Starbucks Copycat Pumpkin Bread is the perfect treat for anyone who loves the cozy flavors of fall. This bread is packed with pumpkin puree, warm spices like cinnamon and nutmeg, and has a moist, tender crumb that makes every slice feel like a little hug. It’s sweet without being too sugary, and the hint of spice gives it that classic pumpkin bread vibe that feels just right on a crisp morning or as an afternoon snack.
I love making this pumpkin bread when the weather starts to cool down because it fills the kitchen with the best smell. One tip I always follow is to let it cool completely before slicing—it keeps the bread from crumbling and helps the flavors settle in even better. Plus, it stays fresh for days, which means I get to enjoy a piece or two whenever I want without worrying about it drying out.
My favorite way to eat this pumpkin bread is spread with a little cream cheese or butter while it’s still slightly warm. It’s also great alongside a cup of coffee or tea, making it feel like a special break in the day. If you’re a fan of that Starbucks pumpkin bread but want to enjoy it anytime at home, this recipe is definitely for you—and I promise it’s easy and a total crowd-pleaser!
Key Ingredients & Substitutions
Pumpkin puree: Use canned pumpkin puree, not pumpkin pie filling, which has added spices and sugar. You can also use homemade pumpkin puree if you prefer fresh. It adds great moisture and that classic pumpkin flavor.
All-purpose flour: This gives the bread structure. For a gluten-free option, try a gluten-free baking blend that can be substituted one-to-one with all-purpose flour.
Spices (cinnamon, nutmeg, cloves, ginger): These warm spices create the pumpkin bread’s signature flavor. If you don’t have all, cinnamon alone still works well. Freshly ground spices add a brighter taste.
Sugar: Granulated sugar is traditional here, but you can replace half with brown sugar for a richer taste and extra moisture.
Vegetable oil: It keeps the bread moist. You can substitute with melted coconut oil or unsweetened applesauce for a lighter version, but expect slight texture differences.
How Do You Make Moist Pumpkin Bread Without Overmixing?
Mixing the wet and dry ingredients can be tricky—you want to combine them without overdoing it. Overmixing develops gluten and makes the bread tough.
- Start by whisking dry ingredients separately.
- Mix wet ingredients well until smooth.
- Gently fold the dry ingredients into the wet, stirring just until you no longer see dry flour.
- A few small lumps are okay—this means you haven’t overmixed.
This simple technique keeps the bread tender and soft, just like the Starbucks original.
Equipment You’ll Need
- 9×5-inch loaf pan – perfect size to get that classic pumpkin bread shape and bake evenly.
- Mixing bowls – one for dry ingredients and one for wet helps keep things organized and easy to mix.
- Whisk – great for blending dry ingredients smoothly and for mixing wet ingredients without lumps.
- Spatula – perfect for folding ingredients together gently without overmixing your batter.
- Toothpick or cake tester – helps you check if the bread is baked through without guessing.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans for crunch and a nutty flavor; I like this when serving for brunch.
- Stir in 1/2 cup of chocolate chips to mix sweet chocolate pockets into every bite.
- Swap half the sugar with brown sugar for a richer caramel note and extra moisture.
- Mix in 1/2 cup of raisins or dried cranberries for extra chewiness and natural sweetness.
How to Make Starbucks Copycat Pumpkin Bread
Ingredients You’ll Need:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 can (15 oz/425g) pumpkin puree (not pumpkin pie filling)
- 1 1/2 cups (300g) granulated sugar
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1/4 cup (60ml) water
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 60 to 70 minutes to bake. Include about 15 minutes for cooling before slicing, so plan for roughly 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Pan and Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This evenly blends all the spices and leavening agents.
3. Mix Wet Ingredients:
In a large bowl, add the pumpkin puree, granulated sugar, vegetable oil, eggs, water, and vanilla extract. Stir or whisk until everything is smooth and well combined.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients. Stir gently just until all the flour is moistened. Be careful not to overmix—keep some small lumps for a tender bread texture.
5. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Place it in the oven and bake for 60 to 70 minutes. Check doneness by inserting a toothpick into the center—it should come out clean. If you notice the top browning too quickly, cover loosely with foil halfway through to prevent burning.
6. Cool and Serve:
Let the pumpkin bread cool in the pan for about 15 minutes. Then, transfer it onto a wire rack to cool completely. Optionally, dust the top with powdered sugar before slicing for a lovely finishing touch.
7. Enjoy!
Slice and enjoy your warm, spiced pumpkin bread plain or with a spread of butter or cream cheese for extra indulgence.
Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree?
It’s best to use pure pumpkin puree, not pie filling, because pie filling contains added spices and sugar that can alter the flavor and texture of the bread. If you only have pie filling, reduce the added spices and sugar accordingly.
How Should I Store Leftover Pumpkin Bread?
Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and refrigerate for up to a week or freeze for up to 3 months. Thaw frozen bread at room temperature before slicing.
Can I Substitute the Vegetable Oil?
Yes! You can replace vegetable oil with melted coconut oil or melted butter for a slightly different flavor. For a lower-fat option, unsweetened applesauce works well too, but it may change the texture slightly.
How Do I Know When the Pumpkin Bread Is Fully Baked?
Insert a toothpick or cake tester into the center of the bread. If it comes out clean or with just a few moist crumbs, the bread is done. If wet batter sticks to the toothpick, bake for a few more minutes and check again.
