Starbucks Pumpkin Bread Copycat Recipe

This Starbucks pumpkin bread recipe gives you that moist, spiced loaf you grab at the counter, made in your own kitchen for a fraction of the cost. It’s got the same dense, tender crumb and those toasted pepitas on top, and it comes together in one bowl in about 15 minutes of hands-on work.

The flavor is warm and earthy from real pumpkin puree and a solid hit of cinnamon, ginger, and clove. Make it on a Sunday and you’ve got breakfast sorted for the week.

Why I Love This Recipe

The crumb is dense but not heavy, which comes from the ratio of oil to pumpkin. Oil keeps quick breads moist in a way butter just doesn’t, especially after a couple of days in the fridge.

This version is also forgiving. You don’t need a mixer or any special equipment, just a bowl and a whisk.

The pepitas on top toast in the oven and add a faint crunch against the soft crumb. That contrast is what makes it feel like more than just a basic loaf.

Recipe Ingredients

• 1 can (15 oz) pumpkin puree – Use 100% pure pumpkin, not pumpkin pie filling
• 2 large eggs – Room temperature helps them blend more evenly
• 1/2 cup vegetable oil – Keeps the crumb moist for days; melted coconut oil works too
• 1/2 cup whole milk – Adds a little richness; any milk you have works
• 1 1/2 cups granulated sugar – Balances the earthy pumpkin
• 1 3/4 cups all-purpose flour – Spoon into the measuring cup and level; do not scoop
• 1 tsp baking soda – The main lift here
• 1/2 tsp baking powder – Adds a little extra rise
• 1/2 tsp fine salt – Pulls the sweetness into focus
• 2 tsp ground cinnamon – The dominant spice note
• 1 tsp ground ginger – Adds a mild warmth
• 1/2 tsp ground cloves – Sharp and deep; don’t skip it
• 1/4 tsp ground nutmeg – Rounds out the spice blend
• 3 tbsp pepitas (pumpkin seeds) – For the top; raw and unsalted

Variations / Substitutions

• Coconut sugar instead of granulated sugar – The loaf will be slightly darker and have a mild caramel note rather than a clean sweet flavor.
• Gluten-free 1-to-1 flour – A cup-for-cup GF blend works well here; the crumb will be just slightly denser.
• Oat milk or almond milk instead of whole milk – Works fine; the loaf may be very slightly less rich but the difference is small.
• Add chocolate chips – Fold in 1/2 cup of semi-sweet chips before pouring into the pan for a sweeter, more dessert-forward loaf.
• Extra heat with black pepper – A pinch of freshly ground black pepper added with the other spices sharpens the ginger and makes the spice blend feel more complex.
• Sunflower seeds instead of pepitas – Works as a topping if you can’t find pepitas; the crunch is the same.

If you like this kind of spiced quick bread, Starbucks Banana Walnut Bread Copycat Recipe is worth adding to your rotation.

How To Make Pumpkin Bread

Step 1: Whisk the Wet Ingredients

Preheat your oven to 350°F (175°C) and grease a standard 9×5-inch loaf pan, then line it with a strip of parchment paper so the loaf lifts out cleanly. Into a large mixing bowl, add the 1 can (15 oz) pumpkin puree, 2 large eggs, 1/2 cup vegetable oil, 1/2 cup whole milk, and 1 1/2 cups granulated sugar. Whisk everything together for about 1 minute until the mixture is smooth and the eggs are fully incorporated.

The batter at this stage should look like a thick, uniform orange-brown liquid with no streaks of egg white running through it. That’s the sign everything is combined.

Step 2: Fold in the Dry Ingredients

Add the 1 3/4 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp fine salt, 2 tsp ground cinnamon, 1 tsp ground ginger, 1/2 tsp ground cloves, and 1/4 tsp ground nutmeg directly into the same bowl. Use a spatula or wooden spoon and fold everything together with slow, deliberate strokes, stopping as soon as you no longer see dry flour streaks. This takes about 20 to 25 folds.

Overmixing is the one real mistake to avoid with quick breads. Once the gluten gets worked hard, the crumb tightens up and the loaf comes out chewy instead of tender. A few small lumps in the batter are completely fine.

Step 3: Fill the Pan and Top with Pepitas

Pour the batter into your prepared loaf pan and spread it into an even layer with your spatula. Scatter the 3 tbsp pepitas across the top, pressing them just lightly so they sit in the surface of the batter rather than sliding off.

The batter will come up roughly two-thirds of the way up the pan, which is exactly where you want it. Any higher and it will dome and spill over the edges as it rises.

Step 4: Bake the Loaf

Slide the pan onto the center rack and bake at 350°F (175°C) for 60 to 70 minutes. At the 60-minute mark, insert a toothpick into the center of the loaf. It should come out with a few moist crumbs attached but no wet batter. If there’s wet batter, give it another 5 to 10 minutes and check again.

The top of the loaf will crack down the middle as it bakes, which is normal and actually a good sign that it rose properly. The pepitas will be toasted and fragrant, and the edges will pull slightly from the sides of the pan.

Step 5: Slice and Serve

Let the loaf cool in the pan for 15 minutes, then use the parchment strip to lift it onto a wire rack. Once it’s cool enough to handle, transfer to a cutting board, slice into thick pieces, and arrange on a plate or board with the pepita-studded top facing up.

Recipe Tips

• Use a light-colored metal pan if you have one. Dark metal pans conduct heat more aggressively and can over-brown the bottom and sides before the center is done.
• Don’t skip the parchment strip. This loaf is moist and sticks to the pan without it, even if the pan is greased.
• Check your spices. Ground spices lose their punch after about a year in the cupboard. If your cinnamon doesn’t smell strong when you open the jar, the bread will taste flat no matter what else you do.
• Room temperature eggs blend more smoothly into the oil and pumpkin. If yours are straight from the fridge, set them in a bowl of warm water for 5 minutes before cracking.

Bake times by pan (at 350°F / 175°C, done at an internal temp of 200 to 205°F / 93 to 96°C):

How To Store

• Refrigerate – Wrap the cooled loaf tightly in plastic wrap or store slices in an airtight container. It keeps well for up to 5 days in the fridge and the flavor actually deepens by day 2.
• Reheating – A slice is good at room temperature but 15 to 20 seconds in the microwave brings it back to freshly-baked softness.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Yes, but make sure it’s well-drained. Fresh pumpkin puree holds more water than canned, so strain it through a fine-mesh sieve or cheesecloth for at least 30 minutes before using the same 15 oz quantity.

Can I make this as mini loaves?

Yes. Divide the batter between 3 mini loaf pans (roughly 5×3 inch) and bake at 350°F (175°C) for 35 to 45 minutes, checking with a toothpick at the 35-minute mark.

Can I freeze the loaf?

Absolutely. Wrap individual slices in plastic wrap, then place them in a zip-top freezer bag. They keep for up to 3 months and thaw at room temperature in about an hour.

My loaf sank in the middle. What happened?

Most likely it came out of the oven before the center was fully set. The toothpick test is the most reliable check; wet batter on the toothpick means it needs more time, even if the top looks done.

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Pumpkin Bread Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 10 servings

Ingredients Method Notes

Ingredients

  

• 1 can (15 oz) pumpkin puree
• 2 large eggs
• 1/2 cup vegetable oil
• 1/2 cup whole milk
• 1 1/2 cups granulated sugar
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp fine salt
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground cloves
• 1/4 tsp ground nutmeg
• 3 tbsp pepitas

Method

 

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment. Whisk together the pumpkin puree, eggs, vegetable oil, whole milk, and granulated sugar in a large bowl for about 1 minute until smooth.
2. Add the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg to the bowl. Fold with a spatula until no dry streaks remain, about 20 to 25 folds. Do not overmix.
3. Pour the batter into the prepared pan, spread level, and scatter the pepitas over the top, pressing them in lightly.
4. Bake on the center rack at 350°F (175°C) for 60 to 70 minutes, until a toothpick inserted in the center comes out with a few moist crumbs and no wet batter.
5. Cool in the pan for 15 minutes, then lift out using the parchment, slice, and serve with the pepita-studded top facing up.

Notes

This loaf slices cleanest when it’s had at least 30 minutes to cool, so try not to cut into it straight from the oven. If you’re making it ahead, it’s honestly better on day 2 once the spices have had time to settle into the crumb. Store it wrapped tightly so the top doesn’t dry out.