My copycat Starbucks pumpkin bread recipe is the perfect bite of moist and spicy pumpkin bread that we all crave this time of year.  You can have coffee house pumpkin bread in the comfort and warmth of your own kitchen.  There is nothing like this bread full of pumpkin and spices with your coffee in the morning.  My pumpkin bread recipe is so easy to make.  Mix, bake and enjoy!!  This is a seriously moist pumpkin loaf and the bread almost melts in your mouth.  This recipe makes two loaves so you can give one to a friend or freeze it for later.  Happy Fall Ya’all!

What ingredients do I need to make Copycat Starbucks pumpkin bread?

• 1 cup vegetable oil
• 2 cups granulated sugar
• 1 cup packed light brown sugar (using brown sugar with the white sugar adds more moisture and flavor to your pumpkin bread)
• 4 large eggs
• 1 15 oz can of 100% pure pumpkin (solid pack or puree)
• 2/3 cup water
• 1 1/2 tsp vanilla extract
• 3 1/2 cups all- purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons fine sea salt
• 1 1/2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspon ground ginger
• 2 heaping tablespoons roasted and salted pepitas (you can use raw, unsalted if you prefer).  Chop up the pepitas.

How to make Copycat Starbucks Pumpkin Bread:

• Preheat your oven to 350 degrees.
• Prepare two 9×5 loaf pans by spraying well with non-stick spray or greasing them.  May also use parchment paper.
• In a large bowl combine the vegetable oil, white and brown sugar, pumpkin, eggs and vanilla and mix until well-combined.
• Add water to mixture and stir until water is completely incorporated.
• In a separate medium-size bowl whisk flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger together.
• Add the dry mixture to the wet mixture by adding a little at a time and stirring in the flour.  Be careful not to overmix the batter.  Stir just until the flour mixture is mixed in.

• Pour the batter into the two prepared loaf pans filling no more than 3/4 full.
• Sprinkle the chopped pepitas evenly on top of the batter.
• Bake at 350 degrees for 60-70 minutes.  Bread is done when the top splits and a toothpick inserted into the middle of the loaf comes out clean.  Don’t overbake.
• Remove loaf pans to a cooling rack and let the bread cool for about 10 minutes.  Slide a knife around the edges of the pan and gently jiggle the pan over the cooling rack.  If you use parchment paper you can lift the loaf out with the paper.
• Let pumpkin bread cool completely before slicing.

Storage of pumpkin bread:

• After bread is completely cooled you can store it in tinfoil or an airtight container.  This bread keeps well for up to 5 days at room temperature.  It will keep longer if kept in the refrigerator.
• Pumpkin bread can be frozen for up to 3 months in an airtight container.  Just unthaw at room temperature when you are ready to serve it.

Other delicious bread and muffin recipes to try:

Raspberry Chocolate Chip Muffins

Zucchini Bread With Pineapple

Blueberry Streusel Sweet Bread

Carrot Pineapple Muffins

Low Fat Banana Bread

Copycat Starbucks Pumpkin Bread

LeAnn

My copycat Starbucks pumpkin bread recipe is the perfect bite of moist and spicy pumpkin bread that practically melts in your mouth.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Course Bread

Cuisine American

Servings 12

Calories 529 kcal

Ingredients

  

• 1 cup vegetable oil
• 2 cups granulated sugar
• 1 cup light brown sugar, packed
• 4 large eggs
• 1 15 oz can 100% pure pumpkin, solid packed or pureed No pumpkin pie filling
• 1 1/2 tsp vanilla extract
• 2/3 cup water
• 3 1/2 cups all-purpose flour
• 2 tsp baking soda
• 1 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/2 tsp ground ginger
• 2 tbsp roasted and salted pepitas (heaping tablespoons) Can use raw pepitas if desired

Instructions

 

• Preheat oven to 350 degrees.
• Prepare two 9x5 loaf pans by spraying well with non-stick spray or greasing them.  May also use parchment paper.
• In a large bowl combine the vegetable oil, white and brown sugar, pumpkin, eggs and vanilla.  Mix all ingredients until well-combined.
• Add water to mixture and stir until water is completely incorporated.
• In a separate medium-size bowl whisk flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger together.
• Add the dry mixture to the wet mixture by adding a little at a time and stirring in the flour.  Be careful not to overmix the batter.  Stir just until the flour mixture is mixed in.
• Pour the batter into the two prepared loaf pans.  Pans should be filled no more than 3/4 full.
• Sprinkle the chopped pepitas evenly on top of the batter.
• Bake at 350 degrees for 60-70 minutes.  Bread is done when the top splits and a toothpick inserted into the middle of the loaf comes out clean.  Don't overbake.
• Remove loaf pans to a cooling rack and let the bread cool for about 10 minutes.  Slide a knife around the edges of the pan and gently jiggle the pan over the cooling rack.  Bread should come out easily if pan is greased well.  If you use parchment paper you can lift the loaf out with the paper.
• Let pumpkin bread cool completely before slicing. After bread is completely cooled you can store it in tinfoil or an airtight container.  This bread keeps well for up to 5 days at room temperature.  It will keep longer if kept in the refrigerator.
• Calories based on 12 servings.

Keyword Pumpkin bread, Copycat Starbucks Pumpkin Bread, Moist Pumpkin Bread, Fall Treats