This easy Copycat Starbucks Pumpkin bread is super moist, comes together in one bowl (no mixer required!), and has the perfect balance of pumpkin flavor and spices!
Psst! If you love this, try my copycat Starbucks lemon loaf next!
Why I Love This Copycat Starbucks Pumpkin Bread:
- Super moist: This moist pumpkin bread is made with lots of pumpkin & a bit of oil to make it super moist and delicious! If you love my copycat Starbucks lemon loaf or moist banana bread, you’ve got to try this!
- One bowl, no mixer needed! Enough said.
- Lightly Spiced: With a bit less spice than the Starbucks’ loaf (I think that their spice flavor is too overpowering), this pumpkin bread has the perfect balance of pumpkin spice flavor.
- Uses a whole can of pumpkin: A lot of pumpkin bread recipes only use half a can, which leaves a lot to be wasted. This recipe uses a whole can for extra moistness & minimal waste!
- Customizable: This loaf leaves off the pumpkin seeds that Starbucks puts on theirs, which leaves room to dust with powdered sugar or enjoy as is! You can also use a mini loaf pan to bake these into 4 smaller loaves, then use my free printable tags to gift them!
PS. I got this recipe from my Grandma and have also turned it into Pumpkin Cupcakes over the years! With a little tweaking, I was able to match it to the Starbucks pumpkin bread recipe!
Tips for Success:
- Loaf Pan: This recipe makes a large batch of batter that makes (1) large loaf or (4) small loaves. This batter doesn’t rise too much but you want to only fill it about 1″ from the top. Using a 9×5″ loaf pan will hold all the batter while an 8.5×4.5″ loaf pan will allow you to have a taller loaf (like Starbucks), but you will have about 1/4 cup more batter than it will hold. This can be left out, made into a couple of muffins, or used with the help of a parchment sling.
- Parchment Sling: If using an 8.5×4.5″ loaf pan (or smaller), a parchment sling will help you gain extra space in your loaf pan to bake, and help to remove the loaf from the pan when done.
- Canned Pumpkin: Be sure to use canned 100% pure pumpkin, not canned pumpkin pie filling in this recipe!
Freebie Alert! Download my free printable gift tags to gift standard or mini loaves!
How to Make your Copycat Starbucks Pumpkin Bread:
Step 1: Mix ingredients for batter
In a medium bowl, whisk together dry ingredients in the recipe card below. Add in wet ingredients and stir in until smooth.
Step 2: Prepare Pan & Bake
Line a light-colored metal loaf pan with parchment paper and fill with batter until it is 1″ from the top. Because loaf pans vary in size, be sure to read the notes in the section above for loaf pan sizes.
Bake for 1 hour and 15 minutes total. After 45 minutes, tent a piece of foil on top to stop from over-browning.
Step 3: Slice and Enjoy!
Let cool, then slice into 8 thick slices and enjoy!
Storage & Freezing
- Storing: I like to store quick breads on a paper towel inside a gallon-sized ziploc bag to stay moist. Alternatively, you can keep it in the pan and cover with plastic wrap. I don’t recommend covering with foil, as it will dry out quicker.
- Freezing: Wrap bread in plastic wrap and freeze in an airtight container for up to 2 months. Allow to thaw to room temperature before slicing.
Gifting Idea! You can use the same tips in my banana bread packaging post to gift your pumpkin bread! Includes my free printable gift tags to gift standard or mini loaves!
Frequently Asked Questions:
Do you have other Starbucks bread recipes?
Yes! My Copycat Starbucks Lemon Loaf is an easy, one-bowl recipe! And while not a copycat, my The Ultimate Moist Banana Bread is one of my top-rated recipes and is so, so good!
If you try this (or any of my!) Sarbucks pumpkin loaf recipe, be sure to leave a comment and let me know!
Can I make this in a different pan?
If you do not have a light metal loaf pan, you can use a dark metal pan (lining with parchment becomes even more crucial). Baking time may differ, so keep an eye on your pumpkin bread! If you’re using a dark metal pan, you will want to check for brownness earlier around the 30-minute mark and place foil on top if you see it brown. You will likely not need to bake for the full 75 minutes.
Can I make these into mini loaves?
Yes! This recipe is perfect for making 4 mini loaves using a mini loaf pan (sized 3″D x 5.75″W x 2.12″H). Bake for 45 minutes instead of the time listed below. It’s truly the best pumpkin bread ever whether you make the regular-sized loaf or minis – turns out moist both ways!
Freebie Alert! Download my free printable gift tags to gift standard or mini loaves!
Starbucks Pumpkin Loaf
This Copycat Starbucks Pumpkin bread is super moist, comes together in one bowl (no mixer required!) and has the perfect balance of pumpkin flavor and spices!
Ingredients
Dry Ingredients
- 1 ¾ cup all-purpose flour
- 1 cup granulated sugar
- ½ cup light brown sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
Wet Ingredients
- 15 ounce canned pumpkin use 100% pure pumpkin, not pumpkin pie filling
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup vegetable oil
- ¼ cup water
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
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In a medium sized bowl, whisk together your dry ingredients.
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To the bowl of dry ingredients, add the wet ingredients and stir until smooth.
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Grease an light-colored metal 8.5×4.5" (taller loaf) or 9×5" loaf pan (shorter loaf), then line with parchment paper. Pour batter into pan, leaving at least 1-inch of space at the top.
If using the 8.5×4.5" loaf pan (or smaller), there will be leftover batter which you can bake it into a few muffins, mini loafs, or use with the help of a parchment sling overhang (to keep the batter in when it rises).
* See notes section below for more information on varying loaf pan sizes.
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Read these baking instructions carefully!
Bake at 350°F for 1 hour and 15 minutes total, but after 45 minutes, tent a piece of foil on top to prevent the top from overbrowning. This will allow the inside to finish baking without overbaking the top.
* Because ovens bake differently, use a toothpick or skewer to check for doneness around 60 minutes. If you're using a dark metal pan, you will want to check for brownness earlier around the 30 minute mark. You will also likely not need to bake for the full 1 hour and 15 minutes.
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After allowing the bread to fully cool, cut into thick slices and enjoy!
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Recipe Notes
- Loaf Pan Sizes: This recipe makes a large batch of batter that makes (1) large loaf or (4) small loaves. This batter doesn’t rise too much but you want to only fill it about 1″ from the top. Using a 9×5″ loaf pan will hold all the batter while an 8.5×4.5″ pan will allow you to have a taller loaf (like Starbucks), but you will have about 1/4 cup more batter than it will hold. This can be left out, made into a couple muffins, or used with the help of a parchment sling.
- Mini Loaves! This recipe is perfect for making 4 mini loaves using a mini loaf pan (sized 3″D x 5.75″W x 2.12″H). Bake for 45 minutes instead of the time listed above.
- Parchment Sling: Using a parchment sling will help you gain extra space in your loaf pan to bake, and help to remove the loaf from the pan when done.
Kathryn says
Soooo stinkin easy to whip up. Love that it uses an entire 15oz can of pumpkin as well so you don’t have any waste. I will definitely be making this again throughout the fall!
Melissa says
I’m so glad you enjoyed this recipe and found it easy to make! Thank you so much for taking the time to leave a review, Kathryn! :)
Lauren says
Delicious and so easy!
I love that it has pumpkin flavor without being over the top. And it’s not too sweet, so if you want to put a glaze on top, you can without it giving you a toothache. Will definitely bake again!
Melissa says
So glad you loved it! A glaze sounds divine, I’m going to have to try that!!
Amy says
Love it ! So good
Melissa says
Thanks for taking the time to leave a review, Amy! I appreciate it so much!
Amy says
Love it !
Jordan Taylor says
Absolutely delicious. Although, I don’t use vegetable oil- I changed it out for coconut oil and it definitely helps to keep the loaf moist. Otherwise, this recipe is definitely a keeper!! Will be saving and using regularly!! Thank you 💜
Melissa says
So glad you loved it and were able to make it work with coconut oil! Thanks so much for taking the time to leave a review!
Alexa says
Every season I’m obsessed with the Starbucks Pumpkin bread. This recipe is perfect for Sunday mornings (or any time you’re craving some pumpkin!) Quick, delicious, and uses just one bowl! Was very excited to make this for the October baking challenge.
Melissa says
Yay, I’m so glad you loved this recipe and are part of the October baking challenge! Nothing better than satisfying that fall pumpkin craving without having to leave the house! :) Thanks for taking the time to leave a review, Alexa!
Stephanie says
This was the best pumpkin loaf I’ve ever tried! I’ve never even made pumpkin loaf bread before. I was so proud to have it taste so amazing oh my first try!
Melissa says
Ahhh, thanks for the glowing review, Stephanie! I appreciate it so much! I’m so happy this recipe turned out great for you on your first try! :)
Annie Murray says
Seriously the best pumpkin bread I’ve ever made or bought! Absolutely perfect & so easy to make!!
Melissa says
So glad that you loved this pumpkin bread Annie!
Thank you for taking the time to leave a review!
Marissa says
It was turned out so good, I will definitely make it again. I’m going to try the cream cheese frosting from the cinnamon rolls on top. This is the third recipe I’ve made and I will continue to try out different recipes, they have been delicious so far!! Thank you for sharing them!
Melissa says
You will have to let me know how adding that frosting goes Marissa, that sounds like a good idea.
I am so glad that you have enjoyed the recipes that you have tried so far.
Thanks for taking the time to leave a review, it is greatly appreciated!
Megan M says
It was the BEST pumpkin bread recipe I’ve tried! Seriously so good! Definitely give this one a try!❤️
Melissa says
So glad that you loved this recipe Megan! Thank you for taking the time to leave a review.