Starbucks Pumpkin Bread

This Starbucks pumpkin bread is my go-to recipe every fall. It's moist, slightly dense, and packed with warm fall spices. The texture is rich and tender, more reminiscent of a pumpkin pound cake than a traditional quick bread.

This moist and tender pumpkin bread tastes just like the Starbucks cafe version - sweet, warmly spiced, and topped with crunchy pepitas. Perfect with coffee or tea, it's an autumn classic you'll want to bake all season long.

If you like Pumpkin Recipes, you might also like Pumpkin Chocolate Chunk Cookies and Pumpkin Cheesecake with Biscoff Crust and Caramel Sauce.

Why you'll love Starbucks Pumpkin Bread

There are so many reasons this Starbucks pumpkin bread deserves a spot in your fall baking lineup. It's wonderfully moist, rich with pumpkin flavor, and perfectly spiced - just like the one from the café, but even better made at home.

Another reason I decided to bake a loaf this morning is that it's not only a fabulous breakfast treat or afternoon snack, but it also doubles as dessert! I love slicing it thick, warming it for about 10 seconds in the microwave, then topping it with a scoop of vanilla ice cream and a drizzle of caramel or maple syrup - pure autumn comfort in every bite.

One more benefit of making this bread yourself is that you can easily adapt it to your preferences. Don't have or don't love pepitas? Skip them or swap in chopped pecans. Or keep it simple with a sprinkle of granulated or raw sugar on top for a sweet, crispy finish.

Ingredients

• Pumpkin Puree: I always bake with canned pumpkin, but homemade pumpkin puree works too. If you're unsure, use 100% pure pumpkin (not pie filling) for clean, intense flavor.
• Eggs: Room temperature always. The batter could split if the butter is warmer and the eggs are cold. If you need to quickly bring eggs up to room temp, pop them in warm water while you're getting the rest of the ingredients together..
• Vegetable Oil: Adds incredible moisture and lightens up the crumb. Vegetable oil, such as Canola is best, but you can substitute melted coconut oil instead.
• Brown Sugar & Granulated Sugar: Combo for caramel notes and tender texture.
• All-purpose Flour: Unbleached unbromated all-purpose flour. Can swap up to 50% for white whole wheat or gluten-free blend.
• Spices: Cinnamon, nutmeg, ginger, cloves - need we say more? Try pumpkin pie spice for ease or add extra cinnamon for personal taste.
• Pepitas (Pumpkin Seeds): Nutty crunch on top - toasted pepitas are so delicious. Substitute with walnuts, pecans, or sunflower seeds.

You will also need salt and baking soda.

How to make Starbucks Pumpkin bread

This is an overview of the process with photos, but the recipe itself with measurements is below.

1. Mix dry ingredients: Whisk together flour, spices, baking powder, baking soda, and salt until evenly distributed.

2. Add Wet ingredients: In a large bowl, whisk eggs, sugars, and oil until smooth.

3. Add pumpkin puree: Incorporate with the the wet ingredients.

4. Combine: Gently fold dry ingredients into wet (do not overmix-stop when no flour streaks remain).

6. Prepare the pan: Line the rectangular loaf pan (9x5 inch) with parchment paper.

7. Pour batter into a parchment-lined loaf pan (9x5 inch). Sprinkle pumpkin seeds evenly on top.

8. Bake at 350°F (175°C) for 50-60 minutes. Check doneness with a toothpick-should come out clean or with a few moist crumbs.

Tips for Success

• Use pumpkin puree only: Be sure to use pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices.
• Spice balance matters: The warm mix of cinnamon, nutmeg, cloves, and ginger is key to that Starbucks flavor. Adjust to taste if you prefer more cinnamon-forward or less clove-heavy.
• How to keep loaf moist: Oil (instead of butter) keeps the crumb soft and tender. Don't reduce it, or the bread may turn out dry.
• Don't overmix: Mix until just combined. Overworking the batter toughens the loaf and will make it dense.
• To avoid pepitas sliding off, press them lightly into the batter before baking.
• Don't overbake: Begin checking at 50 minutes. Overbaking can cause the loaf to lose its moist texture and become too dense.
• Cool fully: Wait 15 minutes before removing bread from pan, then cool completely on a rack for best texture.

Frequently asked questions

• Can I use fresh pumpkin instead of canned?
  Yes, just steam (boil or oven roast it) and then puree pumpkin until smooth. Drain excess moisture for ideal texture.
• Is pumpkin bread healthy?
  It contains vitamin A and fiber from pumpkin, but recipe can be made healthier with whole grain flour or by reducing sugar.
• Can I make this gluten-free?
  Yes! Substitute with your favorite all-purpose gluten-free flour blend. Add ½ teaspoon xanthan gum if your blend doesn't include it.

Variations & Substitutions

• Add-ins: Fold in chocolate chips, dried cranberries, or chopped nuts.
• Oil: Melted butter can be substituted for a richer flavor.
• Spice swap: Try cardamom, star anise or allspice.
• Browned butter: Slightly brown the butter in the pan and use it instead of oil in the same proportion as the recipe calls for.
• Healthier version: Replace half the oil with unsweetened applesauce, or use coconut sugar.

Essential Tools

• 9x5 inch Bread Loaf Pan: Or use 8x4 Non-Stick Traditional Pans.
• Mixing bowls: Thick Glass Mixing Bowls with Airtight Lids.
• Hand Mixer: 9-Speed Digital Hand Mixer Electric with Dough Hooks and a Whisk!!

Serving Suggestions

• Breakfast or Snack: Toast slices and spread with cream cheese or apple butter.
• Dessert: Warm with a scoop of vanilla ice cream.
• Lunchbox treat: Cut into mini slices for mid morning snack or a dessert.

Storage and Leftovers

• Room Temperature: Store Starbucks pumpkin bread covered for 2-3 days.
• Refrigerator: Keeps up to 1 week. Bring to room temperature before serving for best flavor.
• Freezer: Slice bread and wrap in plastic, then foil. Freeze up to 2 months. Thaw overnight in fridge, then refresh in the microwave or toaster oven.

More delicious pumpkin desserts

• Pumpkin Snickerdoodle Cookies
• Pumpkin Chocolate Chunk Cookies
• Pumpkin Pecan Crumble Muffins
• Pumpkin Cheesecake with Biscoff Crust and Caramel Sauce