Copycat Starbucks Pumpkin Bread Recipe
Craving a slice of your favorite copycat Starbucks pumpkin bread recipe at home? This pumpkin bread is easy to make and perfect for Fall or Thanksgiving.
Suitable for vegetarian diets and dairy free. Post includes Weight Watchers points.
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This Copycat Starbucks Pumpkin Bread Recipe is really good, and I don’t need to leave my house to enjoy it. You know its the Fall season when all you want to do is hibernate in your oversized sweater and leggings and eat tasty treats.
You know you can’t waste that leftover pumpkin puree, so you need to make this easy pumpkin bread recipe. It will become your new go-to quick bread recipe filled with pumpkin goodness.
Table of Contents
Copycat Starbucks Pumpkin Bread Recipe
This Starbucks pumpkin loaf is moist, perfectly spiced, and topped with crunchy pumpkin seeds. If you’re hosting a Thanksgiving dinner or just need a tasty snack to pair with your coffee, this pumpkin bread is my go to.
If you’re in the mood for more pumpkin goodness, try out these Pumpkin Waffles for a delicious breakfast option. And if you’re more into savory food, don’t miss the Pumpkin Mac and Cheese. Aaaalllllll things, pumpkin my friend.
Love Starbucks food and drinks? Then be sure to check out my collection of the best Copycat Starbucks recipes!
Why Make This Recipe
- Easy to Make – This copycat Starbucks pumpkin bread recipe is super simple and uses ingredients you probably already have in your kitchen.
- Perfect for Fall – There’s nothing like the cozy flavors of fall wrapped up in a slice of pumpkin bread.
- Uses Leftover Pumpkin Purée – Got some leftover pumpkin purée? This bread is a great way to use it and avoid waste. Plus, who doesn’t love a good pumpkin treat?
Ingredient Notes
- All-purpose flour – Gives the bread structure. For a gluten-free option, use a gluten-free flour blend.
- Baking soda and baking powder – Help the bread rise and become fluffy.
- Spices (cinnamon, cloves, ginger) – These warm spices are essential for that classic pumpkin bread flavor. Feel free to adjust to your taste.
- Salt – Enhances the flavors and balances the sweetness.
- Eggs – Provide structure and moisture. Use large eggs for best results.
- Granulated sugar and brown sugar – Granulated sugar sweetens while brown sugar adds a hint of molasses and extra moisture.
- Canned pumpkin puree – Key for flavor and moisture. Make sure it’s pure pumpkin, not pumpkin pie filling.
- Vegetable oil – Keeps the bread moist. You can substitute with melted coconut oil or another neutral oil.
- Water – Adds extra moisture. You can use milk for a richer texture.
- Vanilla extract – Adds depth to the flavor.
- Pumpkin seeds (pepitas) – Provide a nice crunch on top. If preferred, you can substitute chopped nuts.
Handy Tip: Use Good Kitchen Tools!
For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.
How To Make Copycat Starbucks Pumpkin Bread
Get the complete ingredients list and instructions from the recipe card below.
Step 1 – Preheat your oven to 350 degrees F / 175 degrees C. Grease and flour a standard-sized loaf pan. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt. Set aside.
Step 2 – In a large mixing bowl, whisk the eggs, granulated sugar, brown sugar, pumpkin puree, vegetable oil, water, and vanilla extract until well combined.
Step 3 – Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Be careful not to overmix.
Step 4 – Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Step 5 – Sprinkle the pumpkin seeds evenly over the top of the batter. Bake for about 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Step 6 – Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Tips For Success
- Measure your flour correctly by spooning it into your measuring cup and leveling it off with a knife to prevent the bread from becoming too dense.
- Don’t overmix the batter. Mix just until the dry ingredients are incorporated to prevent the bread from being tough.
- Use room-temperature eggs as they mix more evenly into the batter. This will give you a smoother texture.
- Test for doneness by inserting a toothpick into the center of the bread. If it comes out clean, the bread is done.
- Let the bread cool completely before slicing, it makes slicing easier.
Delicious Variations
- Chocolate Chip Pumpkin Bread – Stir in a cup of chocolate chips to the batter for a sweet, chocolatey taste in this classic pumpkin bread.
- Nutty Pumpkin Bread – Add a handful of chopped walnuts or pecans to the batter for extra crunch and nutty flavor.
- Cranberry Pumpkin Bread – Fold in dried cranberries for a sweet taste to the spiced pumpkin flavor.
Prep and Storage
- Prep Ahead – Plan to prep ahead by gathering and measuring all your ingredients before starting. This makes the baking process smooth and stress-free.
- Storage – Once completely cooled, store the pumpkin bread in an airtight container or wrap it tightly in plastic wrap. It can be kept at room temperature for up to 3 days or refrigerated for up to a week.
- Freeze – To freeze, wrap the completely cooled pumpkin bread tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag. It can be frozen for up to 2-3 months. Thaw at room temperature before serving.
FAQs
Starbucks pumpkin bread is not particularly healthy. It contains a good amount of sugar and fat, which contribute to its moist texture and rich flavor. Additionally, it is high in calories and may include additives and preservatives to maintain freshness.
If you’re looking for a healthier option, consider making my homemade version, where you can control the ingredients, reduce the sugar, and use healthier fats.
Pumpkin bread can be good for you because it includes nutritious ingredients like pumpkin puree, which is rich in vitamins A and C, fiber, and antioxidants.
Pumpkin bread is safe to eat for up to 3 days when stored at room temperature in an airtight container. If refrigerated, it can last up to a week. For longer storage, freeze the bread for 2-3 months.
Similar Recipes
Looking for more EASY, delicious, and flavorful recipes? I’ve got you covered. Check out my full collection of sides and snacks, or start a few of my most popular pumpkin recipes:
- Pumpkin Chocolate Chip Cookies.
- Easy Pumpkin Roll with Cream Cheese Filling.
- Perfect Pumpkin Pie Recipe.
- Crockpot Pumpkin Butter.
- Pumpkin Spice Muffins.
- Instant Pot Pumpkin Recipes.
Serving Suggestions
- Pair a slice of this tasty pumpkin loaf with any of these Copycat Starbucks Drinks!
- Instant Pot Strawberry Jam – A generous spread of this homemade jam is always welcome on a slice fresh out of the oven.
- Easy Crockpot Hot Chocolate – Enjoy a mug of rich and creamy hot chocolate. This comforting combo is perfect for chilly fall evenings or cozy mornings.
- Instant Pot Apple Cider – Enjoy your pumpkin bread with a glass of hot apple cider.
Recommended Tools
- A sharp knife to slice your Starbucks pumpkin loaf.
- A great work surface like this cutting board works well.
- Airtight storage containers for keeping your bread fresh.
- For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.
Thank you for reading my Easy Pumpkin Bread recipe post. And please come visit again as I continue to slice, dice and dream up affordable Air Fryer recipes, Instant Pot recipes, Southern Recipes, and more. Thanks for supporting Recipes from a Pantry, food blog.
Get The Starbucks Pumpkin Loaf Recipe
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Copycat Starbucks Pumpkin Bread Recipe
Ingredients
- 1 ¾ cups (219g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 2 eggs
- 1 cup granulated sugar
- ½ cup (100g) brown sugar
- 1 cup (225g) canned pumpkin puree
- ½ cup (118ml) vegetable oil
- ¼ cup (59ml) water
- 1 teaspoon vanilla extract
- ½ cup (72g) pumpkin seeds (pepitas)
Instructions
- Preheat your oven to 350 degrees F / 175 degrees C. Grease and flour a standard-sized loaf pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt. Set aside.
- In a large mixing bowl, whisk the eggs, granulated sugar, brown sugar, pumpkin puree, vegetable oil, water, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Be careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Sprinkle the pumpkin seeds evenly over the top of the batter.
- Bake for about 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Video
Notes
- Measure your flour correctly by spooning it into your measuring cup and leveling it off with a knife to prevent the bread from becoming too dense.
- Don’t overmix the batter. Mix just until the dry ingredients are incorporated to prevent the bread from being tough.
- Use room-temperature eggs as they mix more evenly into the batter. This will give you a smoother texture.
- Test for doneness by inserting a toothpick into the center of the bread. If it comes out clean, the bread is done.
- Let the bread cool completely before slicing, it makes slicing easier.
- Storage – Once completely cooled, store the pumpkin bread in an airtight container or wrap it tightly in plastic wrap. It can be kept at room temperature for up to 3 days or refrigerated for up to a week.
I really enjoyed this bread. The seeds on the top were such a special touch!