My Homemade Pumpkin Bread Recipe Is Way Better than Starbucks’

Sure, warm egg white bites hit the spot when I’m hungry and in a rush. And I have a soft spot for the lemon loaf and trio of cake-y petite vanilla bean scones, which my mom used to pick up for me whenever she stopped for an extra-hot latte on her way home from work. But the very best thing from Starbucks’ bakery case is their pumpkin bread.

It doesn’t matter whether I’m buying it at 6 a.m. from the Cincinnati mall as a pick-me-up during Black Friday shopping, if I’m treating myself on a Saturday afternoon at the location near me in Brooklyn, or if I’m grabbing a piece at the airport before boarding a flight. The thick slice is always reliably soft, moist, and tender; every time I never think I’ll be able to finish it, and every time there’s not a single crumb left in sight.

The only thing better than sitting down to a slice of pumpkin bread at Starbucks is whipping up an even better loaf in my kitchen. This version uses a whole can of pumpkin (we got this tip from Smitten Kitchen, whose pumpkin bread inspired this one). As it bakes, it rises up above the edges of the pan, creating a super-impressive loaf, and emerges from the oven with a nice, crispy top — you know, the kind you just want to pull off and snack on rather than bother with a slice.

This homemade version is much more cost effective, fills my house with the most delicious scents of pumpkin and cinnamon (far better than any pumpkin spice candle), and means I can have a slice whenever I please.

• Easy one-bowl recipe. You’ll whisk the batter by hand in just one bowl, meaning it’s in your oven in just 10 minutes.
• It’s moist and tender. A full 15-ounce can of pumpkin makes the bread super-moist and tender, as does using canola oil instead of butter.

• Pumpkin purée: This bread’s best quality is that it uses the full 15-ounce can of pumpkin purée, which means no measuring (just dump the whole thing into the mixing bowl) and no awkward amount of purée left over.
• Sugar: You’ll need 2 cups of granulated sugar (however, we’ve also made this recipe with 1/2 cup less sugar and it still turns out great).
• Oil: Vegetable or canola oil keeps the crumb tender and moist.
• Eggs: Use 3 large eggs.
• Pumpkin pie spice: A full tablespoon of pumpkin pie spice in the batter gives the bread its signature flavor.
• Flour: Measure out 2 1/4 cups of all-purpose flour.
• Pumpkin seeds: A generous sprinkle of salted pepitas on top adds some crunch and texture.

1. Preheat the oven. Heat to 350°F. Coat a 9×5-inch loaf pan with cooking spray.
2. Mix the batter. Whisk the sugar, pumpkin purée, oil, and eggs in a large bowl until smooth and combined. Add the pumpkin pie spice, baking powder, baking soda, and salt, and whisk to combine. Add the flour and fold it in with a rubber spatula until just combined.
3. Pour the batter into the pan. Spread into an even layer and sprinkle the pumpkin seeds on top.
4. Bake. Bake until a toothpick comes out mostly clean with a few moist crumbs attached. Cool about 10 minutes in the pan, then transfer to a cooling rack and let cool completely.

I knew I had created the best homemade pumpkin bread I’d ever tasted. But how would it stack up to my beloved Starbucks slice?

Everyone agreed: When pitted against a homemade loaf, Starbucks’ bread lost its appeal. It tasted oily and artificial and way too sweet. The homemade version, on the other hand, was the perfect balance of sweet and spicy, tasted super fresh, and the pumpkin seed topping was much saltier and crunchier. It was clear we had a winner on our hands.

The pumpkin bread will keep in an airtight container at room temperature for several days. It can also be wrapped in aluminum foil and frozen for up to 3 months. Thaw in the refrigerator overnight or in a 300°F oven for 20 minutes.