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!
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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!
P.S. 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 9x5" loaf pan will hold all the batter while an 8.5x4.5" loaf pan will allow you to have a taller loaf (like Starbucks), but you will have about ¼ 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 8.5x4.5" 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:
Freebie Alert! Download my free printable gift tags to gift standard or mini loaves!
Starbucks Pumpkin Loaf
Ingredients
Dry Ingredients
- 1 ¾ cups 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
- In a medium sized bowl, whisk together the dry ingredients. This includes the all-purpose flour (1 ¾ cups), granulated sugar (1 cup), light brown sugar (½ cup), baking soda (1 teaspoon), baking powder (½ teaspoon), cinnamon (1 teaspoon), pumpkin pie spice (2 teaspoons), and salt (½ teaspoon).
- To the bowl of dry ingredients, add the wet ingredients. This includes the canned pumpkin (15 ounces), eggs (2 large), vanilla extract (1 teaspoon), vegetable oil (½ cup), and water (¼ cup). Stir until smooth.
- Grease an light-colored metal 8.5x4.5" (taller loaf) or 9x5" 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 8.5x4.5" 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.
- 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.
- 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.
Video
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 9x5" loaf pan will hold all the batter while an 8.5x4.5" pan will allow you to have a taller loaf (like Starbucks), but you will have about ¼ 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.
Bridget says
I was so excited to find a pumpkin bread recipe that used the ENTIRE can of pumpkin!! This bread is so delicious, so moist, and it didn’t last more than a day in my house because everyone ate it up!
Melissa says
I'm so glad you enjoyed the pumpkin bread recipe, Bridget! Thanks so much for taking time to leave a review!
KLCV says
this pumpkin bread is delicious! actually very close to starbucks-I put pumpkin seeds on the top of mine before baking. the loaves took much longer to bake than the stated time & there was a good rise to the loaf. If you grease your pan well you don't need the parchment. Best if all it tastes delicious-like a pumpkin bread.
Melissa says
I'm so glad you enjoyed the Pumpkin Bread recipe! Thanks so much for taking time to leave a review!
Jasmine says
I JUST made this. Literally just finished my first piece and it’s soooo delicious. I substituted the oil for melted butter and water for whole milk but otherwise followed it exactly. Will definitely be using this again!
Melissa says
I am so glad you like the pumpkin bread, Jasmine! Thanks so much for taking time to leave a review!
Lee says
The best pumpkin loaf recipe!!
Melissa says
So glad you loved this pumpkin bread recipe, Lee! Thanks for taking time to leave a review!
Dr. Skip Davis-Cochrane says
I wandered into this Starbucks Copycat Pumpkin Bread recipe about 3 years ago. Since then it has been my go-to recipe for Pumpkin Bread. When the weather in Colorado starts to get that anticipated crisp smell of Autumn, if I haven't made at least one loaf and placed it on the cake plate, I get sideways glances from everyone else in my house who are wondering when they loaf will appear and on what else can I possibly be wasting my time.
I think this is better than a copycat. And, I certainly don't think Starbucks deserves top billing on the recipe's name (if at all).
This is a Pumpkin Bread that is SO moist that I will not hesitate to say, superlatively, that it is the moistestest I've ever had. I also one night, discovered that you can unintentionally bake it for six and a half hours while you fall asleep on the sofa and it will not set your house on fire and, when it's cooled, while you no longer have the bread you desired, you get a nice heavy doorstop, instead. (Don't forget to shellac it, though!)
Other pluses for this bread are everything mixes in one bowl (which means I can make it late at night without pulling out the KitchenAid and waking folks and the clean up is almost naught.
Thank you Melissa for creating such a tasty treat and putting its recipe on this site.
Cheers?
Melissa says
Thank you for your kind words Dr. Davis-Cochrane. I'm so glad you and those dear to you love this pumpkin bread. Thank you so much for taking time to leave a review. Happy Autumn and Happy baking!