This Starbucks Pumpkin Bread copycat recipe means you can make the warmly spiced bread topped with crunchy pepitas right at home. It’s even better than the original, and at a fraction of the cost!
It’s not fall at our house without at least one loaf of homemade pumpkin bread. I already have several recipes, but when a friend brought a warm loaf of this bread to a church activity, I fell in love after one bite!
Those salty pepitas on top of the bread are a perfect contrast to the sweet, moist pumpkin bread. I grabbed the recipe and made it that week. My family practically inhaled it!
After making the bread myself, I actually did walk into Starbucks and order a slice of bread just to compare. I think this Starbucks copycat pumpkin bread recipe is even better than the original!
Why You’ll Love This Starbucks Pumpkin Bread
- Affordable: You can make an entire loaf for less than the cost of one slice of pumpkin bread at the coffee house!
- Easy to make: No mixer is required, just a whisk and spatula.
- Moist texture: Canned pumpkin puree and liquid oil make this bread extra soft and moist.
- Full of fall flavor: Cinnamon, nutmeg, and cloves make every slice taste like autumn!
- Crunchy topping: Just like the bread from the coffee shop, this loaf is topped off with crunchy, salty pumpkin seeds. Delish!
How to Make Copycat Starbucks Pumpkin Bread
- PREP: Line an 8×4″ loaf pan with parchment or aluminum foil; spray with cooking spray. Preheat your oven to 350°.
- DRY INGREDIENTS: In a small bowl, whisk the flour, salt, baking soda, nutmeg, cinnamon, and cloves.
- WET INGREDIENTS: In a large mixing bowl, whisk the sugar, eggs, pumpkin, oil, and vanilla until smooth. Stir in the dry ingredients.
- ASSEMBLE: Spread the batter evenly in the loaf pan. Sprinkle the pepitas on top of the batter.
- BAKE: Bake the bread at 350 degrees for about 65-70 minutes, or until the middle is set.
- COOL: Let the bread cool in the pan for 5-10 minutes, then transfer to a wire rack.
You can eat the bread warm (we do!), but it will slice more cleanly after it has cooled completely.
Tips for the Best Pumpkin Bread
- Don’t overmix the batter. Stir the ingredients together just until no dry streaks remain. This helps keep the loaf soft and tender.
- Measure your flour correctly. Too much flour can result in dry pumpkin bread. For the most accurate results, weigh your flour using a kitchen scale. If you don’t have one, whisk your flour before scooping it into the measuring cup.
- Let it cool before slicing. The bread is delicious warm, but you will get cleaner slices if you let it cool completely first.
- Check the center before removing it from the oven. Ovens vary, so start checking the bread early. A toothpick inserted into the middle should come out clean or with a few moist crumbs. As soon as it’s done, take it out. Overbaking makes dry bread.
Variations:
- Add 2/3 cup of chocolate chips. Milk, semi-sweet, or white chocolate are all tasty!
- For even more tasty crunch, stir 1/2 cup of chopped pecans, walnuts, or pepitas into the batter.
- Sprinkle cinnamon sugar over the batter before or in place of the pumpkin seeds.
- In place of the cinnamon, nutmeg, and cloves, you can use a tablespoon of pumpkin pie spice.
Frequently Asked Questions
What are pepitas?
Pepitas are the small green pumpkin seeds that grow inside Syrian pumpkins. Unlike seeds in traditional Halloween pumpkins, they do not have a hard outer shell. You can shell regular pumpkin seeds to get to the pepitas inside, but it is a tedious process.
You should be able to find pepitas at your local grocery store (or Walmart). I buy mine in bulk at Costco. They are also available online.
Can I use fresh pumpkin instead of canned pumpkin?
Yes, you can use homemade pumpkin puree, although canned pumpkin tends to provide a more consistent texture and moisture level.
Why did my pumpkin bread sink in the middle?
A loaf that sinks can be caused by underbaking, or by opening the oven before the bread is done. Make sure the center is fully baked before removing the bread from the oven. Overfilling the loaf pan can also cause bread to sink. Make sure you use an 8-inch loaf pan for this recipe.
Can I make this pumpkin bread into muffins?
Yes. Divide the batter among a greased or lined muffin pan and reduce the baking time. Begin checking the muffins around 18 to 22 minutes. You will need additional pepitas to cover all the muffins.
Mini muffins will only need to bake for about 12-14 minutes.
Can You Freeze Pumpkin Bread?
Yes! Pumpkin bread freezes beautifully. Once the loaf has cooled completely, wrap it tightly in plastic wrap and then place it in a freezer bag or airtight container.
You can also freeze individual slices, which makes it easy to grab a piece whenever you want a quick fall treat!
More quick breads:
- Pumpkin Bread with Streusel Topping
- Carrot Cake Loaf
- Pumpkin Zucchini Bread
- Peach Bread Recipe
- Pumpkin Bread with Cream Cheese Frosting
- Nutella Banana Bread
- Irish Soda Bread
- Yellow Squash Bread
Copycat Starbucks Pumpkin Bread Recipe
Equipment
Ingredients
- 1 ½ cups all purpose flour
- ¾ tsp salt
- 1 tsp baking soda
- ½ tsp ground nutmeg
- 2 tsp ground cinnamon
- ½ tsp ground cloves
- 1 cup white sugar
- 2 large eggs
- 1 ¼ cup pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil (or canola oil)
- ½ tsp vanilla extract
- ⅓ cup roasted, salted pepitas
Instructions
- Line an 8×4" loaf pan with parchment paper or foil; spray with cooking spray. Preheat your oven to 350°.
- Whisk together the flour, salt, baking soda, nutmeg, cinnamon, and cloves in a small bowl; set aside.
- In a large bowl, whisk the sugar, eggs, pumpkin, oil, and vanilla. Stir in the flour mixture.
- Spread the batter in the prepared loaf pan and sprinkle the pumpkin seeds evenly over the top.
- Bake at 350° for 65-70 minutes, or until a toothpick inserted in the middle comes out with no wet batter.
- Let cool in the pan for about 5 minutes, then remove and place on a wire rack.
- You can serve the bread warm, but it will slice more cleanly after it has cooled completely.
Notes
- I like using roasted, salted pepitas, but you can use raw pepitas if you prefer.
- Pumpkin bread can be stored for up to a week at room temperature in an airtight container. You can also freeze it for 3-4 months. Wrap the entire loaf or individual slices in plastic wrap, then place in a freezer Ziplock bag or freezer safe container.
- You can make 3 mini loaves. Divide the batter between three mini loaf pans. Decrease the baking time to 30-40 minutes; it depends on the size of your pans.
Nutrition
This Starbucks Pumpkin Bread copycat recipe is an easy homemade treat that’s perfect for pumpkin season, but you can make it all year long!
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