The Ultimate Homemade Pumpkin Spice Bread Recipe: A Starbucks Copycat Dream!

If you’re a fan of the cozy, autumnal vibes of my Pumpkin Spice Iced Chai Latte, then prepare to fall head over heels for this incredible Pumpkin Spice Bread. These two treats are truly a match made in heaven, perfectly complementing each other for the ultimate fall indulgence. Imagine pairing a warm slice of this aromatic bread with a refreshing iced chai – pure bliss!

This isn’t just any pumpkin bread; it’s a meticulously crafted recipe designed to taste just like the beloved pumpkin bread from Starbucks. Many call it a copycat, but we prefer to think of it as an elevated homemade version that offers superior flavor and incredible value. For the mere cost of a single slice at your favorite coffee shop, you can bake an entire loaf right in your own kitchen! That alone is reason enough to get me whipping up a batch, filling my home with the intoxicating aroma of pumpkin and warm spices. This recipe proves that homemade always tastes better and is much more rewarding.

Don’t want to scroll? Use the JUMP TO RECIPE button at the top of the post, or scroll straight to the bottom of the post to see the full recipe card with precise ingredient measurements and step-by-step instructions. We’ve made it easy for you to get baking!

Why You’ll Adore This Pumpkin Spice Bread

There are countless reasons to make this your go-to pumpkin bread recipe every autumn. First and foremost, it’s incredibly easy to follow, making it perfect for bakers of all skill levels. The results are consistently delicious: a moist, tender crumb bursting with rich pumpkin flavor and a harmonious blend of warm spices. It’s the quintessential fall quick bread, ideal for breakfast, a comforting snack, or a delightful dessert.

• Starbucks-Quality Flavor at Home: Achieve that sought-after coffee shop taste without the hefty price tag. Our recipe delivers the same comforting flavor and texture you crave.
• Simple Ingredients: You’ll find most of these ingredients already in your pantry, making this a convenient recipe to whip up anytime.
• Perfectly Moist & Flavorful: The combination of pumpkin puree and sour cream ensures an incredibly moist loaf that stays fresh for days.
• Crowd-Pleaser: This pumpkin bread is always a hit, whether you’re serving it to family, friends, or bringing it to a potluck.
• Warm & Inviting Aroma: Baking this bread fills your home with the most welcoming scents of autumn, creating an atmosphere of comfort and coziness.

Ingredients for the Best Pumpkin Spice Bread

Crafting the perfect pumpkin spice bread starts with selecting high-quality ingredients. Each component plays a vital role in achieving that rich flavor and moist texture we all love. This recipe is an excellent opportunity to utilize my homemade Pumpkin Spice Blend. I highly recommend blending your own spices for an unparalleled depth of flavor and freshness that pre-made blends simply can’t match. If you haven’t tried it yet, now’s the time!

The only other specific note I have on this ingredient list pertains to the pumpkin seeds. Be sure to use green pumpkin seeds, often referred to as pepitas. I prefer using raw, unsalted pepitas because they toast beautifully as the loaf bakes, developing a nutty flavor and a satisfying crunch without the risk of burning, unlike pre-roasted or salted varieties.

Method for Baking Your Best Pumpkin Spice Bread

Baking this pumpkin spice bread is a straightforward process, but paying attention to each step will ensure a perfect loaf every time. Let’s walk through it together to achieve that moist, flavorful, and beautifully cracked bread.

First, begin by preheating your oven to 350°F (175°C) and preparing your loaf pan. I highly recommend both greasing your pan and lining it with parchment paper, allowing for an overhang on the sides. This simple trick makes lifting the finished loaf out of the pan incredibly easy, preventing any sticking and ensuring a pristine bread every time.

In a large mixing bowl or the bowl of an electric stand mixer fitted with the paddle attachment, combine the softened unsalted butter and granulated sugar. Cream these two ingredients together until the mixture is light, fluffy, and pale in color, usually about 3-4 minutes. This step is crucial for incorporating air into the batter, which contributes to the bread’s tender texture.

Next, beat in the large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Follow this by mixing in the vanilla extract. Scrape down the sides of the bowl to make sure everything is well combined.

Now, add the pumpkin puree, sour cream, and your wonderful pumpkin spice blend to the bowl. Beat these ingredients in until they are just combined and smooth. Be careful not to overmix at this stage; we just want everything integrated.

In a separate bowl, whisk together your all-purpose flour, baking soda, and kosher salt. This ensures these dry ingredients are evenly distributed throughout the batter. Gradually add the dry ingredients to the wet mixture. Mix on low speed, or fold gently by hand, just until no streaks of flour remain. This step is vital – resist the urge to overwork the flour, as overmixing can lead to a tough, dense loaf. We’re aiming for a light, airy, and tender crumb.

Once your batter is perfectly mixed, gently pour it into your greased and parchment-lined long loaf pan. Smooth out the top with a spatula. Before placing it in the oven, generously sprinkle the raw green pumpkin seeds (pepitas) evenly over the top of the batter. These will toast up beautifully during baking, adding both flavor and visual appeal.

Bake the bread in your preheated oven for approximately 60-65 minutes. The true test of doneness is when a cake tester or a simple toothpick inserted into the very center of the loaf comes out clean, with no raw batter clinging to it. The bread should also have developed a gorgeous, deep golden-brown crust and a characteristic crack down the middle, indicating it has risen perfectly.

When your beautiful pumpkin bread emerges from the oven, resist the urge to slice into it immediately! Allow it to cool in the pan for about 5-10 minutes on a wire rack. This brief resting period helps the loaf set and prevents it from crumbling when removed. After 5-10 minutes, use the parchment paper overhang to carefully lift the bread out of the pan. Slide it off the parchment paper and transfer it directly onto a wire rack to cool completely. Cooling completely is crucial for the internal structure to firm up and for the flavors to fully develop, resulting in the best possible texture and taste.

Did you make this delightful Pumpkin Spice Bread recipe? I would absolutely love to hear from you! Let me know your thoughts by leaving a review or comment below. And don’t forget to sign up for my newsletter to get more delicious recipes straight to your inbox, and follow along on Instagram, Pinterest, and Facebook for daily inspiration and behind-the-scenes fun!

📖 Recipe

Yield: 1 Loaf (approx. 10-12 slices)

Pumpkin Spice Bread

Prep Time:
15 minutes

Cook Time:
1 hour 5 minutes

Total Time:
1 hour 20 minutes

Indulge in the best homemade Pumpkin Spice Bread that tastes just like your favorite Starbucks treat! This easy recipe delivers a perfectly moist, flavorful loaf, ideal for fall baking. Made with simple ingredients and packed with warm spices, it’s the ultimate autumn comfort food.

Ingredients

• 8 tablespoons Unsalted Butter, room temperature (1/2 cup)
• 1 cup Granulated Sugar
• 2 large Eggs, room temperature
• 1 teaspoon Vanilla Extract
• 1 cup Pumpkin Puree, not pie filling
• ½ cup Sour Cream (full-fat recommended)
• 1 ½ cups All-Purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Kosher Salt, Morton’s
• 1 tablespoon Pumpkin Spice Blend (homemade preferred)
• ¼ cup Pumpkin Seeds (green pepitas), raw and unsalted

Instructions

1. Prepare Oven and Loaf Pan: Preheat your oven to 350˚F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper, allowing an overhang on the long sides. Set aside.
2. Cream Butter and Sugar: In the bowl of an electric stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened unsalted butter and granulated sugar on medium-high speed until light, fluffy, and pale, about 3-4 minutes. Scrape down the sides of the bowl as needed.
3. Add Eggs and Vanilla: Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract until well combined. Scrape the bowl again.
4. Combine Wet Ingredients: Add the pumpkin puree, sour cream, and pumpkin spice blend to the wet mixture. Beat on low speed until just combined and smooth. Do not overmix.
5. Fold in Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or folding by hand) just until no streaks of flour remain. Be careful not to overmix the batter to ensure a tender loaf.
6. Fill Pan and Top with Seeds: Pour the pumpkin bread batter into your prepared loaf pan, spreading it evenly with a spatula. Sprinkle the raw pumpkin seeds (pepitas) generously over the top of the batter.
7. Bake the Bread: Bake in the preheated oven for 60-65 minutes, or until a wooden skewer, cake tester, or toothpick inserted into the center of the loaf comes out clean. The top should be golden brown and show a characteristic crack.
8. Cool Completely: Once baked, remove the loaf from the oven and let it cool in the pan on a wire rack for 5-10 minutes. Then, using the parchment paper overhang, carefully lift the bread out of the pan and transfer it directly to the wire rack to cool completely before slicing and serving. This ensures the bread sets properly and prevents it from getting soggy.

Notes

Notes & Tips for a Perfect Pumpkin Spice Bread

Achieving bakery-quality pumpkin spice bread at home is simple with a few key tips and tricks. Here’s how to ensure your loaf is always moist, flavorful, and beautifully textured:

• The Greasing and Lining Method: My preference for both greasing and lining the baking pan with parchment paper is purely for convenience and quality. The parchment overhang acts as “handles,” allowing you to easily lift the warm loaf out of the pan. Removing the bread from the pan after just 5-10 minutes of cooling is vital. This prevents the bottom and sides from becoming soggy due to residual heat and steam, allowing a delicious crust to form and set properly.
• Testing for Doneness is Key: Underbaked pumpkin bread will inevitably lead to a gooey, soggy spot in the middle – a common baking disappointment. While the recipe suggests a cooking time of approximately an hour, every oven is different and can vary in temperature. Start checking your bread at around 50 minutes. Insert a cake tester or toothpick into the deepest part of the loaf. If it comes out clean, your bread is ready. If there’s still wet batter, continue baking in 5-minute increments until it’s perfectly cooked through.
• Raw Pumpkin Seeds (Pepitas): I specifically recommend raw, untoasted, unsalted pumpkin seeds (pepitas) for this recipe. During the baking process, these raw seeds toast naturally, developing a beautiful nutty flavor and a slight crunch that complements the soft bread perfectly. If you can only find pre-roasted or salted pumpkin seeds, you can still use them, but keep a very watchful eye on the bread. If the seeds start to brown too quickly or look like they might burn, loosely tent the loaf with a piece of aluminum foil to protect them for the remainder of the baking time.
• Room Temperature Ingredients Matter: Ensure your butter and eggs are at room temperature. This allows them to emulsify better with the other ingredients, creating a smoother, more uniform batter and a finer crumb in the finished bread.
• Avoid Overmixing: When adding the dry ingredients to the wet, mix just until no streaks of flour are visible. Overmixing develops the gluten in the flour too much, leading to a tough and dense bread rather than a tender one.
• Storage Instructions: Once your pumpkin spice bread has fully cooled, store it in an airtight container at room temperature. It will stay wonderfully fresh and moist for up to 4 days. For longer storage, this bread freezes beautifully. Wrap the fully cooled loaf tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe bag. It can be frozen whole or sliced for up to 3 months. Thaw at room temperature when ready to enjoy.
• Serving Suggestions: This pumpkin bread is fantastic on its own, but it also pairs wonderfully with a smear of cream cheese frosting, a dollop of whipped cream, or simply butter. It’s also an ideal companion to your morning coffee, tea, or a glass of milk.

Substitutions for Dietary Needs and Preferences

This pumpkin spice bread recipe is quite versatile and can be adapted to suit various dietary needs and preferences without sacrificing flavor or texture. Here are some thoughtful substitutions:

• Dairy-Free Alternative: If you have a dairy allergy or prefer to keep your baking dairy-free, you can easily swap the unsalted butter for an equal 1:1 ratio of oil. Excellent options include light olive oil (ensure it’s not extra virgin for a neutral flavor profile), canola oil, vegetable oil, or melted coconut oil. Similarly, for the sour cream, a good quality vegan sour cream alternative works wonderfully.
• Egg-Free/Vegan Options: For those who avoid eggs or are making this recipe completely vegan, flax eggs are an excellent substitute. To make one flax egg, combine 1 tablespoon of ground flaxseed meal with 3 tablespoons of water, stir, and let it sit for 5-10 minutes until it thickens to a gel-like consistency. You’ll need two for this recipe. Remember to also use the vegan sour cream alternative mentioned above for a fully vegan loaf.
• Pumpkin Puree Alternatives: If you find yourself without pumpkin puree, don’t fret! You can achieve similar delicious results by substituting it with other pureed winter squashes. Butternut squash puree or even sweet potato puree are fantastic alternatives, offering a slightly different but equally delightful flavor profile and moist texture. Ensure they are plain, unsweetened purees, not pie fillings.
• Gluten-Free Pumpkin Spice Bread: To make this pumpkin spice bread gluten-free, the simplest and most effective solution is to use a high-quality cup-for-cup gluten-free flour blend. These blends are specifically designed to be swapped in equal measure for all-purpose flour in most baking recipes, providing excellent results without significant changes to the texture or crumb.

Nutrition Information:

Yield:

10-12 servings

Serving Size:

1 slice

Amount Per Serving (estimated):
Calories: 312Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 68mgSodium: 298mgCarbohydrates: 42gFiber: 2gSugar: 23gProtein: 4g

This is an estimated caloric value; actual numbers may differ based on the ingredients used, specific brands, and serving size.

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