Craving Starbucks pumpkin bread but want to make it at home? This easy recipe gives you all the same fall flavors. With a moist pumpkin base and a crunchy, maple-glazed pepita topping, this bread is perfect for breakfast or a sweet snack.
Why You’ll Love This Recipe
I know, there are a million recipes for pumpkin bread out there…..maybe two million. So how is a person to choose which one to make?
Well, let me tell you what makes this pumpkin bread so special–at least in my opinion. It’s the crunchy, maple syrup glazed pumpkin seed topping.
If you’ve had Starbucks pumpkin bread, then you’re familiar with the pepita topping. Whether they use maple syrup in their topping I can’t say. But I can say that it makes for a slightly sweet, caramelized, delicious, crunchy topping.
And of course there are all of the usual fall spices, like cinnamon, nutmeg, cloves and pumpkin pie spice.
I do love a good pumpkin chocolate chip loaf, but I never add chocolate chips to this Starbuck’s pumpkin bread. Personally, I just don’t think it goes with the pumpkin seed topping–but don’t let me stop you if you want to add chocolate chips to your version.
This recipe does make two loaves, so if you live with a bunch of people who don’t like pumpkin bread (weird!), then plan to share or freeze a loaf. You can also half the recipe and make just one loaf.
If you’re one of those people who craves Starbucks Pumpkin Bread all year long, then you’re in luck. These easy recipe will have you eating pumpkin bread whenever the craving strikes.
What Should I Serve with Pumpkin Bread?
Really, you don’t need to serve anything with the moist, delicious pumpkin bread. But sometimes if we’re feeling fancy, we’ll enjoy it toasted, or topped with a favorite spread.
These are some flavorful spreads to enjoy with this pumpkin bread.
Ingredients
- Sugar & Brown Sugar: This recipe uses both granulated sugar and brown sugar–the brown sugar adds a hint of molasses, which make the bread more moist. Make sure to pack the brown sugar tightly in your measuring cup for accuracy.
- Eggs: large eggs, lightly beaten
- Vegetable Oil: I recommend a neutral-flavored vegetable oil, like canola or sunflower oil, to ensure the pumpkin and spices shine through. Oil keeps the bread moist even after a couple of days, unlike butter, which can sometimes lead to a denser texture.
- Vanilla – use real vanilla extract, not imitation
- Pumpkin Puree: Be sure to use pure pumpkin puree and not pumpkin pie filling, which contains added sugars and spices.
- Flour: All-purpose flour works great in this recipe. Be sure to spoon the flour into your measuring cup and level it off rather than scooping directly from the bag, which can compact the flour and lead to dense bread.
- Baking soda and salt – I use kosher salt. If you use table salt, cut the amount in half
- Spices: This recipe calls for a blend of classic fall spices, but feel free do adjust them a bit to suit your tastes.
- Pepitas: Also known as pumpkin seeds. Look for raw, unsalted pepitas for the best results. And make sure you’re buying pumpkin seeds that are already shelled!
- Maple Syrup: I prefer to use pure maple syrup. Thy to avoid pancake syrup, which is often made with corn syrup and artificial flavors.
Recipe Tips
- Generously grease your loaf pans or line them with parchment paper (I usually do both). If using parchment, make sure it extends over the sides for easy removal.
- Measure your ingredients accurately. Use a spoon to fill your measuring cups with flour, then level off with a knife to avoid adding too much.
- Don’t overmix the batter, which can lead to a dense and tough loaf. Once you combine the wet and dry ingredients, gently fold them together until just combined. It’s okay if there are a few small lumps in the batter–they’ll bake out beautifully.
How to make Starbucks Pumpkin Bread
Step 1
Preheat and Prep: First things first—preheat your oven to 350°F (175°C). While it’s heating up, grab two loaf pans and give them a generous greasing, or line them with parchment paper.
Step 2
Mix the Wet Ingredients: In a large mixing bowl, combine the sugars, vegetable oil, and vanilla. Add the beaten eggs and stir until everything is well blended. Next, mix in the pumpkin puree and water until the mixture is smooth.
Step 3
Combine the Dry Ingredients: In another large bowl, whisk together the flour, baking soda, salt, ground cloves, pumpkin pie spice, cinnamon, and nutmeg. Give it a good whisk—think of it as giving those spices a chance to get to know each other before they meet the pumpkin mixture.
Step 4
Combine the Wet and Dry Ingredients: Slowly add the wet ingredients to the dry ingredients, stirring gently until everything is just combined. Remember not to overmix! Pour the batter evenly into your prepared loaf pans. Try to keep it even so both loaves bake up just right.
Step 5
Prep the Topping: In a small bowl, mix together the pepitas, maple syrup, and vegetable oil. Sprinkle this mixture over the top of your batter. This step is like the cherry on top but better because it’s crunchy and delicious.
Step 6
Baking Bliss: Pop the loaf pans into the oven and bake for 55-65 minutes. Around the 50-minute mark, do a quick check with a toothpick or cake tester—if it comes out clean or with just a few crumbs, you’re golden. If the tops are browning too quickly, gently cover them with foil and let the bread finish baking.
Step 7
Cool and Enjoy: Let the bread cool in the pans for about 10 minutes before transferring to a wire rack to cool completely. Once it’s cool (if you can wait that long), slice yourself a piece (or two or three) and enjoy.
FAQs
Can I freeze this pumpkin bread?Yes, this pumpkin bread freezes wonderfully. Wrap each loaf tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag. It can be frozen for up to 3 months.
Can I make this recipe gluten-free?To make gluten-free pumpkin bread, substitute the all-purpose flour with a gluten-free flour blend that’s suitable for baking. Ensure that your baking powder and other ingredients are also gluten-free. The texture might be slightly different, but it will still be delicious.
How should I store pumpkin bread?Store it in an airtight container or wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 5 day. Refrigerate it for longer storage.
What if I don't have pepitas?Try using chopped nuts like pecans, walnuts, or almonds. Sunflower seeds or even a sprinkle of granola are also good substitutions that will still add crunch.
Be sure to save this recipe to your favorite Pinterest board for later.
More Pumpkin Recipes to Try
- Pumpkin Bars with Cream Cheese Frosting
- Best Ever Pumpkin Chocolate Chip Bread
- Chewy Pumpkin Chocolate Chip Cookies
- Pumpkin Cream Cheese Banana Bread
- Pumpkin Chocolate Chip Banana Muffins
Copycat Starbucks Pumpkin Bread
Ingredients
For the bread
- 2 cups sugar
- 1 cup brown sugar packed
- 1 cup vegetable oil
- 2 teaspoons vanilla
- 4 eggs beaten
- 1 15 oz. can pumpkin puree
- 2/3 cup water
- 3 1/2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cloves
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
For the topping
- 6 tablespoons pepitas
- 1 tablespoon maple syrup
- 1/2 teaspoon vegetable oil
Equipment
Instructions
- Preheat oven to 350 degrees F. Generously grease two loaf pans, or line with parchment paper.
- In a large bowl, stir together 2 cups sugar, 1 cup brown sugar, 1 cup vegetable oil, 2 teaspoons vanilla, 4 eggs, 1 15 oz. can pumpkin puree and 2/3 cup water until smooth.
- In another large bowl, whisk together 3 1/2 cups flour, 2 teaspoons baking soda, 1 teaspoon salt, 1 teaspoon ground cloves, 1 teaspoon pumpkin pie spice, 1 teaspoon cinnamon, and 1/2 teaspoon ground nutmeg.
- Add the pumpkin mixture to the dry ingredients and mix until incorporated. Do not overmix. Divide the batter evenly between the prepared pans.
- In a small bowl, stir together the 6 tablespoons pepitas, 1 tablespoon maple syrup and 1/2 teaspoon vegetable oil. Sprinkle the pepita mixture over the batter in the pans.
- Bake for 55-65 minutes, or until a tester inserted in the center comes out clean. Cover with foil partway through baking if the tops are becoming to brown. Remove to a wire rack to cool completely before slicing.
Video
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4 comments
Yvonne
This recipe is delicious!. I did not add the pepitas.
Joseph
My family loved this!
Danelle
This worked exactly as written, thanks!
Joe Kelly
Made this recipe and wow! Never buying those overpriced slices of pumpkin bread at Starbucks ever again.