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Better Than Starbucks Moist Pumpkin Loaf: The Ultimate Copycat Recipe
Amanda Peterson

Better Than Starbucks Moist Pumpkin Loaf

Experience the ultimate autumn treat with this homemade pumpkin loaf that surpasses the cafe classic. This recipe achieves the perfect dense, moist crumb through a precise emulsion of sunflower oil and high-quality pumpkin puree. Infused with a balanced blend of warming spices and finished with a crunchy pepita topping, this loaf is perfectly golden, stays soft for days, and delivers a sophisticated molasses-rich sweetness that makes it an elegant choice for any morning coffee or afternoon snack.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 1 servings
Course: Breakfast
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup light brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 cup pumpkin puree
  • 1/2 cup sunflower oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup raw pepitas
  • 1 teaspoon honey
  • 1/2 teaspoon vegetable oil (for topping)

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan, lining it with parchment paper.
  2. In a large bowl, whisk together the eggs, pumpkin puree, sunflower oil, vanilla, granulated sugar, and brown sugar until smooth and emulsified.
  3. In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
  4. Gradually fold the dry ingredients into the wet mixture until just combined; do not overmix.
  5. Pour the batter into the prepared loaf pan.
  6. In a small bowl, toss the pepitas with the honey and the 1/2 teaspoon of vegetable oil, then sprinkle evenly over the batter.
  7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Store the loaf in an airtight container at room temperature for up to 4 days. The oil ensures the crumb remains moist throughout. Do not refrigerate as it can change the texture of the crumb.