This post may contain affiliate links. For more information, see our privacy policy.
Love Starbucks Pumpkin Bread? Bet you'll love this moist, tender, incredibly delicious Better Than Starbucks Pumpkin Bread even more! It's a one-bowl, no-mixer recipe that you can throw together in minutes!
This pumpkin bread is our very favorite fall recipe. And although I love Starbucks pumpkin bread, this one is so moist, has such a tender, delicious crumb and it's SO easy to make, it deserves its name, "Better than Starbucks"!
I decided it was important to get in the right frame of mind to write this post. So I've got a loaf of this Better Than Starbucks Pumpkin Bread in the oven. I also purchased a slice of Starbucks Pumpkin Bread to nibble on and just made a cappuccino to sip on. You know, to get in the mood, and to say the right things about this delicious sweet treat. After all, a girl has to be prepared, right?
One-bowl, no-mixer required!
I've got a lot on my to-do list today, so why would I bother to make another batch of this Better Than Starbucks Pumpkin Bread? Well, first of all, it takes less than 15 minutes to put together... you basically dump everything in a bowl and stir till it's all combined. And then, wait for the intoxicating aroma to waft through your entire house.
I'm starting to smell it now and it's beyond amazing! And if you think I'm spoofing you about how easy it is to throw together, check out this video.
See what I mean? Super easy!
Breakfast, brunch, snack or... dessert!
Another reason I decided to make a loaf this morning is that it's not only a fabulous breakfast treat and any time-of-day snack, it can also double as dessert! I love to slice it thick, warm it just a bit in the microwave (10 seconds), top it with a scoop of vanilla ice cream and drizzle this Real Deal Microwave Caramel Sauce or this Ridiculously Easy Butterscotch Sauce over it.
Want to really take things over the top? Add a few of these Easy Candied Pecans and you'll feel like a culinary rock star. However you serve it, this Better than Starbucks Pumpkin Bread makes an incredible fall-inspired dessert! So you see, in addition to getting in the proper frame of mind to write this post, my morning baking efforts have also reaped dessert for dinner tonight - certainly a win-win!
Better than Starbucks?
Why do we call this "better" than Starbucks? Don't get me wrong, I love Starbucks Pumpkin Bread. It's a delicious treat with a cup of coffee or a tall glass of cold milk. But I'm only taking a few nibbles of this piece in front of me because I'm waiting for the loaf in my oven to finish baking. Then I may seriously indulge. Why? I'm glad you asked!
First of all, I think this pumpkin bread has a more tender crumb than the Starbucks version. Check it out in the picture below!
It's also super flavorful with the addition of a generous scoop of pumpkin pie spice (a combination of warm autumn spices: cinnamon, ginger, nutmeg, allspice and cloves). Extra cinnamon brings out all that wonderful fall flavor.
Starbucks pumpkin bread has a tiny (as in minimal) sprinkle of crushed pepitas (pumpkin seeds) on the top of their loaves. Nice, but not super attractive. I think this bread has a prettier and tastier topping. A handful of pumpkin seeds, a drizzle of honey and a splash of oil are stirred together and then sprinkled on top of the batter before baking. As the bread bakes, this topping takes on a beautiful glaze and crunch. See what I mean? Better than Starbucks Pumpkin Bread!
Another benefit of making this bread yourself is that you can adapt it to your preferences. Don't like or don't have any pepitas on hand? Leave them off or use chopped pecans. You could also simply add a sprinkle of granulated or raw sugar for a sweet, crisp topping.
You can also use different size baking pans. This recipe works well in a 9x5-inch pan, but you can also use 4 smaller pans for mini loaves. No loaf pans? Just bake it in a 9-inch round pan and slice it in half, then crossways into thin rectangular slices.
Save a bunch of bucks!
Okay, one last reason this pumpkin bread is better than Starbucks is - the price! Yikes, if you've purchased anything at Starbucks, you know it's not cheap. A slice of any of their bread is around $3.00. You can easily make a whole loaf of this bread for less than it would cost for two slices at Starbucks!
A lovely seasonal gift
Pumpkin bread makes a wonderful gift. Who wouldn't love to find a delicious loaf on their doorstep or in their mailbox? It also makes a nice hostess gift and would be perfect to give as a Thanksgiving treat.
We're offering a pretty little label to dress up this Better Than Starbucks Pumpkin Bread for gift giving. If you'd like to receive our free printable PDF, just let us know in the comment section below this post. We'll send it right to your email inbox where you can download and print the labels from your computer.
Okay, it smells like a fine bakery in here as the amazing aroma wafts through the house. I need to run and take the bread out of the oven. I can hardly wait for it to cool a bit. Sure wish we could sit down and enjoy a piece together, but since we can't, make a loaf of this Better Than Starbucks Pumpkin Bread today and give a little "cheers" to the Café when you take the first fabulous bite!
Café Tips for making this Better Than Starbucks Pumpkin Bread
- This recipe calls for pumpkin pie spice which is a combination of cinnamon, ginger, nutmeg, allspice and cloves. Don't have any pumpkin pie spice? No problem, you can make your own in way less time than you can run to the store and pick some up!
- Make sure you use pumpkin puree in this recipe and not pumpkin pie filling. They are usually sold right near each other, often in the same size can. Pumpkin puree is simply pumpkin that's been cooked and pureed. Pumpkin pie filling is pumpkin puree as well as sugar and spices.
- This recipe calls for using a 9x5-inch loaf pan. You can also use two 8x4-inch pans.
- Another option is to make 4 loaves in small loaf pans. The small ceramic loaf pans in the pictures above are also nice to bake this bread in and give as gifts.
- If you're in a hurry or just want to keep things a little simpler, a sprinkle of raw or regular granulated sugar before baking (in lieu of the pepita topping) is also delicious and creates a crisp, sweet topping as it bakes.
- Although I'm a huge fan of butter for both cooking and baking, don't try to sub butter for the oil in this recipe. It's the oil that gives this bread such a moist, tender crumb.
- You can use any neutral-flavored oil for this recipe. I love sunflower, safflower and grapeseed oils, but canola, corn or vegetable oils also work. Stronger flavored oils like peanut, coconut, sesame or olive oils will add a flavor of their own to this bread.
- Instead of the pumpkin seed topping, this bread is also delicious with just a sprinkle of sugar over the top before baking. I like to use Turbinado or Demerara sugar but regular granulated sugar will also work.
- To transform this Better Than Starbucks Pumpkin Bread into a delicious dessert, place thick slices in pretty (microwave-safe) bowls. Warm each slice for 10-15 seconds in the microwave. Top with a scoop of vanilla ice cream and a drizzle of this fabulous Real Deal Microwave Caramel Sauce (takes less than 15 minutes to prepare). To take it over the top, add a few of these Easy Candied Pecans for the crowning glory. Your guests will be in dessert heaven, for sure!
- When making the larger loaf, I like to line a sheet pan with aluminum foil and bake the bread right on the sheet pan. If the bread seems to be getting too brown after 40-45 minutes of baking, I simply pull up the foil around the sides on the pan and tent it loosely over the top.
- There's nothing worse than going through the trouble of putting together and baking a cake or loaf of bread only to find that you've under or over baked it. The BEST way to determine when baked goods are perfectly done is to use an instant thermometer. Quick breads, like this Better Than Starbucks Pumpkin Bread, are done when an instant thermometer, inserted in the center, reads 195-205˚F.
Thought for the day:
I love the Lord, for he heard my voice;
he heard my cry for mercy.
Because he turned his ear to me,
I will call on him as long as I live.
Psalm 116:1&2
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
Love Starbucks Pumpkin Bread? Bet you'll love this moist, tender, incredibly delicious Better Than Starbucks Pumpkin Bread even more! It's a one-bowl, no-mixer recipe that you can throw together in minutes!
- 3 large eggs
- 1½ cups pumpkin puree
- ⅔ cup sunflower oil or any mild-flavored oil
- 1 cup sugar
- ½ cup light brown sugar packed
- 2 teaspoons vanilla
- 2 teaspoons pumpkin pie spice
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 1½ cups all-purpose flour
- 3 tablespoons pepitas (pumpkin seeds)
- 1 teaspoon honey (or maple syrup)
- ½ teaspoon sunflower oil or any mild-flavored oil
-
Preheat the oven to 350ºF (180ºC). Spray a 9x5-inch loaf pan (see the Café Tips above in the post for using other size pans) with baking spray. Set aside. Line a sheet pan with foil. Set aside.
-
Place eggs in a medium-large bowl and whisk well.
-
Add pumpkin and whisk until smooth. Add the oil, white and brown sugars and vanilla. Mix until nice and smooth.
-
Sprinkle the pumpkin pie spice, cinnamon, baking soda, baking powder and salt over the pumpkin mixture and mix until well combined.
-
Add the flour and stir just until the flour has disappeared and no large lumps remain.
-
Combine pumpkin seeds (pepitas), honey and oil and stir to combine. To make mixing easier, you can pop the pepita mixture in the microwave for 10-15 seconds to thin out the honey. Set mixture aside.
-
Transfer batter to prepared pan. Smooth the top and scatter the pumpkin seed mixture over the top. Place on the prepared sheet pan and bake for 55-65 minutes. Check the bread after 40-45 minutes and if the top seems to be getting brown, pull the foil up around the sides of the pan and loosely over the top. Return to the oven and finish baking, until a toothpick inserted into the center of the loaf comes out clean or the internal temperature is 195-205˚F when checked with an instant thermometer (the best way to determine doneness).
-
For the smaller pans (see Café Tips above) you'll only need to bake for 25-30 minutes but again, the best way to determine doneness is with an instant thermometer).
-
Cool for 20 minutes, then slide out of the pan and transfer to a cool rack. Cool completely before slicing (if you can wait!).
See Café Tips above in the post for more detailed instructions and tips.
Jeanne says
YUM! This sounds great! I'm going to make it today.
Would you please send me the pdf for the label? Thank you!
Chris Scheuer says
Sure! I'll send them now. Happy baking, Jeanne!
Yvonne says
Hi Chris, I am going to try this one for sure! I love your recipes and have tried some of your soups. Thanks for sharing them with us. I too would love a cute label to use for gift giving. Thanks!
Chris Scheuer says
Hope you enjoy this recipe, Yvonne! The labels are on the way.
Anne Murphy says
I would love a label. Planning to make some today to give out to friends!
Thank you!
Chris Scheuer says
Just sent them, Anne! Enjoy
Anne Murphy says
I would love a label. Planning to make some today to give out to friends!
Chris Scheuer says
Hi, Anne,
Awesome! I'll send them now!
Vicki says
I have made this recipe a few times and love it. With experience, I have added a rounded tbsp of pumpkin pie spice and a tsp of ground cinnamon. I also make these as muffins & preheat oven to 400 F then turn down to 350 F when placing muffin tins into oven. This gives a good round top. Bake for 25-30 min.
Chris Scheuer says
Thanks, Vicki! I appreciate you taking the time to leave a comment and for the tips regarding cupcakes!
Lauren says
I don't have a loaf tin so I made these into muffins and they are AMAZING! I am now on the hunt for another can of pumpkin to make another batch as my husband has eaten most of them.
Chris Scheuer says
Haha! I love it! Thanks for sharing your review, Lauren!
Adele says
Awesome recipe! It is better than Starbucks! Baked perfectly. I did 2Tbs. Pumpkin pie spice. I’m going on my 5th bread, with more family wanted one! Easy enough to make! Thanks for the recipe!!
Chris Scheuer says
You're welcome, Adele! Thanks so much for sharing your review!
Sharon Gilmore says
I would love to bake and wrap up a loaf today and bring to my pastor for appreciation month. I'd love to tag to print! Thank you Chris! I love your blog and look for your emails with joy! Your neighbor in Hickory, NC 🙂
Chris Scheuer says
That's a wonderful idea, Sharon! You are just down the road from us! I'll get the labels off to you now!
Fer says
Hi! What's the best way to store it?
Chris Scheuer says
You can wrap it in parchment paper or plastic wrap. I like to slice it and freeze the slices individually on a sheet pan then pop them in a storage bag. That way I can just pull out as many slices as I need.
Emily Ciner says
Super easy recipe and comes out beautiful. It has a great texture, but is honestly kinda bland. I didn’t use the pumpkin seed topping part and just put them on plain, but that was just preference. I used cinnamon, nutmeg, clove, and allspice instead of premade pumpkin spice, but I still used two tsp total. It also wasn’t quite sweet enough. It looks like Starbucks and has the same texture, but the flavor just isn’t quite there. I might try making a quick cream cheese glaze to add sweetness.
Chris Scheuer says
You might want to up the spices next time to your personal preference.
Kaycee Cook says
Trying your recipe for the first time. I have one question:
Are you using raw or toasted pepitas?
Chris Scheuer says
Hi Kaycee, I used toasted but raw would also work.
Cat says
I’m making this right now! I added way more pumpkin spice and added 1/3 cup of bourbon! I can’t wait to try it! Thanks!!
Chris Scheuer says
Hi Cat, that sounds delicious! I hope the extra liquid from the bourbon doesn't throw things off. Enjoy!
Haley Gabalec says
I wouldn’t say BETTER than Starbucks, but to me, the Starbucks pumpkin loaf is the BEST THING IN THE WORLD! Hehehe
This is very good, I baked at 350 in 5 of the mini loaf aluminum tins (the smallest ones I could find). I added 1 TBS of pumpkin pie spice. It was moist like Starbucks bread. Wow so similar to Starbucks!!
The only thing next time I think I might add 1 1/2 to 2 TBS of the pumpkin pie spice. Maybe a little more brown sugar (I loosely packed it). These are just the adjustments I think it needs to be more like Starbucks, but this recipe is awesome! Thanks so much!
Chris Scheuer says
Hi Haley, you could definitely add more pumpkin pie spice to this recipe. And do pack the brown sugar.
Momof3 says
Tried this twice its great but my only problem is that i cant get it to taste as strong as starbucks with the pumpkin spice? Im scared i don't want to add too much so its very good very moist baked at 365 for 65 min and its perfect! Thanks
Katelyn Sawyer says
Wonderful recipe!
I have used your recipe many times with wonderful results every time.
Thank you for sharing this.
Cooking time is a bit longer than yours so I set my oven at 375 and bake uncovered for 45 minutes. After, I cover and check every 15 minutes. Usually takes about 30 minutes more.
Only a few changes I made: use 2 tablespoons pumpkin pie spice for more flavor and instead of 1/4 cup brown sugar I used 1/2.
I also added a dash of salt to the pepita mixture. The umami is brought out through the balance of the flavors.
❤️
Chris Scheuer says
Thanks, Katelyn! I'm so happy you've had good success with this recipe.
Katy says
Your Pumpkin Bread recipe was so delicious Chris! It exceeded my expectations because I am a lover of Star Buck's pumpkin bread too. I used sunflower seeds for the top. What's interesting is, I wrapped mine in foil as directed and ended up baking at 365 degrees because my oven is new and needs adjusting. It came out beautifully. I covered the top to prevent excess browning. I can't wait to make it again, but will not use Libby's Pumpkin. I got a can with grit. After investigating online, seems many, many other people did too. How could this be? But yes it was not good. However, your recipe still gets 5 stars and I will be making it again! Thank you for sharing!
Chris Scheuer says
Thank you so much, Katy, for leaving this detailed review. And thanks for sharing the info about the pumpkin puree too. Hopefully, Libby's will hear what their customers are saying!
Sam Mills says
My kids love Starbucks pumpkin bread but as you said, it's not cheap, so I made this today and they all loved it. Followed the recipe exactly and it turned out great. Took about 53 minutes in a disposable foil pan. Texture and flavor were perfect. Thanks!
Chris Scheuer says
Wonderful! Thanks for sharing your results, Sam!
Kat says
Cooking time for muffins would be helpful . Thanks kathy
Chris Scheuer says
Hi Kathy, I haven't tried this recipe for muffins so I can't say for sure. I would just watch them after 15 minutes.
Julia says
I made this today for this second time - it is a fabulous recipe! It did requiring longer baking than suggests- closer to 75/80 minutes, however baked up beautifully. Wonderful rise, super moist, simply delicious. I used slightly less oil than suggested and still came out great. All enjoyed. Thank you yet again Chris- you don’t disappoint.
Chris Scheuer says
Thanks so much, Julia! I'm so happy you enjoyed it. Thanks for your kind words 💕
Melissa says
Love your recipe for pumpkin bread so much! I swapped out sunflower oil for coconut oil and skipped on the pumpkin seeds so it’s toddler friendly. This is my new go to recipe! I also shared it on my blog ☺️
Chris Scheuer says
So happy you enjoyed it, Melissa! Thanks for sharing your results!
Amy says
I make this bread frequently and it turns out great every time. I cook it for 60-65 minutes with good results.
Chris Scheuer says
I appreciate you sharing your results and I'm so happy you have enjoyed this recipe, Amy!
Mel says
I made this with gluten free flour and it was magic! At 45” I put tin foil around the bottom of the loaf pan to keep it from over browning while the center cooked then baked another 30”.
Chris Scheuer says
Awesome, thanks so much for sharing your results, Mel!
Ann says
I have to admit, this recipe is not even close to Starbucks Pumpkin Bread, the texture was smooth and pie like, instead of being bread like, and the flavor was very mild. I can’t imagine people having success with this recipe!, the only positive thing i can honestly say is that it came out soft. I am astounded by the reviews, not in a good way i assure you.!
Chris Scheuer says
Hi Ann, thank you for your kind and thoughtful review. I plan to re-visit this recipe. This is one of the few recipes on our site that has gotten really mixed reviews. I've had emails and comments from people who have loved the bread but also those who have had less than stellar results. I'm sorry you didn't have success with this recipe.
Kind Regards, Chris
Carrie W says
I have been having an absolute nightmare getting any pumpkin bread recipe to turn out. I have tried this recipe multiple times. Every time I bake it it is brown on the outside and raw on the inside. I have calibrated my oven. I am using metal pans, not glass, I am fluffing up my flour before measuring , my baking soda and or powder is fresh. I use Libby’s pumpkin every time. What am I doing wrong. It doesn’t seem to matter if I leave the bread in for two hours it’s still not baked on the inside but by then the outside is ruined.
Chris Scheuer says
Hi Carrie,
I apologize that you have had problems with this bread. I'm honestly kind of stumped. Some readers have had fantastic results and then others have had this very same issue. I had my daughter-in-law try it because I wanted some feedback from someone trying it in another oven. Hers turned out great so I really can't explain this problem. After the holidays I will take some time to try to figure out what the issue could be. Again, sorry you've had problems. I hate wasting good ingredients.
Jasmine says
I have a feeling the ratios were off. My batter turned out very liquidy, but assuming that following the recipe would yield good results in the end. My bread has been sitting in the oven for more than 1 1/2 hour and it is still raw on the inside. I don’t know how I can salvage the bread without browning the top too much. This is very disappointing because I used fresh pumpkin puree. I will look for a recipe elsewhere.
Chris Scheuer says
Hi Jasmine, I'm sorry this did not work out for you. I've had a few people write and have this problem and yet many others have had great success with this recipe. I've been trying to troubleshoot the issue that some have had. I've updated the recipe a bit. I think it's important to use a 9x5 pan and I'm wondering if some pumpkin purees are too liquidy. I haven't used homemade pumpkin puree but did notice recently that organic pumpkin from Whole Foods is quite loose. I use Libby's canned pumpkin puree for this recipe with good success. Again, sorry you wasted good ingredients.
Courtney says
Just made this today in the recommended large loaf pan without pepitas and added Enjoy Life dark chocolate chips on top. I used one cup of coconut brown sugar instead of the sugars in the recipe. What’s the best way to store it? Thanks for a great recipe!
Chris Scheuer says
You're welcome, Courtney. Thanks so much for sharing your review. So happy you enjoyed it!
Mallory Dittmer says
This is the second time I’ve baked this and it’s incredible. The first time took almost 2 times as long to cook. I realized that the foil needs to be shiny side in so it’s not deflecting heat. Hope this helps.
Chris Scheuer says
Thanks, Mallory! I will include that in the post 🙂