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.
So often I have pulled into this drive thru and ordered myself a coffee and a slice of this pumpkin bread and went on my merry way. Starbucks is known for their 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 walnut seeds, 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. 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 a 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.
Do you love Starbucks? Check out my other great Starbucks menu items here.
Starbucks Caramel Macchiato
Pumpkin Spice Latte
Starbucks Banana Walnut 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 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.
Ava says
can these be made into muffins?
Stephanie says
I don’t see why not, I haven’t tested it to verify cooking times.
Tracy says
I absolutely crave starbucks pumpkin bread loaf. I tried this recipe and wow. You hit it on the head. I would not change a thing. Now I am the official girls night bread baker. New number one subscriber. Thanks
Sharayah says
Just made these using this recipe!! Wonderfully moist, it’s texture is literally that of the Starbucks Pumpkin Loaf bread. I had to make these in a muffin/cupcake pan as I don’t own a loaf pan. Instead of 50 minutes, they were done at ~32 mins, with a brown, lightly crisp texture on the top–so perfect! I love this recipe.
Oh, and I did add 1/2 lightly packed brown sugar in addition to the 1 cup–I know, a lot of sugar, but honestly these were still less sweet than the Starbucks Loaf…So I imagine they have like loads of sugar in them…????
I love how your users actually made the food item and wrote about it in the comments, you definitely have a new subscriber!
Stephanie says
I am glad you liked the recipe.
Cecilia Jones says
Excellent recipe with the right amount of spices. I realized I only had one egg in the frig after mixing all the dry ingredients together so substituted the other egg with 1/4 cup plain yogurt. The density was perfect.
Lorene says
Hi. Can I use walnut oil instead of veg?
Jana Harper says
I have been making this CopyKat Starbucks Pumpkin bread for two years now! Love it!!!
Would you happen to have created yet, the Starbucks Gingerbread? This past Christmas, I had some at Starbucks and its so good. Please please test and come up with a CopyKat version!
Isabel Rodríguez says
Can I substitute the oil for butter? When I cut a slice and left it on a napkin for a while, the napkin was full of grease.
Stephanie says
I would use the recipe as writtten, I didn’t test it for swapping the butter for oil. When you placed the bread on the napkin was some of what you saw on the napkin moisture? It is a very moist cake.
Trisha says
I have used 1/2 the oil and the other half is non sweetened applesauce. Works great.
Sophie Marie says
Hi Stephanie,
Greetings from Hamburg, Germany!!!
I cant believe that Ive found your wonderful website when I was looking for a Starbucks Pumpkin Bread recipe.
I was on vacation in September in die USA and I bought pumpkin pie spice to make a Pumpkin Bread when we are back in Germany. We dont have all the special baking extras like this.
So today, I needed to relax. And when I relax, Im in the kitchen 😀
I tried your recipe and its awesome!!!!!
I will send the link to all my friends in Germany!!
Best
Sophie
Aida padilla says
Loved it! Delicious, it was a hit at home!
Camber says
Hi! I made this twice and the taste was SPOT on and delicious, but my bread turned out a little gummy in the middle and didn’t rise at all. I was wondering if anyone knows why? I followed the recipe exactly the first time, and had to throw it out because the outside was hard but the inside still felt raw. I have an oven thermometer and I’ve watched time closely both times. So I made it again and added 2tsp of baking powder, but it still didn’t rise and the middle is still a bit gummy. Again, the taste is wonderful, but how can I get mine to rise and get fluffy?
Stephanie says
My first thought would be the to do a knife test when making this, just insert a knife or a toothpick into the loaf and pull it out, if it is not clean bake it a little longer for what it is written for. It sounds like it needs to bake a little bit longer.
Emily says
Tha recipe calls for baking soda not baking powder.
Ivy says
First and foremost, thank you for the recipe. I had a stroller warriors (military spouse and member running club) night out at my neighborhood clubhouse and many of us were bringing something to share. I opted to make your recipe since I had divided pumpkin puree that I had made and popped in the freezer several month’s ago.The recipe was simple as a quick breads go and absolutely delicious. Everyone loved it!!!
danae says
Hi Stephanie,I love your blog and videos and have been following you for a long time, I was wondering if you could copycat Vie De France’s (HEATH BAR COOKIES ) They are AMAZING!!! And would love the recipe if you could duplicate it.
Many Thanks,
Danae
Maria says
In your list of ingredients you say 1 can of pumpkin of pumpkin puree… what size specifically?
Brandi says
It says 1 cup, not 1 can
Norma says
The cans of pumpkin from the regular size can in the grocery store are 15 ounces. A cup is 8 ounces. I just divide the can in half and freeze the rest of it to make something else later.
Pat says
Loved the Starbucks pumpkin loaf recipe!,
Dawn says
Wow! This tasted exactly like Starbucks. Thank you! My 4 year old loves this bread and eat 2 pieces at a time. So it can get pricey. Now he can have all he wants cause it’s at home!!!
Stephanie says
I am so glad you enjoyed the pumpkin bread!
Narma says
I was so happy to find this recipe and make it for my kids. I tried it yesterday but I was so sad that my bread wasn’t ready from inside after almost one hour in the oven. It didn’t raise as I do banana bread and was doughy. I went back to the ingredients and noticed baking powder is missing, why?
Marcy says
This is my new go-to pumpkin bread. I changed up the spices a bit by leaving out the cardamom and adding in a little ground black pepper. I covered the top with unsalted roasted pumpkin seeds and then sprinkles with a little salt. I doubled it to make 2 loaves. This turned out amazing and was a hit for gifts. Thanks for a great recipe!!
Jane says
Thank you for this delicious recipe. Just in time for the holidays! I had to put it thru a test run, and its a winner. Doubled the recipe, substituted brown sugar for white, used a bit more pumpkin and spices and one less egg. Sprinkled the top with walnuts and a bit of brown sugar, too, which turned out great! Happy Holidays!