Copycat Starbucks Pumpkin Bread

4.98 from 112 votes

This Copycat Starbucks Pumpkin Bread is an easy homemade version of the popular fall recipe; made in one bowl & full of pumpkin spice flavor

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If you’re looking to replicate the taste of the popular Starbucks Pumpkin bread at home, this copycat recipe is for you! You can make this loaf easily in one bowl and the result is a super moist texture with that irresistible pumpkin taste!

Starbucks Pumpkin bread topped with pumpkin seeds with some of the bread sliced
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Ingredients & substitutions

  • Flour: For best results use all-purpose flour. We haven’t made this recipe with a 1:1 gluten-free flour, but are pretty sure it will turn out well.
  • Pumpkin pie spice: A little pumpkin pie spice adds a warming sweetness to the bread. If you don’t have pumpkin pie spice, use ¼ teaspoon each of ginger, cinnamon, nutmeg and cloves.
  • Baking soda and salt: so that the bread rises when it is baked in the oven and isn’t dense.
  • Butter: Use unsalted butter for the best results. Allow it to soften before using so that it mixes well with the other ingredients and you have an even texture.
  • Sugar: We use cane sugar and light brown sugar in this recipe for a complex sweetness.
  • Eggs: To bind the ingredients together.
  • Pumpkin: Use pure canned pumpkin to make this recipe. Don’t use a pumpkin pie filling which has added sugars and spices.
  • Vanilla extract: For flavor and sweetness. A pure vanilla extract is preferable, but imitation will work well in this recipe.
  • Pumpkin seeds: The pumpkin seeds are sprinkled on top of the bread before being baked. They are optional but add a great texture and look so pretty – like the Starbucks bread!
Ingredients to make the recipe

How to make pumpkin bread

  1. Start by creaming together the sugar and butter in the bowl of a stand mixer or with a handheld mixer.
  2. Add the eggs, one at a time, until incorporated.
  3. Mix in the canned pumpkin and vanilla extract until it looks well combined.
  4. Add dry ingredients and mix until you don’t see any more flour streaks. You can add the dry ingredients one at a time or mix them together in a bowl first and then add all together.
4 image collage to show the batter from the initial butter and sugar to the final mixture
  • Transfer the batter to a loaf pan that’s lightly greased and spread evenly with a spatula
  • You can also sprinkle some whole or crushed pepitals/pumpkin seeds on top to mimic the look of the Starbucks pumpkin bread.

Tips for Baking pumpkin bread

  1. Use a stand mixer to make this recipe. This is the quickest and easiest way to make the pumpkin bread dough. You can make it by hand, but it will take a little longer to make sure that the wet ingredients are fully mixed and easily combined.
  2. Don’t over mix the batter. When you add in the dry ingredients, mix together until just combined. If you overwork the flour the gluten will overdevelop and the finished loaf will have a heavy and dense texture.
  3. Use oil or cooking spray to grease the loaf pan. If you use butter it can burn and cause the bread to stick. You can also line it with parchment paper so that it is easy to remove from the pan.
  4. Let the pumpkin bread cool fully before removing it from the pan. Place the pan on a cooling rack so that the air circulates all around to cool it completely.

Frequently Asked Questions

How long does it keep?

Once your bread has fully cooled, remove form the loaf pan and place in an airtight container or wrap well in plastic wrap. It will keep well for around 4 days either in the fridge or at room temperature.

Can you freeze it?

Yes! This bread will freeze really well and will keep for up to 3 months. Wrap it well in plastic wrap or foil and place into a freezer bag or container to protect it from freezer burn. Thaw it in the fridge and allow it to come to room temperature to serve.

What else can you add to pumpkin bread?

This copycat Starbucks recipe is delicious as it is, but you could easily fold in some chocolate chips or dried fruit like cranberries for added sweetness.

Starbucks Copycat pumpkin bread

Skip the lines at Starbucks and bake up this loaf of pumpkin bread to enjoy throughout the week. So perfect as an afternoon snack with a cup of tea or coffee.

More quick breads to try:

If you try this healthy-ish feel good Starbucks Pumpkin Bread recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

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Starbucks Pumpkin Bread

This Copycat Starbucks Pumpkin Bread is an easy homemade version of the popular fall recipe; made in one bowl & full of pumpkin spice flavor
5 from 112 votes
Servings 12 servings
Course Dessert
Calories 237
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
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  • Preheat oven to 350°F and spray a loaf pan with nonstick cooking spray.
  • In a medium bowl, whisk 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 butter, cane sugar and light brown sugar until light and fluffy, 2 minutes. Add eggs, one at a time, until incorporated. Add canned pumpkin and vanilla extract and mix to combine.
  • Add dry ingredients and mix until no streaks remain. Pour into prepared pan and sprinkle with the pumpkin seeds if using.
  • Bake in preheated oven until a toothpick inserted in the center of the loaf comes out clean, about 50-55 minutes. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack before slicing.


Storage: Store in an airtight container at room temperature or in the refrigerator for up to 4 days. You can freeze the bread for up to 3 months. Just thaw overnight in the fridge and bring to room temperature before serving.


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.

Cuisine American
Course: Dessert
4.98 from 112 votes (99 ratings without comment)

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Recipe Rating


  1. Dena says:

    HOLY MOLY! This recipe is incredible & uber delicious!!! AND- much cheaper than buying from SBux- THANK YOU!

    1. Yumna J. says:

      Yay!! So happy you loved it, Dena!

  2. Mary says:

    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.

    1. Yumna says:

      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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