Starbucks Pumpkin Bread (Copycat Recipe)

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?

• Let me tell you what makes this pumpkin bread so special! It’s the crunchy, maple syrup glazed pumpkin seed topping. Whether Starbuck’s uses maple syrup in their topping I can’t say. But I can say that it makes for a slightly sweet, caramelized, delicious, crunchy topping.
• Enjoy Starbuck’s Pumpkin Bread All Year Long! These easy recipe will have you eating pumpkin bread whenever the craving strikes.
• Makes Two Loaves: If you live with a bunch of people who don’t like pumpkin bread like I do (weird!), then you can share or freeze a loaf. You can also half the recipe and make just one loaf.

After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and tasty variations!

Copycat Starbucks Pumpkin Bread

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.

5 from 4 votes

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Course: Breads

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 24

Calories: 275kcal

Author: Danelle

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Ingredients 

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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

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.

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Nutrition

Calories: 275kcal | Carbohydrates: 41g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 203mg | Potassium: 67mg | Fiber: 1g | Sugar: 26g | Vitamin A: 47IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 1mg

Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!

Ingredient Notes & Substitutions

Using Different Flours

• Whole Wheat: You swap up to 1 cup of the all-purpose flour for whole wheat flour for a heartier, more filling loaf.
• Gluten-Free: Use your favorite 1:1 gluten-free baking blend.

Sugar Substitutes

• Granulated Sugar: You can reduce the amount of sugar slightly–to about 1 ¾ cups–if you prefer a less sweet loaf. Coconut sugar or raw cane sugar also work but your bread may be slightly darker.
• Brown Sugar: You can use all granulated sugar in a pinch. You can also make your own brown sugar by mixing 1 cup white sugar with 1 tablespoon molasses.

Egg Free

• For an egg-free version, use 1/4 cup unsweetened applesauce or substitute 1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg called for in the recipe.

Pumpkin Puree

• Be sure to use 100% pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
• Substitute: Homemade pumpkin puree or mashed butternut squash or sweet potato can be used in place of canned pumpkin.

Vegetable Oil Variations

• You can use canola oil, melted coconut oil, or even melted butter (for a richer flavor). Applesauce can replace up to half of the oil for a lower-fat version, but the bread may come out a little more dense.

Spice Substitutions

• If you don’t have pumpkin pie spice, use a mixture of cinnamon, ginger, nutmeg, and cloves to taste.

No Pepitas, No Problem!

• You can substitute chopped nuts like pecans, walnuts, or almonds. Sunflower seeds or even a sprinkle of granola are also good substitutions that will still add a nice crunch.

Recipe Tips

• Use Pumpkin Puree, Not Pumpkin Pie Filling: Make sure you’re using plain canned pumpkin (100% pumpkin puree), not pumpkin pie filling, which contains added sugars and spices and may throw off the recipe’s flavor and texture.
• Don’t Overmix! Once you combine the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense, tough loaf.
• Measure Your Flour Properly: Spoon the flour into your measuring cup and level it off with a knife. Scooping directly from the bag can pack down the flour, resulting in a dry loaf.
• Cool Completely Before Slicing: Let the bread cool fully in the pan for 15–20 minutes, then transfer it to a wire rack to cool completely. This helps it set and makes it easier to slice.

Storing and Freezing

• Room Temperature: Cool completely, then wrap the loaf tightly in plastic wrap or foil, or place it in an airtight container. It will keep at room temperature for 3–4 days. Avoid refrigerating, as it can dry out the bread.
• Freezer: Wrap each loaf tightly in plastic wrap, then in foil, then place in a freezer-safe zip-top bag. Label with the date and freeze for up to 3 months.

Pairings

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.

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

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