Starbucks Pumpkin Bread Copycat Recipe (Moist Fall Loaf)

By Ashton · Updated November 2, 2026
4.3187 reviewsTotal 1 hr 10 minServes 10 slices
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Starbucks Pumpkin Bread Recipe

You’ll love this homemade Starbucks Pumpkin Bread Recipe even more than the real thing! Thick, delicious slices of moist pumpkin bread that are a perfect copycat and so easy to make. 

Fall is in the air and that means one thing — pumpkin spice season! If you’re like me, you love all things pumpkin spice, and one of my absolute favorite fall desserts is Starbucks pumpkin bread. I love swinging by for a thick slice (and let’s be honest, a pumpkin spice latte to go with it), but sometimes I don’t have time to go out or wait in that drive-thru line. That’s why I came up with this copycat recipe — it’s so easy, so much cheaper, and honestly just as delicious as the real thing!

This homemade pumpkin bread recipe is one of the best I’ve ever tried, and I say that as someone who has made a LOT of quick breads in her day. It’s super moist with the most tender crumb, and it’s packed with all those warm spices that just scream fall — cinnamon, nutmeg, cloves, and allspice all work together to give you those classic flavors of pumpkin pie spice in every single bite. The texture is perfect too: not too dense or heavy, but with enough substance that you feel like you’re really eating something special, not just a sad, less-than-satisfying experience disguised as bread.

If you’re looking for a quick and easy fall recipe, look no further than this starbucks pumpkin bread recipe! It only takes about an hour from start to finish, and it makes the most ultimate fall treat for your morning coffee, your afternoon snack, or honestly just because it’s football season and you deserve a treat. So get your ovens ready, because it’s time to make some delicious homemade pumpkin bread!

Starbucks Pumpkin Bread Recipe

Ingredients for Copycat Starbucks Pumpkin Bread

Can we talk about how simple this ingredient list is? Nothing fancy, nothing you can’t grab at the grocery store on your way home tonight. This is the beauty of a good copycat starbucks pumpkin bread recipe — it uses stuff you probably already have in your pantry!

  • eggs
  • white sugar
  • light brown sugar
  • vanilla extract
  • canned pumpkin
  • vegetable oil
  • all-purpose flour
  • pumpkin spice
  • baking soda
  • baking powder
  • salt
  • pepitas ( pumpkin seeds ) 

A quick note on a few swaps, because I know you guys always ask! You can swap the vegetable oil for canola oil, olive oil, or even coconut oil if that’s what you’ve got — all work great and keep this a wonderfully moist quick bread. If you want to make this a little bit of a healthier alternative, a lot of readers swap in coconut sugar for some of the white sugar, or use a scoop of sour cream in place of some of the oil for extra moisture. I always reach for Bob’s Red Mill all purpose flour because it’s reliable and gives this loaf the perfect added texture, but conventional white flour works just fine too. And please, for the love of fall, use pure pumpkin and not pumpkin pie filling — more on that mix-up down in the FAQ section!

Starbucks Pumpkin Bread Recipe

Love Pumpkin + Copycat Recipes? Try our Crumbl Pumpkin Pie Cookies! 

Step-by-Step Recipe Overview

➊ Start by bringing all of the cold ingredients to room temperature. THIS IS SO IMPORTANT. By doing this first, you eliminate any chance of having dry or crumbly bread, and your wet ingredients will blend so much more smoothly into the batter.

➋ Then you’ll whisk together the dry ingredients in a large bowl — flour, pumpkin spice, baking soda, baking powder, and a pinch of sea salt. In a separate bowl (or even just a small bowl), beat the eggs, sugars, vanilla extract, pumpkin, and oil until smooth. Combine everything into one big bowl and mix until you’ve got a thick, gorgeous pumpkin bread batter. Don’t overmix, or you’ll lose that soft, fluffy loaf texture we’re going for!

Starbucks Pumpkin Bread Recipe

➌  Transfer the batter into a prepared loaf pan (greased and lined with parchment paper for easy removal later) and sprinkle pumpkin seeds generously over the top of the batter. That layer of crunchy pumpkin seeds is what gives this loaf its perfect added texture and that signature bakery look. Feel free to use mini loaf pans or even 8-inch loaf pans if you want to make a few mini loaves to give away — they make the perfect holiday gift!

Starbucks Pumpkin Bread Recipe

➍ Bake for 55-60 minutes, until it’s got that perfect golden crust and a crack down the center of the bread. Check bread doneness with a toothpick inserted into the center — it should come out with just a few moist crumbs, no wet batter. If the top is browning too fast, just lay a piece of foil (or a sheet of aluminum foil, same thing!) loosely over the top for the last 15 minutes or so. Let it cool on a wire rack before slicing into large slices — I know it’s hard to wait, but it really does set up the crumb!

Starbucks Pumpkin Bread Recipe

Tips for the Best Copycat Starbucks Pumpkin Loaf

Okay, let’s be real — the return of the starbucks pumpkin loaf every September is basically a national holiday for pumpkin lovers like us. But here’s the thing: you can make the best copycat starbucks pumpkin loaf at home, at a fraction of the price of the Starbucks version, and I’m not even exaggerating. One entire can of pumpkin (not homemade pumpkin puree, though you totally can use that too if you’re feeling ambitious) gets you a whole loaf that tastes just as good, if not better, than the classic Starbucks pumpkin loaf. Store individual slices in an airtight container at room temperature for a few days, or keep the whole loaf wrapped up tight. Honestly, this has become my go-to recipe every single fall, right alongside my pumpkin dump cake and pumpkin cream pie — it’s one of my first fall desserts to make every single year, before the Halloween candy even hits the shelves!

Serve up a thick slice with your morning coffee, warm it up with a scoop of vanilla ice cream for dessert, or just eat it plain standing over the counter (no judgment, we’ve all been there). However you enjoy it, I promise this perfect homemade bread recipe earns a five-star rating in my house every time I make it.

Pumpkin Bread FAQ:

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You’ll love this homemade Starbucks pumpkin bread recipe even more than the real thing! Thick, delicious slices of moist pumpkin bread that are a perfect copycat and so easy to make. Drizzle this bread pudding with homemade butterscotch sauce, and serve it for breakfast. Or top it with ice cream for a crowd-pleasing dessert! If muffins are more your speed, don’t miss our Starbucks pumpkin muffin recipe with cream cheese — it’s one of our favorite menu items to recreate at home, right alongside the starbucks pumpkin scones recipe everybody keeps asking me for.

Looking for a quick alternative? Try our Krusteaz Pumpkin Bread copycat recipe! And if you’re craving even more cozy fall flavors, check out our favorite apple cider recipes — they pair perfectly with a thick slice of this pumpkin loaf.

Here are some of our favorite Starbucks copycat recipes:

Starbucks Pumpkin Bread Recipe

Starbucks Pumpkin Bread Copycat

Yield: 10 slices
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Save this recipe for later: Pin Add to Google

Thick moist slices of pumpkin bread that perfectly mimic everyone's favorite loaf at Starbucks. You'll love this homemade copycat recipe even more than the real thing!

Ingredients

  • 4 eggs
  • 1 cup white sugar
  • 1/4 cup light brown sugar
  • 1/2 teaspoon vanilla extract
  • 3/4 cup canned pumpkin
  • 3/4 cup vegetable oil
  • 1 1/2 cups all-purpose flour
  • 2 tsp pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • optional: 1/4 cup pepitas (pumpkin seeds) for topping

Instructions

Preheat oven to 350ºF. Prepare a 9x5 loaf pan by lightly spraying with cooking spray and lining with parchment paper.

Whisk together the eggs, sugar, brown sugar, and vanilla until smooth. Mix in the pumpkin and oil.

Add the flour, pumpkin pie spice, baking soda, baking powder, and salt. Gently fold into the wet ingredients using a rubber spatula. Stop mixing once batter has formed. Pour batter into the prepared loaf pan.

If desired, sprinkle pepitas over the batter.

Bake for 55-70 minutes until toothpick inserted in the center comes out clean (start testing at 55 minutes).

Let cool in pan for at least 15 minutes before slicing. I think it's best served at room temperature.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 344Total Fat: 19gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 74mgSodium: 287mgCarbohydrates: 41gFiber: 1gSugar: 25gProtein: 5g
© Ashton
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65 thoughts on “Starbucks Pumpkin Bread Copycat Recipe (Moist Fall Loaf)”

  1. Ok, hello! I took the plunge and whipped up this pumpkin pound cake. I made a few adjustments, I replaced the white sugar with light brown sugar (1 cup) and I added 1/3 cup of Agave syrup nectar. I’m also a lil chocoholic, so I added 1/2 cup of semi sweet morsels to the batter. I cant wait for the oven to beep! Great recipe! Thanks so much for sharing it. ~ leelee

  5. Yummy! I made them in mini loaf pans. The office staff gobbled them up. I did notice the loaf I saved for the second day was rubbery. The second batch I doubled the recipe. Iused half white sugar and half brown sugar. I used 3 egg whites and 2 whole eggs. This solved the rubbery problem but not quite as healthy. I added a little cinnamon to the glaze – perfect!! Thanks for sharing such a great recipe.

  6. Pingback: 60+ Pound Cake Recipes - Something Swanky
  7. Pingback: Starbucks Vanilla Bean Frappuccino Recipe

    • DELICIOUS!!! Just took out of oven, smells SO GOOD and TASTES GREAT!!! Better than the Banana Bread I made a few days ago!! I did add pecans and instead of 3 egg whites, I did the whole 3 eggs. Thank you!!

  10. Hi, I just found your delicious blog from a pin for this awesome bread on pinterest. I can’t believe I’ve never come across your blog before 🙁 So, I’ve added you to my bloglovin! Can’t wait to follow along.

  11. looks yummy!!! I can’t wait to make this for a fall recipe round up I’m participating in :o) I’ll link back here for the recipe!!
    Emily@nap-timecreations

  13. instead of using vanilla yogurt, use unsweetened apple sauce (I buy the snack pack containers and use one whole snack cup). also, try using one whole egg and 1/2 c. egg beaters. this will take care of the “rubbery” dough problem and still be really moist.

  14. disaster 🙁 I used one loaf pan. The outside was too done & the inside was still gooey. It smelled so delicious though. Next time I will try this in 2 loaf pans instead.

  15. I’m Chilean and here there is no packaging pumpkin puree. I’ll have to make my own puree. I want to know how many grams of mashed need, please ……

  18. This recipe looks delicious…but I was more excited about the Homestead Creamery milk bottle in the picture! That’s my family’s creamery!!! It’s a small world.

    • That’s awesome! That bottle actually broke recently, and I went back to buy some more (of the chocolate milk– YUM!) just so I could have another bottle in my prop collection 🙂

    • My sons love the milk from Homestead !! We have been drinking it for years;) I collect the Holiday jugs!! love this recipe – I used butter not yogurt – delicious!!

  19. I plan on making this tomorrow however I don’t have a bread pan..do you think it’ll work on a greased cheesecake pan or brownie pan or maybe even as cupcakes ? I also plan on using greek yogurt since I don’t have vanilla. Maybe I should put in a tad of vanilla extract.

  23. I made a double portion just today, right after I found this, we ate up 1/2 already 🙂 I butchered it, because I just used what I had on hand, but this is a great base recipe! I used hazelnut & hemp milks instead of yogurt, added a little ACV & vanilla. Also substituted buttermilk pancake mix for the flour and stevia & honey & maple for the sugar. Also some chocolate chips sprinkled on top 🙂 We made mini muffins knocked temp to 375. Also made muffins & mini doughnuts, now about to throw remainder of the dough in a bread pan and sprinkle with walnuts and chocolate chips. Thanks again for the inspiration…I like your sour cream idea too!

  25. Made this and I baked it for nearly 90 min. It came out sticky and rubbery in the middle. How can I tweak this so that it bakes right? I love the flavor! More flour? Different pan? Thanks!

  26. So I’m not a recipe junky, but I do love a good pumpkin recipe. Would you mind sharing how you make your glaze, or is it somewhere here on your site? Thank you!

  27. Okay, I’m making my third loaf in a week! I only made one tweak: I used 2 egg whites and one whole egg. I always add one yolk to every thing I bake and I always have moist and tender baked bliss-unless I overcook it. Whoops.
    And if you store it in the fridge, the cake takes on a wonderfully satisfying dense texture.

    This recipe is a keeper for sure!

  29. Hey,
    I would love to make this recipe. I have a whole pumpkin that I bought. Any ideas how to cook the pumpkin to get the canned pumpkin the recipe asks for? Thanks!

  36. I made this cake with some changes like using butter and 2 eggs and 1 egg white (also found out how to make puree from fresh pumpkin). Well, it was a winner. Very moist and got rave reviews. I will definitely make this again for Thanksgiving. Thank you!

  37. I tried to make this today…outside burned while the inside was mushy, dense, and wet…can you tell me what I might have done wrong? I followed the recipe, using cake flour, a little more baking powder, and one whole egg and one white.

  38. This pound cake is awesome. I used three eggs an 1/2 cup of butter. Glazed with powdered sugar and eggnog, AWESOME!

  39. Ok, so everyone above left a comment saying they made this, but noted their revisions to the recipe…
    Followed the recipe exactly, batter tastes yum, and JUST put this in the oven. I’ll update again with the outcome!

  42. I followed the recipe and baked in a 8×4 pan. Baked ten minutes longer and even though it turned out gooey. Especially the bottom part.. It smelled really good but overall I was not happy with the result.. Would try baking in a mini-muffin pan..

    • I meant to comment again after mine were done.. After following the recipe exactly, I still had gooey results as well. I also left it a bit longer after checking. Something needs to be altered in the recipe. I think it may be the yogurt. If anyone can suggest how to get a better outcome, please let me know!

      • I had the same issue. The outside was starting to get really dark and if I left it in the oven any longer it would burn. I’m not sure what went wrong, unless it has to do with my conventional oven.

  43. This is lovely. I used sour cream instead of yogurt. But at 60 minutes the top was still a bit soggy, so I put it back in for 5 more minutes…and the edges are all overdone. Dumb me! Great recipe – I’ll make it again! Thanks!!

  44. I had the same issue. The outside was starting to get really dark and if I left it in the oven any longer it would burn. I’m not sure what went wrong, unless it has to do with my conventional oven.

  45. I think part of the gooey/gummy issue is there’s no fat in this recipe! I don’t know why some are so afraid of fat, yet think it’s ok to eat gobs of sugar that are there to make up for the lack of fat. I should have known better with this recipe, especially with 1.5 cups of sugar (not counting the glaze!) and no fat. If you’re like me and prefer not to use oil, try melted butter, whole buttermilk, or sour cream in place of the fat free yogurt. Two eggs instead of three egg whites.

  48. Just curious….some commenters mention a can of pumpkin.  Is it a can or a cup?  C is the abbreviation for cup in baking.  It seems some younger bloggers are getting away from standardized  terms and this would definitely impact the turnout of the final product.  I have not baked in almost 4 weeks due to  recovery from surgery. I usually make things 4 to 6 days a week  and am anxious to try something I’ve not made before. I would like to try this so am awaiting your resposne.

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