Every fall, I mark the start of the season by ordering pumpkin bread at Starbucks. It’s available year-round, but it feels most enjoyable when the weather starts to turn and I start to crave cozy, spiced treats. This year, I tried a few versions from bakeries in San Francisco to see how they differ. Here are tasting notes.
Starbucks Pumpkin Bread
I don’t drink coffee so PSL isn’t an option for my pumpkin fix. The pumpkin bread is my go-to. They always ask if I want it warmed up but I prefer it room temp.
LOOK: A nice orange-y hue and I like the crushed and whole pumpkin seeds on top.
FLAVOR: It was the sweetest of all of them but not in a cloying way and the spice ratio reminds me most of traditional pumpkin spice.
TEXTURE: This one gets an A for moistness and fluffiness. A really nice crumb, similar to cakes made with cake flour.
Batter Bakery Fresh Roasted Pumpkin Bread
I popped by the stand at the Ferry Building farmers’ market, where owner Jen Musty serves up her delicious baked goods every Saturday. She just started selling the seasonal pumpkin loaf for the season, made with fresh roasted farm pumpkins.
LOOK: A humble looking slice but that’s what I love about it. Pumpkin bread doesn’t really need embellishing.
FLAVOR: The squash flavor is more dominant, while the spice is subtle. It’s also not as sweet. If you’re at all in that group of folks that are little weary of the extreme pumpkin spice everything out there, this a nice treat.
TEXTURE: The MOST moist of all the slices. It’s a bit wetter but that means after being sliced, it doesn’t dry out, even after a day or two. (Note: I kept it in air-tight container.)
Tartine Manufactory Pumpkin Tea Cake
They serve this loaf at the Manufactory and the recipe is Tartine: A Classic Revisited. I made it and mine wasn’t as flavorful as the one they serve, but I expect that has to do with the pumpkin puree used.
LOOK: A noticeably darker hue than Starbucks and more of a reddish-brown tone. There is a sugary pumpkin seed topping but this particular slice was a bit bare.
FLAVOR: The spice blend was more sophisticated tasting, not the obvious pumpkin spice flavor nor as strong as the Starbucks one. Sweetness level fell in between Batter and Starbucks.
TEXTURE: This particular slice was a bit dry, probably due to sitting out on the counter for some time. I recall the slice I had the prior year was fine. It’s not as fluffy as the above two, but still tender.
Manresa Bread Pumpkin Cake (gluten-free)
The South Bay bakery originally had a slice version and it was my favorite item on the menu. It’s now changed to a muffin that I need to taste and see if it’s the same. I remember the slice had a similar texture to the Starbucks one, moist and fluffy and generous amount of pumpkin seed topping.
b.patisserie Pumpkin Bread
Have yet to try it!
OVERALL PICK:
All of the ones I tried were delicious but my favorite is still the Starbucks pumpkin bread. The spice ratio is just right and the fluffy texture is perfect. Could it have been less sweet like the other versions? Sure, but otherwise it hits all the marks of a cozy fall baked treat. I’d say Manresa Bread is second, based on the slice I had a couple years back.
If you know of any others that I should try, let me know! @pastrywithjenn