Starbucks Pumpkin Bread

Starbucks Pumpkin Bread is a favorite of so many of us. This bread is well spiced, and so moist. Have you ever thought for a minute what a whole loaf of pumpkin bread would cost if you purchased it from Starbucks? I can show you how to make this delicious bread with a few simple ingredients.

So often I have pulled into this drive thru and ordered myself a coffee and a slice of this pumpkin bread and went on my merry way. Starbucks is known for their delicious treats, but sometimes Starbucks isn’t very kind on the wallet. Maybe like you I don’t always want to spend 10 dollars on breakfast. Pumpkin bread is actually easy to make. Now if you don’t happen to have all of the spices on hand, you can use pumpkin pie spice which you may already have in your spice cabinet. I just love the flavors of the cinnamon, cardamom, nutmeg, clove, and allspice.
If you can’t find pumpkin seeds you could use walnut seeds, it won’t be quite like Starbucks, but it will still be very good. My local store happens to sell these in their bulk section so they are relatively inexpensive. This recipe is a quick bread, so this means that we mix our wet and dry ingredients first separately, and then we mix them together. I find if the dry ingredients are sifted it makes for a better bread, the bread will be more airy, and have a uniform texture. You don’t want to over-mix a quick bread, you want to mix it just long enough to get the lumps out.

Starbucks Pumpkin Bread

  • Author:
  • Recipe Type: Bread Recipes, Copycat Reataurant Recipes, CopyKat Recipes
  • Prep time:10 minutes
  • Cook time:1 hour
  • Serves: 8
Starbucks Pumpkin Bread

You can make your own pumpkin bread just like Starbucks.

Ingredients

  • 1 1/2 cups flour
  • 1 cup sugar
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cardamom
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon clove
  • ** if you are going to use pumpkin pie spice, use a scant 2 teaspoons of spice in place of the spices mentioned here
  • 2 eggs, beaten
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil (do not use olive or peanut oil)
  • 1/2 teaspoon vanilla
  • 1/3 to 1/2 cup roasted and salted pumpkin seeds

Instructions

Preheat oven to 350 degrees. In a large bowl add all of the dry ingredients; flour, sugar, salt, baking soda, salt, and spices. Sift the dry ingredients together. In a smaller bowl mix together the 2 beaten eggs, the oil, pumpkin puree, and the vanilla. Once the liquid ingredients are mixed well pour over the dry ingredients. Stir until the lumps are out. Do not over-stir the mixture. Pour into a 9x5x3 inch loaf pan that has been sprayed with non-stick spray. Sprinkle pumpkin seeds on top of bread. Bake for 50 - 60 minutes, until a toothpick comes out clean when poked in the center of the loaf. Cool for approximately 5 minutes in the pan, and then turn the pumpkin bread onto a cooling rack.

The bread cuts best when allowed to cool completely.

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  • glimmerbee

    Mine turned out perfectly! This recipe also seems to have some room for error. eI wanted finish up some pumpkin I had on hand but it wasn’t enough to double the recipe so I made 1 and .50 divided the two for smaller loaves and reduced the cooking time by 10-15 minutes. The seasoning and flavor was just right. Thank You so much for this!

    • stephaniemanley

      I am happy to hear this recipe got a thumbs up from you! Good call on finishing up the pumpkin.

  • Cameron

    tried to make this last night but didn’t turn out at all like Starbucks’ pumpkin bread. Was dryer than the Starbucks’ variety and didn’t taste right.

    • Cameron

      oops autocorrect! drier*

      • stephaniemanley

        I am really sorry this didn’t work out well for you. A lot of others it worked great for. I am sure this isn’t the case, but maybe your oven is running a little hot and made the bread dry out. Again, I am sorry this didn’t work out well for you. What should I have done differently?

  • Newsfivemary

    Very good! Instead of nuts, and seeds, I added a buttercream iceing. It was a whole other taste of goodness!!!

  • Milk and Honey

    I just experienced eating at Crustacean’s Restaurant in Beverly Hills, CA. It was just delightful! What to copycat the crab with noodles and spinach. Thanks.

    • stephaniemanley

      If I was in that area it would make that easier to do!

  • KatrinaIsabella

    SO DELICIOUS! This bread was perfect. Tasted so similar to Starbucks. Nice with a dollop of cream. Thanks!

    • http://www.copykat.com Stephanie

      Thank you! I am glad to hear you enjoyed the recipe.

    • stephaniemanley

      I am glad to hear you enjoyed this.

  • Lindsay

    Thank you so much for this! My husband loves this bread, but Starbucks no longer sells it. I just baked a sugar pie pumpkin and I’m definitely going to use the puree with this recipe, thank you thank you!

    • http://www.copykat.com Stephanie

      They stopped selling it? Oh no!

    • Lindsay

      Made it last night…I tried to get my husband to say that it reminded him of Starbucks Pumpkin Bread, but he didn’t. Although when I eventually told him he said, “well, to me this is just how pumpkin bread ought to be,” anyway, he really enjoyed it, said a few deep “mmmmms,” and definitely went back for seconds…this recipe is simple and delicious! Oh, and I enjoy it too :)

  • Nicole

    when do you add the pumpkin puree?

    • http://www.copykat.com Stephanie

      Add it with the liquid ingredients.

    • Peter

      After i have mixed the spices in with the flour, sugar, baking soda and salt, i add the pumpkin puree and mix partially…but I don’t mix it in completely…in other words I mix it in until some of the white mixture remains separate from the puree. Then I pour the wet mixture over that, and combine without over-stirring.

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  • Holly

    I just made another online chef’s version of this last night and while it was very good, it wasn’t quite as light and moist as the real deal. Will definitely try yours as well and report back! The recipes deviate quite a bit, surprisingly – yours calls for 2 eggs while the other for four, etc. Be back soon! :)

    • stephaniemanley

      Thank you for letting me know. I look forward to your report.

  • Txlady130

    I LOVE Starbucks pumpkin bread any time of the year but especially during the cold months (which in South Texas are few)! I made this bread and followed it exactly – down to the scant 2 tsp. of pumpkin pie spice. Absolutely WONDERFUL! Just like Starbucks – and I’ve had lots of their bread! In fact, my family wouldn’t wait for it to cool down completely – I got about 10 minutes cooling time. Awesome recipe!

    • stephaniemanley

      Thank you for giving this recipe a try. I hope you try other copykat recipes!

  • Melissa Chavez

    I had a side-by-side taste test. This recipe is delicious and the color and texture are very similar. The only difference I found was that Starbucks uses more ground cloves. I am adding one tsp of group cloves next time I make this. This will be the third time making it. Yummy!

    • stephaniemanley

      I am glad to hear you enjoyed this recipe so much.

  • Wendy

    Thanks for the recipe! I made a couple of minor modifications to fool myself in making a ‘healthy’ loaf :) Replaced 1/2 cup of flour with whole wheat flour, this will change the texture and taste of the loaf a bit but I didn’t mind it. Also opted to sprinkle the loaf with roasted but unsalted pumpkin seeds instead of salted.

    • stephaniemanley

      Thank you for your great suggestions on this recipe.

  • Sarah

    Can you turn these into muffins?

    • stephaniemanley

      I think these might be a little heavy for muffins.

  • Lynn

    Do you pop the seeds or use the pumpkin seeds in the shell?

    • stephaniemanley

      It is best to remove the seeds from the shells.

      • Carol Braden-Williams

        Wait, pumpkin seeds don’t have shells. Think of what they look like raw when you scrap them out of a whole pumpkin.

        • stephaniemanley

          They do have shells, they are the white coating around the seeds on the inside. If you look at the picture above of the bread, these are the seeds within the white shells.

  • Kenya

    How long will this keep in the freezer?

    • stephaniemanley

      I don’t know. I personally haven’t put this in the freezer. I would guess it would be fine for a month or two.

  • barb57

    i am confused. You put the seeds on top before you pour the mixture in the pan? Sounds strange.

    • Stephanie Manley

      Sprinkle the seeds on top of the batter before you put it in the oven.

  • Sue Minic

    I’m not sure if my first message went through so…………….the question is:
    Is pumpkin puree the same as the Libby’s pumpkin you use for pie?

    • stephaniemanley

      Yes, use the pure pumpkin, not the pumpkin pie variety (the one in the bigger can).

      • http://www.facebook.com/pamela.genzer Pamela Locke Genzer

        you don’t mention when to add the pumpkin I’m assuming it’s with the eggs, oil, and vanilla.

  • Debby Foodiewife

    This looks fabulous. Thanks so much.

  • Dutchr

    Link to the Pumpkin Pie Spice is dead and IF you use it, how MUCH??? Do you add the other spices up and substitute a like amount? Thank you!

    • stephaniemanley

      I would just just under two teaspoons if you are going to use pumpkin pie spice.