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.
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.
April
I would love to know if you could freeze this BEFORE baking…. let thaw and then bake??? anyone ever tried this?
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.
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?
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!
Carrie
Usually in the US if they don’t list it was self rising flour it is assumed to be plain flour. I used plain and it worked just fine. Good luck!
Maria
Or, All purpose flour.
Pat
Loved this! I must have had olive oil in my vegetable oil bottle so slight fishy taste due to my error.
Diana
Please let me know if it’s the small or large can of pumpkin?
Diana
Ah haaaaa! I found out it’s the smaller can in the video.
So excited to make this.
Thank you
Megan
Do you think I could replace the oil with unsweetened apple sauce?
Jean Geary
Thank you!
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 🙂
Stephanie @CopyKat.com
I love cooking these dishes at home for the reasons you listed. I also love that I can dial up the spices. It is so much less to make organic from scratch. I make organic yogurt at home.
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?
Thanks!
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.
Stephanie
I think it would work ok. I would squeeze as much water you can out of the zucchini, it can hold a lot of water.
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!
Ruby
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?
Thanks
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 🙂
Stephanie
I am glad you enjoyed the recipes, and it worked out ok when you made those swaps 😉
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.
Stephanie
Wow twice in a week 😉 That is awesome. This bread is so much cheaper to make at home. I am so happy you enjoyed this recipe.
minal
hey, love ur recipe !! i was wondering if this 350 degree is Fahrenheit or Celsius ??
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.
Jo McClure
I added 1/2 cup Motts applesauce.
It made it very moist.
Stephanie
I bet it made your bread very moist.
Stephanie
I will keep your suggestion in mind. I am curious as to why this is better than a good old fashioned pecan pie recipe.
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!!!!!
Amber
AMAZING!!!!
Wishing I would have made 2 or maybe 4! 🙂
Thanks for the great recipe!
Stephanie
You can always make more!
Jessica C
Hi, sorry I’m replying to a post. I don’t know how to make a comment on here.
My question is, when doing the pumpkin seeds do you shell the pumpkin seeds & only use the meat or the entire seed?
Stephanie
You will use the meat of the seed. Do not use the shell.
Jessica C
That’s what I thought but just wanted to make sure 🙂 Thank you so much for the quick response! I plan to make it today, can’t wait!
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!
Stephanie
Wow, I am honored 😉
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!
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!
Stephanie
I might have adjusted the cooking time a bit. How did this work out for you?
Christina
Haven’t tried it yet, I was waiting on your reply! But I will now!
Debby
Did you make these as muffins and if yes, how long did you cook for and at what temp?