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!Â
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.
Nerissa says
I brought this to a bible study group and received great feedback. One said the spices is just right compared with Starbucks which is a bit over powering.
I agree. Moist and delicious. I even reduced the white sugar by about 1/8 cup and still good.
Melissa says
Great to hear everyone enjoyed this recipe, Nerissa! Thank you so much for leaving a review!
Taylor says
This is the BEST and EASIEST pumpkin bread. I make this all the time. You also have to try the lemon one as well. It’s to die for!
Melissa says
So happy to hear you enjoyed both of those recipes, Taylor! Thank you so much for leaving a review!
Ashley says
This pumpkin bread is delicious and super quick to make! It has an amazing texture! This pairs perfectly with a cup of coffee or glass of milk. It was my first time making this but it certainly won’t be the last!
Melissa says
So glad you love this recipe, Ashley! Thank you so much for leaving a review! :)
Priscilla says
I loved this recipe! Here in Brazil, we don’t use pumpkin in dessert that much, but all my family liked it and it was so easy to make.
Melissa says
Yay, I’m so glad you tried this recipe out and you all enjoyed it! Thank you so much for taking the time to leave a review, Priscilla!
Izabel says
Oh man, this is the most amazing pumpkin bread ever! It was a beautiful loaf and it was so soft and delicious. And just incase it wasn’t already perfect on its own, I made a maple bourbon glaze for the top. This is my new go to fall bread!
Melissa says
Omg a maple bourbon glaze sounds amazing!! I’m so glad you love this recipe, Izabel! Thank you so much for leaving a review!
Stephanie K says
OMG! So easy and super delicious!! This is the ONLY pumpkin bread recipe you will ever need!
Melissa says
Yay, so glad you loved this recipe, Stephanie! I appreciate you taking the time to leave a review, it means a lot!
Hailie Jowers says
Made this as part of the baking challenge. Perfectly delicious recipe! Bread is moist and has a great pumpkin flavor. Easy to make, and made the house smell like fall.
Melissa says
Ahhh, nothing like the smell of fall baking — makes me want to get up and whip up another batch right now! I’m so glad you are part of the baking challenge and that you enjoyed this recipe, Hailie!
Kiana says
This was super easy to make and it was so delicious!!
Lisa says
Super moist and flavorful. Really enjoyed it. So glad my granddaughter and I found your blog and these monthly challenges we love doing them together.
Melissa says
I’m so glad you and your granddaughter have been enjoying the monthly challenges, Lisa! It’s great to hear you loved this recipe, too! Thank you so much for taking the time to leave a review!