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.


  • 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


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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  • Nancy Worsham

    Do you happen to have an easy vanilla glaze that I could put over the top?

  • Danielle

    I made this bread, twice now and the only thing I changed to make it taste and make the texture resemble something more like SB’s pumpkin bread was to add about 1/2 a teaspoon of additional pumpkin pie spice, I also added an additional 1/8 of a cup of oil and I add 1/2 cup of sour cream and it is super moist just like SB’s bread. I always add in sour cream to any sweet breads that I make. I found that adding some additional cinnamon helps too! I also swap out 1/2 a cup of regular flour for whole wheat. Whole wheat tends to make things much more tender. Thanks so much for posting this great recipe!

  • Cindy Ruiz-Nelson

    I made this yesterday & today, both times it was soupie in the middle? Why

  • Ashley

    This bread was very dry and tasteless! Everyone was disappointed. I followed the recipe carefully and didn’t over mix ingredients. In my opinion it needs more egg and pumpkin, oh! And of course flavor :)

  • Amanda Whitley

    I know this is an old post, but I made the recipe today and it is so delicious! I only had nutmeg and cinnamon on hand, so I used a teaspoon of each and it still turned out so good! I can’t wait to try it with all the spices! Thanks for this awesome recipe! :)

  • Betty Jo

    Amazing…now this is a pumpkin bread recipe. I hit the jackpot finding your recipe. I love it and everyone in my family does too. I saw it last week and have already made it four times. My grandkids ask for it now as soon as they come in the door. I made up several quart size zip loc bags at a time with all of the dry ingredients. When I am ready to make it, i just add the wet ingredients and bake. Thank you a million times over which is probably how many times I will be making this!!

    • Stephanie Manley

      I am so happy you and your family enjoy this pumpkin bread. It is one of my favorites too. I love pumpkin all the year!

  • Carrie

    I love you! I unintentionally grew a pumpkin patch this year harvesting 28 pumpkins from one random plant that grew up in my courtyard. I just made this recipe tonight with fresh pumpkin purée and we LOVED it! My search for the perfect loaf is over. Thank you

  • Jodi915

    This recipe is greatness! My daughter loves Starbucks pumpkin bread and she’s a very picky eater at 5 yo. I’ve tried several pumpkin bread recipes and she didn’t like any of them. I baked this tonight and she loves it! I’m so grateful. I even used wheat flour and she still loves it. Thanks!

  • jayme

    Awesome bread….couldnt find cardmom spice….went crazy looking for it and no luck so….i made it without and mmmm… still so so good! Does the cardmom make a huge difference/?

  • Jadelin Romain

    This was my first time making a quick bread and it was amazing! My whole family loved it! The second time I substituted 1/3 of the sugar with brown sugar and I think it made it even more moist. Also I made 1.5 of the recipe and poured it into 2 mini loaf pans. For my 3rd attempt, I’d like to switch out the vanilla extract with some delicious Haitian dark Rum I have. Thank you for sharing your recipe!

    • Stephanie Manley

      I am very happy that you enjoyed the recipe! It is a very good recipe for pumpkin bread. I bet you could add that rum in addition to the vanilla if you wanted to keep some of those nice vanilla notes in there.

  • Alma M

    I just want to let you know that i NEVER leave comments on any site that I find recipes on, whether it turns out good or bad. But I found this yesterday and made it last night and I am SOO happy with how it came out! What made this different is that I’ve made pumpkin bread a hundred times and would STILL buy from Starbucks because I just couldn’t beat theirs. Now, with your on-point recipe and EXCELLENT explanation and instructions (mix dry and wet ingredients separately, don’t over mix… which I think was my problem this whole time), I’m finally able to make what I felt obligated to buy. Thank you so much! This recipe made me a customer to your site :) Keep up the good work!

    • Stephanie Manley

      Thank you for trying the recipe. I am happy to hear you enjoyed it.

  • Alison Jeanine

    Have used this recipe for years – still my favorite! Thanks for sharing. :) Xo, Alison

  • Linda

    Thia recipe is perfect………easy and delicious,

  • Seabrook LaRoche

    Love this recipe way more than another I tried three times last year failing each time to be remotely similar. I remember another pumpkin cupcake recipe using apple sauce as a substitute for oil. So I figured I’ve already got it in my cabinet, lets try it. I had those single serve cups that are 3.9 oz. I also doubled the entire recipe so I could use the entire can of pumpkin purée (15 oz). I wasn’t worried about the lack of 1 oz. However, I did read that an apple sauce substitute would be okay with a small amount of oil too. So I added 2 tsp. of veg oil (would only be 1 tsp. if you’re not doubling the recipe). It came out wonderful! I’m already looking for another pumpkin purée sale to make more this Fall for everyone.

    • stephaniemanley

      I am happy to know this recipe worked out well for you. Thank you for the low fat suggestion its always good to know how to make a successful substitute. I am looking for that pumpkin to go on sale too. Goodness knows there are enough pumpkin recipes out there right now 😉

  • Pam

    What size of can of pumpkin?

    • stephaniemanley

      You use 1 cup, so it’s not a whole can.

  • sam

    This recipe is great. I did sub pumpkin pie spice for the other spices and it came out wonderful. Now, if I can manage to not eat the whole thing myself.

  • Kristie

    It is perfect! We used your recipe to make cupcakes and made a homemade lemon flavored frosting. Yummy!

    • stephaniemanley

      Excellent. I am glad this worked out well for you.

  • Shannon

    I made this with a few modifications and it came out great. The first was that I used pumpkin pie filling (which already has spices and is sweetened somewhat) instead of canned pumpkin. I used 1.5 cups of this rather than 1 cup in the recipe, and halfed the oil (used only .5 cups oil). I added all spice and cinnamon to supplement the spices in the pumpkin pie filling.

    It turned out very nicely, however to make it more similar to Starbuck’s I would have added more cardamom (but didn’t have it on hand).

    The first time I made this recipe with the suggested pumpkin to oil ratio of 1:1 and it was good but I prefer the pumpkin to oil ratio of 3:1 because it makes it a little bit healthier, and also gives it more pumpkin flavor.

  • jennie

    hi! my bread came out perfectly!! was even orange like starbucks! hahah. great recipe!! for those who didnt do it right, i feel like pumpkin pie spice would not cut it because it usually doesnt contain cardamom. took me forever to find the spice but it was well worth it!!!!!

    • stephaniemanley

      Jennie, I am so happy you enjoyed the pumpkin bread. This is a favorite bread of mine, and I hate that you can only get it during certain times of the year. I personally like to measure out the individual spices. I think the spices from The Spice House work very well. Thank you for giving the recipe a try.

  • MIchelle

    I make this all the time and everyone loves it! I make it in mini loaf size and it is great as a coffee time snack. Thank you for this recipe!

    • stephaniemanley

      Michelle, I am so glad you enjoy the recipe. How long do you bake the mini loaves? I would like to give that a try.

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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!

    • 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!

    • 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 :)

    • Michael Smith

      Starbucks in Germany just started to carry the Pumpkin Bread flown from the US it is still a very tasty snack.

  • Nicole

    when do you add the pumpkin puree?

    • 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).

      • 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.