Copycat Starbucks Pumpkin Bread
Updated Sep 18, 2026
Copycat Starbucks pumpkin bread made with real pumpkin and warm spice, topped with pumpkin seeds. An easy loaf that tastes like the cafe slice for less.
This post may contain affiliate links. Please read our disclosure policy.
I can go into Starbucks fully planning to just get coffee, and then I see the pumpkin bread sitting by the register, and that plan is pretty much over. So I finally made a copycat Starbucks pumpkin bread at home, pumpkin seeds on top and all. Making it myself means I can cut the slices as thick as I want, which is usually thicker than what I’m getting at Starbucks anyway. I’ll have a slice with coffee in the morning, and if there’s any pumpkin bread left after a couple of days, I like to slice and freeze the rest so I can pull one out whenever I want it.
Recipe testing notes
For the past 10 years, I’ve tested every recipe multiple times before sharing it! These notes give you a peek into my process of developing and testing.
I tried lightening this pumpkin bread up a few different ways, but every time I cut back too much on the pumpkin, butter, or sugar, it got drier than I wanted. A full cup of pumpkin ended up being the sweet spot for getting closer to that soft Starbucks-style pumpkin loaf, so I stopped trying to mess with it.
Once the flour goes in, I mix just until everything comes together. If I keep going, the bread gets heavier and denser, so this is one of those times when less mixing is better.
I also start checking the top before the loaf is fully baked because it can get pretty dark while the middle is still catching up. If that happens, I loosely cover it with foil and let it finish. And as tempting as it is, don’t slice it right away. I’ve done that, and it basically falls apart. Let it cool first, and you’ll get much cleaner slices.
Happy Cooking!
– Yumna
Jump to Section
Starbucks Pumpkin Bread Ingredients
- Pumpkin: I use pumpkin puree for this recipe, not pumpkin pie filling, which has added sugars and spices. You need 1 cup, so measure it out rather than adding the whole can.
- Dry ingredients: All-purpose flour, light brown sugar, granulated sugar, baking soda, pumpkin pie spice, and salt.
- Wet ingredients: Unsalted butter, eggs, and vanilla extract. Let the butter soften at room temperature so it creams easily with the granulated and light brown sugars. It should give slightly when pressed but shouldn’t look melted or greasy. Room-temperature eggs will blend into the butter mixture more easily, too.
- Pepitas: For a true copycat Starbucks pumpkin bread, I use pepitas, which are green pumpkin seeds that don’t require shelling. You should be able to find them at most grocery stores.
How to Make Starbucks Pumpkin Bread
These step-by-step photos walk you through how to make copycat Starbucks Pumpkin Bread. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Starbucks Pumpkin Bread recipe below
1. Cream butter & sugars
Beat the softened butter with both sugars for about 2 minutes, until light and fluffy. A stand mixer or a handheld mixer works here.
2. Beat in the eggs
Add one egg at a time, letting each one blend in before adding the next. Scrape down the sides of the bowl so everything mixes evenly.
3. Mix in the pumpkin
The mixture will turn orange and loosen up as you beat in the pumpkin purée and vanilla. Keep mixing until they’re evenly incorporated.
4. Add the dry ingredients
With the mixer on low, gradually work in the flour mixture. Stop as soon as the flour streaks disappear, scraping the bottom of the bowl to check for any dry pockets.
5.Fill the loaf pan
Transfer the batter to the greased pan and use a spatula to spread it evenly into the corners.
6. Top with pepitas and bake
Sprinkle the seeds on top of the pumpkin loaf, if using. Bake until a toothpick inserted into the center comes out clean, then let the loaf cool completely in the pan on a wire rack.
Full Starbucks Pumpkin Bread Recipe
Starbucks Pumpkin Bread Recipe
Video
Ingredients
- 1 ½ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter room temperature
- 1 cup granulated sugar
- ¼ cup packed light brown sugar
- 4 eggs
- 1 cup canned pumpkin
- ½ teaspoon vanilla extract
- ¼ cup pumpkin seeds optional
Instructions
- Preheat the oven to 350°F. Spray a loaf pan with nonstick cooking spray.
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. Set aside.
- In a stand mixer with a whisk attachment or in a large bowl with a hand mixer, mix the butter, cane sugar, and light brown sugar until light and fluffy, 2 minutes. Add the eggs, one at a time, until incorporated. Add the canned pumpkin and vanilla extract and mix to combine.
- Add the dry ingredients and mix until no streaks of flour remain. Pour the batter into the prepared loaf pan and sprinkle with the pumpkin seeds, if using.
- Bake 50–55 minutes until a toothpick inserted in the center of the loaf comes out clean. Remove from the oven and let the bread cool completely in the pan set on a wire rack before slicing.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Chocolate chips: Fold ½ cup into the finished batter before transferring it to the pan. My kids love this variation!
- Nuts: Fold ½ cup chopped walnuts or pecans into the finished batter. You can leave off the pepitas if you don’t want both.
- Cream cheese: Pour half of the batter into the loaf pan, then spread a thin layer of cream cheese (about 4 ounces) in the middle of the batter. Cover with the remaining batter and bake.
Recipe Tips
- Grease the loaf pan with oil or cooking spray. If you use butter, it can burn and cause the bread to stick. You can also line it with parchment paper so the pumpkin spice bread is easy to remove.
- Don’t overmix the batter. For moist pumpkin bread, when you add in the dry ingredients, mix them with the wet ingredients until just combined. If you overwork the flour, the gluten will overdevelop, and the finished loaf will be dense.
- Cover the top if it browns too quickly. Loosely tent the pan with foil if the surface is getting dark while the middle still needs to bake.
- Wait before slicing. The pumpkin bread needs time to set as it cools. Cutting into it while it’s hot can leave you with slices that crumble or look gummy.
Troubleshooting
An underbaked center can sink as the bread cools. Check the middle of the loaf with a toothpick rather than judging by the browned top. Measuring the pumpkin and baking soda carefully also helps avoid a loaf that rises and then collapses.
Too much flour or too much time in the oven can dry it out. Spoon and level the flour instead of scooping it directly from the bag, and begin checking for doneness at the start of the baking-time range.
Comments
A question, what size loaf pan was used for this recipe? Thank you for your help! Looking forward to trying this recipe. It looks wonderful!
Hi! I use a 1 pound loaf pan. This is my favorite!
See All Comments