Starbucks pumpkin bread is the thick, moist, heavily spiced loaf with a crackly pepita top that shows up next to every PSL. This copycat gets you there at home: soft crumb, real pumpkin flavor, and enough batter for two 9×5 loaves so you can freeze one.
This copycat Starbucks pumpkin bread is moist, deeply spiced and topped with salty pepitas, just like the loaf in the café case. The batter is made with oil and plenty of pumpkin, and it is split between two 9×5 pans so both loaves bake all the way through with a tender, even crumb.
Why You’ll Love It
- Actually fits the pans. Two 9×5 loaves, not one overloaded pan.
- Café-style crumb. Oil keeps it moist for days; the spice blend tastes like the bakery loaf.
- Uses the whole can of pumpkin. No sad half-can left in the fridge.
- Pepita topping. Salted pumpkin seeds toast on top as it bakes.
- Freezer-friendly. Bake both, eat one, freeze one.
Ingredients and Substitutions
Full amounts are in the recipe card below.
- Pumpkin puree (1 can, 15 oz): Plain puree, not pie filling. Libby’s is the usual café match.
- Eggs (4 large), oil (¾ cup) and water (⅔ cup): Eggs for structure, oil for moisture, water to loosen the batter. Canola, vegetable or light olive oil all work.
- Granulated sugar (3 cups): Sugar (not honey) keeps the crumb soft and café-sweet without turning gummy.
- Vanilla (1½ tsp): Rounds out the spice.
- Flour (3½ cups), baking soda (2 tsp) and salt (1½ tsp): Structure and lift. Spoon and level the flour so you don’t pack it.
- Spices: Cinnamon, nutmeg, cloves and ginger in café proportions. Or use 1 tablespoon pumpkin pie spice plus ½ tsp cinnamon.
- Pepitas (½ cup): Salted roasted pumpkin seeds for the top. Plain pepitas work; toss with a pinch of salt.
How to Make Starbucks Pumpkin Bread
- Heat the oven. Set it to 350°F. Grease two 9×5-inch loaf pans and line with parchment overhangs if you want easy lift-out.
- Mix the wet ingredients. In a large bowl, whisk the pumpkin, eggs, oil, water, sugar and vanilla until smooth and glossy.
- Mix the dry ingredients. In a second bowl, whisk the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
- Combine. Add the dry ingredients to the wet and stir just until no dry flour remains. A few small lumps are fine. Do not overmix.
- Pan and top. Divide the batter evenly between the two pans (a kitchen scale helps). Sprinkle the pepitas over the tops and press them in lightly so they stick.
- Bake. Bake 60 to 70 minutes, until a toothpick in the center comes out clean or with a few moist crumbs and the tops are deep golden. If the tops brown too fast, tent loosely with foil after 45 minutes.
- Cool. Cool in the pans 10 minutes, then turn out onto a rack and cool completely before slicing (about 1 hour). The crumb sets as it cools.
Tips for Success
Two pans, always
This batter is meant for two loaves. One pan will dome, spill and stay wet in the middle. If you only want one loaf, halve every ingredient (use 2 eggs) and bake 55 to 65 minutes.
Don’t overmix
Stir until the flour disappears. Overmixing makes tunnels and a tough crumb.
Check early
Start testing at 60 minutes. Ovens vary, and dark pans bake faster than glass.
Slice the next day
The spice flavor deepens overnight. Wrap cooled loaves and wait if you can.
Variations
- Chocolate chip: Fold 1 cup mini chocolate chips into the batter before dividing.
- One loaf: Halve the recipe; bake in one 9×5 pan for 55 to 65 minutes.
- Muffins: Fill lined muffin cups ¾ full; bake at 350°F for 18 to 22 minutes (yield about 24).
- Gluten-free: Use a 1-to-1 gluten-free flour blend; add 5 extra minutes if needed.
- Less sweet: Cut the sugar to 2½ cups; the crumb will be a little less café-sweet.
Make-Ahead, Storage and Reheating
- Room temperature: Wrap cooled loaves tightly; keep up to 3 days.
- Fridge: Up to 1 week, well wrapped (bring to room temp before serving).
- Freezer: Wrap each loaf in plastic, then foil, up to 3 months. Thaw overnight on the counter.
- Reheat: Toast slices, or warm wrapped loaf in a 300°F oven for 15 minutes.
- Make ahead: Bake up to 2 days before serving; flavor improves on day two.
Frequently Asked Questions
Why did you remove the honey?
Starbucks pumpkin bread is not a honey bread. Honey also made this batter too heavy for a clean rise. Sugar plus oil gives the classic soft, cakey crumb.
Can I use pumpkin pie filling?
No. Pie filling is already sweetened and spiced, so the texture and sweetness will be off. Use plain puree.
Why is my bread sunken in the middle?
Usually underbaked or too much liquid. Bake until the toothpick is clean, and measure flour by spooning into the cup and leveling.
Can I use coconut oil?
Yes. Melt it and cool slightly so it doesn’t scramble the eggs. Flavor will be faintly coconutty.
Copycat Starbucks Pumpkin Bread
Ingredients
Equipment
Method
- Heat the oven to 350°F. Grease two 9×5-inch loaf pans.
- Whisk the pumpkin, eggs, oil, water, sugar and vanilla until smooth.
- In another bowl, whisk the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
- Stir the dry ingredients into the wet just until combined. Do not overmix.
- Divide the batter evenly between the pans. Sprinkle with pepitas and press lightly.
- Bake 60 to 70 minutes, until a toothpick in the center comes out clean. Tent with foil if the tops brown too fast.
- Cool in the pans 10 minutes, then turn out onto a rack and cool completely before slicing.
Notes
Save this recipe: Pin this copycat Starbucks pumpkin bread for fall breakfasts and coffee breaks.
