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

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.


Here’s what you need:

  • All-purpose flour
  • Sugar
  • Salt
  • Baking Soda
  • Nutmeg
  • Cardamom
  • Cinnamon
  • Allspice
  • Ground clove
  • Eggs
  • Pumpkin puree
  • Vegetable oil
  • Vanilla
  • Roasted and salted pumpkin seeds
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.
  2. In a smaller bowl mix together the eggs, oil, pumpkin puree, and vanilla.
  3. Pour liquid 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
  6. Bake at 350 degrees for 50 – 60 minutes.
  7. 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.

homemade Starbucks pumpkin bread and a cup of coffee
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.
4.74 from 19 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


  • 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


  • 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.



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's Dining Out in the Home, and's Dining Out in the Home 2.

Never miss a recipe

Join the CopyKat eNewletter

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.

Reader Interactions


  1. Teresa

    If I was doubling this recipe how would this change the cooking time? Thanks! Ps I make this all the time it is my go to recipe and everyone lovessss it!!!

    • Stephanie

      Are you changing the size of the pan? I don’t know what pan size you are using, so I don’t know quite how to navigate around not knowing what pan size there is. If it is a larger pan, you will need to lengthen the pan.

    • Stephanie

      I don’t think this would work, I think when you mix all of the ingredients together you activate the leavening properties of the baking soda and the eggs. If you freeze the batter it would break up that process. I think the reaction would continue to happen much more slowly while frozen. When you defrosted the batter, I would think that the leavening properties would be at a different stage prior to freezing, and you can’t predict what would happen at that point.

  2. Bayareagirl

    Sorry but this just didn’t work out for me. The texture was spongy. Tasted liked a combo of oil and baking soda/ powder. Maybe I miscalculated something?

    • Stephanie

      Thank you for your comments. I am deeply sorry this didn’t work out for you. I don’t know what happened. When you said you miscalculated, did you change something in the recipe?

  3. Lou Cessford

    Hi Stephanie,

    My husband loves this bread which Starbucks sell in UK stores. I’ve been searching various recipes and found yours! I have now ordered three tins of pumpkin puree from Amazon. It is not readily available in the UK – at least not all year round. My next challenge is to check with you whether the flour is Self Raising or what we call Plain in the UK. If you could clarify this for me, I would really appreciate it – I am then good to go – well, when the pumpkin arrives!

  4. Lena

    Thank God for this recipe! This is completely amazing, actually better than the Starbucks pumpkin bread. I only changed out 3 things…
    1. I replaced the vegetable oil with coconut oil ( this really took it to the next level!!!)
    2. I put in just a pinch of baking soda
    3. I added a little more than the recommended amount of spices, I just love spices so much!

    This was one of the most fantastic recipes I’ve ever made and I’ll definitely be making it again. No more spending extra money at Starbucks or something I can make myself with Organic ingredients 🙂

    • Lisa

      Lena, just wondering why less baking soda…. i just prepared this recipe and it is now baking in oven…wish I had looked at the comments (as I usually do beforehand)…I’m sure it’ll still be delicious, but wondering how less baking soda effects this recipe?

  5. Laura

    Could you substitute zucchini for the pumpkin? I have so much zucchini growing and wonder if this spice combination would be just as good with zucchini.

  6. Danielle

    Pennies verses dollars for a warm and incredibly fresh piece of pumpkin bread. Thank you very much, Stephanie. I will be sharing this recipe with friends!

  7. Ruby

    5 stars
    Thank you so much for the recipe! Tastes JUST like Starbucks. I’ve tried it a few times now, and perfect every time 🙂
    Would this mix work for muffins or cupcakes? Any tips for a success?


  8. Chantelle

    I just made this and it is DELICIOUS! And beautifully moist! Thank you so much for a great recipe 🙂 I used homemade pureed pumpkin and the only changes I made were: reduced sugar to 1/2 cup and added 1/8 tsp stevia powder (which has equivalent sweetness of 1/2 cup sugar). And I didn’t have any cardamom so I replaced that with more cinnamon. Will totally make again 🙂

  9. Erica

    Thank you for a great recipe! Making this for the second time this week, as I had a huge can of pumpkin ???? Won’t be tempted to buy this again, either. I have two small loaf pans that the batter divides perfectly into. This is perfect treat for my kids’ lunch boxes. One note, I used 1/2 c of whole wheat pastry flour for 1/2 c of the flour.

  10. Pat

    Hi Stephanie,
    Loved this recipe for pumpkin bread. Will be trying to make it gluten free for my husband due to his condition. Hopefully it will turn out.
    I have a request for you to develop a copy-cat recipe for the most wonderful pecan pie filling I have been purchasing at Williams-Sonoma for several years. The filling comes in a jar and comes from The Great SanSaba River Pecan Company as “Pecan Pie in a Jar”. If you are at a point where you can do it, I would love it if you can use my help during the development and testing process working from home. I do not have a website. Thanks so much. I love to make great food for my family, and since I have been doing GF, no one can even tell the difference.

    • Pat

      Just try it once. You will be a convert forever!! I am not from the South nor have I always baked a pecan pie BUT once I tried this one, there is nothing else that compares. Please let me know what you think. Thanks for your response.

    • Sarah Miller

      Hi Stephanie! I just NEEDED to let you know how AMAZING this pumpkin bread came out. It is crazy how much it mimics Starbucks’ original pumpkin bread. I live in Spain and a lot of times they don’t carry pumpkin bread, so it was nice to be able to eat it again! I also used to work at Starbucks and I can guarantee that this is their flavor. I swapped the pumpkin seeds for glaze because I have a big sweet tooth and the outcome is seriously out of this world. Thanks so much for sharing!!!!!

  11. lisa

    Thank you so much for this recipe! My second one is in the oven. I’m so glad I found you on youtube. Greetings from germany!

  12. Kimberly

    Making my first organic loaf of this (36 minutes left on the timer!) I’m looking forward to seeing how this tastes! I did substitute equal parts organic applesauce for the vegetable oil (being that vegetable oil manufacturers are similar to palm oil ones and are destroying the environment!) we shall see how it tastes. So far it smells divine!

  13. Christina

    Hi! I’m excited to try this recipe!! I only have an 8×4 loaf pan. Do u think I should adjust temp or cooking time? Also I only have one loaf pan. Could I bake it in a round or muffins? Again, oven temp and cooking time? Thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating