Starbucks pumpkin bread copycat recipe

5 from 12 votes

This delicious Starbucks pumpkin bread dupe recipe will yield something even better than the real deal for a fraction of the cost.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 265Calories

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
1 & ⅔ cup all-purpose flour, ¾ teaspoon baking powder, ¾ teaspoon baking soda, ½ teaspoon salt, 1 & ½ teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves
In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
15 oz canned pumpkin puree, ⅔ cup Imperial Sugar granulated sugar, ⅔ cup Imperial Sugar brown sugar, ½ cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Sprinkle the pumpkin seeds evenly over the top of the batter, gently pressing them down to stick better to the loaf.
¼ cup pumpkin seeds
Bake in the preheated oven for about 50- 70 minutes, or until a toothpick inserted into the center comes out clean. If the loaf starts to brown too much on top, you can tent it with foil to prevent further browning.
Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.