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Starbuck’s Pumpkin Bread

This copycat recipe for Starbuck’s Pumpkin Bread tastes *just* like the slice you’d order at the coffee shop, and you don’t even have to leave home to eat it!

Starbuck's Pumpkin Bread

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!

When I first set out to make the bread, I intended on staying 100% true to the “real” Starbuck’s pumpkin bread recipe but I had an open jar of applesauce needing to be used up and figured I might as well use it in place of some of the oil.  The original recipe has 3/4 cup of oil and I used 1/4 cup oil and 1/2 cup applesauce.  Guess what?  It’s still super moist!  Bonus: it’s not $2 a slice!  

Starbuck's Pumpkin Bread

What You’ll Need

  • All-purpose flour
  • Baking soda
  • Baking powder
  • Salt
  • Cinnamon
  • Ginger
  • Cloves
  • Nutmeg
  • Eggs
  • White sugar
  • Brown sugar
  • Vanilla extract
  • Pumpkin puree
  • Unsweetened applesauce
  • Vegetable oil

How to Make Copy Cat Starbuck’s Pumpkin Bread

This pumpkin bread recipe is a very simple quick bread recipe. To start, preheat the oven to 350 degrees F and grease a loaf pan. In a large bowl, mix together the eggs, white sugar, brown sugar, vanilla, pumpkin, applesauce, and oil. Add in the baking powder, baking soda, spices, and flour, and stir in with a spatula until just combined.

Pour the mixture into the prepared loaf pan and bake! It should take 45-55 minutes. If it’s getting too browned in the top, cover the pan with foil for the last 10-15 minutes.

Let it cool and then slice! Enjoy, enjoy, enjoy!

Starbuck's Pumpkin Bread

Starbuck’s Pumpkin Bread FAQ’s

Is pumpkin pie filling the same as pumpkin puree?

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.

Can I use all applesauce instead of oil?

I have never made it this way, but I have a feeling it would not be quite as moist.

Can I use pumpkin pie spice instead of all of the individual spices?

I think that would work! I would use 1 1/2 tsp of pumpkin pie spice in place of the individual spices.

Would whole wheat flour work in this recipe?

I think it would, but I think white whole wheat flour would work better and yield a better texture loaf.

Like this recipe? Check these out, too!

Pumpkin Bars with Salted Caramel Cream Cheese Frosting

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Chocolate Chip Pumpkin Bread

Starbuck's Pumpkin Bread

Starbuck’s Pumpkin Bread

An easy quick bread recipe for copy cat Starbuck's Pumpkin Bread!
Print Pin Rate
Course: Bread
Cuisine: American
Keyword: fall, fall recipe, pumpkin, pumpkin bread, pumpkin recipe, quick bread
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 12 slices
Calories: 228kcal
Author: Taylor

Ingredients

  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 3/4 cup pumpkin puree
  • 1/2 cup unsweetened applesauce
  • 1/4 cup vegetable oil
  • 4 large eggs
  • 1 tsp pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg

Instructions

  • Preheat the oven to 350 degrees F.  Spray regular sized loaf pan (8×4") with cooking spray.  Set aside. 
  • In a large bowl, combine granulated sugar, brown sugar, pumpkin puree, applesauce, oil, eggs, vanilla extract. Whisk together until well combined.
  • Add the flour, baking soda, baking powder, cinnamon, ginger, cloves, and nutmeg, and stir until just combined.
  • Pour into prepared pan.  
  • Bake in preheated oven for 50-60 minutes, until toothpick comes out clean.  Check at 45 minutes, and if top is brown cover with aluminum foil.  
  • Let sit in pan for 10 minutes, then turn onto a cooling rack to cool completely.  

Nutrition

Calories: 228kcal | Carbohydrates: 40g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 213mg | Potassium: 108mg | Fiber: 1g | Sugar: 27g | Vitamin A: 2466IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
Tried this recipe?Mention @greensnchocolate to let me know!
Need more ideas?Find all of my recipe pins @greenschocolate
 

 

 



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  1. 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.

  2. 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!)

  3. 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. 🙂