Perfectly spiced with cinnamon, nutmeg, and cloves
Great for breakfast, snacking, or holiday gifting
Freezer-friendly for easy make-ahead planning
Saves you money compared to store-bought
Makes your house smell amazing while baking
Easy to customize with nuts, chocolate chips, or glaze
A hit with both kids and adults
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
pumpkin puree granulated sugar brown sugar vegetable oil eggs all-purpose flour baking soda baking powder salt ground cinnamon ground nutmeg ground cloves vanilla extract optional: chopped nuts or pepitas for topping
Directions
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, and oil until smooth.
Add the eggs and vanilla extract, and mix until fully combined.
In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Pour the batter into the prepared loaf pan and smooth the top. If using, sprinkle chopped nuts or pepitas on top.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe yields 8–10 slices. Prep time: 10 minutes Cook time: 60 minutes Cooling time: 15 minutes Total time: Approximately 1 hour 25 minutes
Variations
Add chocolate chips: Stir in ½ cup of chocolate chips for a dessert twist.
Use whole wheat flour: Replace half of the all-purpose flour with whole wheat for added fiber.
Make it dairy-free: Ensure no dairy is added in optional toppings or flavorings.
Add a glaze: Drizzle a vanilla or maple glaze over the top for extra sweetness.
Mini loaves or muffins: Divide the batter into mini loaf pans or muffin tins—adjust baking time accordingly.
Nutty version: Fold in ½ cup chopped walnuts or pecans for texture.
Pumpkin spice boost: Use pumpkin pie spice instead of individual spices for convenience.
Storage/Reheating
Store the pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
To freeze, wrap the cooled loaf or individual slices in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months.
To reheat, warm a slice in the microwave for 15–20 seconds or toast lightly in the oven or toaster oven for a slightly crisp edge.
FAQs
What makes this pumpkin bread taste like the Starbucks version?
The combination of pumpkin puree, warm spices, and a moist texture closely mimics the flavor and feel of the Starbucks pumpkin loaf.
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree as long as it’s well-drained and smooth. Avoid using pumpkin pie filling.
How do I prevent my bread from becoming dry?
Don’t overmix the batter, and make sure not to overbake. Start checking for doneness around 55 minutes.
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
Is it possible to reduce the sugar?
You can reduce the sugar slightly, though it will affect both the sweetness and the texture. Try cutting each sugar by ¼ cup to start.
Can I add cream cheese filling?
Absolutely. For a cream cheese swirl, layer half the batter, add a sweetened cream cheese layer, then top with the remaining batter.
How do I know when it’s fully baked?
Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s done.
Can I double the recipe?
Yes, this recipe doubles well. Bake in two loaf pans and check for doneness as usual.
What toppings can I use?
Pepitas (pumpkin seeds), chopped nuts, or a streusel topping work well. A simple glaze also adds a nice touch.
Can I make this into muffins?
Yes, pour the batter into muffin tins and bake at 350°F for 20–25 minutes or until a toothpick comes out clean.
Conclusion
This Copycat Starbucks Pumpkin Bread is everything you want in a fall treat: moist, flavorful, and wonderfully spiced. It’s easy to make at home and tastes just like the original—or even better. Whether you’re enjoying it with your morning coffee or serving it at a fall gathering, this recipe is sure to become a seasonal favorite in your home
This Copycat Starbucks Pumpkin Bread is a moist, flavorful quick bread packed with cozy fall spices. It’s easy to make at home, freezer-friendly, and tastes just like the coffee shop favorite—maybe even better!
Ingredients
1 cup pumpkin puree
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1 3/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 tsp vanilla extract
Optional: 1/2 cup chopped nuts or pepitas for topping
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, and oil until smooth.
Add the eggs and vanilla extract, and mix until fully combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with chopped nuts or pepitas if using.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
Notes
You can replace individual spices with 1 1/2 tsp pumpkin pie spice for convenience.To make it dairy-free, ensure any added toppings are dairy-free.This recipe freezes well for up to 3 months.To reheat, microwave slices for 15–20 seconds or toast lightly.Use fresh pumpkin puree if desired, but ensure it’s well-drained and smooth.
