Copycat Starbucks Pumpkin Bread Recipe

Name: Copycat Starbucks Pumpkin Bread
Prep time: 15 min
Cook time: 70 min
Total time: 115 min
Ingredients: 1.5 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground nutmeg; 1 teaspoon ground cinnamon; 1 teaspoon ground cloves; 0.5 teaspoon baking powder; 0.5 teaspoon salt; 4 large eggs; 1 cup white sugar; 0.25 cup light brown sugar; 0.5 teaspoon vanilla extract; 0.75 cup canned pumpkin; 0.75 cup vegetable oil

Cook Time: 70 minutes

Ingredients

1 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cloves
teaspoon baking powder
teaspoon salt
4 large eggs
1 cup white sugar
cup light brown sugar
teaspoon vanilla extract
cup canned pumpkin
cup vegetable oil

Directions

Step 1: Preheat the oven to 350F (175C). Grease an 8 x 4-inch loaf pan with butter or cooking spray.

Step 2: In a large bowl, combine the all-purpose flour, baking soda, ground nutmeg, ground cinnamon, ground cloves, baking powder, and salt. Mix well and set aside.

Step 3: In another large bowl, beat the eggs, white sugar, light brown sugar, and vanilla extract with an electric mixer on high speed until the mixture is smooth and fully combined, about 30 seconds.

Step 4: Add the canned pumpkin and vegetable oil to the egg mixture. Beat again until fully incorporated.

Step 5: Gradually add the dry ingredients from Step 2 to the wet ingredients. Mix until the batter is smooth and well blended.

Step 6: Pour the prepared batter into the greased loaf pan, spreading it evenly.

Step 7: Bake in the preheated oven for about 70 minutes, or until the top is dark brown and a toothpick inserted into the center of the loaf comes out clean.

Step 8: Once baked, let the bread cool in the pan for about 30 minutes. Afterward, invert the loaf onto a wire rack to cool completely.

Step 9: Once completely cooled, slice the pumpkin bread into 1-inch-thick slices and enjoy!

Cook's Note

This pumpkin bread freezes beautifully. To store leftovers, wrap the slices in plastic or place them in a resealable plastic bag, then store them in the freezer. When you're ready to enjoy, simply microwave one frozen slice on high for about 45 seconds, and it'll taste fresh out of the oven!

Nutrition Facts

Calories: 430
Total Fat: 24g (30% Daily Value)
Saturated Fat: 4g (18% Daily Value)
Cholesterol: 93mg (31% Daily Value)
Sodium: 426mg (19% Daily Value)
Total Carbohydrates: 50g (18% Daily Value)
Dietary Fiber: 2g (6% Daily Value)
Total Sugars: 31g
Protein: 6g (12% Daily Value)
Vitamin C: 1mg (1% Daily Value)
Calcium: 49mg (4% Daily Value)
Iron: 2mg (11% Daily Value)
Potassium: 118mg (3% Daily Value)

*Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Note: Nutrient information may not be available for all ingredients. If following a medically restricted diet, please consult a healthcare professional.

Copycat Starbucks Pumpkin Bread Recipe

History and Origins

Pumpkin bread is a beloved autumn treat, widely known for its rich, spiced flavor and moist texture. Its origins can be traced back to early American settlers, who, having limited access to refined ingredients, often used locally available crops like pumpkins. The practice of baking with pumpkin became popular in the 18th century, particularly in the New England region where pumpkins were abundant. Originally, pumpkin was used in savory dishes, but by the 19th century, it had become a staple in baked goods, particularly as a means of preserving the vegetable through the colder months. The modern pumpkin bread we enjoy today, flavored with cinnamon, nutmeg, and cloves, became more defined in the mid-20th century, with cookbooks and food blogs helping spread variations of the recipe worldwide.

Regional Variations

While pumpkin bread is enjoyed across the United States, certain regions have their unique takes on the dish. In New England, where the pumpkin is native, the bread is often made with extra spices, such as allspice or ginger, reflecting the region's rich tradition of spiced desserts. In the Midwest, where pumpkin pie is also a beloved treat, pumpkin bread might be made with a higher concentration of pumpkin puree for a denser, more moist loaf. On the West Coast, health-conscious variations have emerged, including gluten-free or vegan versions, showing how regional tastes and dietary preferences influence the bread's evolution.

What Sets Pumpkin Bread Apart

Pumpkin bread stands out from other quick breads due to the unique flavor profile imparted by the pumpkin and the warm spices like cinnamon, nutmeg, and cloves. Unlike banana bread or zucchini bread, which are also often made with moist, mild vegetables, pumpkin bread has a slightly earthier and richer taste. The addition of pumpkin puree makes the bread particularly moist, while the spices offer a comforting, fall-inspired flavor. What makes it truly unique, however, is its versatility; while it is often served as a dessert or snack, it can also be adapted into savory versions with less sugar and additional herbs and cheese, blending the best of both worlds.

Where Is It Typically Served?

Pumpkin bread is a favorite in cafes, especially during the fall season, when pumpkins are in abundance and people crave comforting, spiced treats. Major coffee chains, such as Starbucks, have helped make pumpkin bread a mainstream fall snack. It is often served alongside a hot beverage like coffee, tea, or hot chocolate, making it a popular choice for breakfast or as an afternoon pick-me-up. In homes, it is commonly found at holiday gatherings, particularly during Thanksgiving, as it complements both savory meals and sweet desserts. Its easy-to-bake nature also makes it a popular choice for gifting during the fall months.

Interesting Facts About Pumpkin Bread

The tradition of pumpkin bread gained widespread popularity in the 1980s, with food magazines and home bakers creating and sharing their own recipes.
Pumpkin bread can be made using a variety of flours, including whole wheat, oat, or even gluten-free alternatives, making it adaptable for different dietary needs.
Many bakers freeze leftover slices of pumpkin bread to preserve its freshness, as the bread freezes well and can be quickly reheated in the microwave for a freshly baked taste.
Some recipes for pumpkin bread use a streusel topping, which adds a sweet, crunchy texture that contrasts beautifully with the moist bread.
The pumpkin used in pumpkin bread is rich in beta-carotene, an antioxidant that contributes to its vibrant orange color and offers health benefits, such as supporting vision and skin health.

FAQ about Copycat Starbucks Pumpkin Bread Recipe

Yes, you can substitute the vegetable oil with melted butter, avocado oil, or even unsweetened applesauce for a healthier alternative. The texture and flavor may vary slightly depending on your choice.

To store leftover pumpkin bread, keep it in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze individual slices for up to 3 months.

Yes, you can make this recipe gluten-free by using a gluten-free all-purpose flour blend. Make sure the blend includes xanthan gum or another binder to help the bread hold its shape.

Yes, you can use fresh pumpkin puree. Be sure to cook and mash the pumpkin before using it in the recipe. Fresh pumpkin tends to be less concentrated than canned, so you might need to use a bit more to achieve the same flavor.

You can adjust the sweetness by reducing the amount of sugar in the recipe or substituting with a sugar alternative like stevia or monk fruit sweetener. Some people also prefer using brown sugar for a deeper flavor.

There are a few reasons this could happen. Overmixing the batter can make the bread dense. Also, if you reduce the oil or pumpkin, it may result in a drier texture. Be sure to measure ingredients carefully and check your oven temperature, as baking times can vary.

Yes, you can add nuts like walnuts, pecans, or seeds such as pumpkin seeds to the batter or sprinkle them on top before baking for added crunch and flavor.

The bread is done when the top is dark brown, and a toothpick inserted into the center comes out clean. If the bread is browning too quickly on top, you can cover it loosely with foil and continue baking.

Yes, pumpkin bread freezes well. Allow it to cool completely, then wrap it tightly in plastic wrap or place it in a resealable plastic bag. To reheat, microwave a slice for 45 seconds or thaw at room temperature.

If your bread turns out too dense, it could be because the flour was packed too tightly, the batter was overmixed, or the baking powder was not fresh. Make sure to gently mix the ingredients and measure the flour correctly.

Comments

Sookie

10/06/2025 01:52:54 PM

By far the best pumpkin loaf recipe I've made on the site so far. Not overly sweet, moist and just the right density for a perfect loaf. Rather than use the individual spices (I was missing a few), I used 4+ teaspoons of Pumpkin Spice and added an extra teaspoon of cinnamon because my husband is a cinnamon fiend. Will definitely be adding this one to my regular rotation.

Lm01

11/10/2018 07:38:14 PM

I love this bread but I did make 2 modifications. I increased pumpkin to 1 cup and decreased oil to 1/2 cup. It came out much less greasy and more pumpkin-ey. I also added a pecan/Brown sugar/ oat /butter streusal on the top to add crunch. Yummy!

GeeJay12

01/22/2025 09:44:26 PM

My hubby is 10 years post-bypass surgery so I try to keep everything as healthy as possible while still maintaining great taste. Here are my changes: I used a whole cup of pumpkin, 4 tsp pumpkin pie spice plus 1/2 tsp more cinnamon, 1/2 c unsweetened applesauce for the oil (I’ve been doing this for decades!), Truvia granulated for the white sugar (only needed 4T + 1t). It only needed 55 minutes in my gas 350° oven and it’s gorgeous! Delicious!! No more $$$ dropped at Starbucks!!!

gem958

12/21/2020 10:14:42 PM

I made a few substitutions to this recipe: used Paleo flour in place of ap flour, stevia sugar cane blend in place of white sugar (used half as much), and dark brown sugar. I also toasted some pumpkin seeds a chopped them up as a topping. This is the best pumpkin bread I’ve ever made!

Mike

10/30/2021 01:45:54 PM

Wonderful recipe! I followed others' advice and increased pumpkin to 1 cup (I used fresh, since it has a milder flavor definitely need the full cup), reduced oil to 2/3 cup (and used some olive oil as healthier than regular vegetable - can easily do more than half with no real difference in flavor), and reduced the amount of clove. For clove, I found 1/2 tsp was actually too light. Go with a little more, say a heaping 1/2 tsp or even 3/4. Quite yummy! And stayed moist for a couple of days after.

Ashley Greco

10/07/2020 10:25:51 PM

This is extremely similar to the Starbucks pumpkin bread, and it’s an awesome recipe that I will be saving! I used the King Arthur Measure for measure gluten-free flour, and it tastes just like Starbucks’ recipe. I read through a review that said to use a half of cup of oil, and the entire can of pumpkin so I did that. I also? subbed in 3.5 teaspoons of pumpkin pie spice instead of the other spices listed in the recipe. I baked it for close to 70 minutes. It is moist and delicious! Excited for my husband to try it when he gets home from work.

SavvyPear3579

08/03/2024 02:05:19 PM

I added a cup of chopped walnuts and then topped with pumpkin seeds before baking. I used a smaller pan because it was easier to get so too longer to bake. Next time I’ll use the correct size pan. This will be my go-to recipe. Maybe I’ll switch up from oil to butter. Note: I didn’t follow mixing directions, I just threw it all in a bowl and stirred. I also used pumpkin from my garden.

shepdawg wife

11/02/2020 01:26:44 AM

Excellent! I made this a few times and it’s always good. Per comments, I ended up reducing cloves to 1/2 teaspoon, increased pumpkin purée to 1 cup, decreased oil to 1/2 cup. I also used 1/2 cup white sugar and 1/2 cup brown sugar, which is less overall sugar than original recipe.

Chris W

10/24/2020 06:05:19 PM

I changed the oil to butter and doubled it, added an egg, added 1/2 teaspoon ground ginger. It turned out amazing!! So moist!!

HPYCMPR

11/06/2022 02:47:15 AM

Terrific recipe. I too used a full cup of pumpkin due to a gravity based incident while measuring. Topped with sanding sugar and chopped walnuts at my son’s request. A big hit with us all. Thank you!

jules

01/25/2022 09:31:56 PM

Wow... such a great treat for this cold winter day. I did change things up a bit. We don't like cloves here so we used pumpkin pie spice and used 2 tsp only Then I used only 3 small eggs, only 1 cup of sugar and 2/3 cup oil instead adding more pumpkin. Took 1hour 5 min to bake and we are all happy! Beautiful loaf, beautiful flavor- this is a great keeper!

Bonnie Walker

04/18/2025 09:22:36 AM

I very much enjoyed this recipe the only thing changed was I added more brown sugar to mine and came out perfect

Donna

03/18/2025 12:34:22 PM

Delicious. I reduce the white sugar to 3/4 cup bc I prefer less sweet. However, even with full 1 cup of white sugar, not too sweet. So delicious. My daughter asks me to make this recipe regularly.

Daily Bread Bryan

02/23/2025 05:17:30 AM

I have never had Starbucks Pumpkin bread before so I cannot say how close to the original product this recipe comes in its efforts at emulation. With that being said, I found this recipe to be lacking in sweetness, was too firm, and needed more spices than the 1 tsp of nutmeg, cinnamon, and cloves. 4 eggs!!! That was my initial fear before trying this recipe. I think that is the reason for how pathetic this pumpkin bread is. I followed the directions to a tee. I am very conscious when it comes to over mixing dough for bread and that it can become tough. This recipe would be better with 3 eggs, 1/2 cup more sugar, 2 tsp of cinnamon and nutmeg, keep the cloves as they are. Will never make this again. Thanks for the recipe however. I tried.

LankyPork9753

01/11/2025 09:22:07 PM

I have enjoyed this multiple times. I have even begun to substitute protein powder and gluten-free a.p. about 3/4 cup each, instead of regular flour. I use avocado oil for health reasons and feel it makes it even better. Thanks for sharing this one y'all, it's a keeper in my book!

Larry Lee

11/25/2024 07:20:10 PM

I’m officially obsessed.

debbie

11/19/2024 02:50:24 AM

Very moist

SaucyPeach7269

10/26/2024 12:50:21 AM

Was a good result. I baked for 55 mins in gas oven. Not as moist as I had hoped for but still good.

Nathan Moore

10/25/2024 01:08:37 AM

Can’t wait to make it again.

FlashyEgg3639

10/05/2024 01:42:39 AM

today everyone in my family appreciated the recipe.

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