Starbuck's Pumpkin Bread
This copycat Starbucks Pumpkin Bread recipe and it tastes *just* like the slice you'd order at the coffee shop, and you don't even have to leave home to eat it! This is a super tender pumpkin bread, full of pumpkin spice flavor, and is delicious for a snack or breakfast!
During the fall months, I just can't help but bake with pumpkin puree as often as possible. Truly, I start stocking up on canned pumpkin in late July, so I don't have to run to the store every time the craving hits! Oh and to get ahead of the fall recipe testing, of course.
This recipe for Starbuck's Pumpkin Bread is an oldie but goodie, here on greens & chocolate. I first made it back in 2010 and have been making it every single year ever since. It's my go-to, straight-forward pumpkin bread recipe. It doesn't need chocolate chips, nuts, or any sort of frosting. It's delicious as is and doesn't need any fancy add ons!
Looking for more pumpkin recipes? Check out my Pumpkin Pie Bars, No Bake Pumpkin Cheesecake Pie, Pumpkin Pie Energy Balls, and Pumpkin Spice TikTok Cinnamon Rolls.
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Why You'll Love This Recipe
- Tried and True - I have been making this recipe for YEARS, and it turns out perfectly every time.
- Filled with Pumpkin Spice - this pumpkin bread recipe is so full of pumpkin flavor and spices!
- Easy - this is a one bowl recipe that comes together so quickly!
Ingredients
- Unbleached All-purpose flour
- Baking soda and Baking Powder - these help the bread rise and keep it fluffy.
- Salt - this helps bring out the flavors of the bread.
- Spices - this bread has cinnamon, ginger, cloves, and nutmeg for warm pumpkin flavor.
- Eggs
- White Sugar and Brown Sugar - the sweeteners of the bread.
- Vanilla extract - warm vanilla flavor complements the pumpkin spices perfectly.
- Pumpkin Puree - of course pumpkin bread needs pumpkin puree!
- Unsweetened applesauce - this helps keep the bread super moist without additional oil.
- Vegetable oil - only ¼ cup is needed for this super moist and tender bread.
Step by Step Instructions
Photo 1. In a large bowl, add the eggs, white sugar, brown sugar, vanilla, pumpkin, applesauce, and oil.
Photo 2. Whisk until well combined.
Photo 3. Add the spices, baking powder, baking soda, and salt, and mix.
Photo 4. Add the flour.
Photo 5. Mix the flour until just combined.
Photo 6. Pour into a bread pan that has been lined with parchment paper and greased.
Photo 7. Bake in the preheated oven for 50-60 minutes. I put foil over the top after 45 minutes to keep the top from browning too much.
Photo 8. Let it cool in the pan for 10-15 minutes and then remove from the pan and let cool completely. Slice and enjoy!
Expert Tips
Storage - store bread either in the bread pan topped with plastic wrap or in an airtight container, for up to 5-6 days in the refrigerator.
Use pumpkin purée, not pumpkin pie filling – purée gives you pure pumpkin flavor, while pie filling has added sugar and spices that throw off the balance.
Drain excess liquid if needed – some canned pumpkin can be watery; blotting it with a paper towel helps prevent soggy bread.
Don’t overmix the batter – stir until just combined to keep the crumb tender instead of tough.
Add chocolate chips or nuts last – gently fold them in at the end so they don’t sink to the bottom.
Check for doneness early – every oven runs differently; start testing with a toothpick 5–10 minutes before the suggested bake time.
Cool completely before slicing – it allows the crumb to set, making for clean slices and richer flavor.
For bakery-style tops – sprinkle raw sugar, pumpkin seeds, or a cinnamon-sugar mix over the batter before baking.
Recipe FAQs
While I've only made this as written, you could easily add in 1 cup of chopped pecans, chocolate chips, walnuts, or cranberries. You could also sprinkle the top with pepitas if you'd like.
I think it would, but I think white whole wheat flour would work better and yield a better texture loaf.
Yes! I would use 2 teaspoons of pumpkin pie spice in place of the individual spices.
No! Pumpkin pie filling has sugar and spices in it already. This recipe uses pumpkin puree, and if you were to use pumpkin pie filling, it would be much too sweet
Other Pumpkin Recipes to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Starbucks Pumpkin Bread
Ingredients
- 1 cup granulated sugar
- ½ cup brown sugar
- ¾ cup pumpkin puree
- ½ cup unsweetened applesauce
- ¼ cup vegetable oil
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 ½ cups unbleached all-purpose flour
Instructions
- Preheat the oven to 350 degrees F.
- Line a 8x4" loaf pan with parchment and then spray with cooking spray.
- In a large bowl, whisk together the granulated sugar, brown sugar, pumpkin, applesauce, oil, eggs, and vanilla extract.
- Add the baking soda, baking powder, salt, and spices and mix to combine.
- Add the flour and mix until combined.
- Pour batter into the prepared pan.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick comes out clean.
- I usually check mine around 40-45 minutes and cover with foil so the top does not get too brown.
- Let the bread sit in the pan for 10 minutes and then remove the bread from the pan. Let it cool on a cooling rack.
- Slice and enjoy!
So homely and comforting! Thanks for sharing.
is it Pumpkin Bread French Toast...? 🙂
I do love that loaf, nice recipe!
Do not feel bad about posting another pumpkin recipe as I am loving them all. I adore the loaf at starbucks and have a hard time saying no when I go there! Yours looks fabulous.
Hi! Ur a dear for mentioning our blog - we appreciate it very much! So glad to hear that you cut the oil back and the results were still good! I was tempted, but too intent on the whole experience to try it... (and the French toast looks ridiculously good!)
Your pumpkin bread look delicious. Everyone in my house loves pumpkin so I'm always looking for new recipes! This one is a keeper.
Just pulled this out of the oven. Looks and smells awesome! I will drop a piece at your mom's desk tomorrow.
I love that you've substituted applesauce for most of the oil in this! We're trying to "lighten up" around here, so this is perfect. 🙂
A delicious sweet treat - thanks for another great recipe!
Thank you!