Starbucks Pumpkin Bread

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.

homemade Starbucks pumpkin bread on a plate and cutting board


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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)
Starbucks pumpkin bread ingredients

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.

  1. 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.
  2. In a smaller bowl mix together the eggs, oil, pumpkin puree, and vanilla.
  3. Pour the wet ingredients mixture over the dry ingredients. Stir until the lumps are out. Do not over-stir the mixture.
  4. Pour batter into a greased loaf pan.
  5. Sprinkle pumpkin seeds on top of the bread batter.
pumpkin bread batter topped with pumpkin seeds in a loaf pan before baking
  1. Bake at 350°F for 50 – 60 minutes.
  2. 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!

homemade Starbucks pumpkin bread and a cup of coffee

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!

Easy Quick Bread Recipes

Take a look at more of my copycat restaurant recipes and easy homemade bread.

homemade Starbucks pumpkin bread on a plate and cutting board

Starbucks Pumpkin Bread

Save money and enjoy this flavor all year long when you make Starbucks Pumpkin Bread.
4.80 from 30 votes
Print Pin Rate Add to Collection
Course: Breads
Cuisine: American
Keyword: Starbucks Recipes
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 10
Calories: 274kcal

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.

Video

Nutrition

Calories: 274kcal | Carbohydrates: 36g | Protein: 3g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 32mg | Sodium: 298mg | Potassium: 99mg | Fiber: 1g | Sugar: 20g | Vitamin A: 3860IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1.5mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Nicole

    This turned out perfect for me! The first time I made this I didn’t make any alterations until I tasted it. I usually adjust things on recipes the second time around, but not with this! I made it again tonight and it turned out great just like the first time. I think this is the only bread I have ever made that tastes EXACTLY like something at the restaurant/shop etc/ (we need to think that a lot of places have things shipped that have preservatives and things you wouldn’t even want to put in your homemade goodies if you knew what was in it, but that’s where the slight variations may be present in terms of taste). I can’t wait to make this for years to come and also save quite a few bucks 🙂 THANK YOU!

  2. Dori

    I made this yesterday and it was absolutey perfect in every way! I had to make a second loaf for my mom. On a side note, it’s incredible smothered with some Trader Joes Cookie Butter!

  3. Danielle

    I made this bread, twice now and the only thing I changed to make it taste and make the texture resemble something more like SB’s pumpkin bread was to add about 1/2 a teaspoon of additional pumpkin pie spice, I also added an additional 1/8 of a cup of oil and I add 1/2 cup of sour cream and it is super moist just like SB’s bread. I always add in sour cream to any sweet breads that I make. I found that adding some additional cinnamon helps too! I also swap out 1/2 a cup of regular flour for whole wheat. Whole wheat tends to make things much more tender. Thanks so much for posting this great recipe!

  4. Ashley

    This bread was very dry and tasteless! Everyone was disappointed. I followed the recipe carefully and didn’t over mix ingredients. In my opinion it needs more egg and pumpkin, oh! And of course flavor 🙂

    • Amanda W

      Why would you take the time to leave Such a Nasty comment? I thought she hit the flavor pretty dead on. Maybe the problem is your oven or how you baked it. You didn’t need to be so insulting, especially since a lot of people clearly like it.

      • Stephanie

        I can appreciate that sometimes people have a bad experience in the recipe. I feel highly confident about this particular recipe. We all have our off days.

  5. Amanda Whitley

    I know this is an old post, but I made the recipe today and it is so delicious! I only had nutmeg and cinnamon on hand, so I used a teaspoon of each and it still turned out so good! I can’t wait to try it with all the spices! Thanks for this awesome recipe! 🙂

  6. Betty Jo

    Amazing…now this is a pumpkin bread recipe. I hit the jackpot finding your recipe. I love it and everyone in my family does too. I saw it last week and have already made it four times. My grandkids ask for it now as soon as they come in the door. I made up several quart size zip loc bags at a time with all of the dry ingredients. When I am ready to make it, i just add the wet ingredients and bake. Thank you a million times over which is probably how many times I will be making this!!

  7. Carrie

    I love you! I unintentionally grew a pumpkin patch this year harvesting 28 pumpkins from one random plant that grew up in my courtyard. I just made this recipe tonight with fresh pumpkin purée and we LOVED it! My search for the perfect loaf is over. Thank you

  8. Jodi915

    This recipe is greatness! My daughter loves Starbucks pumpkin bread and she’s a very picky eater at 5 yo. I’ve tried several pumpkin bread recipes and she didn’t like any of them. I baked this tonight and she loves it! I’m so grateful. I even used wheat flour and she still loves it. Thanks!

  9. jayme

    Awesome bread….couldnt find cardmom spice….went crazy looking for it and no luck so….i made it without and mmmm… still so so good! Does the cardmom make a huge difference/?

  10. Jadelin Romain

    This was my first time making a quick bread and it was amazing! My whole family loved it! The second time I substituted 1/3 of the sugar with brown sugar and I think it made it even more moist. Also I made 1.5 of the recipe and poured it into 2 mini loaf pans. For my 3rd attempt, I’d like to switch out the vanilla extract with some delicious Haitian dark Rum I have. Thank you for sharing your recipe!

    • Stephanie Manley

      I am very happy that you enjoyed the recipe! It is a very good recipe for pumpkin bread. I bet you could add that rum in addition to the vanilla if you wanted to keep some of those nice vanilla notes in there.

  11. Alma M

    I just want to let you know that i NEVER leave comments on any site that I find recipes on, whether it turns out good or bad. But I found this yesterday and made it last night and I am SOO happy with how it came out! What made this different is that I’ve made pumpkin bread a hundred times and would STILL buy from Starbucks because I just couldn’t beat theirs. Now, with your on-point recipe and EXCELLENT explanation and instructions (mix dry and wet ingredients separately, don’t over mix… which I think was my problem this whole time), I’m finally able to make what I felt obligated to buy. Thank you so much! This recipe made me a customer to your site 🙂 Keep up the good work!

  12. Seabrook LaRoche

    Love this recipe way more than another I tried three times last year failing each time to be remotely similar. I remember another pumpkin cupcake recipe using apple sauce as a substitute for oil. So I figured I’ve already got it in my cabinet, lets try it. I had those single serve cups that are 3.9 oz. I also doubled the entire recipe so I could use the entire can of pumpkin purée (15 oz). I wasn’t worried about the lack of 1 oz. However, I did read that an apple sauce substitute would be okay with a small amount of oil too. So I added 2 tsp. of veg oil (would only be 1 tsp. if you’re not doubling the recipe). It came out wonderful! I’m already looking for another pumpkin purée sale to make more this Fall for everyone.

    • stephaniemanley

      I am happy to know this recipe worked out well for you. Thank you for the low fat suggestion its always good to know how to make a successful substitute. I am looking for that pumpkin to go on sale too. Goodness knows there are enough pumpkin recipes out there right now 😉

  13. sam

    This recipe is great. I did sub pumpkin pie spice for the other spices and it came out wonderful. Now, if I can manage to not eat the whole thing myself.

  14. Shannon

    I made this with a few modifications and it came out great. The first was that I used pumpkin pie filling (which already has spices and is sweetened somewhat) instead of canned pumpkin. I used 1.5 cups of this rather than 1 cup in the recipe, and halfed the oil (used only .5 cups oil). I added all spice and cinnamon to supplement the spices in the pumpkin pie filling.

    It turned out very nicely, however to make it more similar to Starbuck’s I would have added more cardamom (but didn’t have it on hand).

    The first time I made this recipe with the suggested pumpkin to oil ratio of 1:1 and it was good but I prefer the pumpkin to oil ratio of 3:1 because it makes it a little bit healthier, and also gives it more pumpkin flavor.

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