Originally Published 1/29/2015 Updated 9/25/2023
This Starbucks pumpkin bread is my favorite go-to recipe. The bread is extremely moist, slightly dense, and full of fall spice flavor. It’s more like a pumpkin pound cake in texture.
Why You’ll Love This
If you are counting calories just leave this recipe page right now. This pumpkin bread recipe is loaded with yummy calories BUT it’s so worth the guilt.
- It has a moist, tender crumb and fabulous pumpkin spice flavor.
- It’s a fall favorite.
- So easy to make you will have a loaf in your kitchen every week!
- Saves you money! There is nothing better than homemade pumpkin bread.
- Quick bread is a great friend and neighbor gift too. Who wouldn’t love to receive homemade Starbucks Pumpkin Bread fresh from the oven?
Some of our other fall favorite recipes are Pumpkin Cinnamon Swirl Bread, Pumpkin Spice Latte, Pumpkin Cake with Cream Cheese Filling, Jumbo Pumpkin Muffins, Maple Glazed Shortbread Cookies, and Monster Eye Cookies.
See the recipe card below for a full list of ingredients and instructions.
- Dry Ingredients – All-purpose flour, baking powder, and baking soda. The leavening agents give the bread rise and a lighter, fluffier texture.
- Seasonings – Ground cinnamon, ginger, allspice, cloves, nutmeg, and kosher salt. These aromatic spices infuse the bread with warm, earthy, and festive flavors, making it unmistakably autumn inspired. There is no need to purchase premade pumpkin pie spice for this recipe!
- Pumpkin Puree – Not pumpkin pie mix or pumpkin pie filling! Pumpkin puree is the star ingredient, it not only imparts a distinctive pumpkin flavor but also contributes to the bread’s moisture and tender crumb.
- Other Ingredients – Eggs, vegetable oil (canola oil), granulated sugar, and dark brown sugar. The eggs act as a binder, as well as provide structure and rich moisture. The combination of both sugars imparts sweetness and caramel notes to the bread
Pumpkin Bread Recipe Video
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How to make Pumpkin Bread (Better Than Starbucks)
It’s a very simple recipe. So simple you will be making it all the time!
Preheat the oven to 350 degrees F. Grease and flour (I like to use the baking spray with flour in it) an 8×4 or 9×5 inch loaf pan, and set aside. Or you can line the pan with parchment paper or aluminum foil leaving an overhang to easily remove the bread.
Dampen the parchment paper overhang slightly and crease it on the edges of the baking pan. This will prevent it from folding back in on the batter while baking.
Place the all-purpose flour, baking soda, baking powder, cinnamon, ginger, cloves, allspice, nutmeg, and salt in a medium bowl and whisk to combine. Set aside.
In a large bowl beat the eggs, sugars, and vanilla together on high for 30 seconds or so.
Add the pumpkin puree and vegetable oil to the wet ingredients and mix well with an electric mixer. ( I use a handheld.) I have also hand mixed and it works just fine.
Add the dry ingredients to the pumpkin mixture and mix well.
Pour the pumpkin bread batter into the prepared loaf pan. Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
Let the pumpkin bread cool on a wire rack before slicing, if you can. I usually let it cool just enough to easily remove it from the pan.
Stay home, pour yourself a cup of freshly brewed coffee, and enjoy a nice warm slice of bread just loaded with pumpkin flavor!
I warn you, this is the best pumpkin bread recipe. It is so addictive! You will make it all year long.
Tips and Variations
- Always measure your flour properly. Aerate, spoon, and swoop level.
- Do not overmix! Once you add the dry ingredients, mix until just combined. Overworking the flour will develop the gluten, resulting in a dense and tough loaf.
- Be sure to use pumpkin puree, not pumpkin pie mix or pumpkin pie filling.
- This recipe calls for oil, and it’s what makes this bread so moist. Do not try to substitute melted butter.
- I’ve tried over the years to reduce the oil and up the pumpkin, but it just does not have the same moist texture and flavor as the original recipe.
- You can use 2 teaspoons of pumpkin pie spice and 3/4 teaspoon ground cinnamon instead of the spice mixture in the recipe.
- You can sprinkle pumpkin seeds, sunflower seeds, turbinado sugar, demerara sugar, or granulated sugar.
- I’m not a fan of chocolate with pumpkin, but if you are, add about 1 cup of chocolate chips before baking.
- You can add raisins, chopped pecans, or walnuts.
- You can also bake in mini loaf pans. Baking time for mini pans is about 30 minutes.
Yes. The baking time for mini pans will be about 30 minutes. Watch them closely and be sure to test the centers with a toothpick that comes out clean when done.
Let the bread cool completely, then wrap it in plastic wrap, and store it at room temperature for up to 4 days. I don’t recommend storing it in the refrigerator because it makes it dry out faster.
Yes, let cool completely, wrap in plastic wrap, and store in a freezer-safe resealable bag for up to 2 months for the best flavor. Thaw in the refrigerator overnight or at room temperature for a few hours.
More Pumpkin Recipes
Better Than Starbucks Pumpkin Bread Recipe
- 1 1/2 cups All-purpose flour
- 1/2 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1/2 teaspoon Ground ginger
- 1/4 teaspoon Ground allspice
- 1/4 teaspoon Ground cloves
- 1/4 teaspoon Ground nutmeg
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Kosher salt
- 4 large Eggs room temperature
- 1/4 cup Dark brown sugar packed
- 1 cup Granulated sugar
- 1/2 teaspoon Vanilla extract
- 3/4 cup Pumpkin puree
- 3/4 cup Canola oil or vegetable oil
- 1/4 cup Pumpkin seeds optional
- Preheat oven to 350 degrees F. Grease and flour an 8×4 or 9×5 inch loaf pan, set aside.
- Place the all-purpose flour, baking soda, baking powder, cinnamon, ginger, cloves, allspice, nutmeg, and salt in a medium-size bowl and whisk to combine. Set aside.1 1/2 cups All-purpose flour, 1/2 teaspoon Baking powder, 1 teaspoon Baking soda, 1/2 teaspoon Ground ginger, 1/4 teaspoon Ground allspice, 1/4 teaspoon Ground cloves, 1/4 teaspoon Ground nutmeg, 1 teaspoon Ground cinnamon, 1/2 teaspoon Kosher salt
- In a large bowl beat the eggs, granulated sugar, brown sugar, and vanilla extract together on high for 30 seconds. Add the pumpkin puree and oil, mix well.4 large Eggs, 1/4 cup Dark brown sugar, 1 cup Granulated sugar, 1/2 teaspoon Vanilla extract, 3/4 cup Pumpkin puree, 3/4 cup Canola oil
- Add the dry ingredients and mix well. Pour into the prepared pan and sprinkle with the pumpkin seeds, if desired.1/4 cup Pumpkin seeds
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes. Turn onto cooling rack and cool completely.