Go Back
A partially sliced loaf of moist {{ $('Fetch Recipe Data').first().json["Main Keyword"] }}, topped with butter and pumpkin seeds, on a wooden board.

Starbucks Pumpkin Bread (Easy Copycat)

Indulge in the cozy flavors of fall with this easy copycat Starbucks Pumpkin Bread recipe. Moist, perfectly spiced, and topped with crunchy pepitas, it's a delightful treat perfect for breakfast, dessert, or an afternoon snack.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pumpkin Bread
  • 1 3/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1 1/2 tsp Ground cinnamon
  • 1/2 tsp Ground nutmeg
  • 1/4 tsp Ground ginger
  • 1/4 tsp Ground cloves
  • 1 1/2 cups Granulated sugar
  • 1/2 cup Brown sugar packed light
  • 1/2 cup Vegetable oil
  • 2 Large eggs room temperature
  • 1 cup Canned pumpkin puree not pumpkin pie filling
  • 1 tsp Vanilla extract
For the Topping
  • 1/4 cup Raw pepitas green pumpkin seeds

Equipment

  • Large mixing bowls
  • Whisk
  • Electric mixer (handheld or stand mixer)
  • Rubber spatula
  • 9x5 inch loaf pan
  • Parchment paper
  • Cooling rack

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper leaving an overhang on the long sides for easy lifting.
Combine Dry Ingredients
  1. In a large bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves. Set aside.
Combine Wet Ingredients
  1. In a separate large bowl, using an electric mixer, cream together the granulated sugar, brown sugar, and vegetable oil until light and fluffy, about 2-3 minutes.
  2. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  3. Stir in the pumpkin puree and vanilla extract until well combined.
Combine Wet and Dry
  1. Gradually add the dry ingredient mixture to the wet ingredient mixture, mixing on low speed until just combined. Be careful not to overmix; a few lumps are fine.
Bake the Bread
  1. Pour the batter evenly into the prepared loaf pan.
  2. Sprinkle the raw pepitas evenly over the top of the batter.
  3. Bake for 60-70 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
Cooling
  1. Remove the loaf from the oven and let it cool in the pan for 15-20 minutes.
  2. Using the parchment paper overhang, carefully lift the bread out of the pan and transfer it to a wire cooling rack to cool completely before slicing and serving.

Notes

• **Storage:** Store leftover pumpkin bread tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes well, wrapped in plastic wrap and then foil, for up to 3 months.
• **Don't overmix:** Overmixing the batter can lead to a tough, dry bread. Mix until just combined.
• **Pumpkin puree vs. pumpkin pie filling:** Ensure you use 100% pure pumpkin puree, not pumpkin pie filling, which contains added spices and sugar.