It’s pumpkin season! This Copycat Starbucks Pumpkin Bread is by far the best pumpkin bread I have ever made! And this homemade version is pretty darn close to the real Starbucks pumpkin bread. This pumpkin bread is a thick, moist bread, and tastes just like Fall in all the right places.
When making this copycat Starbucks pumpkin loaf, I was nervous because the pumpkin bread is so iconic during the fall season. I wanted to make sure to give the homemade version of Starbucks’ pumpkin bread justice! I do have to say, this copycat version is by far my favorite pumpkin bread!
Let’s dive in and see what goes into this pumpkin bread and how to make it so you can enjoy your own Starbucks version every day of Fall if you wanted!
Ingredients for Copycat Starbucks Pumpkin Bread:
2 large eggs
Can of pumpkin puree: make sure this is not pumpkin pie filling.
Vegetable oil: you can substitute for canola oil
Light Brown Sugar: when putting the brown sugar in the measuring cup, be sure to pack the brown sugar.
Pumpkin Pie Spice
Pepitas pumpkin seeds: I found these on the nut rack in the produce section of my local grocery store.
How to make this Copycat Starbucks Pumpkin Bread Recipe
This recipe, although, having a lot of ingredients is an easy pumpkin bread recipe to make and delicious!
First, preheat the oven to 350 degrees F and spray a 9X5 inch loaf pan with nonstick cooking spray.
Then whisk the eggs in a medium bowl.
Add in the canned pumpkin and whisk until smooth.
Next, add the oil, white sugar, brown sugar, and the vanilla. Using a hand mixer or a stand mixer fitted with the paddle attachment, mix on medium speed until the batter is nice and smooth. Set aside.
Sift the flour, salt, baking soda, and all the Fall spices into a large mixing bowl.
Next, pour the wet ingredients into the flour mixture and mix with a rubber spatula until all the lumps are gone and there are no flour pockets. Be careful not to over mix.
Pour batter into the prepared loaf pan. Spread the batter out evenly in the pan.
Lastly, sprinkle pumpkin seeds on top of the bread batter.
Bake for 45-55 minutes. Mine baked for 50 minutes. If the bread seems to be getting brown during the baking process, cover lightly with aluminum foil.
You will know the pumpkin bread is done when the toothpick test (toothpick inserted into the center) comes out clean.
Once the pumpkin bread is done baking let cool in pan for five minutes. Then transfer to a wire rack to finish cooling.
Enjoy your slice of pumpkin bread with a hot cup of coffee on any chilly Fall morning!
How to cut pumpkin bread.
Cutting the pumpkin bread is really up to you. I like to cut nice thick slices.
How to store Pumpkin bread
Store in an airtight container for about 1 week.
- 2 large eggs, beaten
- 1½ cups pumpkin puree
- ⅔ cup vegetable oil
- 1 cup sugar
- ½ cup light brown sugar packed
- ½ teaspoons vanilla
- 2 teaspoons pumpkin pie spice
- 1/4 tsp nutmeg
- 2 teaspoons cinnamon
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 1½ cups all-purpose flour
- 3 tablespoons pepitas (pumpkin seeds)
- Preheat oven to 350ºF (180ºC).
- Spray a 9x5-inch loaf pan with baking spray. Set aside.
- In a medium-large bowl whisk together eggs.
- Add pumpkin and whisk until smooth.
- Add the oil, white and brown sugars and the vanilla. Mix until nice and smooth.
- In a large bowl, sift flour, baking soda, salt, and spices together.
- Pour the wet ingredients into the dry ingredients and mix until all the lumps are out and there are no flour pockets. Be careful not to over stir.
- Pour the pumpkin bread batter into the prepared pan. Smooth out the top and sprinkle the pumpkin seeds over the top.
- Bake in the oven for 45-55 minutes.
- Check the bread at 45 minutes. If the top seems to be getting brown, cover lightly with foil and continue baking. My bread baked for 50 minutes.
- Bread is done when a toothpick comes out clean.
- Cool for 5 minutes, then transfer bread to a cooling rack.
- Cool completely before slicing.
Make sure to tag me @raesbakeryblog on Instagram and comment below if you make this copycat Starbucks pumpkin bread.
Coffee and Brownies,
Want a little sweet with your moist pumpkin bread? Try this cream cheese buttercream on top!