Soft, moist, and perfectly spiced, this Starbucks copycat pumpkin bread has a tender crumb, warm fall flavor, and a crunchy pumpkin seed topping.
When Starbucks starts selling pumpkin bread, I always couldn't resist bringing home a slice or two. So last year, when I made my own pumpkin spice, I knew I had to make my own version of Starbucks pumpkin bread at home. And finally, just in time for fall, I perfected the recipe.
This pumpkin bread has that soft, moist crumb with natural pumpkin sweetness and warm spices that make it taste like the season. The texture is tender and slightly dense in that perfect way, with a slight tang that balances out all the sweetness. The pumpkin seeds on top add that satisfying crunch against the soft bread underneath.
This only takes around an hour and 15 minutes total with baking and cooling time. That short wait is totally worth it once I take a bite of that extra moist slice.
The first time I nailed this recipe, I cut myself a thick slice while it was still warm and couldn't believe how close it tasted to the real thing. My sister came over later that day, saw the loaf on the counter, and immediately asked if I'd gone to Starbucks. When I told her I made it, she didn't believe me until she tried a slice herself.
Throughout spring and summer, we have pumpkin bread at home because of how much my sister and friends request this when they come over. It may just be one of those recipes I'm known for and I can't be prouder.
Ingredients
This recipe is really simple, pumpkin puree makes this pumpkin bread soft, moist, and packed with that natural pumpkin sweetness without being heavy. Granulated sugar and light brown sugar bring the right balance of sweetness with a bit of caramel depth, while vegetable oil keeps the crumb soft and tender.
A bit of yogurt or Greek yogurt adds richness and this slight tang that balances out all the warm spices like cinnamon, ginger, and pumpkin pie spice. Pumpkin seeds sprinkled on top give you that satisfying crunch against the soft, spiced bread.
See the recipe card for exact quantities.
Step-by-step Instructions
This copycat Starbucks pumpkin bread recipe is the perfect fall treat. It's soft, moist, and bursting with warm spices, making it a cozy snack for any time of day.
Prepare the Oven and Pan
Start by preheating your oven to 350°F (175°C). Next, grease a 9x5-inch (23x13 cm) loaf pan and line it with parchment paper to prevent sticking and make for easy removal after baking.
To achieve a moist loaf, place an oven-safe baking dish filled with hot water on the lower rack of your oven. This will create steam and help keep the pumpkin bread soft as it bakes. Be sure not to place the pumpkin bread pan inside the water bath, just leave the water dish on the lower rack.
Mix Wet Ingredients
In a large bowl, whisk together 1 ½ cups of pumpkin puree, 1 cup of granulated sugar, ½ cup of light brown sugar, ⅔ cup of vegetable oil, 2 large eggs, 2 tablespoons of yogurt, and 1 teaspoon of vanilla extract. Whisk until the mixture is smooth and well combined. This will create the flavorful, moist base for your bread.
Mix Dry Ingredients
In a separate bowl, sift together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, 1 teaspoon of ground ginger, and 1 teaspoon of pumpkin pie spice. This will make the dry ingredients evenly distributed, helping the bread rise and bake uniformly.
Combine Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet ingredients, mixing gently until just combined. Avoid overmixing, this can lead to a dense loaf. The batter should be thick but smooth.
Bake the Pumpkin Bread
Pour the batter into the prepared loaf pan, smoothing the top with a spatula to even it out. Sprinkle pumpkin seeds evenly across the top of the batter for added crunch and a decorative touch.
Bake the pumpkin bread for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, you can loosely cover the bread with foil to prevent burning.
Cool the Pumpkin Bread
Let the pumpkin bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This will help maintain its shape and texture. Once it’s fully cooled, slice it up and enjoy!
Storage
Store any leftover Starbucks copycat pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and refrigerate for up to 1 week.
Top Tips for Starbucks Copycat Pumpkin Bread
Add texture with pumpkin seeds: For extra Starbucks-style texture, press a few pumpkin seeds into the batter just before baking. This gives the loaf a crunchy, decorative top.
Moisture boost: Yogurt adds moisture and tenderness to the bread, but sour cream works just as well if you prefer a slightly tangier flavor.
Cool before slicing: Allow the loaf to cool completely before slicing to avoid a gummy texture and achieve the perfect crumb. For a bakery-style finish, drizzle with a vanilla glaze or cream cheese frosting.
Starbucks Copycat Pumpkin Bread
Equipment
- Oven
Ingredients
- 250 g 1 cup pumpkin puree
- 200 g 1 cup granulated sugar
- 50 g ¼ cup, packed light brown sugar
- 140 g ⅔ cup vegetable oil
- 2 large eggs
- 30 g 2 tablespoon plain yogurt (or Greek yogurt)
- 1 teaspoon vanilla extract
- 220 g 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon pumpkin pie spice
- Pumpkin seeds pepitas, for topping
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.
- Prepare oven with water: Place an oven-safe baking dish filled with hot water on the lower rack of your oven. Do not place the pumpkin bread pan inside the water bath. This creates steam, helping the bread stay moist.
- Wet ingredients: In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, light brown sugar, vegetable oil, eggs, yogurt, and vanilla until smooth.
- Dry ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, and pumpkin pie spice.
- Combine: Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Do not overmix.
- Bake: Pour batter into the prepared loaf pan. Smooth the top with a spatula and sprinkle pumpkin seeds evenly on top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
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