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Copycat Starbucks Pumpkin Bread

Copycat Starbucks pumpkin bread with a moist, dense orange loaf and a crunchy pepita sugar topping. Baked at 350°F until the center is set and a toothpick comes out clean.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp ginger
  • 0.5 tsp salt
  • 0.25 tsp cloves
Wet ingredients
  • 15 oz pumpkin puree
  • 1.25 cup granulated sugar
  • 0.5 cup vegetable oil
  • 2 eggs
  • 0.25 cup water
  • 1 tsp vanilla extract
Topping
  • 2 tbsp raw pepitas (pumpkin seeds)
  • 1 tbsp sugar
  • 0.5 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat oven to 350°F and grease a 9x5 loaf pan, so the batter can go in right away after mixing.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, ginger, cloves, and salt until evenly combined, with no visible spice clumps.
Mix wet ingredients
  1. Whisk pumpkin puree, granulated sugar, vegetable oil, eggs, water, and vanilla extract until smooth and glossy.
Combine and fill pan
  1. Fold dry ingredients into wet just until combined, then pour the thick batter into the prepared loaf pan.
Add pepita topping
  1. Toss raw pepitas with sugar and cinnamon, then scatter them over the top of the batter for the signature crunch.
Bake and cool
  1. Bake for 60–65 minutes at 350°F until a toothpick comes out clean, and the loaf looks set around the edges.
  2. Cool in the pan for 15 minutes before slicing, so the loaf holds its dense, tender crumb.

Notes

Pro tip: scrape the bowl when folding to avoid streaks of dry flour, but stop as soon as the batter is just combined for a dense, bakery-style texture. Store tightly wrapped at room temperature up to 3 days or refrigerate up to 5 days; freeze slices up to 2 months. For a lighter swap, replace vegetable oil with an equal amount of unsweetened applesauce for slightly softer crumb.