The Best Starbucks Pumpkin Bread Recipe

This easy Starbucks pumpkin bread recipe copycat is your ticket to enjoying that coffee shop fall favorite right at home. It uses super simple ingredients you probably already have in your pantry and whips up a moist, flavorful pumpkin loaf you’ll want to bake again and again.

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Can we just take a moment to appreciate how legendary Starbucks pumpkin bread is? It’s that perfect combo of cozy spices and moist cake-like bread that feels totally indulgent. Pair it with their pumpkin cream cold brew or pumpkin spice latte, and you’ve got a fall dream in a cup (and on a plate!).

But my favorite part? It’s that wonderfully soft, melt-in-your-mouth texture that feels just about perfect every single time. And I’m all about that in sweet breads.

The best news? You can make this pumpkin bread at home quickly, without dropping the cash you would on coffee shop treats — and honestly, it tastes just as good (sometimes even better!).

If you’re craving the delicious, spiced flavor of the Starbucks pumpkin bread but want to save some money or just don’t want to wait until fall, this Starbucks pumpkin bread recipe is exactly what you need. It nails that famous moist and tender texture with simple ingredients you likely have in your kitchen, plus it uses a full 15-ounce can of pumpkin puree so nothing goes to waste.

Keep reading for everything you need—from a short list of ingredients (including the Imperial Sugar blend that adds a rich flavor), to a clear, easy-to-follow step-by-step method. Prep takes only 15 minutes, bake time is about an hour, and the whole process yields a loaf that serves 12. You’ll find helpful photos, tips for troubleshooting, mix-in ideas, storage advice, and nutrition details below. When you’re ready, jump down to the recipe card and get baking! This loaf is perfect for weekday breakfasts, coffee breaks, or as a thoughtful homemade gift.

What makes this loaf special

• With this Starbucks pumpkin bread recipe, the loaf you bake at home tastes just as amazing—if not better—than the one from the coffee shop.
• You’ll save money big time by making this yourself, instead of buying pricey pumpkin bread at the café all the time.
• This recipe stores beautifully, so you can bake a loaf on Sunday and have slices ready for your whole week. For another make-ahead pumpkin breakfast, try Pumpkin Chia Pudding.
• It uses the entire can of pumpkin puree, so you won’t be stuck with leftover pumpkin that often goes unused and forgotten.
• My favorite part? You can enjoy pumpkin bread any time of year! No need to wait until fall—this recipe lets you dive into pumpkin goodness whenever the craving hits. If you’re looking for another loaf to bake year-round, Vegan Pumpkin Applesauce Bread is a cozy, dairy-free option.

Ingredients you’ll need

• 1 2/3 cup all-purpose flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 15 oz canned pumpkin puree
• 2/3 cup Imperial Sugar granulated sugar
• 2/3 cup Imperial Sugar brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup pumpkin seeds (pepitas)

Mixing and baking the loaf

1. Preheat oven to 350°F (175°C) and grease and lightly flour a 9×5-inch loaf pan.
2. Whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a large bowl, mix pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until smooth and well combined.

4. Slowly add the dry ingredients to the wet mixture, folding gently until just combined—do not overmix.

5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Sprinkle pumpkin seeds evenly over the surface and press them down lightly so they stick into the batter.
7. Bake for 50 to 70 minutes at 350°F, or until a toothpick inserted into the center comes out clean.
8. If the top starts to brown too much, tent the loaf loosely with foil to prevent overbrowning.
9. Let the loaf cool in the pan for about 10 minutes, then transfer it to a cooling rack to cool completely.

Serving suggestions and expert tips

Using a mix of Imperial Sugar granulated and brown sugars is a total game-changer here. It brings out those deep, buttery notes and helps keep the bread moist.

Also, always try to use high-quality ingredients like Imperial Sugar when you can. It makes a noticeable difference in the final flavor and texture—and the results will wow your family every time! Baking for gluten-free guests? These Gluten Free Pumpkin Muffins are a crowd-pleasing option.

This Starbucks pumpkin bread is perfect sliced thick with a pat of butter or cream cheese spread. It also pairs wonderfully with coffee or tea for an indulgent breakfast or afternoon snack—consider setting out a batch of Maple Pumpkin Scones for a cozy coffeehouse-style spread. Try it toasted lightly, or topped with a drizzle of honey or maple syrup for an extra touch of sweetness.

Mix-ins, swaps, and flavor twists

Want to switch things up with your Starbucks pumpkin bread recipe? Here are some simple swaps and add-ins that work beautifully:

• Spice shortcut: Swap the separate cinnamon, nutmeg, and cloves for 1½ teaspoons pumpkin pie spice to save a step.
• Fat swap: Use melted butter for richness, coconut oil for a hint of coconut, or light olive oil for a slight savory touch instead of vegetable oil.
• Sugar tweak: Try all brown sugar for a molasses-rich flavor, or cut down granulated sugar by a tablespoon or two if you prefer it less sweet.
• Add-ins: Stir in up to 1 cup of chocolate chips, chopped pecans, walnuts, or ¾ cup dried cranberries for extra texture and flavor.
• Toppings: Replace pumpkin seeds with crushed candied nuts, a brown sugar streusel (see this pumpkin streusel bread recipe), or drizzle a cream cheese glaze (cream cheese + powdered sugar + vanilla) over the cooled loaf.
• Loaf size: Bake in mini loaf pans or muffin tins if you want smaller portions. Mini loaves bake in about 30–35 minutes; muffins will take about 18–22 minutes (toothpick test applies!). For a protein-packed alternative, try Pumpkin Protein Muffins.
• Gluten-free & vegan options: Use a 1:1 gluten-free baking flour blend instead of regular flour. For vegan, swap eggs for flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and keep the oil. Texture might vary a bit, but still tasty!

Make this recipe your own with easy swaps: use pumpkin pie spice for a quick spice blend, swap vegetable oil with melted butter or coconut oil, or add in chocolate chips, dried cranberries, or nuts. For a vegan version, replace eggs with flax eggs and use a gluten-free flour blend if needed. Mini loaves or muffins are fun alternatives for portion control and faster baking.

Storing, freezing, and reheating

Let’s talk about the best ways to keep your Starbucks pumpkin bread recipe fresh and tasty for days (or longer) after baking.

• Room temperature: When completely cooled, wrap the loaf tightly in plastic wrap or store it in an airtight container. It’ll stay fresh up to 4 days on your counter.
• Refrigeration: Wrap or store in an airtight container and refrigerate for up to 7 days. Bring slices back to room temp for the best texture.
• Freezing: Cool the loaf fully, wrap with plastic wrap, then place in a freezer bag. You can also freeze individual slices — or muffins like Pumpkin Zucchini Muffins — sandwiched between parchment paper in a container. Freeze up to 3 months.
• Thawing: Let frozen slices or whole loaves thaw overnight in the fridge, or for a few hours at room temp. Slices thaw faster and are convenient for snacking.
• Reheating: Warm a slice in the microwave for 10–20 seconds for a soft, quick fix. Or pop it in a 300°F (150°C) oven for 8–12 minutes to bring back that freshly baked texture. For a crispier top, reheat uncovered in the oven.
• Make-ahead tips: Because baking powder and soda start activating once wet, it’s best to bake this pumpkin bread right after mixing. If you’re prepping ahead, mix dry ingredients separately, then combine with wet when ready to bake. Another great option is to bake the loaf now and freeze slices for quick grab-and-go treats later.

After baking, keep your pumpkin bread fresh by wrapping it tightly in plastic wrap or storing it in an airtight container. At room temperature, it lasts about 4 days. Refrigerate it to stretch freshness to 7 days. For longer storage, freezing slices or the whole loaf for up to 3 months preserves flavor and moisture — just thaw before enjoying! Prefer an ultra-tender loaf that freezes beautifully? Try our Moist Sour Cream Pumpkin Bread.

This Starbucks pumpkin bread recipe is great for meal prep. You can mix dry and wet ingredients separately early, then combine and bake when ready. Alternatively, bake the loaf and freeze slices for quick breakfasts or snacks. Just remember: baking powder and soda react once wet, so don’t mix the batter too far in advance or your bread might not rise properly.

Quick recipe questions answered

How to store Starbucks pumpkin loaf?

Keep your pumpkin loaf fresh by storing it in an airtight container or wrapped tightly in plastic wrap. It will last for about 4 days at room temperature, and a bit longer if refrigerated.

​Can I freeze Starbucks pumpkin bread?

Yes, you absolutely can! Let the whole loaf cool down completely, wrap it up tightly in plastic wrap, then pop it in a freezer bag for up to 3 months. You can also freeze slices individually in an airtight container—super convenient when you want just one slice.

When you’re ready to enjoy, thaw the bread at room temperature or in the fridge overnight. It’s just as tasty as fresh!

Can I make this Starbucks pumpkin bread in small loaf pans?

Definitely! Mini loaf pans (5.75×3 inches) work great for this recipe. Just reduce the baking time to about 30-35 minutes and watch closely—use the toothpick test to know when they’re done.

What else can I add to this Starbucks pumpkin bread?

This recipe tastes just like the original, but if you want to mix things up, I love adding chocolate chips or chunks, or even some toasted nuts folded into the batter for extra flavor and texture. For a richer, ultra-moist variation, try our Sweetened Condensed Milk Pumpkin Bread.

Want to get fancy with the topping? Swap the pumpkin seeds for candied nuts for a sweet, crunchy twist your family will adore.

Can I make this Starbucks pumpkin bread gluten-free?

Yes! Simply use a 1:1 gluten-free baking flour blend to replace the all-purpose flour, and you’re good to go.

How do I know when my pumpkin bread is done?

Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, your bread is perfectly baked.

Can I use fresh pumpkin instead of canned?

You can, but fresh pumpkin should be cooked and pureed first. Measure the puree so you have about 15 ounces to keep the recipe balanced. Got extra puree? Make Healthy Pumpkin Truffles.

Why is my pumpkin bread dry?

Overmixing can make breads dense or dry. Also, make sure to measure flour correctly—too much flour can dry out the loaf. Use the suggested bake times, and check doneness early if using mini loaves.