COSTCO PUMPKIN SPICE LOAF (COPYCAT RECIPE) — Just like the version at Costco’s bakery, this seasonal favorite is loaded with pumpkin and warm spices, with a cinnamon and sugar swirl throughout, and topped off with a sweet cream cheese frosting and white chocolate curls.
I know there are a million different recipes for pumpkin bread out there, and for the most part, they’re all pretty tasty, but this Costco Pumpkin Spice Loaf copycat pumpkin bread is really something special.
This recipe pretty much has everything you could ever want in a good pumpkin loaf–cinnamon and fall spices, a cinnamon and sugar swirl, a rich cream cheese frosting, and to make it stand out even more, white chocolate shavings on top.
And like any good pumpkin bread, it’s incredibly moist and decadent. This is, I dare say, the best pumpkin bread I’ve ever had!
Which makes it a must-try fall recipe, and since you can only buy it at Costco a few months of the year, you’ll be happy to have the secret to making it all year long.
This recipe does make two regular sized loaves, so be prepared to eat a lot of pumpkin bread. Or better yet, share a loaf with a friend!
No everyone in my house loves pumpkin flavored desserts, so I always try to give a loaf away. Otherwise, I’d end up eating both loaves all by myself!
I like to line my loaf pans with parchment paper, then lift them out before frosting them, so the cream cheese icing can spread over the edges a bit.
I also find it’s easier (and a bit less messy) to slice and serve this loaf when it’s removed from the pan. Whatever you do, don’t skip the white chocolate shavings. This pumpkin loaf is over-the top, so you don’t want to leave anything out.
If you make one pumpkin recipe this fall, it should definitely be this Costco Pumpkin Spice Loaf (Copycat Recipe). It’s amazing!
Be sure to save this Copycat Costco Pumpkin Spice Loaf recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Copycat Costco Pumpkin Spice Loaf
- Loaf pans
- Mixing Bowls
- Stand Mixer
- Measuring cups and spoons
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- Baking soda
- Baking powder
- Spices: cinnamon, pumpkin pie spice, salt
- Canned pumpkin
- Cream cheese
- White chocolate
For the bread
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 teaspoons pumpkin pie spice
- 3/4 cup butter, softened
- 1 1/4 cups sugar
- 2 eggs
- 1 (15 oz.) can pumpkin puree
- 2 teaspoons vanilla
For the cinnamon swirl
- 1 tablespoon cinnamon
- 2/3 cup sugar
For the frosting
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened
- 1 teaspoon vanilla
- 2 cups powdered sugar
- 1 bar white chocolate
- Preheat oven to 325 degrees. Line 2 loaf pans with parchment paper and spray with non-stick cooking spray. In a small bowl, combine the cinnamon and the sugar for the swirl; set aside.
- In a large bowl, combine the flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice. Whisk to combine.
- In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Mix in the eggs, pumpkin puree and vanilla until smooth.
- Spread 1/4 of the batter into a loaf pan. Top with 1/4 of the cinnamon sugar mixture. Add another 1/4 of the batter and top with another 1/4 of the cinnamon sugar mixture. Gently run a sharp knife through the loaf to swirl the batter. Repeat with the rest of the batter in the second loaf pan.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
- Meanwhile, make the frosting by beating the cream cheese, butter and vanilla until smooth. Gradually add the powdered sugar until frosting reaches desired consistency.
- Spread the frosting over the cooled loaves. Grate the white chocolate bar over the loaves to coat with white chocolate shavings.
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Who Dished It Up First: Adapted from Hunker