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!
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
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Instructions
- In a medium sized bowl, whisk together the dry ingredients. This includes the 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 , and ½ teaspoon salt .
- To the bowl of dry ingredients, add the wet ingredients. This includes the 15 ounce canned pumpkin, 2 large eggs , 1 teaspoon vanilla extract, ½ cup vegetable oil , and ¼ cup water. 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!
Notes from Melissa
- 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 28-32 minutes, or until toothpick comes out clean.
- 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.
Video
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Very nice mild pumpkin spice flavor, not too overpowering. Very moist. Made in the 9x13 pan out of the cookbook - super easy and minimal clean up!
This is such a delicious pumpkin bread recipe! It is moist and it Cooks perfectly. It has just the right amount of pumpkin spice and it's just sweet enough to taste like a dessert bread but not too sweet that you can't have it for breakfast.
#bakeandtake
I forgot to add my photo to my review.
Delicious pumpkin bread. My favorite part is actually using the entire can of pumpkin! The spice level is just right and it's a very easy one bowl recipe!
#BakeAndTake
So yummy!!!! Thanks for the recipe
Girl, you're fast!!! First official entry - it looks great!!
mmm!!!! sooo delicious!!!! i 1,000,000% recommend this recipe!!!! its delicious as a loaf of bread and muffins!!!!