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Starbucks Pumpkin Bread

Starbucks Pumpkin Bread is a bakery-style quick bread with rich pumpkin flavor, warm fall spices, and a tender, moist crumb. The loaf bakes golden and is topped with crunchy pepitas for a classic café feel.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.5 tsp salt
Wet ingredients
  • 2 eggs room temperature
  • 1 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 1 cup pumpkin purée
  • 0.5 cup vegetable oil
  • 0.25 cup sour cream
  • 1 tsp vanilla extract
Topping
  • 0.25 cup roasted pumpkin seeds (pepitas)

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep the pan and heat the oven
  1. Preheat the oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment paper.
Mix the dry ingredients
  1. Whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt in a medium bowl.
Mix the wet ingredients
  1. Whisk the eggs, granulated sugar, and brown sugar in a large bowl until smooth. Add the pumpkin purée, vegetable oil, sour cream, and vanilla extract, then mix until fully combined.
Combine batter
  1. Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix to keep the bread tender.
Fill and top
  1. Pour the batter into the prepared loaf pan and smooth the top. Evenly sprinkle the pumpkin seeds over the batter.
Bake
  1. Bake at 350°F for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Cool and finish
  1. Cool the loaf in the pan for 15 minutes. Transfer it to a wire rack to cool completely before slicing.
Store
  1. Store tightly wrapped at room temperature for up to 4 days or freeze for up to 3 months.

Notes

Pro tip: fold the dry ingredients in slowly and stop as soon as no dry streaks remain—overmixing can make the crumb tough. Keep wrapped at room temperature up to 4 days; freeze up to 3 months. For a lighter option, swap the vegetable oil for an equal amount of unsweetened applesauce (note: texture may be slightly less moist).