Starbucks Copycat Pumpkin Bread

August 21, 2025

This Starbucks Copycat Pumpkin Bread is a moist, flavorful treat that combines the warm spices of cinnamon, nutmeg, and cloves with the natural sweetness of pumpkin. It’s got a soft, tender crumb and a lovely aroma that fills your kitchen, making it feel like fall all year round.

I love making this pumpkin bread when I want something cozy to enjoy with my morning coffee or an afternoon snack. The best part is when you slice it warm and the spices really come through, reminding me of cool autumn walks and comfy sweaters. I always keep a loaf in the freezer so I have it ready whenever I need a little pick-me-up.

It’s a wonderful recipe to share with friends or family, especially during the colder months. I like to pair it with a spread of cream cheese or a simple drizzle of honey if I’m feeling extra sweet. Whether you’re a pumpkin fan or trying it for the first time, this pumpkin bread is easy to make and always a crowd-pleaser.

Starbucks Copycat Pumpkin Bread

Key Ingredients & Substitutions

Pumpkin Puree: Use canned pumpkin puree (not pumpkin pie filling) for a smooth, natural pumpkin flavor. You can swap with homemade puree if you have fresh pumpkin—just roast and blend it well.

Spices: Cinnamon, nutmeg, cloves, and ginger bring classic pumpkin bread warmth. If you don’t have all, cinnamon alone still adds that cozy taste. Adjust spices to your liking for mild or stronger flavor.

Butter & Sugars: Butter adds richness; softened butter mixes smoothly. Use white and brown sugar for sweet depth. Try coconut sugar or a sugar substitute if you want a healthier tweak.

Buttermilk or Milk: Buttermilk keeps the bread moist and tender. If you don’t have it, regular milk with a splash of vinegar or lemon juice works as a simple substitute.

Chocolate Chips & Pumpkin Seeds: Optional but fun! Chocolate chips add sweetness, and pumpkin seeds give a nice crunch on top. You can leave these out or swap pepitas for nuts.

How Do I Make Sure My Pumpkin Bread is Moist and Not Dry?

A moist pumpkin bread is all about the balance and careful baking. Here’s how to get it just right:

  • Don’t overmix: Stir ingredients until just combined; overmixing can make the bread tough.
  • Use room temperature ingredients: Softened butter and eggs mix better and give a tender crumb.
  • Watch your bake time: Start checking at 60 minutes with a toothpick. When it comes out clean or with a few moist crumbs, it’s done.
  • Tent with foil: If the bread’s top browns too fast, cover with foil partway through baking to prevent burning.
  • Cool properly: Let it cool in the pan for 15 minutes first, then on a rack to avoid soggy bottoms.

Following these tips helps make pumpkin bread soft, flavorful, and just like Starbucks! Enjoy baking and savor every slice.

Equipment You’ll Need

  • 9×5 inch loaf pan – perfect size for the pumpkin bread to bake evenly and hold its shape.
  • Mixing bowls – use one for dry ingredients and one for wet to keep things organized and tidy.
  • Hand mixer or stand mixer – makes creaming butter and sugar easy and quick, but a whisk works too.
  • Measuring cups and spoons – accurate measurements help your bread come out just right every time.
  • Wire cooling rack – lets the bread cool evenly so it doesn’t get soggy on the bottom.

Flavor Variations & Add-Ins

  • Stir in chopped walnuts or pecans for a crunchy texture and nutty flavor that pairs well with pumpkin.
  • Swap chocolate chips for white chocolate or butterscotch chips for a sweeter, creamier taste.
  • Add a teaspoon of espresso powder to enhance the warm spices and deepen the flavor.
  • Try adding raisins or dried cranberries for a chewy bite and a touch of tartness against the sweet pumpkin.

How to Make Starbucks Copycat Pumpkin Bread

Ingredients You’ll Need:

Dry Ingredients:

  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt

Wet Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/4 cup (50g) brown sugar, packed
  • 2 large eggs
  • 1 cup (240ml) pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1/3 cup (80ml) buttermilk or milk

Optional Ingredients:

  • 1/2 cup semisweet chocolate chips
  • Pumpkin seeds or pepitas for topping
  • For the glaze:
    • 1/2 cup powdered sugar
    • 1-2 tablespoons milk or cream

How Much Time Will You Need?

This pumpkin bread takes about 15-20 minutes to prepare and around 60-70 minutes to bake. Allow an additional 15 minutes for cooling before slicing and serving. Total time is roughly 1 hour 35 minutes.

Step-by-Step Instructions:

1. Prepare Your Baking Pan and Oven:

Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.

2. Mix Dry Ingredients:

In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt until well combined.

3. Cream Butter and Sugars:

In a large bowl, beat the softened butter with both sugars until the mixture is light and fluffy. This usually takes a few minutes with an electric mixer.

4. Add Eggs, Pumpkin, and Vanilla:

Add eggs one at a time to the butter and sugar mixture, beating well after each addition. Then mix in the pumpkin puree and vanilla extract until everything is blended together.

5. Combine Wet and Dry Mixtures:

Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients. Stir just until combined to keep a tender bread.

6. Add Chocolate Chips (Optional):

Fold in the semisweet chocolate chips gently, if using, to distribute them evenly in the batter.

7. Bake the Bread:

Pour the batter into your prepared loaf pan and smooth the top with a spatula. Sprinkle pumpkin seeds or pepitas over the top for a lovely crunch. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. If the loaf browns too quickly, cover loosely with foil after 45 minutes.

8. Cooling and Glazing:

Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. If you want a sweet touch, whisk powdered sugar with a little milk or cream to make a drizzle glaze, and pour it over the cooled bread.

9. Serve and Enjoy:

Slice your pumpkin bread and enjoy with a cup of coffee or tea. It’s perfect for fall mornings, snack time, or anytime you crave a delicious, spiced treat!

Starbucks Copycat Pumpkin Bread

Can I Use Frozen Pumpkin Puree in This Recipe?

Yes, you can! Just make sure to fully thaw the pumpkin puree and drain any excess liquid before using it to keep the bread from becoming too wet.

Can I Substitute Buttermilk with Regular Milk?

Absolutely! If you don’t have buttermilk, add 1 tablespoon of lemon juice or vinegar to 1/3 cup of regular milk, let it sit for 5 minutes, and then use it as a buttermilk substitute.

How Should I Store Leftover Pumpkin Bread?

Store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, place it in the fridge for up to a week or freeze slices for up to 3 months.

Can I Add Nuts or Other Mix-ins to the Pumpkin Bread?

Yes! Walnuts, pecans, dried cranberries, or raisins make great additions. Fold them in with the chocolate chips or instead of them for extra texture and flavor.

About the author
Willow

Leave a Comment