This copycat Starbucks pumpkin bread is moist, warmly spiced, and topped with crunchy pumpkin seeds — the perfect loaf to enjoy with a cup of coffee or to bring to a fall gathering. It’s an easy quick-bread recipe that uses pantry staples and leftover pumpkin purée, making it a great fall baking project.
Table of Contents
Copycat Starbucks Pumpkin Bread Recipe
This pumpkin loaf is tender, evenly spiced, and finished with toasted pepitas for a pleasant crunch. It works well for breakfast, snack time, or as part of a holiday spread. The recipe is straightforward and forgiving, so it’s a great one to keep in your baking rotation during autumn.
Why Make This Recipe
- Simple and Reliable – The method is easy to follow and uses common ingredients.
- Perfect Fall Flavors – Cinnamon, cloves, and ginger create that classic pumpkin-bread aroma.
- Use Leftover Pumpkin – This loaf is an excellent way to transform leftover canned or homemade pumpkin purée into something delicious.
Ingredient Notes
- All-purpose flour – Provides structure. Swap with a 1:1 gluten-free blend if needed.
- Baking soda & baking powder – Both help the loaf rise and stay tender.
- Warm spices – Cinnamon, cloves, ginger (and nutmeg) give the signature pumpkin-bread flavor. Adjust amounts to taste.
- Sugars – A combination of granulated and brown sugar balances sweetness and moisture; brown sugar adds a subtle molasses note.
- Pumpkin purée – Use plain pumpkin purée (not pie filling) for the right texture and flavor.
- Oil – A neutral oil keeps the bread moist; substitute melted coconut oil or another neutral oil if preferred.
- Pepitas – Pumpkin seeds add texture on top; chopped nuts can be used instead.
Handy Tip: Use Good Kitchen Tools
Having a few reliable tools—measuring cups, a good spatula, and a wire rack—makes baking easier and more consistent.
How To Make Copycat Starbucks Pumpkin Bread
The full ingredient list and step-by-step instructions are in the recipe card below.
Step 1 – Preheat the oven to 350°F (175°C). Grease and flour a standard loaf pan. In a medium bowl, whisk together flour, baking soda, baking powder, spices, and salt. Set aside.
Step 2 – In a large bowl, whisk eggs, granulated sugar, brown sugar, pumpkin purée, oil, water (or milk), and vanilla until evenly combined.
Step 3 – Fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing to keep the loaf tender.
Step 4 – Pour batter into the prepared pan and smooth the top.
Step 5 – Sprinkle pumpkin seeds over the surface. Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Step 6 – Cool the bread in the pan for about 10 minutes, then remove to a wire rack and let cool completely before slicing.
Tips For Success
- Measure flour by spooning it into the cup and leveling off to prevent a dense loaf.
- Mix just until the ingredients are combined—overmixing creates a tougher texture.
- Use room-temperature eggs so they incorporate more evenly.
- Test doneness with a toothpick; if it comes out clean, the loaf is done.
- Allow the loaf to cool fully before slicing for cleaner slices.
Delicious Variations
- Chocolate Chip Pumpkin Bread – Fold in a cup of chocolate chips for a sweeter treat.
- Nutty Pumpkin Bread – Add chopped walnuts or pecans for extra texture.
- Cranberry Pumpkin Bread – Stir in dried cranberries for a tart contrast to the spice.
Prep and Storage
- Prep ahead – Measure and assemble ingredients before you begin to streamline the process.
- Store – Once fully cooled, keep the bread in an airtight container at room temperature up to 3 days, or refrigerate for up to one week.
- Freeze – Wrap cooled slices or the whole loaf tightly and freeze for 2–3 months. Thaw before serving.
FAQs
Like many bakery items, the store-bought version is relatively high in sugar and fat. Making this loaf at home lets you adjust ingredients—reduce sugar or substitute oils—to make a version more aligned with your nutrition preferences.
Pumpkin purée provides vitamins A and C, fiber, and antioxidants. Still, the overall healthiness depends on the sugar and fat in the recipe, so balance portions and ingredients to suit your needs.
Stored in an airtight container, pumpkin bread lasts about 3 days at room temperature and up to a week refrigerated. For longer storage, freeze for 2–3 months.
Recipe Card
Tag your photos if you make this loaf — it’s always lovely to see home-baked results!
Copycat Starbucks Pumpkin Bread Recipe
15 mins
1 hr
1 hr 15 mins
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 purée
- ½ cup (118ml) vegetable oil
- ¼ cup (59ml) water (or milk)
- 1 teaspoon vanilla extract
- ½ cup (72g) pumpkin seeds (pepitas)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a standard loaf pan.
- Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt in a medium bowl; set aside.
- In a large bowl, whisk eggs, granulated sugar, brown sugar, pumpkin purée, oil, water (or milk), and vanilla until blended.
- Fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Pour batter into the prepared pan and smooth the top. Sprinkle with pumpkin seeds.
- Bake 50–60 minutes, or until a toothpick in the center comes out clean.
- Cool in the pan 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Measure flour properly to avoid a dense loaf. Spoon into the cup and level off.
- Room-temperature eggs mix more evenly and improve texture.
- Store cooled bread in an airtight container at room temperature up to 3 days, refrigerate up to a week, or freeze for 2–3 months.