Starbucks Pumpkin Loaf Recipe

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This homemade Starbucks Copycat Pumpkin Bread is soft, moist, and packed with cozy fall flavor. It’s easy to make and loaded with warm spices for that rich, bakery-style taste.
For more pumpkin quick breads, make my pumpkin chocolate chip bread and pumpkin bread with cream cheese frosting!

sliced starbucks pumpkin bread on a gold plate with cinnamon sticks and rosemary.

If you’ve ever had a slice of the Starbucks pumpkin bread, just wait until you try this homemade version! It’s even better.

This copycat pumpkin bread recipe is unbelievably soft, perfectly spiced, and there’s an entire can of pumpkin in this delicious loaf – so you know it stays moist for days! (not that it’ll last that long).

The crumb is plush and tender, with just enough sweetness to make it feel indulgent but not heavy! And the pumpkin seeds on top add the perfect little crunch.

This is my go-to recipe during the Fall. I enjoy it with a cup of coffee with pumpkin cold foam after the kids are off to school and catch up on emails and it’s just truly the best way to start the day. Once you make it from scratch, you’ll never settle for the starbucks version ever again. (then try my starbucks copycat lemon loaf after this!)

Why You’ll Love This Recipe
Key Ingredients
Substitutions and Variations
How To Make Starbucks Pumpkin Bread
Pro Baking Tips
Recipe FAQs
More Pumpkin Recipes

Why You’ll Love This Recipe

It’s just like the Starbucks loaf, but better. Moist, perfectly spiced, and way fresher than the store-bought slice that’s been sitting in a pastry case all day.
That cozy pumpkin spice flavor. Cinnamon, nutmeg, ginger, allspice and cloves come together in the dreamiest fall combo that makes your kitchen smell amazing.
It stays moist for days. The mix of oil, melted butter, and a touch of molasses keeps this loaf tender and rich even after a few days on the counter.
Freezer-friendly and perfect for gifting. Slice it up, wrap it in parchment, and tie with a ribbon for the easiest (and most delicious) homemade holiday gift.

Key Ingredients

starbucks copycat pumpkin bread sliced and stacked on top of each other with cinnamon sticks on top.

(full list of ingredients can be found in the recipe card)

Canned pumpkin purée adds moisture, richness, and that unmistakable pumpkin flavor that makes the loaf so cozy and soft. It keeps the crumb plush and moist for days (which is why pumpkin bread never dries out like some quick breads can). Plus, it gives that gorgeous deep orange color and subtle earthy sweetness that perfectly balances all the warm spices. Use this to make my pumpkin coffee cake next!
All-purpose flour is the base structure of the bread. It gives the pumpkin bread its structure while still keeping the crumb soft and tender.
Baking powder + baking soda create that signature tall loaf. Baking powder offers steady rise, while baking soda reacts with the acidic ingredients (like sour cream and molasses) for extra fluffiness and that gorgeous domed top.
Homemade pumpkin spice blend – cinnamon, ginger, allspice, nutmeg, and cloves provide that warm, cozy, and perfectly balanced flavor. I prefer to make my own homemade blend, but if you have store bought pumpkin pie spice, you can use that if you prefer.
Brown sugar and granulated sugar gives the best of both worlds! Brown sugar adds moisture and a subtle molasses flavor, while white sugar helps the loaf bake up golden and sweet.
Eggs bind everything together, add richness, and help the bread rise. They also give that soft, custardy texture inside the loaf.
Molasses is my secret weapon for deeper flavor! Molasses enhances the warm spices, adds color, and keeps the bread extra moist.
Olive oil keeps the loaf soft and tender for days without drying out. It also adds a subtle richness that complements the spices. You can also use vegetable oil and canola oil if you prefer a more neautral flavor.
Melted butter brings that bakery-style flavor and richness and provides the perfect balance of buttery flavor and texture.
Sour cream adds tenderness and just the right amount of density. It also helps balance sweetness and keeps the crumb ultra soft.

Substitutions and Variations

If you don’t have molasses, you can use honey or maple syrup. It won’t give you as robust a flavor as molasses, but it’s an easy swap!
Instead of olive oil, you can use canola oil, vegetable oil, or even melted coconut oil. Olive and coconut oils have a stronger flavor, while canola/vegetable oil keeps things neutral.
Greek Yogurt can be used in place of sour cream. It’ll add a bit more tang but it works beautifully!
Switch up the toppings! The pumpkin seeds (pepitas) give that classic Starbucks look, but you can switch it up too. Try chopped pecans, walnuts, or a sprinkle of turbinado sugar for sparkle and crunch.

How To Make Starbucks Pumpkin Bread

Prep: Preheat the oven to 350 degrees F. Line a 9×5 inch loaf pan with parchment paper so that there’s about 2 inches of overhang on the sides. Set aside.

dry ingredients whisked together in a bowl - flour, baking powder, baking soda, spices, and kosher salt.

Step 1: In a medium sized mixing bowl, whisk together the dry ingredients – all purpose flour, baking powder, baking soda, kosher salt, cinnamon, nutmeg, ground ginger, allspice, and ground cloves.

wet ingredients whisked together in a bowl - pumpkin puree, eggs, sour cream, oil, butter, molasses, brown sugar, and sugar.

Step 2: In a large bowl, combine pumpkin puree, brown sugar, sugar, olive oil or canola oil, molasses, eggs, vanilla extract, melted butter, and sour cream. Whisk together until combined, about 1 minute, then add the flour mixture into the wet ingredients. Whisk together until combined, about 30 seconds.

pumpkin bread batter in a parchment lined loaf pan topped with pumpkin seeds.

Step 3: Pour the pumpkin bread batter into the prepared loaf pan and sprinkle pumpkin seeds on top. Bake in the oven for 65-75 minutes, until a toothpick inserted into the center of the loaf can comes out clean. Allow the pumpkin bread to cool in the loaf pan for 10 minutes, then remove onto a wire rack to cool completely.

Pro Baking Tips

Cool it completely before slicing. Pumpkin bread continues to set as it cools. Cutting too soon can cause the middle to appear gummy.
Don’t overmix the batter. Once you add the dry ingredients, whisk or fold just until the streaks of flour disappear. Overmixing = dense, tough bread.
Use pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already has sugar and spices added, which will throw off the texture and flavor balance.
Weigh your ingredients in grams with a kitchen scale for accuracy. Too much flour can dry out the loaf, too little can leave you with a gummy dense pumpkin loaf.
Line your loaf pan with parchment overhangs. Those 2-inch flaps make it easy to lift the bread out without breaking that golden top crust.
Check for doneness early. Start testing around 60 minutes. Every oven runs a little different. If the top is browning too fast, tent loosely with foil for the last 10-15 minutes.

Recipe FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

Nope! Pumpkin pie filling already has added sugar and spices, which will throw off the texture and flavor. Stick with 100% pure pumpkin puree for the best results.

Why did my pumpkin bread sink in the middle?

That usually happens if the loaf wasn’t baked long enough or if the batter has been overmixed (which can knock out too much air). Make sure a toothpick inserted into the center comes out clean and dry before pulling it from the oven.

How do I keep the bread from getting a gummy bottom?

First and foremost, make sure it’s not underbaked. Only remove from the oven when the toothpick inserted in the center of the loaf comes out clean. Also, let it cool in the pan for just 10 minutes, then transfer to a wire rack. If you leave it in the pan too long, steam gets trapped and creates that gummy texture.

Can I make this pumpkin bread ahead of time?

Absolutely! It actually tastes better the next day. Wrap it tightly in plastic wrap or foil once completely cooled, it’ll stay moist for up to 3 days at room temp or 5 days in the fridge.

Can I freeze pumpkin bread?

Yes! Wrap individual slices or the whole loaf tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight at room temp or warm slices in the microwave for 10–15 seconds.

Can I skip the pumpkin seeds on top?

Totally! They’re mostly for crunch but you can swap for another type of nut or omit any toppings/add-ins entirely.