Copycat Starbucks Pumpkin Bread

4.8
(159)
126 Reviews
33 Photos

This homemade Starbucks pumpkin bread is delicious. A thick slice of this moist bread is the perfect companion for your morning cup of joe! This recipe makes enough batter to fill a medium loaf pan. Slice the loaf into eight thick slices of goodness that perfectly mimic the weight, color, and flavor of the real thing!

Submitted by jnghob09
Updated on August 7, 2024
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
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Copycat Starbucks pumpkin bread on a blue cutting board.
33
Copycat Starbucks pumpkin bread on a blue cutting board.
33
33
33
33
Prep Time:
15 mins
Cook Time:
1 hr 10 mins
Additional Time:
30 mins
Total Time:
1 hr 55 mins
Servings:
8
Yield:
1 (8½ x 4½-inch) loaf
Jump to Nutrition Facts

Ingredients

  • 1 ½ cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon ground nutmeg

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground cloves

  • ½ teaspoon baking powder

  • ½ teaspoon salt

  • 4 large eggs

  • 1 cup white sugar

  • ¼ cup light brown sugar

  • ½ teaspoon vanilla extract

  • ¾ cup canned pumpkin

  • ¾ cup vegetable oil

Directions

  1. Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8½ x 4½-inch loaf pan.

    Various bowls filled with ingredients to make copycat Starbucks pumpkin bread.

    DOTDASH MEREDITH FOOD STUDIOS

  2. Combine flour, baking soda, nutmeg, cinnamon, cloves, baking powder, and salt in a large bowl; mix well and set aside. Beat eggs, white sugar, brown sugar, and vanilla extract in a large bowl with an electric mixer on high speed until combined, about 30 seconds. Beat in pumpkin and oil. Add flour mixture; mix until batter is blended and smooth.

    A hand mixer in a bowl with pumpkin bread wet ingredients.

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  3. Pour batter into the prepared loaf pan.

    Pumpkin bread batter in a loaf pan.

    DOTDASH MEREDITH FOOD STUDIOS

  4. Bake in the preheated oven until the top is dark brown and a toothpick inserted into the center of the bread comes out clean, about 70 minutes.

    Pumpkin bread cooling in a loaf pan, cooling on a wire rack.
    DOTDASH MEREDITH FOOD STUDIOS.

  5. Let bread cool in the pan for about 30 minutes, then invert onto a wire rack to cool completely. Cut into 1-inch-thick slices.

    Pumpkin bread cooling on a wire rack.

    DOTDASH MEREDITH FOOD STUDIOS

Cook’s Note

This pumpkin bread freezes beautifully. Seal any leftover slices in a resealable plastic bag (or wrap them in plastic) and pop them into the freezer. To serve, microwave one frozen slice on high for about 45 seconds, and it'll taste like it just came out of the oven.

Nutrition Facts (per serving)

430 Calories
24g Fat
50g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 430
% Daily Value *
Total Fat 24g 30%
Saturated Fat 4g 18%
Cholesterol 93mg 31%
Sodium 426mg 19%
Total Carbohydrate 50g 18%
Dietary Fiber 2g 6%
Total Sugars 31g
Protein 6g 12%
Vitamin C 1mg 1%
Calcium 49mg 4%
Iron 2mg 11%
Potassium 118mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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