Copycat Starbucks Pumpkin Bread Loaf Recipe

This Copycat Starbucks Pumpkin Bread Loaf is so good and it’s the perfect fall treat you can make right at home.

Did someone say fall? One of my favorite things about the cooler season is all of the yummy flavors like apple and pumpkin.

Today I’m sharing an easy pumpkin loaf recipe that tastes like Starbucks pumpkin bread. You can make it year round but it tastes even better in the fall with a cup of coffee.

The recipe uses vegetable oil instead of butter — this is intentional. Oil stays liquid at room temperature while butter solidifies, which is why this loaf stays moist for days rather than drying out after the first slice. The Starbucks version has that same sustained moist texture and oil is how you get it at home.

I made this over the weekend and it came out perfect — not dry at all, really moist, and the house smelled incredible while it baked. If you want a pumpkin bread that tastes like Starbucks, this is it.

One note on the bake time: start checking at 60 minutes but don’t be surprised if it needs the full 70. Every oven is different. The toothpick or skewer should come out clean or with just a few dry crumbs — not wet batter. Let it cool in the pan for a full 30 minutes before turning it out, then cool completely on a rack before slicing. Cutting into it warm compresses the crumb and you lose the texture.

What ingredients do you need for this starbucks pumpkin loaf?

• 1 1/2 cups all-purpose flour
• 1 tbsp pumpkin pie spice
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 4 eggs
• 1 cup granulated sugar
• 1/3 cup light brown sugar
• 1/2 tsp vanilla extract
• 3/4 cup canned pumpkin
• 3/4 cup vegetable oil

Ingredient Notes

All-purpose flour (1½ cups): Measure by spooning into the cup and leveling — don’t scoop directly from the bag, which packs the flour and can add 20-30% more than intended. Too much flour is the most common cause of a dry pumpkin loaf.

Pumpkin pie spice (1 tablespoon): A full tablespoon gives this loaf assertive spice flavor. If you want a more subtle spice profile, reduce to 2 teaspoons. If you don’t have pumpkin pie spice, use 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ¼ teaspoon cloves.

Canned pumpkin (¾ cup): Use plain canned pumpkin puree — not pumpkin pie filling, which is pre-sweetened and spiced and will make the loaf too sweet with off-balance flavors. Libby’s is the standard. A 15 oz can gives you enough for one loaf with a little left over.

Vegetable oil (¾ cup): This is why the loaf stays moist. Oil doesn’t solidify at room temperature the way butter does, so the loaf texture on day three is nearly identical to day one. Don’t substitute with melted butter — the moisture retention is different.

4 eggs: This is a larger egg quantity than most quick breads use. The eggs provide structure that supports the moist, dense crumb without making it gummy. Room temperature eggs incorporate more evenly than cold eggs.

Both sugars (1 cup granulated + ⅓ cup light brown): The brown sugar adds a subtle molasses depth that plain white sugar doesn’t — it’s part of what gives this a more complex flavor than a basic pumpkin bread. Light brown sugar is specified; dark brown works but gives a stronger molasses note.

FAQs

How To Make it

This comes together in about 20 minutes of actual work, then the oven does the rest.

Start with your dry ingredients. In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt until evenly combined. Set that bowl aside.

In a separate mixing bowl, beat the eggs, granulated sugar, brown sugar, and vanilla together until combined. Add the canned pumpkin and vegetable oil and beat until the whole thing is smooth and fully mixed.

Now add the dry ingredients into the wet and mix until the batter is smooth with no dry flour remaining — about a minute or two. If there’s a little flour stuck at the bottom of the bowl, use a rubber spatula to fold it in rather than beating more. Overmixing is what makes quick breads tough and dense, so stop as soon as everything is incorporated.

Pour the batter into your greased loaf pan and spread it evenly to the edges.

Bake at 350°F for 60-70 minutes. Start checking at 60 minutes — insert a toothpick or thin skewer into the center of the loaf. If it comes out clean or with just a few dry crumbs, it’s done. If it comes out with wet batter on it, give it another 5-10 minutes and check again. Every oven is different and this loaf can take the full 70 minutes.

When it’s done, leave it in the pan for at least 30 minutes before turning it out. Then transfer it to a wire rack and let it cool completely before you slice it — another 30 minutes minimum. I know that’s hard when the house smells like this, but cutting into it warm compresses the crumb and you lose the texture. Wait it out.

Once it’s cooled, slice it thick. Eat it as-is, or with butter, or with a smear of cream cheese. It keeps well at room temperature for up to 5 days wrapped tightly, and freezes well too — slice it first, wrap individual pieces, and pull them out as you need them.

Where to Serve

The versatility of this pumpkin loaf makes it perfect for various settings—from a cozy family breakfast to potluck dinners. It’s a crowd-pleaser at Thanksgiving, Halloween, and even non-festive autumn days when you just want to celebrate the season.

If you want a pumpkin bread that tastes like Starbucks pumpkin loaf then this recipe is for you! We love it here, it makes the house smell so good when it’s baked.

Fall baking is just so much fun. I made this pumpkin loaf recipe over the weekend. It came out perfect, not dry at all and really moist.

If you are craving pumpkin don’t miss my pumpkin recipes at the bottom of this post!

For this pumpkin loaf recipe it yields one very large loaf (8-10 thick slices) or two smaller loaves (6-8 thick slices). Instead of buying individual slices at Starbucks, you can simply make a loaf and have some leftovers that you can store in an airtight container.

The Starbucks Bakery items are just SO good! Now you can make it at home.

Oh my goodness this pumpkin recipe is one of my new favorites. I am going to make more soon for sure. Enjoy! This fall inspired recipe treat is so great with your morning drink. Fall mornings have never been better.

This pumpkin bread is so delicious, and it’s perfect for any fall morning with a hot cup of coffee or tea! Who says you can only enjoy pumpkin treats in the fall? Not this girl! So whenever you feel like making this, you’ve got this recipe right at your fingertips.

If you are looking for some more delicious Starbucks recipe be sure to check out The Best Copycat Starbucks Recipes You Can Make At Home!

Here are some more yummy starbucks recipes to try: