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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!
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Starbucks Pumpkin Loaf Recipe
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 Bread Ingredients
- All-Purpose Flour: I have not experimented with gluten-free flour for this recipe. Let me know if you give it a try!
- Baking Powder: This is a leavening agent which helps the bread rise and brown.
- Baking Soda: Similarly to baking powder, this is a leavening agent that helps the bread reach the perfect rise and texture.
- Pumpkin Spice: Try my homemade pumpkin pie spice recipe for this bread!
- Salt: Any salt will do.
- Vegetable Oil: A neutral vegetable oil such as canola oil works well for this recipe.
- White Granulated Sugar: We’re using both white sugar and brown sugar for this recipe.
- Brown Sugar: Adds a molasses flavor that complements the pumpkin so well.
- Vanilla Extract: A little bit of vanilla goes a long way!
- Eggs: Any eggs will do, but I like to use farm fresh when available.
- Canned Pumpkin Puree: Make sure this is 100% pure canned pumpkin puree, and not pumpkin pie filling.
- Pumpkin Seeds: Also called pepitas. They make a great topping for pumpkin bread! They’re also great when roasted. Try my roasted pumpkin seeds recipe!
How to Make Pumpkin Bread
- 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 FAQ
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!
Starbucks Pumpkin Loaf Recipe 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.
Copycat Starbucks Recipes
- Starbucks Egg Bites
- Starbucks Pink Drink
- White Chocolate Mocha
- Starbucks Medicine Ball Recipe
- Instant Pot Banana Bread – like the Starbucks Banana Nut Bread!
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
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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
- ⅔ 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
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.
- 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.
- 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.
- 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
Fran says
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.
Marion Myers says
Thank you, Fran! Updated the recipe to correct that.
Caitlyn Erhardt says
This bread looks so yummy and perfect for Fall!
Em Beitel says
Thank you so much, Caitlyn! This bread is part of why we love Fall so much.
Suzy says
One of my favorite ways to indulge in the fall! Love that this can be made at home!
Em Beitel says
Thank you Suzy! It’s so easy to make, too!
Alison Corey says
I am a sucker for Starbucks pumpkin bread. This recipe is even better! Thanks!
Em Beitel says
Thank you, Alison! We really appreciate it!
Sonal says
I had been looking for Starbucks Pumpkin Bread Recipe. Finally I got a delicious one. Going to make soon.
Em Beitel says
Thanks so much, Sonal! We hope you love it!
Tonje says
Yum! Love anything with pumpkin spice, this sounds great! Can’t wait to try it 🙂
Em Beitel says
Thank you so much, Tonje! We love this bread!
heidymccllum says
It’s coming that time of year again where we get to enjoy our pumpkin spice specialties and that’s awesome! I am super thrilled to try this copycat version.
Em Beitel says
Thanks so much, Heidy! It’s one of our favorites. We hope you love it!
Susan says
This was delicious! Can it be made into mini loafs and if so how much in each mini pan and how long should I bake?
Em Beitel says
Hi there, Susan! Thank you so much! We’ve added mini loaf instructions to the post. Please let us know if you have any more questions!
Lynne K says
This turned out as pretty as the picture and tasting delicious.
I did substitute apple sauce for the oil using like amounts. It got rid of all those calories and tasted no different. It was delicious.
Em Beitel says
Lynne, that’s awesome! We’ll have to try using apple sauce. That sounds delicious. Thank you so much for your lovely comment!
Michaela says
Can this be made in muffin tins or mini loaf pans? Just wondering how that might affect baking time
Em Beitel says
Hi there, Michaela! Yes, it can be made in both! For mini loaf pans, we recommend cutting the bake time in half. Our pumpkin bread should bake in about 20-30 minutes as mini loaves. As for a muffin tin, we recommend the same time as the mini loaves. Just keep an eye on them and use a toothpick to determine whether they’re done or not. We would love to hear what you think after you’ve made them! Thank you for your question!