A homemade copycat of Starbucks Pumpkin Bread.
An easy pumpkin bread made with just 12 ingredients. This batter can be baked in a standard loaf pan, mini loaves, or muffin tins. Scroll down to watch the how-to video and see step-by-step instructions.
This bread is amazing! I never realized how much I like pumpkin flavored things until I made this bread!
– Allison
Starbucks has updated their pumpkin bread over the years. This recipe recreates their earlier version, similar to what was served around 2013.
With more than 150 comments from readers, this easy Starbucks-style pumpkin bread has become a fall favorite for many families.
Quick breads and muffins are some of my go-to baked treats because they work for breakfast, snacks, or dessert—anytime is a good time for a slice.
If you’d like a lighter alternative, consider recipes that swap ingredients for lower-calorie or healthier options.
Pumpkin Everything
Pumpkin spice returns every fall, bringing a wave of seasonal treats and beverages. The pumpkin spice latte is perhaps the most iconic seasonal item, and many coffee shops deserve credit for making it so popular.
Some people aren’t fans of the pumpkin spice trend, while others enjoy it in moderation. There are great pumpkin-flavored items and a few that feel out of place. Below are a few of my favorites and a few products that miss the mark.
GOOD: Pumpkin spice lattes, pumpkin coffee creamer, pumpkin sugar cookies, pumpkin pudding, pumpkin whipped cream, and spiced nuts and popcorn.
NOT SO GREAT: Novelty items that don’t translate well to pumpkin spice—some snack flavors and novelty candies can be odd matches for this spice blend.
Have a suggestion for the “good” or “not so great” list? Leave a comment and tell us what you think.
If you love pumpkin baking, you might also enjoy pumpkin muffins, scones, donuts, and soft pumpkin cookies—so much to try this season!
What You’ll Need
- All-purpose flour – provides structure for the bread.
- Baking soda and baking powder – help the batter rise and keep the crumb light.
- Cinnamon, cloves, and nutmeg – classic warm spices that define pumpkin bread.
- Salt – balances sweetness and enhances flavor.
- Granulated sugar and brown sugar – for sweetness, moisture, and depth of flavor.
- Milk – adds moisture and tenderness.
- Egg whites – bind the batter and contribute to texture.
- Pumpkin puree – provides pumpkin flavor and moisture.
How to Make Pumpkin Bread
This recipe is simple and only dirties a few bowls: a small bowl for dry ingredients, a larger bowl for the wet ingredients, and your loaf pan.
In a small bowl, whisk together all the dry ingredients.
In a large bowl, combine the sugars and other wet ingredients until smooth.
Gently fold the dry mixture into the wet ingredients, mixing only until combined—some small lumps are fine.
Pour the batter into a greased loaf pan and bake at 350ºF for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
Copycat Starbucks Pumpkin Bread
This homemade version mimics the classic Starbucks pumpkin pound cake. It delivers the familiar pumpkin-spice flavor without the cafe price. You can bake a whole loaf in under 90 minutes, most of which is baking and cooling time.
Gluten Free Starbucks Bread
This recipe works well with gluten-free all-purpose flour when used as a one-to-one substitute. Many readers have had great success using a quality measure-for-measure gluten-free flour blend.
How to Store
Store pumpkin bread in an airtight container at room temperature. For extra moisture, wrap the loaf in plastic wrap before placing it in the container.
How to Freeze Quick Bread
To freeze a whole loaf: Cool completely, wrap tightly in plastic wrap, then in aluminum foil, and place in a freezer bag. Thaw in the refrigerator overnight.
To freeze individual slices: Cool and slice the loaf, then wrap each slice in plastic wrap and aluminum foil before freezing in a bag. Thaw in the refrigerator overnight or microwave briefly to warm.
Pro Tips
1. Do not over-mix the batter
Avoid overworking the batter once the flour has been added. Stir by hand with a spatula until the flour streaks disappear. A few small lumps are fine and will keep the bread tender.
2. Do not over-bake
The outside may look done before the center sets. If the top is browning too quickly, tent the loaf loosely with foil to prevent over-baking while the center finishes cooking.
3. Loaf pan size matters
Common loaf sizes include 9×5 and 8.5×4.5 inches. The smaller pan yields a taller, more domed loaf and may require an extra 5–10 minutes of baking time.
More Pumpkin Desserts
- Pumpkin Muffins
- Pumpkin Sugar Cookies
- Mini Pumpkin Cheesecakes with Oreo Crust
- Pumpkin Dump Cake
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Starbucks Pumpkin Bread Recipe
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This recipe recreates the older Starbucks pumpkin pound cake that fans remember from years past.
Equipment
- Kitchen scale
- Spatula
Ingredients
- 1 1/2 cups (180g) all-purpose flour (gluten-free all-purpose flour can work)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 2/3 cup (132g) granulated sugar
- 2/3 cup (142g) brown sugar
- 1/4 cup (59ml) milk (use any milk you prefer)
- 3 large egg whites
- 1 cup (227g) canned pumpkin puree (15 oz can will leave a bit extra)
Video
Instructions
- Preheat oven to 350ºF (177ºC).
- In a medium bowl, whisk together the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg.
- In a large bowl, combine the granulated sugar, brown sugar, milk, and egg whites with a spatula or whisk. Stir in the canned pumpkin until smooth.
- Slowly add the dry ingredients to the pumpkin mixture, folding until just combined.
- Thoroughly spray or grease a loaf pan with nonstick cooking spray.
- Pour the batter into the prepared pan and bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan before removing and slicing.
- Store the cooled bread in an airtight container at room temperature.
Notes
- For regular muffins: bake at 425ºF for 7 minutes, then reduce the oven to 350ºF and bake an additional 12–14 minutes.
- This recipe works well with gluten-free measure-for-measure flour blends.
- Try our pumpkin muffin recipe for a similar flavor in single-serve form.
Nutrition
Carbohydrates: 37 g |
Protein: 3 g |
Fat: 1 g |
Sodium: 181 mg |
Sugar: 24 g
Nutrition Disclosure
All nutritional values are approximate and provided as a courtesy. Changing ingredients or quantities will alter the nutritional calculations.
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