This copycat Starbucks pumpkin bread recipe tastes just like the real thing from Starbucks (if not better!) but is made with less sugar and all the same great pumpkin flavor. It’s the perfect pumpkin bread recipe for fall — I know you’ll love it for seasons to come!
Starbucks pumpkin bread was definitely one of the first pumpkin foods I ever remember having. Its super moist texture, and spiced flavor is hard not to crave when you’re standing in line for a coffee. I do love that they have it at their stores year round, but what I don’t love is how much sugar one slice contains!
One slice of Starbucks pumpkin bread contains almost 40 grams of sugar. Because it’s high in sugar, it’s not something I would recommend having for breakfast on a regular basis and also why I wanted to make my own version that tastes just as good with way less sugar.
This Starbucks copycat pumpkin bread recipe is made with simple ingredients, lower in sugar and a more nutritious version that tastes just like the real thing. It goes perfectly with my dairy free, Starbucks Copycat Pumpkin Cream Cold Brew recipe too!
Copycat Starbucks Pumpkin Bread
I love this pumpkin bread because it’s made with ingredients that are always in my pantry and fridge and it makes the house smell like fall when it’s baking in the oven. It’s a classic and delicious recipe you’ll want to make again and again during the season.
Ingredients for Copycat Starbucks Pumpkin Bread
- whole-wheat pastry flour – although I haven’t tried it, you could try substituting 1:1 gluten free flour for whole-wheat pastry flour to make this bread gluten free. I also have this amazing gluten & dairy free healthy pumpkin bread.
- pumpkin pie spice
- baking soda
- baking powder
- neutral olive oil
- pumpkin puree – be sure you’re using pumpkin puree and not pumpkin pie mix! I use Libby’s pumpkin in all of my pumpkin recipes.
- maple syrup
- vanilla extract
- pumpkin seeds
equipment / utensils:
Is Starbucks Pumpkin Bread Seasonal?
No, Starbucks carries their pumpkin bread year round which is great for us pumpkin bread lovers. You can also make my version anytime of the year as well as I’m a firm believer that pumpkin bread isn’t just for the fall.
Since pumpkin is a super nutritious vegetable, it’s a great idea to always have a can or two to add to smoothies, soups and of course to make this pumpkin bread recipe with!
What Makes This Pumpkin Bread Healthy
- It’s lower in sugar. Coffee shop pumpkin breads are typically high in sugar, and while I think they’re a fun treat every once in a while, I want something healthier I can make at home and this Starbucks copycat recipe is it!
- It’s made with olive oil. Olive oil is a heart-healthy oil that contains beneficial monounsaturated fat. It gives this pumpkin bread lots of moisture and a spongey texture.
- It’s made with pumpkin puree. Pumpkin puree truly is a fall superfood. Packed with vitamin A, C, E, fiber and potassium, it’s adds a lot of nutrition to anything you put it in this time of year.
- It’s made with pumpkin seeds. Pumpkin seeds are small but mighty when it comes to nutrition. They’re a good source of plant-based protein, magnesium, fiber and zinc.
- It’s made with simple ingredients. This bread is made with just a handful of simple ingredients, some of which are probably already in your fridge and pantry!
Tips for Baking the Perfect Loaf of Pumpkin Bread
- Measure the Flour Correctly – In the case of this pumpkin bread, it’s important to make sure you scoop the flour into the measuring cup using a scoop or spoon and that it’s not packed into the measuring cup as this will give you too much flour.
- Don’t Spray the Entire Pan with Baking Spray. Just lightly spray the bottom of the pan. Too much moisture on the sides of the pan might cause the loaf to cave in. I like to spray the bottom of the pan and then line it with a sheet of parchment paper so that I can easily lift out the loaf.
- Make Sure Your Baking Soda and Baking Powder are Fresh – this is a sneaky little thing that might be causing your baked goods to not rise properly. Although baking soda and baking powder last a while, if they’re over a few months old (especially the baking soda) this might be the reason why your baked goods aren’t cooking properly.
- Don’t Over Mix the Batter – When combining the wet ingredients and the dry ingredients mix together using a wooden spoon until just combined. Over mixing can cause the loaf to be rubbery, dense at the bottom, and not as light and fluffy.
Copycat Starbucks Pumpkin Bread Recipe (Better Than Starbucks!)
- 1 9X5 loaf pan
- 1 parchment paper small sheet
- 2 mixing bowls
- 1 Whisk
- 1 hand-held or stand mixer
- 1 3/4 cup whole-wheat pastry flour
- 2 tsp. pumpkin pie spice
- 2 tsp. cinnamon
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 heaping cup pumpkin puree
- 1/3 cup neutral olive oil
- 1/2 cup maple syrup
- 2 eggs
- 1 tsp. vanilla extract
- 2 tbsp. pepitas
- Preheat oven to 350 degrees F and prepare a bread pan with cooking spray and then a sheet of parchment paper so that you can easily lift out the bread once baked.
- In a large bowl, whisk together the flour, pumpkin spice, cinnamon, baking soda, baking powder, and salt.
- With a hand mixer beat together the pumpkin puree, olive oil, eggs, maple syrup and vanilla extract.
- Using a wooden spoon, stir together the wet and dry ingredients until just combined careful not to over mix. Once the flour streaks disappear stop mixing.
- Pour the batter into the prepared pan and sprinkle pumpkin seeds on top.
- Bake for 45 to 50 minutes. Let the bread cool in the pan and then transfer onto a cooling rack to cool completely before slicing. Enjoy!
More Pumpkin Bread Recipes You’re Sure to Love:
- Best Healthy Gluten Free Pumpkin Bread (GF & DF)
- Apple Cinnamon Pumpkin Bread
- Pumpkin Spice Latte Bread (GF & DF)
- Pumpkin Gingerbread Loaf
- Pumpkin Bread Cookies
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