Deliciously Easy Starbucks Pumpkin Bread You Can Make at Home!

starbucks pumpkin bread cravings hit me every fall, right when the leaves start turning and my sweater comes out of storage. I love grabbing a slice with my coffee, but honestly, the price adds up and the line takes forever. So I started baking my own at home, and it tastes just as cozy. It has that soft, tender crumb, warm spices, and a pretty pepita top that makes the whole kitchen smell like October. If you want a simple, reliable loaf that feels like a hug with your latte, this is it.

Why You Should Try Starbucks Pumpkin Bread

Here’s the big promise: this loaf is easy, dependable, and tastes like it came from your favorite coffee spot. No fancy equipment. No special skills. Just a bowl, a whisk, and one loaf pan. The batter comes together fast, and the flavor is rich without being too sweet.

I’ve tested so many versions and settled on a simple mix of oil, eggs, pumpkin puree, and a warm spice trio that never misses. Oil keeps the bread moist for days, pumpkin brings a mellow sweetness, and the spices round everything out. Even better, it slices beautifully, so you can toast it, butter it, or enjoy it plain right from the counter.

What You Need

• 1 3/4 cups all purpose flour
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon fine salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 2 large eggs, room temp if possible
• 1 cup pumpkin puree, not pumpkin pie mix
• 1/2 cup neutral oil, like canola or vegetable
• 2 tablespoons milk or water
• 1 teaspoon vanilla extract
• 1/3 cup raw pepitas for topping

Why these ingredients work: oil equals moisture, brown sugar adds a light caramel note, and pumpkin puree is the star that keeps every bite tender. The spice blend is classic and balanced so it tastes familiar and cozy.

“I baked this for a weekend brunch and everyone assumed I bought it. Soft, fragrant, and not overly sweet. It’s my new fall staple.”

Tips for Perfect Starbucks Pumpkin Bread

Think of this section as your friendly kitchen coach. These tips keep your loaf soft, tall, and beautifully baked every time. If you’ve ever had a gummy center or a dry edge, this will help you fix it for good.

Step by Step

1. Preheat your oven to 350°F. Grease a 9×5 inch loaf pan and line with a strip of parchment for easy lifting.
2. In one bowl, whisk the dry stuff: flour, sugars, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg.
3. In another bowl, whisk the wet stuff: eggs, pumpkin puree, oil, milk or water, and vanilla until smooth.
4. Pour the wet into the dry. Stir with a spatula until just combined. Stop when you no longer see dry flour streaks.
5. Scrape into the pan and smooth the top. Sprinkle with pepitas for that signature look and a little crunch.
6. Bake 55 to 65 minutes. Start checking at 50 minutes. A toothpick should come out with a few moist crumbs, not wet batter. If you use a thermometer, the center should hit 200 to 205°F.
7. Cool in the pan 10 minutes, then lift it out and cool fully on a rack. Let it cool completely before slicing so you get clean, bakery style slices.

More little things that matter:

Use 100 percent pumpkin puree. The can should say pumpkin puree, not pie filling. Pie filling is already sweetened and spiced and will throw the flavor off.

Don’t overmix. Overmixing activates the gluten and can make the bread tough or sink in the center. Stir just until it comes together.

Oven quirks are normal. If the top browns too quickly, tent a piece of foil over the loaf for the last 10 to 15 minutes.

Rest time is gold. Cooling lets the crumb set up, which makes the texture sliceable and tender instead of gummy. I know it’s hard to wait. It’s worth it.

If you’re chasing that classic coffee shop vibe, this starbucks pumpkin bread copycat gets you there with familiar spices and a soft bite that holds together in your hand.

Creative Serving Suggestions

This loaf tastes amazing all on its own, but a few small tweaks turn it into something special.

Warm a slice in the toaster and swipe with salted butter. That touch of salt makes the spices sing.

Spread with cream cheese or a thin layer of honey cream cheese for a sweet tang. It’s like dessert for breakfast, no judgment.

Go coffee shop style with a drizzle of simple glaze: stir powdered sugar with a little milk and vanilla until it’s thick but pourable, then zigzag over cooled slices.

For cozy evenings, pan toast a slice in a skillet with a tiny bit of butter until the edges crisp. Add a dollop of whipped cream and a sprinkle of cinnamon.

Feeling extra? Layer thin slices with vanilla yogurt and granola in a glass for a fun parfait. Kids love it, adults call it brunch.

And of course, make it a moment: pour your favorite coffee or chai, sit by a window, and pretend your kitchen is your own friendly cafe serving starbucks pumpkin bread on repeat.

Storage and Freezing Tips for Starbucks Pumpkin Bread

Let the loaf cool completely before you pack it up. Warm bread traps steam, which leads to soggy slices.

Counter: Wrap the whole loaf in plastic or store slices in an airtight container. It stays fresh for 3 to 4 days. If the room is warm, store in the fridge but bring slices to room temp or toast before eating.

Freezer: Slice the bread, then freeze slices in a single layer until firm. Transfer to a freezer bag, press out air, and label. They keep well for up to 3 months. Thaw at room temp or pop straight into the toaster. This is my favorite way to keep starbucks pumpkin bread on standby for busy mornings.

Rehydrate dry ends: If a slice gets a little dry, warm it for 10 seconds in the microwave or toast lightly, then add a thin swipe of butter or cream cheese.

Other Pumpkin Recipes to Explore

If you’ve got extra puree, don’t let it sit in the fridge. Use it up in one of these easy favorites.

Pumpkin pancakes: Fluffy, lightly spiced, and perfect with maple syrup. Mix a few spoonfuls of pumpkin into your usual pancake batter and add a dash of cinnamon.

Creamy pumpkin oatmeal: Stir pumpkin puree and cinnamon into hot oats. Finish with a splash of milk and a drizzle of honey.

Mini pumpkin muffins: Same batter as the loaf, baked in a mini muffin pan for 10 to 12 minutes. Kid friendly, lunchbox friendly, and super snackable.

Pumpkin yogurt bowl: Swirl pumpkin puree into vanilla yogurt with a sprinkle of granola and a few chocolate chips if you’re feeling fun.

Pumpkin smoothie: Blend pumpkin, banana, milk, vanilla, a pinch of cinnamon, and ice. It’s creamy, bright, and morning ready.

Common Questions

Can I use an 8×4 inch pan instead of 9×5? Yes, but it will be taller and may need a few extra minutes. Start checking early and tent with foil if the top browns too fast.

Can I cut the sugar? You can reduce by 1/4 cup without hurting the texture. Any more and it may taste bland or bake up drier. Sweetness also helps browning.

What oil should I use? Use a neutral oil like canola, vegetable, or light olive oil. Butter tastes good but can make the loaf denser, so I stick with oil.

How do I keep the top from cracking? A small crack is normal for quick breads. For fewer splits, avoid overmixing and bake on the middle rack.

Does this taste like the coffee shop version? It’s very close. The spices, texture, and pepita top give it that starbucks pumpkin bread feel without the line or the price.

Bake It, Slice It, Share It

You don’t need a barista to enjoy a cozy slice at home. With simple ingredients and a few smart steps, this loaf turns out soft, fragrant, and perfect for coffee time. Keep a few slices in the freezer for easy mornings, and make another for a friend. If you love starbucks pumpkin bread, this homemade version will be your new fall ritual. Happy baking and enjoy every warm, spiced bite.