This fluffy one-bowl Starbucks pumpkin bread is naturally sweetened, topped with crunchy pepitas and so easy to make at home. It’s healthier and cheaper than the coffee shop version!
Pumpkin bread season is officially here! I already have a healthy pumpkin bread recipe on the blog, but this year I couldn’t resist creating my own Starbucks pumpkin bread recipe, which is a copycat version of their famous pumpkin and pepita loaf.
I love a good copycat recipe, and after testing this one several times, I can confidently say it’s a winner. It tastes just like the Starbucks pumpkin bread you know and love, but it’s healthier, more budget-friendly, and makes your whole house smell like pumpkin spice while it bakes. I especially love serving it warm with a pumpkin spice latte. It’s the perfect fall combo!
Why I Love This Recipe For Starbucks Pumpkin Bread
This Starbucks pumpkin bread has quickly become a family favorite in our house this fall. Here’s why I think you’ll love it too:
- Budget-friendly: One homemade loaf costs less than two slices at Starbucks and lasts all week.
- Healthier ingredients: This loaf tastes just like the classic coffee shop version but is made with wholesome ingredients like olive oil and coconut sugar. The Starbucks version uses white sugar, soybean oil, safflower oil, and modified starch, which I prefer to avoid in my own baking.
- Lighter nutrition: A slice from Starbucks has 360 calories and 31 grams of sugar, while my version has 206 calories and 13 grams of sugar per slice. Same cozy flavor with less sugar and fewer calories.
- Easy to make: One bowl, simple ingredients, and straightforward steps.
- Perfect texture: Soft, moist, and spiced just right so every bite tastes like fall.
If you love Starbucks as much as I do, you’d also like my egg white bites (Starbucks copycat) and healthy lemon loaf (Starbucks copycat).
Ingredients Needed
- pumpkin puree – the star of the recipe. Be sure to grab 100% pure pumpkin, not pumpkin pie filling, which has added sugar and spices. You can use store-bought or make your own homemade pumpkin puree.
- coconut sugar – adds sweetness with a hint of caramel flavor. Brown sugar works too. I like using coconut sugar because it has a lower glycemic index, but flavor-wise they’re both delicious and keep the loaf moist.
- eggs – bind the batter and help the bread rise. Room temperature eggs blend more smoothly.
- olive oil – gives the loaf a tender, moist crumb. You won’t taste it, but it makes a big difference in texture. Avocado oil is a great alternative
- flour – all-purpose gives you the classic Starbucks texture, but whole wheat pastry flour is a great option for more fiber without sacrificing tenderness. I’ve tested this loaf with both flours and it stays moist either way.
- pumpkin pie spice – that cozy blend of cinnamon, nutmeg, ginger, and cloves that makes this loaf smell like fall. Use store-bought or make homemade pumpkin pie spice.
- pepitas – the signature Starbucks topping. They add crunch, color, and a boost of minerals like magnesium and zinc.
Find the full ingredient list with measurements in the recipe card below.
How to Make Starbucks Pumpkin Bread
Making this copycat Starbucks pumpkin bread recipe at home is easier than you think. With one bowl and a handful of simple ingredients, you’ll have a fluffy, perfectly spiced loaf fresh from the oven.
Step 1: In a large bowl, whisk pumpkin, coconut sugar, eggs, oil, and vanilla until smooth.
Step 2: Stir in flour, baking soda, baking powder, salt, and pumpkin pie spice until just combined.
Step 3: Pour batter into pan, smooth the top, and sprinkle with pepitas.
Step 4: Bake 50–60 minutes, until a toothpick comes out clean. Tent with foil if browning too quickly. Cool in pan 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
My Best Tips for Foolproof Pumpkin Bread Every Time
After testing this Starbucks pumpkin loaf recipe a few times, I’ve rounded up my best tips to help your bread turn out fluffy, moist, and perfectly spiced every single time.
- Measure the flour correctly: Spoon it into your measuring cup and level it off rather than scooping straight from the bag. This keeps the bread fluffy instead of dense.
- Don’t overmix the batter: Stir just until the dry ingredients are incorporated. Overmixing can lead to a tougher, rubbery texture.
- Check for doneness early: Every oven is a little different. Start testing with a toothpick around the 50-minute mark. It should come out clean or with just a few moist crumbs.
- Prevent over-browning: If the top is browning too quickly, loosely cover the loaf with foil during the last 10–15 minutes of baking.
- Cool before slicing: Let the loaf rest in the pan for 10 minutes, then transfer to a wire rack. Cutting too soon can make the center gummy.
How to Store & Reheat
- Room temperature: Store the cooled loaf tightly wrapped or in an airtight container for up to 3 days.
- Refrigerator: For longer freshness, keep it in the fridge for up to 5 days. Let slices come to room temperature or warm them briefly before serving.
- Freezer: Pumpkin bread freezes beautifully. Slice the cooled loaf, wrap pieces individually, and store in a freezer-safe bag for up to 3 months. Thaw at room temperature, warm in the toaster oven for a few minutes, or microwave a slice for 20–30 seconds. I like to keep a few slices in the freezer for busy mornings. They reheat perfectly every time.
