Starbucks Pumpkin Bread (Copycat)

by Sabrina Snyder

Last Update:

2 Comments

5 from 1 vote
9 Servings
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
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Starbucks Pumpkin Bread (Copycat) is perfectly moist and comforting. Made just as tender as you’d get from the coffee chain itself.

This Copycat Recipe is a perfect way to enjoy a coffee shop favorite from your own house. Try Starbucks Cranberry Bliss Bars and Chocolate Chip Pound Cake for more bakery classics. 

Sabrina’s Starbucks Pumpkin Bread (Copycat) Recipe

This Starbucks Pumpkin Bread recipe turns out tender, sweet, and spiced. It’s an Autumn classic that’s excellent to serve for the holidays, give as an edible gift, or enjoy with your breakfast. If you’re a fan of Pumpkin Pie or Starbucks iconic pumpkin spice latte, then you’re sure to love the real pumpkin flavor and delicious seasonal spices flavoring this easy bread recipe. 

Dinner, then Dessert

Starbucks Pumpkin Bread (Copycat) Recipe

Starbucks Pumpkin Bread (Copycat) is perfectly moist and comforting. Made just as tender as you'd get from the coffee chain itself.
Yield 9 Servings
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
Slice of sweet dessert bread.
PrintRate

Ingredients
 

  • 1 cup canned pumpkin purée
  • 3/4 cup sugar
  • 1/2 cup brown sugar , packed
  • 2 tablespoons molasses
  • 3 large eggs
  • 1/2 cup vegetable oil , canola oil or olive oil will also work
  • 2 teaspoons vanilla extract
  • 1 3/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup pepitas

Instructions

  • Preheat oven to 350 degrees and spray a 9×5″ loaf pan with baking spray.
  • In a large bowl whisk together pumpkin purée, sugar, brown sugar, molasses and eggs until smooth.
  • Add in vegetable oil and vanilla extract until smooth.
  • Sift together flour, baking soda, baking powder, cinnamon, salt, nutmeg, ginger and cloves.
  • Add to the wet ingredients and whisk until just combined.
  • Pour into loaf pan, top with pepitas.
  • Bake for 60-75 minutes or until toothpick comes out clean from the center.

Nutrition

Calories: 377kcal | Carbohydrates: 54g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 306mg | Potassium: 221mg | Fiber: 2g | Sugar: 33g | Vitamin A: 4329IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 3mg

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Collage of finished pumpkin bread and prep steps

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. So good. Used chopped walnuts to top as didn’t have pepitas. Cut white sugar to 1/2. Made nice sized loaf. Hubby suggested adding walnuts to batter. What do you think? He’s a nut guy. Thanks Sabrina

    Reply

    1. Your hubby has great ideas! Yep, walnuts would taste great! Thanks so much for asking and for the five star review!

      Reply