Starbucks Pumpkin Bread Recipe

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If you’ve ever treated yourself to a slice of Starbucks pumpkin bread with your latte and thought, “I wish I could make this at home,” then you’re in for a treat! This Starbucks Pumpkin Bread Recipe is soft, perfectly spiced, and topped with crunchy pepitas—just like the coffee shop favorite.

Sliced pumpkin bread topped with pepitas on wooden board

Plus, it’s a one-bowl recipe that comes together quickly, making it perfect for cozy fall mornings.

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Starbucks Pumpkin Bread Recipe

Why You’ll Love This Starbucks Pumpkin Bread Recipe

This homemade version tastes exactly like the famous Starbucks pumpkin loaf, but fresher and even more flavorful. Here’s why it’ll be your new fall go-to:

Simple Ingredients: Everything you need is likely already in your pantry.
Super Moist: The combination of pumpkin purée and oil creates a rich, tender crumb.
Perfectly Spiced: With cinnamon and pumpkin spice, every bite tastes like fall.
Freezer-Friendly: Make a loaf (or two!) and save for quick breakfasts or snacks.

The result? A warm, bakery-style pumpkin loaf that fills your kitchen with the most irresistible aroma.

Ingredients You’ll Need

You only need a handful of simple ingredients to make this Starbucks Pumpkin Bread Recipe:

1¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
2 teaspoons ground cinnamon
2 teaspoons pumpkin spice blend
½ teaspoon salt
½ cup avocado, canola, or light olive oil
¾ cup granulated sugar
½ cup light brown sugar
3 large eggs, room temperature
15 oz canned pumpkin purée (not pumpkin pie filling)
2 teaspoons vanilla extract
¼ cup pepitas (pumpkin seeds), for topping

Substitutions:

To make it gluten-free, swap all-purpose flour for a 1:1 gluten-free flour blend.
For a vegan version, replace each egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoon water).
Use coconut sugar instead of brown sugar for a more natural sweetness.

How to Make Starbucks Pumpkin Bread

This recipe couldn’t be easier—just mix, pour, and bake!

Prep the Pan: Preheat your oven to 350°F (170°C). Line a 9x5-inch loaf pan with parchment paper, leaving a little overhang for easy removal.
Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, pumpkin spice, and salt.

Pumpkin bread batter in white mixing bowl

Pumpkin bread batter in parchment lined loaf pan

Combine Wet Ingredients: In another bowl, whisk oil, both sugars, eggs, pumpkin purée, and vanilla until smooth.
Combine & Pour: Add the dry ingredients into the wet ingredients and mix until just combined. Do not overmix.
Top & Bake: Pour the batter into the loaf pan, smooth the top, and sprinkle with pepitas.

Pumpkin bread batter topped with pepitas in loaf pan

Baked pumpkin bread loaf with pepitas on wooden board

Bake: Bake for 55–70 minutes, or until a toothpick inserted in the center comes out mostly clean.
Cool: Let the loaf cool for 15 minutes, then transfer it to a wire rack to cool completely before slicing.

Expert Baking Tips

Bring ingredients to room temperature so everything mixes evenly.
Avoid overmixing to keep your loaf soft and fluffy.
Cool completely before slicing—cutting too soon can make the loaf gummy.
Top with pepitas for that signature Starbucks-style crunch and look.

If you want smaller loaves, divide the batter into mini pans and bake for about 25 minutes. Perfect for gifting or freezing!

Serving & Pairing Ideas

Enjoy your pumpkin bread warm or at room temperature. It’s delicious on its own but even better with:

A spread of maple butter or cream cheese
A drizzle of honey or caramel sauce
A cup of hot coffee, chai latte, or apple cider

This loaf also makes a thoughtful homemade gift during the holidays—just wrap it in parchment, tie it with twine, and add a little cinnamon stick for decoration.

Loaf of pumpkin bread with pepitas and slices on board_11zon

How to Store and Freeze

To Store: Keep the pumpkin bread in an airtight container at room temperature for up to 4 days or refrigerate for up to 5 days.
To Freeze: Wrap individual slices in plastic wrap, then place them in a ziplock bag. Freeze for up to 3 months.
To Reheat: Microwave for 15–20 seconds or warm in the oven at 300°F (150°C) until soft and fragrant.

FAQs

Can I use fresh pumpkin instead of canned?

Yes! Just cook and purée your pumpkin until smooth and thick. Drain any excess liquid before adding it to the batter.

Do I need to refrigerate pumpkin bread?

Not required, but refrigeration helps it stay moist longer—especially in humid climates.

Can I make muffins instead of a loaf?

Absolutely! Divide the batter into a muffin tin and bake for 20–25 minutes for pumpkin spice muffins.

More Pumpkin Recipes to Try

If you love this Starbucks Pumpkin Bread Recipe, you’ll adore these other cozy fall recipes from Bake with Lina:

Each of these recipes celebrates the best fall flavors—warm spices, sweet pumpkin, and comforting aromas that make your home feel like a bakery.

Let’s Bake Together

This Starbucks Pumpkin Bread Recipe is everything you love about fall—sweet, cozy, and irresistibly spiced. Once you bake your first loaf, you’ll never want to buy it from Starbucks again.

If you make this recipe, be sure to share your creation and tag @bakewithlina on Pinterest so we can see your beautiful pumpkin loaves. Happy baking and enjoy every warm, fragrant slice!