This homemade Copycat Starbucks Pumpkin Bread may just a easy pumpkin bread recipe that is better than the Starbucks pumpkin bread recipe! This is an easy, moist pumpkin bread that is topped with pumpkin seeds just like the pumpkin bread at Starbucks! It might even be better than Starbucks pumpkin bread recipe!
This recipe is part of a event called #PumpkinWeek.
Want recipes delivered right to your inbox? Sign up here! Sometimes I even send out free e-cookbooks too!
LOVE IT? PIN IT!
The Starbucks Pumpkin Loaf is a huge seller during the fall. This Pumpkin bread is moist, flavorful and just downright tasty. That tasty slice of bread comes with a $2-$3 price tag, which isn’t so bad if you’re going to by one slice a year. However, most people that are truly in love with Starbucks coffee and the Starbucks pastry shelves are probably going to be buying way more than that.
PS. that bread your buying from Starbucks is probably a few weeks old before you even get your hands on it, so many this homemade version might sounds event better now…
I’m not going to tell you not to buy Starbucks, but if you want to try to make a delicious Copycat Starbucks Pumpkin Bread recipe, then I’ve got the perfect one right here. This recipe is a slightly adapted version of my grandma’s Pumpkin Bread recipe and it’s so wonderful.
What you’ll need to make Copycat Starbucks Pumpkin Bread:
- white sugar
- light brown sugar
- vegetable oil
- eggs
- pure pureed pumpkin
- water
- flour
- baking soda
- salt
- ground cloves
- pumpkin pie spice
- ground nutmeg
- Pepitas (green pumpkin seeds)
How to make Copycat Starbucks Pumpkin Bread:
Preheat oven to 350F.
In a large bowl combine both sugars, oil, eggs and pureed pumpkin.
Stir together well.
Add water and stir well.
In another bowl sift or whisk together, flour, baking soda, salt, ground cloves, pumpkin pie spice and ground nutmeg.
Pour wet mixture into flour mixture and stir together. Stir just enough to mix everything together but don’t over mix.
Pour batter evenly into 2 loaf pans that have either been lined with parchment paper or greased well.
Sprinkle chopped Pepitas (green pumpkin seeds) over the top of batter.
Bake for 1 hour.
Remove from oven and let cool.
You’ll find that this bread is moist just like the Starbucks Pumpkin Loaf, (which is almost like a pumpkin pound cake) and I’ve topped it with chopped pumpkin seeds (pepitas) just like the slices that you’ll find in the coffee house.
Side Note:
I’ve told you about my love of Starbucks and my adventures of working there years ago, but have I told you about my Starbucks disappointment? Maybe this is common knowledge and I was just unaware but I didn’t know that all Starbucks food is trucked in frozen to the store….until I started working there and had to unload boxes of frozen bread. haha
I can’t lie, I don’t know how I thought it showed up but I was kind of disappointing. But yeah, items like the Pumpkin loaf come to the store in bags, frozen and then they defrost them and stick them in the cases.
Also, if you ever want the freshest pieces of cake or muffin or whatever, ask for the one closest to the glass. haha The one in the back that they give you is the oldest piece. Everything gets shifted up when they restock the counters.
OR if they’re super lazy like our Target Starbucks, they’ll just put the plastic packaged slice in a bag for you *face palm* haha.
Copycat Starbucks Pumpkin Bread FAQ
1. What are pepitas and where do you find them? Pepitas are pumpkin seeds, but not the same big white pumpkin seeds that you find in the Jack O’ Lantern Pumpkins that you’re carving for Halloween. Pepitas are smaller, green pumpkin seeds that are found certain pumpkin varieties. However, most grocery stores carry them. You’ll sometimes find pepitas by the fruit section of along side of things like raw almonds, trail mixes, dried banana chips, etc.
2. Can I freeze this bread? You can! You can wrap the entire loaf and freeze it or you can freeze it by the slice.
3. Can I top this bread with pecans instead of pumpkin seeds? You sure can! Just chop them up and sprinkle them onto the top of the batter.
More Starbucks Copycat recipes:
Copycat Starbucks Pumpkin Bread
This recipes makes TWO loves of bread
This homemade Copycat Starbucks Pumpkin Bread may just a easy pumpkin bread recipe that is better than the Starbucks pumpkin bread recipe! This is an easy, moist pumpkin bread that is topped with pumpkin seeds just like the pumpkin bread at Starbucks! Preheat oven to 350F. In a large bowl combine both sugars, oil, eggs and pureed pumpkin. Stir together well. Add water and stir well. In another bowl sift or whisk together, flour, baking soda, salt, ground cloves, pumpkin pie spice and ground nutmeg. Pour wet mixture into flour mixture and stir together. Stir just enough to mix everything together but don't over mix. Pour batter evenly into 2 loaf pans that have either been lined with parchment paper or greased well. Sprinkle chopped Pepitas (green pumpkin seeds) over the top of batter. Bake for 1 hour. Remove from oven and let cool. 
Copycat Starbucks Pumpkin Bread
Ingredients
Instructions
If you make this recipe, snap a picture and share it on Instagram, Facebook or Twitter with the hashtag #bigbearswife —
I love to see what your cooking from the blog!
Love it? Pin it!
Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.
Drink Recipes
- Hot Pumpkin Apple Cider by Palatable Pastime
Breakfast and Baked Goods
- Chocolate Chip Pumpkin Spice Amish Friendship Bread by For the Love of Food
- Copycat Starbucks Pumpkin Bread by Big Bear’s Wife
- Cranberry Pumpkin Sourdough Bread by The Spiffy Cookie
- Disney’s Pumpkin Muffins by Simply Inspired Meals
- Easy Pumpkin Bread by Veggies First Then Dessert
- Easy Pumpkin Monkey Bread by Love & Confections
- Keto Pumpkin Bread by Keto Basic AF
- Pumpkin Cranberry Bread Recipe by Blogghetti
- Pumpkin Croissants by The Redhead Baker
- Pumpkin Pie Protein Smoothie by Our Sutton Place
- Pumpkin Snickerdoodles by Hezzi-D’s Books and Cooks
- Pumpkin Spice Granola by The Mandatory Mooch
- Pumpkin-Apple Muffins by A Little Fish in the Kitchen
- Vegan Pumpkin Spiced Crepes by Happily Curated Chaos
Savory Recipes
- Fall Harvest Chowder by A Day in the Life on the Farm
- Pumpkin Cheddar Grits with Bacon and Apples by Sweet Beginnings
- Pumpkin Chili by Cheese Curd In Paradise
- Pumpkin Ravioli by Cindy’s Recipes and Writings
- Spiced Pumpkin Hummus by Our Good Life
- Spicy Thai Curry Pumpkin Noodle Soup by Making Miracles
Dessert Recipes
- Candied Pumpkin Pie by A Kitchen Hoor’s Adventures
- Easy Pumpkin Turnovers w/ a Chocolate Candy Drizzle by The Freshman Cook
- Maple Pumpkin Cheesecake by Shockingly Delicious
- Pumpkin Macarons by April Golightly
- Tikvenik – (Bulgarian Pumpkin Strudel) by Caroline’s Cooking
Has anyone tried this using gluten free flour? Will it work?
You read my mind
I made it today with gluten free 1:1 ratio flour and it was awesome! If you live in Canada I used the presidents choice all purpose flour blend gluten free
After trying to remember one of the items I needed from the baking aisle for one baked item but almost left the baking aisle and thought about pepitas; so I had to turn around and look for that item; didn’t locate And turned around again so I can leave the correct way out of the baking aisle!!!; I also didn’t see them near the trail mix nor other nuts in the fruit section; are they supposed to be unsalted? What will it taste like if we bought salted pepitas and used them as a garnish?
Hi! Normally they are raw and unsalted. I would ask your store manager where they have them at as I know it can vary by store. You could also tip with with oats. I don’t know what it would taste like with the salted ones on top, I’ve never had them. I suppose it would depend on how salted they are.
Do you know how long to bake using mini loaves please?
I haven’t baked them in mini load pans yet but if I were going to, I would bake them for about 25 minutes and then start checking on them.
What size loaf pan is recommended?
Hi Gina. Its a standard loaf pan – 8-1/2 x 4-1/2 x 2-1/2 inches.
Hi, do you bake both together for one hour? Or bake them separately each for one hour?
You can bake them at the same time 🙂
I don’t have the grounds claves… is there anything I can replace them with or would it be possible to make it without them?
Hi! You can totally make it without the ground cloves
DOES THIS RECIPE MAKE 2 LOAVES???? OR CAN YOU BAKE ONLY 1 LOAF? Only asking since I only have 1 loaf pan….HA HA
This recipe makes 2 loaves 🙂 If you only have 2 loaf pan you can line that one with parchment paper to easily remove the first loaf when done cooking and add the batter for the second loaf OR you could bake the second load in a small cake pan.
Made this today it was fabulous! I didn’t have veggie oil so substituted olive oil and it was moist and tasted just better than the Starbucks slice. Thank you for a great recipe!
I just made this! Overall my husband and I really liked it! I think next we will cut the amount of ground clove in half. It was all you could really taste
I’m glad you liked it!
Hi!
I want to make this recipe, keep one loaf for ourselves and bring the second loaf to church for Sunday morning breakfast. How long do you think the second loaf will last in the refrigerator?
I would probably make it Friday or Saturday to make sure it’s the freshest it can be. However, I don’t like to stick them in the fridge for too long because it will dry out. I would make it Saturday, wrap it AFTER if cools and take it Sunday
Can you freeze this?
You can.
this is the best pumpkin bread I ever made, the best recipe! thank you so much
Baked this today. Very flavorful. I did not have pumpkin pie spice but used cinnamon and cardamom. Will definitely use again!!
Way too much clove in this recipe The bread tasted all clove; couldn’t taste any other ingredients!
Hi Martha! Sorry you thought it was too much. We think it’s perfect but of course everyone’s tastebuds are different. You can always leave the clove out.
Can I use applesauce instead of oil?
You can give it a try but I haven’t tested the recipe with applesauce.
I really wanted to like this. I really did. It was not good at all. Followed the directions to a T. In the end it was cooked about 10 minutes too long. Was definitely not moist like Starbucks. It was actually not moist at all. Thought maybe some butter on top would help. Nope still had zero flavor. Threw both loafs in the trash.
Hi Emmy, So sorry that you didn’t like the recipe. It’s had a ton of positive reviews from people I know and readers online so I hate that it didn’t turn out for you. I do know that it’s not as moist/sticky as Starbucks bread. Starbucks bakes their bread at a plant and then ships it in frozen and then it’s thawed on a shelf in a plastic bag before being added to the case which makes it have that “moist/sticky” feeling. As far as the oven overbaking goes, when I test this recipe in my kitchen, 1 hour is perfect. If I bake it for less, it isn’t cooked all the way in the middle. I’ve also had some people say that there are too many spices in this bread, so I hate that you couldn’t taste anything.
could you substitute part of the pumpkin puree with butter nut squash? I ran out of pumpkin!! also can you use splenda? ( diabetic here!)
Hi! I haven’t tried this recipe with butter nut squash but you could give it a try. I also haven’t tested this recipe with splenda, so I’m not sure how it would taste. I’m sorry.
This is a most delicious pumpkin bread recipe! Whoever complained in the comment section must be a lousy cook cuz I followed your recipe exactly and it’s even better than “the best”. It was such a hit at our family dinner that my 96-year old parents couldn’t stop sneaking bites. By morning, both loaves had disappeared. A big plus: no heartburn reported. What a lovely spice blend!
Hi Carolyn, I’m so happy that y’all loved the pumpkin bread!
Is there something wrong with my question? Why was it deleted? or did I do it wrongly?
Hi Louise. It wasn’t deleted 🙂 I answered it
I thought this was the recipe I’ve made before but I don’t think so. The clove was overwhelming.
I’m so sad. The batter tasted so good. But I live in high altitude and am still new to baking up here. These rose then fell. All hard and over cooked along the edges and fell in the middle.
I’ll have to do some more research and keep trying.
But like I said, the batter stated great.
Hi Monique! I’m so sorry! I know that high altitude baking has to be changed up some as far as temperature and time but I can’t test it since we don’t live at a high altitude. However, I have my fingers crossed that you get it to work!
I just threw mine in the oven in 1 pan. Plan on cooking longer than an hour. Hope I didn’t blow it…
I left a comment about baking in 1 pan but it must have been deleted? Anyway, I baked for 1 1/2 hours with tin foil for the last half hour and it turned out great!
I made this today, and when I make it again, I’ll change it up some. For one thing, I’ll reduce the sugar. It’s really quite sweet, isn’t it? More like a dessert cake. I reduced the amount of cloves, but I think I’ll add that back in, or increase the pumpkin spice for a bit more spice! Nice texture, and the aroma is fantastic!
Nice moist bread, but 2 t. Is way too heavy on the cloves, it completely overpowers the pumpkin.