A copycat of the Starbucks Pumpkin Bread recipe.
This is an easy pumpkin bread made with just 12 ingredients. It can be baked as a loaf, in standard muffins, mini muffins, or mini loaf pans. Scroll down to see the how-to video.
This bread is amazing! I never realized how much I like pumpkin flavored things until I made this bread!
-Allison
Starbucks has changed their pumpkin bread over the years; this copycat recreates their earlier pumpkin bread from around 2013.
With hundreds of comments, this easy Starbucks-style pumpkin bread is a classic fall recipe that’s likely to become a family favorite.
Quick breads and muffins are among the easiest baked treats—you can enjoy them for breakfast, as a snack, or as dessert.
Pumpkin Everything
Pumpkin spice season is in full swing, and the pumpkin spice latte might be the most famous offering. While some people dismiss the trend, many of us enjoy seasonal pumpkin treats in moderation.
Favorites include PSLs, pumpkin-flavored creamers, pumpkin sugar cookies, pumpkin pudding, pumpkin whipped cream, and pumpkin-spiced nuts or popcorn. On the unusual side there are novelty items that don’t always work—pumpkin spiced pringles, seltzer, or candy are examples that not everyone loves.
Have a memorable pumpkin product—good or odd—you want to add? Leave a comment and share it.
If you love pumpkin baking, consider trying pumpkin muffins, pumpkin scones, pumpkin donuts, or soft pumpkin cookies.
What You’ll Need
- All-purpose flour – builds structure for the bread.
- Baking soda and baking powder – provide lift and lightness.
- Cinnamon, cloves, and nutmeg – classic warm spices.
- Salt – balances sweetness and enhances flavors.
- Granulated sugar and brown sugar – add sweetness, moisture, and depth.
- Milk – contributes moisture and a touch of fat.
- Egg whites – bind and add structure while keeping the loaf lighter.
- Pumpkin puree – provides pumpkin flavor and moisture.
How to Make Pumpkin Bread
This recipe is simple and only requires a few bowls and a loaf pan. Most of the time is hands-off while the bread bakes and cools.
In a medium bowl, whisk together the dry ingredients: flour, spices, salt, baking soda, and baking powder.
In a large bowl, stir the granulated and brown sugars with the milk and egg whites until combined. Add the canned pumpkin and mix until smooth.
Gently fold the dry ingredients into the wet mixture until just combined—do not over-mix.
Pour the batter into a greased loaf pan and bake at 350ºF for 55–60 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool before slicing.
Copycat Starbucks Pumpkin Bread
This homemade version replicates the flavor and texture of the Starbucks pumpkin pound cake so well you can skip the coffee-shop price. Bake a full loaf at home in under 90 minutes—most of that time is baking and cooling.
Gluten-Free Option
This recipe also works with a gluten-free measure-for-measure all-purpose flour. Use a trusted gluten-free blend as a one-to-one substitute for regular flour for similar results.
How to Store
Keep the bread in an airtight container at room temperature. For extra moisture, wrap the loaf in plastic wrap before placing it in the container.
How to Freeze Quick Bread
To freeze a whole loaf: Cool completely, wrap tightly in plastic wrap, then aluminum foil, and place in a resealable freezer bag. Thaw in the refrigerator overnight.
To freeze slices: Cool completely, slice, wrap individual slices in plastic wrap and foil, and store in a freezer bag. Thaw in the fridge overnight or microwave for short intervals to warm.
Pro Tips
1. Do Not Overmix the Batter
Mix the batter by hand using a spatula or whisk when combining dry ingredients with the wet. Stir only until no flour streaks remain—some small lumps are fine. Overmixing leads to a tougher texture.
2. Do Not Overbake
If the top browns too quickly while the center still needs time, tent the loaf loosely with foil to prevent over-browning while the interior finishes baking.
3. Loaf Pan Size Matters
Common loaf pan sizes include 9×5 and 8.5×4.5 inches. The slightly smaller 8.5×4.5-inch pan produces a taller loaf and may require an extra 5–10 minutes of baking time.
More Pumpkin Desserts
- Pumpkin Muffins
- Pumpkin Sugar Cookies
- Mini Pumpkin Cheesecakes with Oreo Crust
- Pumpkin Dump Cake
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Starbucks Pumpkin Bread Recipe
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Starbucks has changed their pumpkin bread over the years; this recipe recreates the earlier version from around 2013.
Equipment
- Kitchen Scale
- Spatula
Ingredients
- 1 1/2 cups (180g) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 2/3 cup (132g) granulated sugar
- 2/3 cup (142g) brown sugar
- 1/4 cup (59ml) milk
- 3 large egg whites
- 1 cup (227g) canned pumpkin puree
Video
Instructions
- Preheat the oven to 350ºF.
- In a medium bowl, whisk together flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg.
- In a large bowl, combine granulated sugar, brown sugar, milk, and egg whites. Stir in the canned pumpkin until smooth.
- Slowly add the dry ingredients to the pumpkin mixture, stirring just until combined.
- Thoroughly spray a loaf pan with non-stick cooking spray.
- Pour the batter into the prepared pan and bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan before removing.
- Store in an airtight container.
Notes
- For regular muffins: bake at 425ºF for 7 minutes, then reduce the oven to 350ºF and bake for another 12–14 minutes.
- This recipe works well with gluten-free measure-for-measure flour.
Nutrition
Carbohydrates: 37 g |
Protein: 3 g |
Fat: 1 g |
Sodium: 181 mg |
Sugar: 24 g
Nutrition Disclosure
All nutritional values are approximate and provided as a courtesy. Changing ingredients or quantities will alter these estimates.