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My Starbucks Pumpkin Bread recipe is ready to bake with just 10 minutes of easy prep work. It’s even more moist and flavorful than the very popular pumpkin loaf from Starbucks! So simple, even a total beginner can make it in 5 steps. Try my recipe once and you will be hooked!
Jump to:
- Starbucks Pumpkin Bread
- Starbucks Pumpkin Loaf Ingredients
- Starbucks Pumpkin Loaf Recipe – Step by Step
- Pumpkin Loaf Starbucks Recipe Tips
- Starbucks Pumpkin Bread Recipe FAQs
- How to Make Mini Pumpkin Loaves
- Pumpkin Bread Recipes Substitutions
- Copykat Starbucks Recipes
- My Favorite Pumpkin Recipes
- 📋 Recipe
- 💬 Reviews
Starbucks Pumpkin Bread
My family and I are obsessed with this copycat Starbucks pumpkin bread, and so is everyone I share it with! It’s so easy to make that even someone who never baked can make it with no fuss.
If you love the famous Starbucks Pumpkin loaf recipe, you are going to love this one too! This copycat recipe is a quick bread recipe that’s perfect for a snack, dessert, or even breakfast and brunch.
I am told over and over that this is their absolute favorite pumpkin bread recipe by our readers!
Even better than the Starbucks bread! Great recipe I have used several times and the family loves it!
Jen
Starbucks Pumpkin Loaf Ingredients
- all-purpose flour
- baking powder
- baking soda
- pumpkin spice
- salt
- vegetable oil or canola
- white granulated sugar
- brown sugar
- vanilla extract
- eggs
- canned pumpkin puree
- pumpkin seeds
Starbucks Pumpkin Loaf Recipe – Step by Step
- Preheat the oven to 325°F. Grease and flour an 8×4-inch loaf pan (9×5 works too).
- In a medium bowl whisk together the flour, baking powder, baking soda, pumpkin pie spice & salt.
- In a separate bowl beat together the oil, sugars, vanilla extract & eggs until smooth. Then mix i¼n the canned pumpkin.
- With the mixer on low, mix the flour mixture into the mixture until smooth.
- Pour the batter into the prepared loaf pan and sprinkle the top with pumpkin seeds.
- Bake in the oven for 50-60 minutes (or about 45-55 minutes for a 9×5 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.
I do not bake. I grew my own Pie Pumpkins successfully over summer. Your recipe is SO simple and delicious that I am baking to give as Christmas gifts to my special people! Thank you ! Cheers!
Lorraine on Pinterest
Pumpkin Loaf Starbucks Recipe Tips
- Use 100% canned pumpkin and only 1 cup of it, not the whole can.
- Look in the bulk section of your local grocery store for pumpkin seeds. This way, you can buy the exact amount you need.
- This recipe is a quick bread, meaning, you mix your wet and dry ingredients separately and then mix them together. You don’t want to mix a quick bread too much, just long enough to get the lumps out.
- Test the bread by poking the center with a toothpick to see if it’s done baking. If it is, the toothpick will come out clean.
- You can make this recipe even yummier by adding chocolate chips!
Starbucks Pumpkin Bread Recipe FAQs
You do not need to refrigerate it, but it will last longer if you do. Store your freshly baked Starbucks pumpkin loaf at room temperature or in the refrigerator, covered with foil or plastic wrap, and placed in a plastic bag so it doesn’t dry out.
It will last for 2 days at room temperature or up to 1 week in the refrigerator.
Yes, you can freeze it! If you’re making pumpkin bread for gifting or know you’re going to want more later (and trust me, you will), you can make batches ahead of time and freeze them. I always make double batches and freeze one for later!
After baking, allow to cool completely.
Wrap the whole loaf in foil and slide it into a plastic bag. Push out the air. You can also slice it after cooling, and wrap each individual slice with plastic wrap.
Label with the freezing date and store in the freezer for up to 3 months.
To thaw, remove from the freezer and allow it to sit, wrapped, at room temperature overnight. Individual slices of frozen pumpkin bread can be warmed up in the microwave for 15 seconds.
Since pandemic hit I haven’t been to Starbucks for my pumpkin bread fix. I tried this recipe for the first time for Thanksgiving and we loved it! Instructions were simple and ingredients are all very easy to find. Most importantly, it was SO GOOD
Karin
When you need a teacher’s gift, to cheer up a friend, or to surprise a neighbor with something yummy… you have fresh pumpkin bread on hand!
How to Make Mini Pumpkin Loaves
Make three mini loaves by using 5.75×3″ mini pans. Baking time for mini loaf pans is approximately 30-35 minutes.
A mini loaf is the perfect homemade holiday gift! You can make them ahead of time and freeze them. Defrost and wrap them in a bow.
You can always add chocolate chips if you like!
Pumpkin Bread Recipes Substitutions
- Sunflower seeds can be substituted for pepitas in this recipe.
- Candied pecans are also a delicious topping for this bread.
- You can make your own pumpkin pie spice or buy it readily available from the store.
- Add chocolate chips to make Chocolate Chip Pumpkin Bread or even Instant Pot Pumpkin Chocolate Chip Bread.
Copykat Starbucks Recipes
- Starbucks Egg Bites
- Starbucks Gingerbread
- Starbucks Medicine Ball Recipe
- Instant Pot Banana Bread – like the Starbucks Banana Nut Bread!
My Favorite Pumpkin Recipes
This pumpkin bread recipe is amazing! The pumpkin and spice is not overwhelming, it is nice and fluffy on the inside, and has a lovely texture. It didn’t need it at all, but I sprinkled a little bit of sugar over the top of the batter, before putting it into the oven, for a bit of crunch. I will definitely be making this again.
Brandi
See the pin everyone is talking about!
📋 Recipe
Starbucks Pumpkin Bread Recipe
Equipment
- Oven
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice*
- ¼ teaspoon salt
- â…” cup vegetable oil or canola
- ¾ cup white sugar
- ¼ cup brown sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 cup canned pumpkin puree
- 2-3 tablespoons pumpkin seeds
See our Cooking Conversions Chart for help converting measurements!
Instructions
- Preheat the oven to 325°F. Grease and flour an 8×4-inch loaf pan (9×5 works too).In a medium bowl whisk together the flour, baking powder, baking soda, pumpkin pie spice & salt.Â
- In a separate bowl beat together the oil, sugars, vanilla extract & eggs until smooth. Then mix i¼n the canned pumpkin.
- With the mixer on low, mix the flour mixture into the pumpkin mixture until smooth.
- Pour the batter into the prepared loaf pan and sprinkle the top with pumpkin seeds.
- Bake in the oven for 50-60 minutes (or about 45-55 minutes for a 9×5 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.
Video
Notes
- Make sure to use 100% canned pumpkin puree.Â
- Use only 1 cup of pumpkin puree, not a full can.
- If you don’t have pumpkin pie spice, use 1 teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, & ¼ teaspoon ground nutmeg.
- You don’t want to mix a quick bread too much, you want to mix it just long enough to get the lumps out.
- Store leftovers in an airtight container. This loaf freezes well. Thaw in the fridge overnight.Â
- I baked mine in a 8×4 inch loaf pan, or you can use a 9×5 inch loaf pan . 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.
- You can also make three mini pumpkin loaves by using 5.75×3″ mini pans. Baking time for mini loaf pans is approximately 30-35 minutes
rosemary says
Just made this today and came out fantastic. I did half whole wheat flour with regular, added sea salt caramel chips with chocolate chips. Will be making again for sure.
Em Beitel says
That sounds so yummy, Rosemary! Thank you so much for leaving us a comment!
CP says
Could you please provide the recipe in weight and volume. I am sorry I have difficulty with cup measurement. Thank you.
Em Beitel says
Hi! I hope this is helpful:
180 grams/6.34 ounces all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
5.12 fluid ounces vegetable oil
5.29 ounces/150 grams white sugar
1.8 ounces/50 grams brown sugar
2 teaspoons vanilla extract
3 large eggs
8.5 ounces/240 grams pumpkin puree
2-3 tablespoons pumpkin seeds
Megan says
I made this recipe two days ago. I made 2 loaves and committed to giving one to my husbands boss. Boy was that a mistake! We loved the recipe and so did he. I am now currently waiting on my triple bach !!
Em Beitel says
Wow, Megan! Thank you so much for letting us know! We’re so glad you enjoyed it and that you’re making it again!
Katie says
I only need to make half of this recipe any suggestions on what to do about splitting three eggs?
Em Beitel says
Hi Katie! You can use 2 medium size eggs. Thank you for your question!
Anna says
This bread tastes just like Starbucks. I have made it many times over the years and my family loves it!
Em Beitel says
Thank you so much, Anna! We are so glad you enjoyed it and appreciate your feedback! ♥
Kellie Haarmann says
This recipe is amazing. My 9 year old had 3 slices yesterday and already had a slice for breakfast this morning. I added pepitas and oats to the top, it looks a lot like Starbucks! Thanks for sharing this.
Em Beitel says
That’s awesome, Kellie! Thank you so much! We’re so glad you and your family enjoy it!
Randi says
It’s been in my oven for an hour and the edges are golden brown and the middle is still super doughy! I don’t know what I did wrong!
Em Beitel says
Hi Randi! It’s hard to say – we’ve made this recipe many times and have never had any issues with it. All ovens are different, so it may be your oven is not reaching the temperature it should be. I would use a thermometer to check the temperature of your oven and make sure it’s reaching the proper temperature for this recipe. Thank you!
Anthony says
This has got to be the best pumpkin bread ever. I made this today and followed your recipe. Now I never had the Starbucks version but I’m going to say this recipe is better. Thank you!!
Em Beitel says
That is awesome, Anthony! Thank you so much for your comment! We’re so glad you enjoyed it!
Linda Buckner says
Finally made this! Was amazing! Added small amount brown sugar cream cheese frosting and even my husband loved it! Spices just right, not too sweet, great for snacking! My husband, who is not a pumpkin fan, has requested this again soon!! Thank you for this
Em Beitel says
That is awesome, Linda! Thank you so much for your comment! We’re really glad both you and your husband enjoyed it!
Beverley Fennelly says
Do you measure your flour by spooning and leveling?
Em Beitel says
Hi Beverley! This is how I would do it, yes! Enjoy!