crack on top—this is a sign that it has cooked all the way through. It's easy enough to test for doneness by inserting a wooden skewer or cake tester (sometimes I use a paring knife) into the center of the loaf.

Heat the oven to 350 F, return the bread to the oven, and bake for another 10 to 20 minutes. This will work even if the loaf has cooled, which is similar to par-baking bread. If you are concerned about the bread browning too much, tent the loaf with foil.

Because our perception of taste goes hand in hand with aromas, we taste (and in turn smell) pumpkin spice and our brain perceives it as a warm, happy memory that we enjoy. "Our olfactory systems are already built to respond enthusiastically to odors and their associated memories.

SUGAR, PUMPKIN, ENRICHED WHEAT FLOUR [WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], EGGS, SOYBEAN OIL, WATER, PEPITAS [PEPITAS, SAFFLOWER OIL, SALT], FOOD STARCH-MODIFIED, SEA SALT, SPICES, BAKING POWDER [SODIUM ACID PYROPHOSPHATE, BAKING SODA, CORNSTARCH, MONOCALCIUM PHOSPHATE], ...

Starbucks uses their own mixture of pumpkin purée, condensed milk, and natural flavors. Does Starbucks pumpkin spice sauce have sugar? Yes it does -- both regular sugar and condensed milk, which is sweetened.

Its low-carb nature makes it suitable for individuals on a keto or paleo diet, aiding in muscle building and overall fitness. Sorted Pumpkin Seed Bread can be enjoyed in various ways, just like any other bread loaf. Slice it and create delicious sandwiches or toasts to complement your breakfast or lunch.