Starbucks® Pumpkin Bread

  • Recipe By
  • Published Sep 2nd
  • Ready In1h 55m
  • Servings8
  • Calories430
A thick slice of moist pumpkin bread Starbucks®-style is the perfect companion for your morning cup of joe! Many other pumpkin bread recipes produce sad, squat loaves - but not this clone. Here's a custom formula that makes enough batter to fill up a medium loaf pan. And when the bread is done, you'll slice the beefy loaf into eight thick square hunks of goodness that perfectly mimic the weight, color and flavor of the real thing.

Starbucks® Pumpkin Bread Ingredients

The following are the ingredients needed to make delicious Starbucks® Pumpkin Bread for 8 servings:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 eggs
  • 1 cup white sugar
  • 1/4 cup light brown sugar
  • 1/2 teaspoon vanilla extract
  • 3/4 cup canned pumpkin
  • 3/4 cup vegetable oil

Starbucks® Pumpkin Bread Cooking Instructions

  • Prep15m
  • Cook1h 10m
  • Ready In1h 55m

To cook Starbucks® Pumpkin Bread, you need about 15 minutes of preparation time. The time needed to cook this Starbucks® Pumpkin Bread is about 1 hour 10 minutes , and you can serve your Starbucks® Pumpkin Bread within 1 hour 55 minutes . The following are the steps to cook Starbucks® Pumpkin Bread easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 8-1/2x4-1/2-inch loaf pan.
  2. 2 Combine flour, baking soda, nutmeg, cinnamon, cloves, baking powder, and salt together in a large bowl.
  3. 3 Beat eggs, white sugar, brown sugar, and vanilla extract in a large bowl with an electric mixer on high speed until combined, about 30 seconds. Beat in pumpkin and oil. Add flour mixture; mix until batter is blended and smooth.
  4. 4 Pour batter into the prepared loaf pan.
  5. 5 Bake in the preheated oven until the top is dark brown and a toothpick inserted into the center of the bread comes out clean, about 70 minutes. Let cool in the pan, about 30 minutes. Invert onto a wire rack and slice it into 1-inch thick slices.


  • Cook's Note:
  • This bread freezes perfectly. Simply seal any leftover slices in a resealable plastic bag or wrap them in plastic and pop them into the freezer. To serve, microwave one frozen slice on high for about 45 seconds and it'll taste like it just came out of the oven!
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 430 calories; 23.6 grams of fat; 50.1 grams of carbohydrates; 5.9 grams of protein; 93 milligrams of cholesterol; 426 milligrams of sodium.

  1. Nov 10th 2018

    I love this bread but I did make 2 modifications. I increased pumpkin to 1 cup and decreased oil to 1/2 cup. It came out much less greasy and more pumpkin-ey. I also added a pecan/Brown s ...

  2. Sep 14th 2018

    I tried two other pumpkin bread recipes and they just didn't do it for me. Yet, apparently, third time IS the charm because this one's IT! I wouldn't say it's exactly SB flavored, but it's d ...

  3. Sep 10th 2018

    This is my new favorite pumpkin bread recipe. It’s moist and flavorful. Absolutely delish!

  4. Dec 30th 2017

    With the exception of adding roasted pumpkin seeds on top, I made this exactly as written. Good: moist, rises well, tender crumbNot so great: too much clove. If I made this again, I'd adj ...

  5. Oct 18th 2016

    Really good and tastes a lot like the Sbx Pumpkin Loaf. I made a few modifications. Put in cocnut oil instead of vegetable oil only put in half the brown sugar and white sugar. It was fantastic.

  6. Oct 15th 2016

    This came out delicious and was surprisingly simple to make! I, however, added crushed walnuts on top, before cooking, for a delightful crunch.

  7. Sep 12th 2016

    I thougt this was good. I used pumpkin spice and the only addition I made was to sprinkle 1/2 cup of toasted pumpkin seeds over the top.

  8. Sep 2nd 2016

    By far the best pumpkin loaf recipe I've made on the site so far. Not overly sweet, moist and just the right density for a perfect loaf. Rather than use the individual spices (I was missing ...

  9. Apr 19th 2016

    I have to confess, I've never had Starbucks® Pumpkin Bread, but this one is very good. Similar to the Downeast Maine Pumpkin Bread recipe on this site, but a LOT less sugar. I did make two ...