This Starbucks Copycat Pumpkin Bread is like autumn wrapped up in a loaf! It’s soft, moist, and bursting with pumpkin flavor, warm spices like cinnamon and nutmeg, and sweet little surprises like a sugary crumb topping. Every slice feels like a cozy hug, making it a perfect treat when the weather starts to cool down.
I love baking this pumpkin bread because it fills my kitchen with that amazing fall smell that just makes you want to sit by the window with a cup of coffee. I usually bake a double batch so there’s enough to share with friends and family—or to stash in the freezer for later when I need a quick pick-me-up. Pro tip: slice it thick and toast it with a smear of butter for the ultimate comfort food moment.
This bread is the kind of recipe that’s great for an easy breakfast, a snack with tea, or even a little dessert after dinner. Every bite reminds me of crisp leaves outside and cozy moments in, and I’m always happy to have it on hand to brighten up any day. If you love pumpkin spice season, you’re going to want to keep this one in your rotation all year round!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for the smooth texture and consistent flavor. Avoid pumpkin pie filling since it has added spices and sugar. If canned pumpkin isn’t available, homemade cooked and pureed pumpkin works well too.
Spices: Cinnamon, nutmeg, cloves, and ginger give this bread its classic pumpkin spice taste. Feel free to adjust the amounts or use pumpkin pie spice blend instead of individual spices.
Fats: Vegetable oil keeps the bread moist, but you can swap melted butter if you prefer a richer flavor. Both work well, just keep the amount the same.
Sugars: Combining granulated and brown sugar adds sweetness and helps keep the bread moist. You can use all brown sugar for a deeper flavor or all granulated sugar if you want a lighter taste.
How Do You Make the Pumpkin Bread Moist and Tender?
The key is not to overmix the batter once you combine wet and dry ingredients. Overmixing develops gluten, which can make bread tough.
- Mix dry spices and flour fully before adding to wet ingredients.
- Stir the flour mixture into wet ingredients just until you no longer see dry flour.
- Use oil or melted butter to add moisture to the bread.
- Check doneness with a toothpick after 60 minutes baking—don’t open the oven too often.
Letting the bread cool slightly before slicing also helps the texture settle for a perfect slice.
Equipment You’ll Need
- 9×5-inch loaf pan – perfect size for shaping pumpkin bread with even baking.
- Mixing bowls – one for dry ingredients and one for wet to keep mixing neat and easy.
- Whisk – helps blend spices and flour smoothly, and mix sugar and oils evenly.
- Rubber spatula – great for folding wet and dry ingredients without overmixing.
- Toothpick or cake tester – to check when the bread is baked through without guessing.
Flavor Variations & Add-Ins
- Add 1/2 cup chopped walnuts or pecans for a crunchy texture contrast.
- Mix in 1/2 cup chocolate chips to add a sweet surprise to every bite.
- Swirl in 1/4 cup cream cheese before baking for a tangy, creamy twist.
- Replace half the all-purpose flour with whole wheat for a heartier, nuttier flavor.
How to Make Starbucks Copycat Pumpkin Bread?
Ingredients You’ll Need:
- 1 3/4 cups (220 g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 1/2 cup (120 ml) vegetable oil or melted butter
- 2 large eggs
- 1 cup (240 ml) canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This pumpkin bread recipe takes around 15 minutes of mixing and prep, plus 60 to 70 minutes for baking. After baking, allow about 10 minutes to cool in the pan before moving it to a rack. In total, expect about 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Preheat your oven to 350°F (175°C). Grease and lightly 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 all-purpose flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt until fully combined.
3. Combine Sugars and Wet Ingredients:
In a large bowl, whisk the granulated sugar, brown sugar, and vegetable oil (or melted butter) until well blended. Beat in eggs one at a time. Stir in pumpkin puree and vanilla extract until smooth.
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture, stirring gently just until no dry flour remains. Avoid overmixing to keep the bread moist and tender.
5. Bake the Bread:
Pour the batter evenly into your prepared loaf pan and smooth the surface. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Serve:
Let the pumpkin bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, slice the bread, optionally sprinkle with pumpkin seeds or coarse sugar, and enjoy!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes, you can! Roast and puree fresh pumpkin until smooth. Just be sure to drain any excess moisture to avoid a soggy bread. Use the same amount as canned pumpkin puree in the recipe.
Can I Substitute the Vegetable Oil with Something Else?
Absolutely! Melted butter works great and adds a richer flavor. You can also use coconut oil for a subtle tropical note. Keep the quantity the same to maintain the right moisture balance.
How Should I Store Leftover Pumpkin Bread?
Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
Can I Add Nuts or Chocolate Chips to This Pumpkin Bread?
Definitely! Stir in 1/2 cup of chopped nuts like walnuts or pecans, or chocolate chips to the batter before baking for extra texture and flavor.
