Starbucks Pumpkin Bread Recipe posted by Something Swanky Pin Share Tweet Email Jump to Recipe SomethingSwanky is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. Starbucks Pumpkin Bread Recipe You’ll love this homemade Starbucks Pumpkin Bread Recipe even more than the real thing! Thick, delicious slices of moist pumpkin bread that are a perfect copycat and so easy to make. Fall is in the air and that means one thing – pumpkin spice season! If you’re like me, you love all things pumpkin spice. One of my favorite pumpkin-flavored treats is Starbucks Pumpkin Bread. I love to go into Starbucks and order a slice, but sometimes I don’t have time to go out or wait in line. That’s why I decided to make my own version at home – it’s so easy and just as delicious as the real thing! This homemade Starbucks Pumpkin Bread Recipe is one of the best I’ve tried. It’s super moist and has a delicious flavor that will remind you of fall – cinnamon, nutmeg, cloves and allspice are just some of the spices used in this tasty treat! The texture is perfect too: not too dense or heavy but with enough substance to make you feel like you’re really eating pumpkin bread. If you’re looking for a quick and easy fall recipe, look no further than this Starbucks Pumpkin Bread Recipe! It only takes about an hour to make from start to finish, and I promise you’ll love it. So get your ovens ready, because it’s time to make some delicious homemade pumpkin bread! Ingredients for Copycat Starbucks Pumpkin Bread eggs white sugar light brown sugar vanilla extract canned pumpkin vegetable oil all-purpose flour pumpkin spice baking soda baking powder salt pepitas ( pumpkin seeds ) [shop-page-wp id=’26028,26024,26353,’] [shop-page-wp id=’26357,24935,24920,26355,25941,26054′] Step-by-Step Recipe Overview ➊ Start by bringing all of the cold ingredients to room temperature. THIS IS SO IMPORTANT. By doing this first, you eliminate any chance of having dry or crumbly bread. ➋ Then you’ll mix together the dry ingredients in a medium sized mixing bowl. Add in the rest of the ingredients, and mix it all up into a batter. ➌ Transfer the batter into a loaf pan and sprinkle with pepitas. ➍ Bake for 55-60 minutes. It should be cracked on top and pass the toothpick test. Pumpkin Bread FAQ: Why does pumpkin bread crack on top? Guess what? That crack along the top of your perfect loaf of pumpkin bread (and your other quick bread loaves) is actually a good thing. It’s a little counterintuitive, because in baking a crack usually indicates a problem (see my recent post about cheesecakes!). But in this case, it means that your bread has cooked all the way through. Yay! Is Starbucks Pumpkin Bread Healthy? The short answer is… no. Aside from the 6 grams of protein, the slice you buy from the store is pretty heavily loaded with calories, fat, and sugar. When you make it at home, the nutrition quality is definitely a little bit better.But if you’re really trying to eat healthier, I have a few easy adjustments you can make to this recipe for a diet-friendly version. So you can still enjoy your favorite pumpkin bread without any of the guilt! How do you get pumpkin bread out of the pan? Removing any loaf of quick batter bread from the pan can feel a little tricky! Sweet breads are especially tough, because they tend to be sticky. But there’s an easy way to remove a loaf from a pan, so there’s no need to stress!Simply spray the loaf pan with nonstick cooking spray, and also line it with parchment paper! I like using these pre-cut sheets for loaf pans, because they fit perfectly with just the right amount of overhang to help lift the loaf right out of the pan (even while it’s still warm). How do you know when pumpkin bread is done? Your loaf of bread should pass the toothpick test if you stick the toothpick in the very thickest part (in the center) of the loaf. Some crumbs are okay, but there should clearly be no batter residue on the toothpick when you pull it out. You should also have a nice big crack along the top of the loaf. As I mentioned above, this is a good thing! Can I make this recipe into muffins? Yes, you can! Just bake for 18-20 minutes. Can I use pumpkin pie filling instead of pumpkin puree? No, you should not use pumpkin pie filling. Pumpkin puree is different than pumpkin pie filling and will give you a different result. Can I add nuts or chocolate chips to this recipe? Yes, feel free to add in some nuts or chocolate chips if you’d like. However, the recipe as written is delicious just the way it is! Can I freeze this bread? Yes, you can freeze this bread. Just wrap tightly in plastic wrap and then place in a freezer-safe bag. It will keep for up to three months. defrost before slicing and serving. Continue to Content Starbucks Pumpkin Bread Copycat Yield: 10 slices Prep Time: 10 minutes Cook Time: 1 hour Total Time: 1 hour 10 minutes Thick moist slices of pumpkin bread that perfectly mimic everyone's favorite loaf at Starbucks. You'll love this homemade copycat recipe even more than the real thing! Print Ingredients 4 eggs 1 cup white sugar 1/4 cup light brown sugar 1/2 teaspoon vanilla extract 3/4 cup canned pumpkin 3/4 cup vegetable oil 1 1/2 cups all-purpose flour 2 tsp pumpkin pie spice 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt optional: 1/4 cup pepitas (pumpkin seeds) for topping Instructions Preheat oven to 350ºF. Prepare a 9x5 loaf pan by lightly spraying with cooking spray and lining with parchment paper. Whisk together the eggs, sugar, brown sugar, and vanilla until smooth. Mix in the pumpkin and oil. Add the flour, pumpkin pie spice, baking soda, baking powder, and salt. Gently fold into the wet ingredients using a rubber spatula. Stop mixing once batter has formed. Pour batter into the prepared loaf pan. If desired, sprinkle pepitas over the batter. Bake for 55-70 minutes until toothpick inserted in the center comes out clean (start testing at 55 minutes). Let cool in pan for at least 15 minutes before slicing. I think it's best served at room temperature. Nutrition Information: Yield: 10 Serving Size: 1 Amount Per Serving: Calories: 344Total Fat: 19gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 74mgSodium: 287mgCarbohydrates: 41gFiber: 1gSugar: 25gProtein: 5g More Pumpkin Recipes Pumpkin Tres Leches Move over pie, there’s a new pumpkin superstar in town! This Pumpkin Tres Leches is amazing, and you just may find that you’d rather serve this at your holiday feast instead of pumpkin pie. Homemade pumpkin cake soaked in four kinds of milk and topped with whipped cream. 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Thick, delicious slices of moist pumpkin bread that are a perfect copycat and so easy to make. Drizzle this bread pudding with homemade butterscotch sauce, and serve it for breakfast. Or top it with ice cream for a crowd-pleasing dessert!
Ok, hello! I took the plunge and whipped up this pumpkin pound cake. I made a few adjustments, I replaced the white sugar with light brown sugar (1 cup) and I added 1/3 cup of Agave syrup nectar. I’m also a lil chocoholic, so I added 1/2 cup of semi sweet morsels to the batter. I cant wait for the oven to beep! Great recipe! Thanks so much for sharing it. ~ leelee
Ive also made this before and everyone wants the recipe. I replaced the vanilla yogurt with a stick of butter and used 3 whole eggs. I could eat the whole loaf by myself.
Yummy! I made them in mini loaf pans. The office staff gobbled them up. I did notice the loaf I saved for the second day was rubbery. The second batch I doubled the recipe. Iused half white sugar and half brown sugar. I used 3 egg whites and 2 whole eggs. This solved the rubbery problem but not quite as healthy. I added a little cinnamon to the glaze – perfect!! Thanks for sharing such a great recipe.
DELICIOUS!!! Just took out of oven, smells SO GOOD and TASTES GREAT!!! Better than the Banana Bread I made a few days ago!! I did add pecans and instead of 3 egg whites, I did the whole 3 eggs. Thank you!!
Hi, I just found your delicious blog from a pin for this awesome bread on pinterest. I can’t believe I’ve never come across your blog before 🙁 So, I’ve added you to my bloglovin! Can’t wait to follow along.
looks yummy!!! I can’t wait to make this for a fall recipe round up I’m participating in :o) I’ll link back here for the recipe!! Emily@nap-timecreations
Hi there! I wanted to let you know I featured you on Sugar Blossoms today. Stop by and check it out! http://sweetsugarblossoms.blogspot.com/2013/09/i-freakin-love-pumpkin.html
instead of using vanilla yogurt, use unsweetened apple sauce (I buy the snack pack containers and use one whole snack cup). also, try using one whole egg and 1/2 c. egg beaters. this will take care of the “rubbery” dough problem and still be really moist.
disaster 🙁 I used one loaf pan. The outside was too done & the inside was still gooey. It smelled so delicious though. Next time I will try this in 2 loaf pans instead.
I’m Chilean and here there is no packaging pumpkin puree. I’ll have to make my own puree. I want to know how many grams of mashed need, please ……
This recipe is so good! There is a slight crunch to the top too- I immediately made a second batch- thanks for my new pumpkin bread recipe!
This recipe looks delicious…but I was more excited about the Homestead Creamery milk bottle in the picture! That’s my family’s creamery!!! It’s a small world.
That’s awesome! That bottle actually broke recently, and I went back to buy some more (of the chocolate milk– YUM!) just so I could have another bottle in my prop collection 🙂
My sons love the milk from Homestead !! We have been drinking it for years;) I collect the Holiday jugs!! love this recipe – I used butter not yogurt – delicious!!
I plan on making this tomorrow however I don’t have a bread pan..do you think it’ll work on a greased cheesecake pan or brownie pan or maybe even as cupcakes ? I also plan on using greek yogurt since I don’t have vanilla. Maybe I should put in a tad of vanilla extract.
I think you’d be fine to make it in another pan, but start checking on it early– it won’t need to bake as long!
How do you make the homemade puree? I just cooked a pumpkin for pie but have a lot of pumpkin left over
Delicious! It’s hard to find moist and deliciouis low-fat baked items. I used freshly roasted sugar pie pumpkins. Passed on the recipe to my co-workers.
I made a double portion just today, right after I found this, we ate up 1/2 already 🙂 I butchered it, because I just used what I had on hand, but this is a great base recipe! I used hazelnut & hemp milks instead of yogurt, added a little ACV & vanilla. Also substituted buttermilk pancake mix for the flour and stevia & honey & maple for the sugar. Also some chocolate chips sprinkled on top 🙂 We made mini muffins knocked temp to 375. Also made muffins & mini doughnuts, now about to throw remainder of the dough in a bread pan and sprinkle with walnuts and chocolate chips. Thanks again for the inspiration…I like your sour cream idea too!
Made this and I baked it for nearly 90 min. It came out sticky and rubbery in the middle. How can I tweak this so that it bakes right? I love the flavor! More flour? Different pan? Thanks!
So I’m not a recipe junky, but I do love a good pumpkin recipe. Would you mind sharing how you make your glaze, or is it somewhere here on your site? Thank you!
Okay, I’m making my third loaf in a week! I only made one tweak: I used 2 egg whites and one whole egg. I always add one yolk to every thing I bake and I always have moist and tender baked bliss-unless I overcook it. Whoops. And if you store it in the fridge, the cake takes on a wonderfully satisfying dense texture. This recipe is a keeper for sure!
Hey, I would love to make this recipe. I have a whole pumpkin that I bought. Any ideas how to cook the pumpkin to get the canned pumpkin the recipe asks for? Thanks!
Can you please tell me what size can of pumpkin is is needed? The recipe only mentions 1 can, but not size.
I had to put this one in my pumpkin round up post today too. It sounds so yummy! Great photography too!
I made this cake with some changes like using butter and 2 eggs and 1 egg white (also found out how to make puree from fresh pumpkin). Well, it was a winner. Very moist and got rave reviews. I will definitely make this again for Thanksgiving. Thank you!
I tried to make this today…outside burned while the inside was mushy, dense, and wet…can you tell me what I might have done wrong? I followed the recipe, using cake flour, a little more baking powder, and one whole egg and one white.
This pound cake is awesome. I used three eggs an 1/2 cup of butter. Glazed with powdered sugar and eggnog, AWESOME!
Ok, so everyone above left a comment saying they made this, but noted their revisions to the recipe… Followed the recipe exactly, batter tastes yum, and JUST put this in the oven. I’ll update again with the outcome!
I followed the recipe and baked in a 8×4 pan. Baked ten minutes longer and even though it turned out gooey. Especially the bottom part.. It smelled really good but overall I was not happy with the result.. Would try baking in a mini-muffin pan..
I meant to comment again after mine were done.. After following the recipe exactly, I still had gooey results as well. I also left it a bit longer after checking. Something needs to be altered in the recipe. I think it may be the yogurt. If anyone can suggest how to get a better outcome, please let me know!
I had the same issue. The outside was starting to get really dark and if I left it in the oven any longer it would burn. I’m not sure what went wrong, unless it has to do with my conventional oven.
This is lovely. I used sour cream instead of yogurt. But at 60 minutes the top was still a bit soggy, so I put it back in for 5 more minutes…and the edges are all overdone. Dumb me! Great recipe – I’ll make it again! Thanks!!
I had the same issue. The outside was starting to get really dark and if I left it in the oven any longer it would burn. I’m not sure what went wrong, unless it has to do with my conventional oven.
I think part of the gooey/gummy issue is there’s no fat in this recipe! I don’t know why some are so afraid of fat, yet think it’s ok to eat gobs of sugar that are there to make up for the lack of fat. I should have known better with this recipe, especially with 1.5 cups of sugar (not counting the glaze!) and no fat. If you’re like me and prefer not to use oil, try melted butter, whole buttermilk, or sour cream in place of the fat free yogurt. Two eggs instead of three egg whites.
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Just curious….some commenters mention a can of pumpkin. Is it a can or a cup? C is the abbreviation for cup in baking. It seems some younger bloggers are getting away from standardized terms and this would definitely impact the turnout of the final product. I have not baked in almost 4 weeks due to recovery from surgery. I usually make things 4 to 6 days a week and am anxious to try something I’ve not made before. I would like to try this so am awaiting your resposne.
