Have you ever tried the incredible pumpkin bread from Starbucks? It’s so moist, filled with warm spices, and has big pumpkin flavor. You can now make it at home with this easy Starbucks Pumpkin Bread Recipe that’s perfect for fall and tastes even better than the original.
Every fall, people go crazy over the pumpkin spice latte from Starbucks. But if you ask me, I think their pumpkin bread is even better. It’s filled lots of cinnamon for the perfect pumpkin spice flavor and has a deliciously tender crumb. Then it’s topped with a few pumpkin seeds for a little visual appeal.
I love baking with pumpkin in the fall – whether it’s making pumpkin for breakfast like these pumpkin cream cheese muffins, or a more decadent pumpkin dessert like this pumpkin pecan bundt cake. But if you’re looking for a super easy pumpkin recipe – then this Starbucks Pumpkin Bread recipe is just the thing.
The Starbucks pumpkin bread is definitely my favorite item on their fall menu (trust me – I’ve tried them ALL). So I’m so excited to share the perfect copycat recipe with you.
How to Make our Starbucks Pumpkin Bread Recipe at home
It turns out that making this pumpkin bread at home is actually super easy. The bread is moist and tender because we’re using oil, 3 eggs, and lots of pumpkin puree. Then it’s filled with delicious fall flavors thanks to lots of pumpkin spice, brown sugar, and pumpkin.
To get started first we whisk together the dry ingredients: flour, baking powder, baking soda, pumpkin pie spice, and salt. If you don’t have pumpkin pie spice on hand, you can use a combination of cinnamon, ginger, nutmeg, and cloves. Just see the recipe notes for details.
Then in a separate bowl beat together the oil, sugars, eggs, vanilla extract & pumpkin puree. Make sure to use 100% pure pumpkin as opposed to canned pumpkin pie filling. Pumpkin pie filling has a bunch of other ingredients in it too that we won’t need for this recipe.
Gently mix the dry ingredients into the pumpkin mixture. Pour the batter into your pan, and sprinkle with a few pumpkin seeds. I baked mine in an 8×4 inch loaf pan, or you can use a 9×5 inch loaf pan (it’ll just be a little shorter). Baking times will vary between ovens – but it’ll bake for about 50-60 minutes in an 8×4 inch pan, or about 45-55 minutes in a large loaf pan. When it’s done, it should feel firm to the touch at the top and an inserted toothpick should come out clean.
This Starbucks pumpkin bread recipe could not be easier to make, and it’s absolutely the best pumpkin bread I’ve ever tried. The tender crumb, extra moist texture, and pumpkin flavor make it the perfect fall treat. 
**** PIN Starbucks Pumpkin Bread Recipe to save for later ****
This Starbucks Pumpkin Bread Recipe tastes exactly like your favorite pumpkin loaf from the coffee chain. It's moist, tender & packed with pumpkin spice
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice*
- 1/4 teaspoon salt
- 2/3 cup vegetable oil , or canola
- 3/4 cup white sugar
- 1/4 cup brown sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 cup canned pumpkin , only 1 cup not 1 full can
- 2-3 tablespoons pumpkin seeds
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Preheat the oven to 325F degrees. Grease and flour an 8x4 inch loaf pan (9x5 works too).
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In a medium bowl whisk together the flour, baking powder, baking soda, pumpkin pie spice & salt.
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In a separate bowl beat together the oil, sugars, vanilla extract & eggs until smooth. Then mix in the canned pumpkin.
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With the mixer on low, mix the flour mixture into the pumpkin mixture until smooth.
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Pour the batter into the prepared loaf pan and sprinkle the top with pumpkin seeds.
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Bake in the oven for 50-60 minutes (or about 45-55 minutes for a 9x5 inch loaf pan). When it's done baking the top should feel slightly firm to the touch and an inserted toothpick should come out clean.
Recipe Video
*If you don't have pumpkin pie spice, use 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, & 1/4 teaspoon ground nutmeg.
**Store leftovers in an airtight container. This loaf freezes well. Thaw in the fridge overnight.
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Just FYI, it doesnt mention when to add pumpkin spice, I almost left it out by mistake except when I tasted the batter I knew it didnt taste right.
Thank you, Fran! Updated the recipe to correct that.