Pumpkin Bread– Easy Starbucks Copycat

This is a straightforward homemade version of Starbucks’ classic pumpkin bread — warm spices, soft texture, and just the right amount of crunch from pepitas on top. It’s super simple, no mixer needed, and it honestly tastes better the next day (if it lasts that long).

Jump to Recipe

Quick Summary

• Prep time: 10 mins
• Cook time: 50–60 mins
• Flavor: warm, spiced, not too sweet
• Great for: breakfast, snacks, fridge grazing at 2am

Why I Like This Recipe

Wasn’t in the mood to bake. Did it anyway. It came out perfect. Soft but not mushy. Holds a slice well. One bowl for dry, one for wet, that’s it. Smells like fall. Tastes like I did something right today. I’ve made it 3 times now and yep — still solid.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup sugar
• ¾ tsp salt
• 1 tsp baking soda
• ½ tsp nutmeg
• ¼ tsp cardamom
• ½ tsp cinnamon
• ¼ tsp allspice
• ¼ tsp clove
• (or just use 2 tsp pumpkin pie spice)
• 2 eggs
• ½ cup vegetable oil
• 1 cup pumpkin purée
• ½ tsp vanilla extract
• ⅓ cup roasted salted pepitas

How To Make Pumpkin Bread

1. Preheat: Oven at 175°C / 350°F. Light grease on a loaf pan (9×5-ish). No parchment required unless you feel fancy.
2. Dry stuff: Mix flour, sugar, salt, soda, and spices in a big bowl. Just whisk it.
3. Wet stuff: In another bowl, whisk the eggs, oil, pumpkin, vanilla. Should look smooth and kinda glossy.
4. Mix it: Pour the wet into the dry. Stir gently — don’t beat it up. Just until it comes together.
5. Top it: Pour into pan, shake to settle, sprinkle with pepitas.
6. Bake it: 50–60 mins. Toothpick should come out clean-ish. Start checking around 50.
7. Cool it: At least 15 mins in the pan. Don’t rush the slice or it’ll crumble.

Tips for Success

• Fresh-ish spices make a big difference
• Spoon and level the flour, don’t pack it
• Letting it rest overnight makes the flavor better (fridge or counter, covered)

Storage and Reheating

• Fridge: Wrap tight, lasts about 5–6 days. Still good cold or warmed.
• Freezer: Wrap slices individually. Toast or microwave from frozen.
• Microwave: 10–15 seconds with butter = chef’s kiss.

Frequently Asked Questions

• Can I use canned pumpkin pie mix?
  Nope. Use 100% pumpkin purée — pie mix already has sugar and spices and throws everything off.
• Can I make it gluten-free?
  Yeah, just use a 1:1 gluten-free baking flour. Texture might change a bit but it still works.
• Can I use olive oil instead of vegetable oil?
  Technically yes, but the flavor will be a little stronger. Neutral oil is better here.
• Do I have to use pepitas?
  Not at all. They’re just for texture and that bakery look. You can skip them or swap in chopped nuts.
• How do I know when it’s done baking?
  Toothpick test! If it comes out clean or with just a few crumbs, you’re good. Don’t wait for it to be bone dry.

Common Mistakes and How to Dodge Them

• Using low-quality matcha:
  Some brands taste bitter or dull. Try a few and find one you actually like.
• Overblending:
  It’ll go watery fast. 30–45 seconds is enough.
• Skipping the matcha whisk step:
  If you don’t dissolve it first, you might get powdery bits in your sip. Not great.
• Not sweetening enough:
  Matcha on its own can be earthy. Balance it with just enough honey or syrup.
• Expecting Starbucks-level green:
  Some matcha just isn’t neon green — and that’s fine. Flavor > color.

Nutrition Facts (Per Serving)

• Calories: 274 kcal
• Total Fat: 13g
• Saturated Fat: 2g
• Cholesterol: 35mg
• Sodium: 210mg
• Potassium: 95mg
• Total Carbohydrate: 36g
• Dietary Fiber: 1g
• Sugars: 20g
• Protein: 3g

You Might Also Like:

• Blueberry Scones – Easy Starbucks Copycat
• Cranberry Bliss Bars– Easy Starbucks Copycat
• Pumpkin Cream Cheese Muffins– Easy Starbucks Copycat
• Potato Cheddar and Chive Bakes– Easy Starbucks Copycat