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Copycat Starbucks Pumpkin Cream Cold Brew Bread

Copycat Starbucks Pumpkin Cream Cold Brew Bread - featured image
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This Copycat Starbucks Pumpkin Cream Cold Brew Bread captures the flavor of the seasonal coffee drink in a moist, tender loaf with a cream cheese swirl and subtle coffee undertone. Perfect for fall mornings or any time you crave that coffee shop taste at home.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin purée (not pumpkin pie filling)
  • 2 tablespoons instant coffee granules dissolved in 2 tablespoons hot water
  • 4 oz cream cheese, softened
  • ¼ cup granulated sugar (for cream cheese swirl)
  • 1 large egg yolk (for cream cheese swirl)
  • ½ teaspoon vanilla extract (for cream cheese swirl)
  • 1 cup powdered sugar (for glaze, optional)
  • 2 tablespoons cold brew coffee (for glaze, optional)
  • ½ teaspoon vanilla extract (for glaze, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly spray exposed ends with non-stick cooking spray.
  2. In a small bowl, stir instant coffee granules into 2 tablespoons hot water until dissolved. Set aside to cool slightly.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  4. In a large bowl, whisk together granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla extract, pumpkin purée, and dissolved coffee until smooth.
  5. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (a few streaks of flour are okay).
  6. In a small bowl, beat softened cream cheese with ¼ cup granulated sugar, egg yolk, and ½ teaspoon vanilla extract until smooth and creamy.
  7. Pour half of the pumpkin batter into the prepared loaf pan and spread evenly. Spoon cream cheese mixture over batter in dollops. Pour remaining pumpkin batter on top, spreading gently. Use a toothpick or skewer to swirl in a figure-eight pattern (do not over-swirl).
  8. Bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 40 minutes.
  9. Let bread cool in pan for 15 minutes, then lift out using parchment paper and transfer to a wire rack. Cool completely before glazing or slicing.
  10. For glaze (optional): Whisk together powdered sugar, cold brew coffee, and ½ teaspoon vanilla extract until smooth. Drizzle over cooled bread. Let glaze set for 10 minutes before slicing.

Notes

Do not overmix the batter to avoid a tough texture. Use room temperature ingredients for best results. If pumpkin purée is watery, blot dry with paper towels. Test doneness in multiple spots due to cream cheese swirl. Cool completely before slicing to prevent crumbling. Bread tastes even better the next day as coffee flavor deepens.

Nutrition

Keywords: pumpkin bread, cold brew bread, Starbucks copycat, pumpkin cream cold brew, fall baking, coffee bread, cream cheese swirl bread

Find it online: https://lucastable.com/copycat-starbucks-pumpkin-cream-cold-brew-bread-best-easy-recipe/