Starbucks Pumpkin Bread is a favorite of so many of us. This bread is well spiced and so moist. Have you ever thought for a minute what a whole loaf of pumpkin bread would cost if you purchased it from Starbucks? I can show you how to make this delicious bread with a few simple ingredients.
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Pumpkin Spice Bread
So often I have pulled into Starbucks drive-thru and ordered myself a coffee and a slice of pumpkin bread and went on my merry way. Starbucks is known for its delicious treats, but sometimes Starbucks isn’t very kind on the wallet. Maybe like you, I don’t always want to spend 10 dollars on breakfast.
Pumpkin bread is actually easy to make. Now if you don’t happen to have all of the spices on hand, you can use pumpkin pie spice which you may already have in your spice cabinet. I just love the flavors of the cinnamon, cardamom, nutmeg, clove, and allspice.
If you can’t find pumpkin seeds you could use chopped walnuts or pecans. It won’t be quite like Starbucks, but it will still be very good. My local store happens to sell these in their bulk section so they are relatively inexpensive.
What Makes Starbucks Pumpkin Spice Bread So Good?
I think what makes the bread so special is how incredibly moist it is. It has a delicate pumpkin flavor that isn’t too overpowering; you can taste hints of spice. The best part is the crunchy pumpkin seeds on top, which provide a nice contrast to the soft bread.
It is absolutely divine when you enjoy it warm, but it is also yummy if you eat it at room temperature! It’s a great on-the-go breakfast or snack that tastes amazing with coffee.
The Starbucks Pumpkin and Pepita Loaf is one of their most beloved items. Customers appreciate the pumpkin bread so much that it is available year-round at the coffee shop, despite other pumpkin items typically being seasonal!
Why You Should Try This Copycat Starbucks Pumpkin Bread Recipe
The good news is that you don’t need to be a professional to make this incredibly decadent morning bread. The Starbucks pumpkin bread ingredients are very basic and my easy-to-follow recipe makes it a breeze for you to recreate the famous pastry at home.
Your family will be impressed with how similar it tastes to the real deal! Plus, you can save some money when you make this homemade version from scratch and it tastes much fresher, too. As you can see, it’s a win-win.
Ingredients
Here’s what you need to make this Starbucks pumpkin bread copycat recipe:
- All-purpose flour
- White Sugar
- Salt
- Baking Soda
- Nutmeg
- Cardamom
- Cinnamon
- Allspice
- Ground cloves
- Eggs
- Pumpkin puree (do not use pumpkin pie filling)
- Vegetable oil
- Vanilla
- Roasted and salted pumpkin seeds (pepitas)
How to Make Starbucks Pumpkin Bread
This recipe is a quick bread, so this means that we mix our wet and dry ingredients first separately, and then we mix them together.
I find if the dry ingredients are sifted it makes for better bread. The bread will be airier and have a uniform texture.
You don’t want to over-mix a quick bread, you want to mix it just long enough to get the lumps out.
- In a large bowl add all of the dry ingredients; flour, sugar, salt, baking soda, salt, and spices. Sift the dry ingredients together and give them a final whisk to make sure they’re all combined.
- In a smaller bowl mix together the eggs, oil, pumpkin puree, and vanilla.
- Pour the wet ingredients mixture over the dry ingredients. Stir until the lumps are out. Do not over-stir the mixture.
- Pour batter into a greased loaf pan.
- Sprinkle pumpkin seeds on top of the bread batter.
- Bake at 350°F for 50 – 60 minutes.
- Cool for approximately 5 minutes in the pan, and then turn the pumpkin bread onto a cooling rack.
The bread cuts best when allowed to cool completely.
What to Serve with the Starbucks Pumpkin Loaf
Luckily for you, this pastry pairs well with numerous foods and drinks. For instance, the most obvious choice is to enjoy it with your morning coffee, whether you prefer iced or hot coffee. It’s also tasty with a chai tea latte.
Warm up the pumpkin bread and smother some butter on it to take it to the next level. If you want something more filling to start your day, you can make some Starbucks sous vide egg bites with bacon and gruyere for a savory pairing.
Alternatively, transform it into a dessert by heating it up and drizzling some decadent caramel sauce and whipped cream atop the sliced bread. The flavors of caramel and pumpkin will make your tastebuds dance!
How to Store Pumpkin Bread
This baked good is safe to store at room temperature. In fact, I recommend it because it stays much softer this way (the refrigerator makes it a bit harder, but it will extend its shelf life).
You can keep this on the kitchen counter if you tightly wrap it or keep it in an airtight container. Personally, I go the extra mile by wrapping it in plastic and then keeping it in a gallon-sized bag, which keeps it nice and moist.
Another option is to store it in the freezer. Wrap it with a layer of plastic wrap and then a layer of aluminum foil to prevent freezer burn.
How Long Will the Starbucks Copycat Pumpkin Bread Last?
As long as you store it correctly, the copycat pumpkin loaf lasts 4-5 days at room temperature. When you freeze it, it lasts about three months.
Do you love Starbucks? Check out these great copycat Starbucks recipes!
- Pumpkin Spice Latte
- How to Make a Cafe Mocha
- Flat White Latte Starbucks
- Caramel Macchiato
- Starbucks Butterscotch Drink
- Banana Nut Bread Recipe
- Starbucks Protein Box
- How to Cook Sous Vide Eggs
- Starbucks Egg White Spinach Feta Wrap Recipe
- Cranberry Bliss Bars
Easy Quick Bread Recipes
Take a look at more of my copycat restaurant recipes and easy homemade bread.
Starbucks Pumpkin Bread
Ingredients
- 1 1/2 cups all-purpose 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 cup roasted and salted pumpkin seeds
Instructions
- 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, pumpkin puree, 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 the 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. The bread cuts best when allowed to cool completely.
jennie
hi! my bread came out perfectly!! was even orange like starbucks! hahah. great recipe!! for those who didnt do it right, i feel like pumpkin pie spice would not cut it because it usually doesnt contain cardamom. took me forever to find the spice but it was well worth it!!!!!
stephaniemanley
Jennie, I am so happy you enjoyed the pumpkin bread. This is a favorite bread of mine, and I hate that you can only get it during certain times of the year. I personally like to measure out the individual spices. I think the spices from The Spice House work very well. Thank you for giving the recipe a try.
MIchelle
I make this all the time and everyone loves it! I make it in mini loaf size and it is great as a coffee time snack. Thank you for this recipe!
stephaniemanley
Michelle, I am so glad you enjoy the recipe. How long do you bake the mini loaves? I would like to give that a try.
glimmerbee
Mine turned out perfectly! This recipe also seems to have some room for error. eI wanted finish up some pumpkin I had on hand but it wasn’t enough to double the recipe so I made 1 and .50 divided the two for smaller loaves and reduced the cooking time by 10-15 minutes. The seasoning and flavor was just right. Thank You so much for this!
stephaniemanley
I am happy to hear this recipe got a thumbs up from you! Good call on finishing up the pumpkin.
Cameron
tried to make this last night but didn’t turn out at all like Starbucks’ pumpkin bread. Was dryer than the Starbucks’ variety and didn’t taste right.
Cameron
oops autocorrect! drier*
stephaniemanley
I am really sorry this didn’t work out well for you. A lot of others it worked great for. I am sure this isn’t the case, but maybe your oven is running a little hot and made the bread dry out. Again, I am sorry this didn’t work out well for you. What should I have done differently?
Newsfivemary
Very good! Instead of nuts, and seeds, I added a buttercream iceing. It was a whole other taste of goodness!!!
Milk and Honey
I just experienced eating at Crustacean’s Restaurant in Beverly Hills, CA. It was just delightful! What to copycat the crab with noodles and spinach. Thanks.
stephaniemanley
If I was in that area it would make that easier to do!
KatrinaIsabella
SO DELICIOUS! This bread was perfect. Tasted so similar to Starbucks. Nice with a dollop of cream. Thanks!
Stephanie
Thank you! I am glad to hear you enjoyed the recipe.
stephaniemanley
I am glad to hear you enjoyed this.
Lindsay
Thank you so much for this! My husband loves this bread, but Starbucks no longer sells it. I just baked a sugar pie pumpkin and I’m definitely going to use the puree with this recipe, thank you thank you!
Stephanie
They stopped selling it? Oh no!
Lindsay
Made it last night…I tried to get my husband to say that it reminded him of Starbucks Pumpkin Bread, but he didn’t. Although when I eventually told him he said, “well, to me this is just how pumpkin bread ought to be,” anyway, he really enjoyed it, said a few deep “mmmmms,” and definitely went back for seconds…this recipe is simple and delicious! Oh, and I enjoy it too 🙂
Michael Smith
Starbucks in Germany just started to carry the Pumpkin Bread flown from the US it is still a very tasty snack.
Nicole
when do you add the pumpkin puree?
Stephanie
Add it with the liquid ingredients.
Peter
After i have mixed the spices in with the flour, sugar, baking soda and salt, i add the pumpkin puree and mix partially…but I don’t mix it in completely…in other words I mix it in until some of the white mixture remains separate from the puree. Then I pour the wet mixture over that, and combine without over-stirring.
Holly
I just made another online chef’s version of this last night and while it was very good, it wasn’t quite as light and moist as the real deal. Will definitely try yours as well and report back! The recipes deviate quite a bit, surprisingly – yours calls for 2 eggs while the other for four, etc. Be back soon! 🙂
stephaniemanley
Thank you for letting me know. I look forward to your report.
Txlady130
I LOVE Starbucks pumpkin bread any time of the year but especially during the cold months (which in South Texas are few)! I made this bread and followed it exactly – down to the scant 2 tsp. of pumpkin pie spice. Absolutely WONDERFUL! Just like Starbucks – and I’ve had lots of their bread! In fact, my family wouldn’t wait for it to cool down completely – I got about 10 minutes cooling time. Awesome recipe!
stephaniemanley
Thank you for giving this recipe a try. I hope you try other copykat recipes!
Melissa Chavez
I had a side-by-side taste test. This recipe is delicious and the color and texture are very similar. The only difference I found was that Starbucks uses more ground cloves. I am adding one tsp of group cloves next time I make this. This will be the third time making it. Yummy!
stephaniemanley
I am glad to hear you enjoyed this recipe so much.
Wendy
Thanks for the recipe! I made a couple of minor modifications to fool myself in making a ‘healthy’ loaf 🙂 Replaced 1/2 cup of flour with whole wheat flour, this will change the texture and taste of the loaf a bit but I didn’t mind it. Also opted to sprinkle the loaf with roasted but unsalted pumpkin seeds instead of salted.
stephaniemanley
Thank you for your great suggestions on this recipe.
Sarah
Can you turn these into muffins?
stephaniemanley
I think these might be a little heavy for muffins.
Lynn
Do you pop the seeds or use the pumpkin seeds in the shell?
stephaniemanley
It is best to remove the seeds from the shells.
Carol Braden-Williams
Wait, pumpkin seeds don’t have shells. Think of what they look like raw when you scrap them out of a whole pumpkin.
stephaniemanley
They do have shells, they are the white coating around the seeds on the inside. If you look at the picture above of the bread, these are the seeds within the white shells.
Kenya
How long will this keep in the freezer?
stephaniemanley
I don’t know. I personally haven’t put this in the freezer. I would guess it would be fine for a month or two.
barb57
i am confused. You put the seeds on top before you pour the mixture in the pan? Sounds strange.
Stephanie Manley
Sprinkle the seeds on top of the batter before you put it in the oven.
Sue Minic
I’m not sure if my first message went through so…………….the question is:
Is pumpkin puree the same as the Libby’s pumpkin you use for pie?
stephaniemanley
Yes, use the pure pumpkin, not the pumpkin pie variety (the one in the bigger can).
Pamela Locke Genzer
you don’t mention when to add the pumpkin I’m assuming it’s with the eggs, oil, and vanilla.
Debby Foodiewife
This looks fabulous. Thanks so much.
Dutchr
Link to the Pumpkin Pie Spice is dead and IF you use it, how MUCH??? Do you add the other spices up and substitute a like amount? Thank you!
stephaniemanley
I would just just under two teaspoons if you are going to use pumpkin pie spice.