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.
Joanne Brinkerhoff
This was the most delicious pumpkin bread I’ve ever had. I tripled the recipe which made three loaves. I sprinkled top with turbinado sugar in addition to pumpkin seeds and everyone loved this bread! It was so moist even 3 days later!
cutnpaster
Have you tried this using caster/baking sugar? Curious how it would effect the recipe?
Stephanie
I have not tried this. I would have to read up on this, I don’t know how caster sugar performs differently in baking.
Ava
can these be made into muffins?
Stephanie
I don’t see why not, I haven’t tested it to verify cooking times.
Tracy
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
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
I am glad you liked the recipe.
Cecilia Jones
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
Hi. Can I use walnut oil instead of veg?
Jana Harper
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
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
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
I have used 1/2 the oil and the other half is non sweetened applesauce. Works great.
Sophie Marie
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
Loved it! Delicious, it was a hit at home!
Camber
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
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
Tha recipe calls for baking soda not baking powder.
Ivy
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
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
In your list of ingredients you say 1 can of pumpkin of pumpkin puree… what size specifically?
Brandi
It says 1 cup, not 1 can
Norma
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
Loved the Starbucks pumpkin loaf recipe!,
Dawn
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
I am so glad you enjoyed the pumpkin bread!
Narma
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
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
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!