If pumpkin season has one flavor I look forward to every year, it’s that combination of pumpkin, cinnamon, nutmeg, and cloves you get in a thick slice of Starbucks pumpkin bread. It’s soft, incredibly moist, warmly spiced, and topped with crunchy pumpkin seeds—and it goes perfectly with a cup of coffee.
This Starbucks Pumpkin Bread Copycat Recipe recreates that coffee-shop favorite at home with simple pantry ingredients and canned pumpkin puree. The batter takes only a few minutes to put together, and you don’t need a mixer.
Better yet, the loaf stays moist for several days, so it’s a great recipe to make ahead for breakfast, an afternoon snack, or something sweet to enjoy with coffee.
Why You’ll Love This Starbucks Pumpkin Bread
The texture is what makes this recipe special. Instead of being light and cake-like, this pumpkin bread is rich, moist, and slightly dense—much closer to the thick slices you find at Starbucks.
You’ll also love it because:
- It uses easy-to-find ingredients.
- You don’t need an electric mixer.
- Canned pumpkin keeps the loaf wonderfully moist.
- Pumpkin seeds give the top a little crunch.
- It tastes even better after it has had time to rest.
- You can freeze individual slices for later.
Ingredients You’ll Need for Starbucks Pumpkin Bread Copycat Recipe
Dry Ingredients
All-purpose flour: Provides the structure for the loaf.
Baking soda: Helps the pumpkin bread rise while baking.
Baking powder: Gives the loaf a little additional lift.
Cinnamon: The main warm spice in the recipe.
Nutmeg, cloves, and ginger: These create the deeper pumpkin-spice flavor associated with fall baking.
Salt: Balances the sweetness and brings out the spices.
Wet Ingredients
Pumpkin puree: Use plain canned pumpkin puree rather than pumpkin pie filling. Pumpkin pie filling already contains sugar and spices and will change the recipe.
Pumpkin isn’t just great for creating moist baked goods—it also provides nutrients such as vitamin A, potassium, and fiber. If you’d like to learn more about pumpkin and how it can fit into a balanced diet, you can explore the nutrition resources available from USDA MyPlate.
Eggs: Add structure and richness.
Granulated and brown sugar: Using both gives us sweetness while the brown sugar adds moisture and a subtle caramel flavor.
Vegetable oil: One of the secrets to keeping pumpkin bread moist even after it has cooled.
Milk: Loosens the batter slightly and helps create a tender crumb.
Vanilla extract: Adds another layer of flavor.
Pumpkin seeds: Sprinkle these over the batter before baking for that recognizable coffee-shop-style finish.
Equipment Needed
You don’t need anything fancy to make this recipe:
- 9 x 5-inch loaf pan
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula or wooden spoon
- Measuring cups and spoons
- Parchment paper
- Wire cooling rack
How to Make Starbucks Pumpkin Bread
1. Prepare the Oven and Pan
Preheat your oven to 350°F (175°C).
Lightly grease a 9 x 5-inch loaf pan and line it with parchment paper, leaving some parchment hanging over the sides. This makes it much easier to lift the finished loaf from the pan.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt.
Mixing the spices into the flour first helps distribute them evenly throughout the loaf.
3. Combine the Wet Ingredients
In a separate large bowl, whisk together the pumpkin puree, eggs, granulated sugar, brown sugar, vegetable oil, milk, and vanilla.
Continue whisking until the mixture looks smooth and the sugars are well incorporated.
4. Make the Batter
Add the dry ingredients to the pumpkin mixture.
Use a spatula to gently fold everything together until you no longer see streaks of dry flour.
Try not to overmix the batter. Overmixing can develop too much gluten and make your pumpkin bread tougher instead of soft and tender.
5. Add the Pumpkin Seeds
Pour the batter into your prepared loaf pan and smooth the surface.
Sprinkle the pumpkin seeds evenly over the top.
6. Bake
Bake for approximately 55–65 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
If the top begins getting too dark before the center is finished, loosely cover the loaf with aluminum foil for the remaining baking time.
7. Cool Before Slicing
Allow the pumpkin bread to cool in the pan for about 15 minutes.
Use the parchment paper to carefully lift it from the pan, then transfer it to a wire rack.
For the best texture, let the bread cool completely before slicing.
Tips for the Best Copycat Pumpkin Bread
Measure the flour carefully. Too much flour is one of the easiest ways to end up with dry pumpkin bread. Spoon the flour into your measuring cup rather than packing it down.
Use pumpkin puree, not pumpkin pie filling. They’re easy to confuse when you’re shopping, but they’re very different products.
Don’t overmix. Stop folding as soon as the dry ingredients disappear into the batter.
Give it time to cool. Cutting into the loaf while it’s still hot can make the center seem gummy.
Let it rest overnight. This is one of those baked goods that I think tastes even better the next day. Once completely cool, wrap the loaf tightly and let those pumpkin-spice flavors develop.
How to Store Pumpkin Bread
Once completely cooled, keep the pumpkin bread in an airtight container at room temperature for about 3 days.
For longer storage, place it in the refrigerator for up to 5–7 days. Let refrigerated slices come closer to room temperature before serving, or warm them very briefly in the microwave.
Can You Freeze Starbucks Pumpkin Bread?
Yes. Pumpkin bread freezes extremely well.
I recommend slicing the loaf first and wrapping the individual slices tightly. Place them inside a freezer-safe container or bag and freeze for up to 3 months.
That way you can take out one slice whenever you want something sweet with your morning coffee.
What to Serve With Pumpkin Bread
A thick slice is delicious on its own, but you can also serve it slightly warm with butter.
And, naturally, coffee is a perfect match. Try it with a latte, cappuccino, cold brew, or your favorite homemade coffee drink.
For an extra fall-inspired treat, warm a slice for a few seconds and add a small amount of softened butter.
Frequently Asked Questions
Why is my pumpkin bread dry?
The most common causes are using too much flour or baking the loaf for too long. Begin checking the center around the 55-minute mark since ovens and loaf pans can bake differently.
Why did my pumpkin bread sink in the middle?
A loaf can sink if it hasn’t finished baking in the center. Opening the oven repeatedly during the early stages of baking can also cause problems, so try to leave the oven door closed until you’re close to the expected baking time.
Can I leave off the pumpkin seeds?
Absolutely. They provide a nice crunchy topping and Starbucks-inspired appearance, but they aren’t necessary for the recipe itself.
Can I use fresh pumpkin?
You can, although canned pumpkin puree tends to produce more consistent results. Homemade pumpkin puree sometimes contains considerably more water, which can change the texture of the bread.
Can I add chocolate chips?
Yes. Chocolate chips aren’t part of the classic Starbucks-style version, but they work very well with pumpkin. Fold about ½ to ¾ cup into the batter before transferring it to the loaf pan.
If you love Starbucks-inspired pumpkin treats, you should also try our Starbucks Pumpkin Cream Cheese Muffins Copycat Recipe. They’re soft and warmly spiced with pumpkin, but the rich cream cheese center and crunchy pepita topping make them an especially delicious option for fall breakfast or brunch.
Starbucks Pumpkin Bread Copycat Recipe
Make a moist and warmly spiced Starbucks Pumpkin Bread Copycat Recipe at home with pumpkin puree, cinnamon, brown sugar, and crunchy pumpkin seeds. It's an easy fall quick bread that's perfect alongside your morning coffee.
Ingredients
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup pumpkin puree
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil
- ¼ cup milk
- 1 teaspoon vanilla extract
- 3 tablespoons pumpkin seeds (pepitas), for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and line it with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt.
- In a large bowl, whisk together the pumpkin puree, eggs, granulated sugar, brown sugar, vegetable oil, milk, and vanilla until smooth.
- Add the dry ingredients to the wet ingredients and gently fold with a spatula until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Sprinkle the pumpkin seeds evenly over the batter.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the bread cool in the pan for approximately 15 minutes before transferring it to a wire rack.
- Allow the loaf to cool completely before slicing for the best texture.
Notes
Make sure you use 100% pumpkin puree rather than pumpkin pie filling.
Avoid overmixing the batter after adding the flour. Mix only until the ingredients are combined.
If the top is browning too quickly, loosely cover the loaf with aluminum foil during the final 15–20 minutes.
The flavor and texture are particularly good the following day. Let the loaf cool completely before wrapping it tightly for overnight storage.
Individual slices can be frozen for up to 3 months.
Nutrition Information:
Yield: 10 slices Serving Size: 1 sliceAmount Per Serving: Calories: 300 kcalTotal Fat: 13 ggSaturated Fat: 2 ggTrans Fat: 0 ggUnsaturated Fat: 10 ggCholesterol: 38 mgmgSodium: 270 mgmgCarbohydrates: 43 ggNet Carbohydrates: 41 ggFiber: 2 ggSugar: 25 ggProtein: 4 gg
