starbucks pumpkin breadwhat happens when you are tired but you are still itching to bake? this happens to me everyday… regardless of how much yoga i do or flip meself inside out, or upside down, my neck and back are strained… do you have the same problem too or is it just me? (?・・)σ

this is a lazy and easy bake… but trust me, you will not stop at one slice… my loaf’s nearly done and i only baked it 2 hours ago….

Recipe adapted from CopyKat Recipes


starbucks pumpkin bread1 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
** if you are going to use pumpkin pie spice, use a scant 2 teaspoons of spice in place of the spices mentioned here
2 eggs, beaten
1 cup pumpkin puree
1/2 cup vegetable oil (do not use olive or peanut oil)
1/2 teaspoon vanilla
1/3 to 1/2 cup roasted and salted pumpkin seeds


starbucks pumpkin bread– Preheat oven to 350 degrees
– In a large bowl add all of the dry ingredients; flour, sugar, salt, baking soda, salt, and spices
– Sift the dry ingredients together
– In a smaller bowl mix together the 2 beaten eggs, the oil, and the vanilla. Once the liquid ingredients are mixed well pour over the dry ingredients. Stir until the lumps are out. Do not over-stir the mixture
– Pour into a 9x5x3 inch loaf pan that has been sprayed with non-stick spray
– Sprinkle pumpkin seeds on top of bread
– Bake for 50 – 60 minutes, until a toothpick comes out clean when poked in the center of the loaf. Cool for approximately 5 minutes in the pan, and then turn the pumpkin bread onto a cooling rack

Personal notes:

starbucks pumpkin bread– i added half cup of raisins and pecans to the loaf for extra texture
– i used half cup of light brown sugar (actually 三温糖from Japan), firmly packed
– i baked my loaf in a 9x3x3 loaf pan (as i prefer tall cakes) for 60 mins

Have a happy weekend peeps! ♪((└|o^▽^o|┐))

Pollution index: 80 (moderate)


(13) Comments

  • 鲸鱼蓝蓝蓝 (October 25, 2013)


  • Vivian pang (October 25, 2013)

    Looks so good! I baked with pumpkin quite few times in cake/quick bread and end up like kueh texture. Do you have the same experience too?

    • Victoria Bakes (October 25, 2013)

      Hi Vivian… This one, I should say is very moist… But not to the kueh extend 🙂

  • Ling Yuen Chin (October 25, 2013)

    用好多spices, 看起来好好吃啦!

  • Tracy (October 25, 2013)


  • Mel (October 25, 2013)

    I have yet using pumpkin in my baking for cakes. This sure looks and sounds delicious ~ just like carrot cake.

  • Esther Lau (October 25, 2013)

    Very tempting coffee cake!

  • kitchen flavours (October 25, 2013)

    Hi Victoria, I knew just what you meant! LOL! Today after doing some gardening and cooking, I was tired, but I was thinking of a plain butter cake for days!!! So before I could change my tired mind, I took out all the ingredients, and went ahead to bake! Now the cake is cooling off, and looking forward to my midnight snack in a while! So like Nigella! Haha! Only not with a silk nightgown, rather old T-shirt and shorts! Hahaha!
    The pumpkin cake looks moist and this would make a wonderful midnight snack too!

  • Cass (揾到食) (October 26, 2013)

    我家还有很多的南瓜,可以考虑做这个了,谢谢分享 :)

  • May Law (October 27, 2013)

    这么迟来, 连碟子都洗完了, 哈哈哈!

  • Zoe (October 28, 2013)

    Hi Victoria,

    I\’m exactly like what you said… always tired but you are always itching to bake! hee hee!

    You must be feeling recharged after enjoying your moist and delicious Starbucks pumpkin bread 😀 More baking after eating this bread? :p


  • Jenny\'s Delicacy (October 28, 2013)

    颜色太诱人了..像fruit cake
    这个我很喜欢, 先把食谱收起来..谢哦!

  • 柠檬叶 (October 28, 2013)


Leave a Reply

Victoria Bakes – Baking into the Ether