Starbucks pumpkin bread is a wonderfully tender and moist homemade pumpkin loaf filled with cozy warming spices, topped with crunchy pumpkin seeds. This easy, one bowl copycat Starbucks pumpkin bread recipe makes the perfect fall treat.
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Why Should You Make This Recipe
There are few things I love more than cozy pumpkin recipes when the weather gets cooler. I especially love my Pumpkin Bread with Cream Cheese Frosting, Pumpkin Donut, and Pumpkin Coffee Cake recipes. This better than Starbucks pumpkin bread recipe is no exception. It’s filled with the coziest flavors and textures of the season. I know you’ll love this pumpkin spice filled loaf just as much as I do because:
- Layers of flavors and textures. From the moist and tender, spice filled pumpkin bread to the nutty and crunchy pumpkin seeds, this pumpkin loaf bread will delight your senses.
- Easy to make. This quick and easy pumpkin bread can be made in one bowl and tastes just like you ran over to Starbucks and bought a slice or two of their popular fall pumpkin loaf.
- Perfectly cozy and made for colder days. There’s nothing more satisfying than enjoying a slice of spiced pumpkin and pepita bread on a cool, crisp morning.
Ingredients
This easy pumpkin loaf from Starbucks recipe requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge.
- Dry Ingredients: Gather all purpose flour, baking soda, baking powder, ground cinnamon, pumpkin spice and salt .
- Wet Ingredients: Gather canola or avocado oil, eggs, granulated sugar, light brown sugar, canned pumpkin puree, vanilla extract and pepitas.
Substitutions
This moist pumpkin loaf bread is as easy to make as it is delicious. Here are my recommended substitutions if you need them.
- All purpose flour: To make this pumpkin loaf gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure the flour based off of the weight (210 g) versus cup for cup.
- Baking Soda and Baking Powder: Both are needed to help this pumpkin bread rise properly. Make sure both are in date.
- Ground Spices: I love using a blend of cinnamon and pumpkin spice for the most robust fall flavor. If you don’t have pumpkin spice on hand, make a quick homemade pumpkin spice blend by mixing ½ teaspoon cinnamon, ½ teaspoon ginger, ½ teaspoon nutmeg, ¼ teaspoon cloves and ¼ teaspoon cardamom together until well combined. Use in place of the 2 teaspoons pumpkin spice.
- Oil: Any neutral tasting oil will work well. I personally love baking with avocado oil or a very light olive oil.
- Granulated Sugar and Brown Sugars: This recipe calls for both granulated and brown sugars. All light brown sugar or all granulated sugar can work in this recipe.
- Eggs: This pumpkin bread from Starbucks recipe hasn't been tested without eggs.
- Canned Pumpkin Puree: You can use the same amount of fresh pumpkin puree if you have some on hand. Do not use pumpkin pie filling.
- Vanilla Extract: This pairs well with all the other flavors of this pumpkin loaf cake. Use if you have it, otherwise, it can be omitted.
- Pepitas: Top this moist pumpkin cake with raw pepitas for the best copycat starbucks pumpkin bread.
Variation
Starbucks Mini Pumpkin Bread Loaves: Prepare the recipe as written. Evenly pour the pumpkin bread batter into (3) 5¾ x 3 inch loaf pans. Top with the pumpkin seeds and bake for about 22 - 30 minutes. For any smaller sized loaf pans, make sure to fill each of the pans no more than ¾ full. Bake for about 18 - 22 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
How To Make
Learn how to make Starbucks pumpkin bread in a few easy steps.
- Preheat the oven to 350 F (170 C). Line a 9 x 5 loaf pan with parchment paper, leaving a bit of overhang on two sides. In a large bowl, whisk the flour, baking soda, baking powder, ground cinnamon, pumpkin spice and salt together until well combined.
- In another large mixing bowl, whisk the oil, granulated sugar and light brown sugar until well combined. Whisk in the eggs, pumpkin puree, and vanilla extract until smooth and well combined. Whisk the dry ingredients into the wet until mostly smooth. A few small lumps are fine.
- Pour the pumpkin cake batter into the prepared loaf pan. Top the pumpkin cake bread batter with the pepitas. Bake the moist starbucks bread for 55 - 70 minutes or until a toothpick inserted into the center of the loaf comes out with a few moist crumbs. The edges of the bread will also pull slightly away from the edges of the pan.
- Cool the pumpkin loaf cake in the loaf pan for 15 minutes. Use the parchment sling to lift the bread out of the pan. All the pumpkin bread to full cool at room temperature for about an hour before slicing.
How To Store, Freeze, Thaw and Serve
- Store: Place the pumpkin loaf in an airtight container at room temperature or in the fridge for 4 - 5 days.
- Freeze: Individually wrap the entire pumpkin loaf or each slice of pumpkin bread in plastic wrap. Place the wrapped pumpkin bread in a ziplock bag. Store in the freezer for up to 3 months.
- Thaw: Transfer the frozen loaf or slices of starbucks pumpkin bread to the fridge to thaw overnight. Warm the bread in the microwave, toaster or toaster oven if desired.
- Serve: I love this copycat pumpkin bread plain at room temperature or cold from the fridge. However, it would be especially delicious slathered with maple butter or mascarpone frosting and a drizzle of maple syrup or honey.
M’s Expert Tips
- Bring cold ingredients to room temperature. This allows the ingredients to mix together more evenly which requires less mixing, resulting in moist and perfectly mixed pumpkin bread.
- Don’t overmix the pumpkin bread batter. This pumpkin bread from starbucks is so easy to make using a whisk. Make sure to mix the dry ingredients into the wet until just combined. A few lumps in the finished batter is fine.
- Top with pepitas. The signature look of the perfect slice of Starbucks pumpkin bread is a thick slice dotted with green pepitas or pumpkin seeds. I love the crunch they give the bread and I highly recommend topping the bread with some.
- Completely cool the pumpkin bread before slicing it. If the bread is even the tiniest bit warm, it will be a bit mushy when slicing it. Make sure to allow the bread to fully cool for about an hour at room temperature.
FAQs
Yes, bake this pumpkin bread batter in a circular 8 - 9 inch pan for 30 - 35 minutes. You can also bake this recipe in a muffin tin for about 18 - 20 minutes.
Pumpkin is healthy. However, some of the ingredients used in Starbucks pumpkin bread are considered less than healthy. Making a homemade version can help you control the ingredients which can make pumpkin bread a healthier fall treat.
Refrigeration helps to extend the freshness of the pumpkin bread. However, the pumpkin bread can be stored at room temperature if you plan on eating it within a few days after baking.
Other Pumpkin Recipes to Try
If you try this Starbucks Pumpkin Bread Recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! -M
Starbucks Pumpkin Bread Recipe
Equipment
- 1 9 X 5 loaf pan
- 1 sheet parchment paper
- 1 - 2 mixing bowls
- 1 whisk
Ingredients
- 1¾ cups (210 g) all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin spice
- ½ teaspoon salt
- ½ cup (120 ml) avocado, olive or canola oil
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 3 large eggs, room temperature
- 15 oz. canned pumpkin puree
- 2 teaspoons (10 ml) vanilla extract
- ¼ cup (40 g) pepitas
Instructions
- Preheat the oven to 350 F (170 C). Line a 9 x 5 loaf pan with parchment paper, leaving a bit of overhang on two sides.
- In a large bowl, whisk the flour, baking soda, baking powder, ground cinnamon, pumpkin spice and salt together until well combined.1¾ cups (210 g) all purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 2 teaspoons ground cinnamon , 2 teaspoons pumpkin spice, ½ teaspoon salt
- In another large mixing bowl, whisk the oil, granulated sugar and light brown sugar until well combined. Whisk in the eggs, pumpkin puree, and vanilla extract until smooth and well combined.½ cup (120 ml) avocado, olive or canola oil, ¾ cup (150 g) granulated sugar, ½ cup (100 g) light brown sugar, 3 large eggs, room temperature, 15 oz. canned pumpkin puree, 2 teaspoons (10 ml) vanilla extract
- Whisk the dry ingredients into the wet until mostly smooth. A few small lumps are fine. Pour the pumpkin cake batter into the prepared loaf pan. Top the pumpkin cake bread batter with the pepitas.¼ cup (40 g) pepitas
- Bake the moist starbucks bread for 55 - 70 minutesor until a toothpick inserted into the center of the loaf comes out with a few moist crumbs. The edges of the bread will also pull slightly away from the edges of the pan.
- Cool the pumpkin loaf cake in the loaf pan for 15 minutes. Use the parchment sling to lift the bread out of the pan. All the pumpkin bread to full cool at room temperature for about an hour before slicing.
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