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Two slices of moist, golden brown pumpkin bread—just like the Starbucks Pumpkin Bread Recipe—sit on a white plate, with cinnamon sticks nearby and a plate of butter in the background.
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4.37 from 628 ratings

Starbucks Pumpkin Bread Recipe

A copycat for Starbucks Pumpkin Bread Recipe! The easiest pumpkin bread with 12 ingredients! This bread can be made in muffin, mini muffin or mini loaf pans. 
Starbucks has changed their pumpkin bread over the years, so this copycat recipe is for their old school pumpkin bread, circa 2013. 
Prep Time15 minutes
Cook Time1 hour
Additional Time1 hour 30 minutes
Total Time2 hours 45 minutes
Course: Bread
Cuisine: American
Keyword: easy pumpkin bread, pumpkin bread, pumpkin loaf, pumpkin quick bread, starbucks pumpkin bread recipe
Servings: 12 servings
Author: Beth

Equipment

Ingredients

  • 1 ½ cups (180g) all purpose flour gluten free all purpose flour works great!
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • ⅔ cup (132g) granulated sugar
  • ⅔ cup (142g) brown sugar
  • ¼ cup (59ml) milk I used skim
  • 3 large egg whites
  • 1 cup (227g) canned pumpkin puree use a 15 oz can - you'll have a little leftover in the can

Instructions

  • Preheat oven to 350º F.
  • In a medium bowl, combine the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg.
    1 1/2 cups (180g) all purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1/2 tsp ground cinnamon, 1/4 tsp ground cloves, 1/4 tsp ground nutmeg
  • In a large bowl, combine the sugar, brown sugar, milk, and egg whites with a spatula or whisk. Add in the canned pumpkin, and mix together well.
    2/3 cup (132g) granulated sugar, 2/3 cup (142g) brown sugar, 1/4 cup (59ml) milk, 3 large egg whites, 1 cup (227g) canned pumpkin puree
  • Slowly add the dry ingredients to the pumpkin mixture, stirring until everything is combined.
  • Throughly spray a loaf pan with non-stick cooking spray.
  • Pour the batter into the loaf pan and bake for 55-60 minutes, or until a toothpick comes out clean.
  • Allow the bread to cool in the pan before removing.
  • Store in an air tight container.

Video

Notes

  • Pan sizes: The loaf bake time is for a 9x5 loaf pan. In an 8.5x4.5 pan, add 5 to 10 minutes.
  • Regular muffins: Bake at 425ºF for 7 minutes, then turn the oven down to 350ºF and bake for 12 to 14 minutes.
  • Mini loaves (5.75x3): Fill 2/3 full and bake at 350ºF for 25 to 45 minutes. Start checking at 25 minutes. Makes about 3 mini loaves.
  • Mini muffins: Fill 3/4 full and bake at 350ºF for 13 to 18 minutes. Start checking at 13 minutes. Makes about 48 mini muffins.
  • This recipe turned out great using gluten free flour too! We love King Arthur Gluten Free Measure for Measure Flour.
  • Get our recipe for Pumpkin Muffins!

Nutrition

Calories: 161kcal | Carbohydrates: 37g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 181mg | Potassium: 96mg | Fiber: 1g | Sugar: 24g | Vitamin A: 3186IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg