This Starbucks Copycat Pumpkin Bread is soft, moist, and filled with warm pumpkin spice flavors that make every bite feel like a cozy fall day. The combination of pumpkin puree, cinnamon, nutmeg, and cloves gives it that perfect autumn taste that so many of us love.
I love making this pumpkin bread at home because it fills the kitchen with that amazing spicy pumpkin smell, and it tastes just like the real thing from Starbucks—but fresher and homemade. It’s my go-to when I want a simple treat that’s comforting and easy to share with friends and family.
One of my favorite ways to enjoy this bread is warm from the oven with a little butter or cream cheese spread on top. It’s perfect for breakfast, an afternoon snack, or even a light dessert. I’m pretty sure this recipe will become your fall favorite, just like it did for me!
Key Ingredients & Substitutions
Pumpkin Puree: This is the heart of the bread, giving it moisture and that classic pumpkin flavor. Use canned pumpkin, not pie filling—it’s less sweet and perfect for baking. You can swap in fresh pumpkin puree if you roast and mash pumpkin yourself.
Spices: Cinnamon, ginger, nutmeg, cloves, and a little allspice create the warm fall flavor. If you don’t have all, a pumpkin pie spice blend works well. Adjust spices to your taste for more or less kick.
Butter & Sugars: Melted butter keeps the bread moist and tender. Feel free to swap the granulated sugar with coconut sugar for a deeper taste or use vegan butter to make it dairy-free. Brown sugar adds a mild caramel note I really enjoy.
Flour: I use all-purpose flour for the best texture. For a gluten-free version, try a 1:1 gluten-free baking flour, but texture might change slightly.
How Can I Avoid Dry Pumpkin Bread?
Pumpkin bread can get dry if overbaked or overmixed. Here are my tips:
- Don’t overmix: Stir the flour and wet ingredients just until combined. Overmixing develops gluten, making bread tough.
- Watch your baking time: Start checking your bread at 60 minutes. Insert a toothpick into the center; it should come out mostly clean with a few moist crumbs.
- Use the right pan size: A 9×5-inch loaf pan works best for even baking.
- Cool properly: Let the bread cool in the pan a bit before moving to a wire rack. This stops the cooking process and prevents drying.
Equipment You’ll Need
- 9×5-inch loaf pan – perfect size for this pumpkin bread and helps it bake evenly.
- Mixing bowls – one for dry ingredients and one for wet; it keeps things organized and easy to mix.
- Whisk – great for blending dry ingredients smoothly without lumps.
- Spatula – useful for folding the wet and dry ingredients together gently without overmixing.
- Toothpick or cake tester – to check if the bread is fully baked in the center.
- Cooling rack – helps the bread cool evenly and prevents soggy bottoms.
Flavor Variations & Add-Ins
- Add 1/2 cup chopped walnuts or pecans for a nice crunch and a nutty flavor.
- Stir in 1/2 cup chocolate chips to add sweetness and melty pockets in every bite.
- Mix in 1/2 cup raisins or dried cranberries for a chewy texture and fruity contrast.
- Swap 1/4 teaspoon ground cloves for a pinch of cardamom to give a slightly exotic and fresh taste.
How to Make Starbucks Copycat Pumpkin Bread
Ingredients You’ll Need:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice (optional)
- 1/2 cup (115g) unsalted butter, melted and cooled slightly
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 2 large eggs
- 1 15-ounce (425g) can pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- Optional: pumpkin seeds for topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 60 to 70 minutes to bake. Allow an additional 15 minutes to cool before slicing. Overall, plan for about 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and allspice (if using). This blends all the spices and leavening agents evenly.
3. Combine Wet Ingredients:
In a large bowl, whisk the melted butter with the granulated sugar and brown sugar until smooth. Beat in the eggs one at a time, mixing well after each. Next, stir in the pumpkin puree and vanilla extract until well combined.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients. Using a spatula, fold gently until just combined. Be careful not to overmix to keep the bread tender.
5. Bake the Pumpkin Bread:
Pour the batter into your prepared loaf pan and smooth the top. Sprinkle pumpkin seeds over the top if you’d like some crunchy texture. Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean.
6. Cool and Serve:
Remove the bread from the oven and let it cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely before slicing.
Enjoy your moist, warmly spiced pumpkin bread just like Starbucks!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes, you can! Roast and puree fresh pumpkin until smooth. Make sure to drain any excess water so your bread doesn’t get too soggy. Use the same amount as canned pumpkin puree.
Can I Substitute the Butter with Oil?
Absolutely! You can replace the melted butter with an equal amount of vegetable or canola oil for a slightly different texture that’s still moist and tender.
How Should I Store Leftover Pumpkin Bread?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
What If I Don’t Have Pumpkin Seeds for Topping?
No worries! The pumpkin bread is delicious without the seeds. You can also sprinkle chopped nuts or leave the top plain and still get great flavor and texture.
