Starbucks Pumpkin Bread Recipe

Introduction

This Starbucks-inspired pumpkin bread is moist, spiced perfectly, and easy to make at home. With warm autumn flavors and a tender crumb, it’s a delightful treat for breakfast or a cozy snack. Whether you use regular or gluten-free flour, this recipe delivers comforting pumpkin goodness every time.

Ingredients

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

Instructions

1. Step 1: Preheat your oven to 350ºF (175ºC). In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg until evenly combined.
2. Step 2: In a large bowl, stir together the granulated sugar, brown sugar, milk, and egg whites until smooth. Add the canned pumpkin puree and mix thoroughly.
3. Step 3: Gradually add the dry ingredients to the pumpkin mixture, stirring gently until just combined—do not overmix.
4. Step 4: Thoroughly spray a loaf pan with non-stick cooking spray. Pour the batter into the prepared pan and smooth the top.
5. Step 5: Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
6. Step 6: Let the bread cool completely in the pan before removing it to a wire rack or cutting board.

Tips & Variations

• For a gluten-free version, swap in your favorite gluten-free all-purpose flour blend (King Arthur Gluten Free Measure for Measure Flour works well).
• If you prefer muffins, bake at 425ºF for 7 minutes then reduce heat to 350ºF and bake for 12–14 minutes.
• Enhance the flavor by adding ½ cup chopped nuts or chocolate chips to the batter.
• Use whole milk or a milk alternative if you want a richer texture.

Storage

Store pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate and consume within a week. To reheat, warm slices in the microwave for 15-20 seconds or toast gently to bring back freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, but fresh pumpkin needs to be cooked and pureed first. Use about 1 ½ cups of fresh pumpkin puree to substitute 1 cup canned puree for best results.

Can I make this bread vegan?

This recipe uses egg whites and milk, but you can replace the egg whites with flax eggs or a commercial egg replacer and use a plant-based milk to make it vegan-friendly.

Starbucks Pumpkin Bread Recipe

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★★★★★

4.4 from 109 reviews

This Starbucks-inspired Pumpkin Bread recipe delivers a moist and flavorful loaf filled with warm spices and real pumpkin puree. Perfect for autumn or any time you crave a comforting, spiced treat, this easy-to-make bread uses simple pantry ingredients and can be made gluten free. The subtle sweetness balanced with aromatic cinnamon, cloves, and nutmeg creates a bakery-quality pumpkin bread you can enjoy at home.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 55-60 minutes
• Total Time: 1 hour 10-15 minutes
• Yield: 1 loaf (8-10 servings) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups (180g) all-purpose flour (gluten free all-purpose flour works great!)
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg

Wet Ingredients

• ⅔ cup (132g) granulated sugar
• ⅔ cup (142g) brown sugar
• ¼ cup (59ml) milk (skim milk used)
• 3 large egg whites
• 1 cup (227g) canned pumpkin puree (15 oz can, some leftover)

Instructions

1. Preheat Oven: Preheat your oven to 350ºF (175ºC) to prepare for baking the pumpkin bread.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg until evenly combined to create the spice base.
3. Combine Wet Ingredients: In a large bowl, mix granulated sugar, brown sugar, milk, and egg whites using a spatula or whisk until smooth. Stir in the canned pumpkin puree until the mixture is uniform.
4. Combine Wet and Dry: Gradually add the dry ingredients into the pumpkin mixture, stirring gently until all components are fully incorporated without overmixing.
5. Prepare Loaf Pan: Thoroughly spray a loaf pan with non-stick cooking spray to prevent sticking during baking.
6. Bake: Pour the batter into the prepared loaf pan and bake in the preheated oven for 55-60 minutes or until a toothpick inserted in the center comes out clean.
7. Cool: Allow the pumpkin bread to cool completely in the pan before carefully removing it to avoid breaking.
8. Storage: Store the cooled bread in an airtight container at room temperature to maintain freshness.

Notes

• For making regular muffins, bake at 425ºF for 7 minutes, then reduce the temperature to 350ºF and bake for an additional 12-14 minutes.
• This recipe works wonderfully with gluten free flour; King Arthur Gluten Free Measure for Measure Flour is recommended.
• Leftover canned pumpkin can be stored for other recipes or future baking projects.
• Make sure not to overmix the batter to keep the bread tender and light.

Keywords: pumpkin bread, Starbucks pumpkin bread, gluten free pumpkin bread, fall baking, spiced pumpkin loaf, pumpkin dessert