Are you a fan of Starbucks pumpkin bread? If so, then I promise you’re going to love this Starbucks copycat pumpkin bread recipe! Gently spiced and packed full of pumpkin puree, this easy loaf cake couldn’t be more perfect for Autumn/Fall.
For optimal cosy Autumnal vibes, serve slices of this pumpkin loaf with a homemade pumpkin spice latte!
If you love Starbucks pumpkin bread, then this recipe is for you. This cinnamon swirl pumpkin loaf is pretty similar, but I wanted to make one just like the iconic Starbucks version. I think I’ve nailed it with this recipe.
I make my much-requested pumpkin spice muffins every single year and they are all you cold ever want in a pumpkin bake, but I really wanted to try making a simple, classic spiced pumpkin loaf cake. Let me show you how to make this favourite Autumnal treat.
why you’ll love this recipe
- quick and easy – This quick bread (loaf cake) is very simple to make. The batter is a breeze – it’s just a case of mixing the wet and dry ingredients together.
- good keeper cake – if wrapped well, the bread will keep for a few days – in fact, it’s even better if you do. The texture will improve after a couple of days of baking.
- the perfect treat for any time of day – it’s not too sweet, meaning that this pumpkin cake makes a perfectly acceptable breakfast with coffee. Although I must be honest, I never think that any kind of cake isn’t appropriate for breakfast time…..
how to make pumpkin bread
This is a visual guide on how to make the recipe. For ingredient amounts and detailed instructions, scroll to the bottom of the post for the recipe card!
Step 1 – Start by combining the dry ingredients – flour, baking powder, bicarbonate of soda, salt and ground spices in a large mixing bowl.
Step 2 – In another large bowl, whisk together the pumpkin puree, oil, eggs, brown sugar and vanilla extract together until well blended.
Step 3 – Fold the dry ingredients into the wet, being careful not to overmix the batter.
Step 4 – Pour the batter into a greased and lined 2lb (900g) loaf tin (or use a loaf tin liner).
Step 5 – Scatter pumpkin seeds over the top. Bake in a preheated oven (180C/160Fan/350F) for about one hour, or until well risen and a skewer inserted in the middle of the bread emerges clean.
tips for making pumpkin bread
- Don’t overmix the batter. If you beat the ingredients or work them too much, you’ll overwork the gluten and the bread will turn out tough and dense instead of light and soft.
- Line the tin with baking parchment or use a loaf tin liner. This will make it much easier to remove the bread from the tin.
The bread will keep well for 4-5 days at room temperature. Allow the bread to cool completely, then wrap it in cling film/plastic wrap and a layer of tin foil.
Yes, this recipe is perfect for freezing. Wrap slices of the whole loaf in double layers of cling film or foil, making sure it is well covered to prevent freezer burn. Freeze for up to 3 months.
Sure! I’ve kept this pumpkin bread plain to mimic the classic Starbucks version, but you could absolutely add chocolate chips, dried cranberries or chopped nuts such as walnuts or pecans.
more quick bread recipes
- 225g (1 cup + 1/4 cup + 2 tbsp) plain (all purpose) flour
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1 teaspoon fine salt (not flakes)
- 200g (1 cup) pumpkin puree
- 115ml (1/2 cup + 1 tbsp) vegetable oil
- 250g (1 + 1/4 cup) soft dark brown (packed) sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 75ml (1/3 cup) cold water
- 1 tablespoon pumpkin seeds, for the top
- Preheat the oven to 180C/160Fan/350F. Grease and line a 900g (2lb) loaf tin with baking parchment, or use a loaf tin liner.
- In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, ground cinnamon, ginger, nutmeg and salt in a large bowl.
- In another large bowl, whisk together the pumpkin puree, oil, brown sugar, eggs, vanilla extract and water until smooth and well blended.
- Fold the dry ingredients into the wet, taking care not to overmix the batter. Pour the batter into the prepared tin. Sprinkle the pumpkin seeds over the top.
- Place in the oven and bake for around 60 minutes or until a skewer inserted in the middle of the bread emerges clean.
- Place the tin on a wire cooling rack and leave for 20 minutes before turning out to cool completely. When the cake has completely cooled, slice and serve.
Pumpkin bread keeps well for 3-4 days after baking. Wrap the cold loaf in plastic wrap and transfer to an airtight tin.
This spiced pumpkin flavoured bread is lovely just on its own, but it's also really good spread with butter.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 39Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 47mgSodium: 502mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 2g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.