Copycat Starbucks Pumpkin Bread
Updated Oct 24, 2025
This copycat Starbucks Pumpkin Bread tastes just like Starbucks and is made with pumpkin puree, pumpkin spice, and a couple of pantry items.
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Try my easy copycat Starbucks pumpkin bread!
Whenever I’m craving a slice of pumpkin bread from the Starbucks bakery case, I just make this copycat Starbucks pumpkin bread at home instead. It’s moist, spiced, and fills the kitchen with that warm fall smell that makes you want to stay in pajamas all day.
What I love most is that this copycat Starbucks pumpkin bread doesn’t need any crazy ingredients, just pantry staples and a bit of pumpkin purée. It’s easy to make, and makes a great snack with coffee.
Happy Cooking!
– Yumna
Starbucks Pumpkin Bread Ingredients
- Pumpkin: I use pumpkin puree for this recipe, not pumpkin pie filling, which has added sugars and spices.
- Pumpkin pie spice: You can make your own pumpkin pie spice or use store-bought.
- 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.
- Dry ingredients: All-purpose flour, baking soda, and salt.
- Wet ingredients: Unsalted butter, cane sugar (or granulated sugar), light brown sugar, eggs, and vanilla extract.
How to Make Starbucks Pumpkin Bread
Starbucks Pumpkin Bread Recipe
This copycat Starbucks Pumpkin Bread tastes just like Starbucks and is made with pumpkin puree, pumpkin spice, and a couple of pantry items.
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 cane sugar
- ¼ cup packed light brown sugar
- 4 eggs
- 1 cup canned pumpkin
- ½ teaspoon vanilla extract
- ¼ cup pumpkin seeds optional
Instructions
- Preheat 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 until a toothpick inserted in the center of the loaf comes out clean, about 50–55 minutes. Remove from the oven and let the bread cool completely in the pan set on a wire rack before slicing.
Notes
- My Top Tip: 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.
- Storage: Store the pumpkin spice bread in an airtight container at room temperature or in the fridge for up to 4 days.
- Freezing: Wrap individual slices of the pumpkin spice bread in plastic wrap, then again in aluminum foil. It will last in the freezer for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving.
Nutrition
Calories: 237kcal, Carbohydrates: 35g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 75mg, Sodium: 213mg, Potassium: 91mg, Fiber: 1g, Sugar: 22g, Vitamin A: 3494IU, Vitamin C: 1mg, Calcium: 26mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Variations
- Add chocolate chips. Fold a handful of chocolate chips into the batter for extra sweetness. My kids love this variation!
- Or, add nuts. Stir a handful of chopped walnuts into the batter for more texture.
- Make pumpkin cream cheese bread. Add a layer of cream cheese in the middle of the batter or on top before baking.
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.
- Use room temperature butter. You want it to be soft, not melted, so it easily creams together with the sugar. If it’s too soft, put it back in the fridge for a few minutes or start over with a fresh stick.
- 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.
- Let the pumpkin bread cool fully before removing it from the loaf pan. Place the loaf pan on a cooling rack so the air circulates all around it.
Comments
Are the pepitas unsalted or salted dry roasted or raw? Thank you
I use raw, unsalted pumpkin seeds.
How much is one can of pumpkin? Is it one cup?
The recipe uses 1 cup of canned pumpkin.
Hi, can I use fresh pumpkin? If so, what ratio would it be? Thanks
Absolutely! You can make your own pumpkin puree (here is my recipe for How to Make Pumpkin Puree) and use 1 cup (same as the recipe says). Hope that helps!
Hi!! This looks great!! But my oven is broken, doesn’t always work on 350. What do you suggest?
Hi Nicole, I’m not sure how to make this recipe without a working oven. So sorry!
Will almond flour work same as all purpose flour? What will be ratio for almond flour?
Almond flour will change the texture and make it more dry. If you use almond flour, I recommend using a combination of almond flour and all-purpose flour (maybe 50/50?) to maintain the bread-like consistency. Hope that helps!
This pumpkin bread is sooo good!! It came out so moist. In my opinion it tastes better than Starbucks ๐คฉ
Wow, thank you so much!! So happy you love it, Cristina!
It baked up and looks really nice, but it was fairly dry.
Hi Jenni, I’m sorry to hear that. Is it possible you overmixed the batter? The bread can end up too heavy and dense if you overmix.
HOLY MOLY! This recipe is incredible & uber delicious!!! AND- much cheaper than buying from SBux- THANK YOU!
Yay!! So happy you loved it, Dena!
I have cooked this twice. It has a very strong egg flavor. Also, it’s impossible whisk butter and sugar together. Use the regular mixing attachment.
Hi there, so sorry this didn’t work out well for you. What size egg are you using? Also, the recipe calls to use a stand mixer or hand mixer to cream the butter and sugar together.
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