Starbucks Pumpkin Bread (Copycat Recipe)
Bake your own moist and flavorful Starbucks Pumpkin Bread at home! This easy copycat recipe delivers the same spiced flavor and tender crumb as your favorite coffeehouse treat. Perfect for fall mornings and holiday baking.
Ingredients
- 1 cup pumpkin puree
- 1 1/4 cup granulated sugar
- ¼ cup, packed light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- ¼ cup sour cream
- 1 tsp vanilla extract
- 1¾ cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp pumpkin pie spice
- Pumpkin seeds (pepitas), for topping
Instructions
- . Preheat oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.
- Prepare oven with water: Place an oven-safe baking dish filled with hot water on the lower rack of your oven. Do not place the pumpkin bread pan inside the water bath. This creates steam, helping the bread stay moist.
- Wet ingredients: In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, light brown sugar, vegetable oil, eggs, yogurt, and vanilla until smooth.
- Dry ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, and pumpkin pie spice.
- Combine: Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Do not overmix.
- Bake: Pour batter into the prepared loaf pan. Smooth the top with a spatula and sprinkle pumpkin seeds evenly on top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Tips and Tricks:
- For extra Starbucks-style texture, press a few pumpkin seeds into the batter just before baking.
- Sour cream adds moisture and tenderness, but yogurt works as well.
- Allow the loaf to cool fully before slicing to avoid a gummy texture.
- Drizzle with a vanilla glaze or cream cheese frosting for a bakery-style finish.
- Add ½ cup (60 g) of chopped walnuts or pecans to the batter.
- Divide the batter into mini loaf pans; bake 25–30 minutes.
- Pumpkin bread tastes even better the next day after the spices have settled.
- A light-colored metal loaf pan bakes more evenly than glass or dark pans, which can brown the edges too quickly. If using glass, reduce the oven temp by 10–15°F (5–10°C).
- Insert a toothpick or skewer in the center. A few moist crumbs are okay, but no wet batter should stick.
- Overworking the batter develops gluten, making the bread dense instead of tender. Mix just until no streaks of flour remain.
- Add 1 teaspoon of extra pumpkin pie spice or a pinch of nutmeg/cloves for stronger fall spice notes.
- Once cooled, wrap the loaf in foil overnight. This traps moisture and keeps the crust from getting too firm.
- Leave the loaf uncovered for the first day. The pepitas will stay crunchy instead of softening.
- Oil gives a moister texture closer to Starbucks’ version. Butter can be used instead for a richer flavor, but the bread will be slightly less tender.
- Sprinkle a little coarse sugar on top, along with the pumpkin seeds, for a glossy, crunchy finish.
- To make muffins, divide the batter evenly among the muffin tins (lined or greased). Bake at 350°F (175°C) for 20–24 minutes.
- Use a serrated knife and wipe the blade between cuts for neat slices.
Nutrition
Serving: 12gCalories: 259kcalCarbohydrates: 38gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 35mgSodium: 117mgPotassium: 77mgFiber: 1gSugar: 22gVitamin A: 3252IUVitamin C: 1mgCalcium: 32mgIron: 1mg
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