How To Make Starbucks Pumpkin Loaves

Anyone else notice that they changed the old recipe? Here’s our best recreation of the original!

This delish recipe is part of our ongoing collaboration with our sister blog, Whisk & Wunder — where we share beautiful recipes for our German-speaking audience!
If you’re looking for the German version of this recipe, click here.
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The moment that first crisp breeze blows through the air, I know exactly what I want: a warm drink in hand and a slice of pumpkin bread. Normally, that means heading to Starbucks for a PSL and their famous pumpkin loaf… but this year? I was shocked to discover it just wasn’t the same. The flavor had changed, the texture was different—it just wasn’t the cozy bite I remembered.

So, I decided to take matters into my own hands. These Copycat Starbucks Mini Pumpkin Loaves bring back that tender crumb, that warm pumpkin spice aroma, and that perfectly sweet flavor we all loved. They’re simple to make, easy to share, and—best of all—baked fresh in your own kitchen. We love making them in mini loaf pans for snack-sized treats and gifting, and we highly recommend using a silicone loaf mold for the easiest cleanup of your life.

Ready to make the recipe? Keep reading or…

Is this budget-friendly? 💰

Yes—and that’s one of the best parts. A single slice of pumpkin bread at a coffee shop can cost as much as making a whole batch of these mini loaves at home. All you need are basic pantry staples, a can of pumpkin puree, and a handful of spices. Plus, this recipe makes six mini loaves or two full-sized loaves, so you can freeze extras or gift them to friends.

You’ll save money, control the ingredients, and get that unbeatable “fresh from the oven” taste that no store-bought slice can match.

Health Benefits of Pumpkin

Pumpkin isn’t just delicious—it’s also packed with nutrients that make your fall bakes a little more wholesome. Rich in vitamin A, pumpkin supports healthy vision and boosts your immune system, which is especially helpful during colder months. It’s also a great source of fiber, helping you feel fuller for longer and supporting healthy digestion. The bright orange color comes from beta-carotene, a powerful antioxidant that may promote skin health and protect against certain chronic diseases. Plus, pumpkin is naturally low in calories and fat, making it a smart choice for adding moisture and natural sweetness to baked goods like these mini loaves.

Why you’ll love it ❤️

• The Real Starbucks Flavor (Before It Changed): Moist, spiced, and perfectly sweet—exactly the loaf you remember.
• Mini or Full Size: Great for portion control, gifting, or making ahead for the week.
• Fall Spices, Full Aroma: Cinnamon, nutmeg, and clove fill your kitchen with that signature autumn scent.
• Make It Your Own: Add pumpkin seeds for crunch, or top with our Heavenly Chai Glaze for extra indulgence.
• Perfect for Gifting: Wrapped in cellophane and tied with ribbon, these loaves make a thoughtful homemade present.

If you love this, you’ll love…

Keep your fall baking going strong with our other cozy recipes:

• Fluffy Pumpkin Pie Cookies with Chai Cream Cheese Frosting – Soft, spiced cookies with the dreamiest creamy topping.
• Brown Butter Oatmeal Cookies with Chocolate Chips – Rich, nutty, and irresistibly chewy.
• Fall-Inspired Gluten-Free Pumpkin Breakfast Bars – A wholesome, grab-and-go pumpkin treat.

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📌 Pin Me!

Skip the coffee shop line and bake this Starbucks favorite right at home. Pin this recipe now so you can make a batch whenever that pumpkin craving strikes. And if you try it, don’t forget to tag us over @Tastycue!

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Ingredients You’ll Need

Here’s what you’ll need to make about 6 mini loaves or 2 large loaves of pumpkin bread with both US and metric measurements:

Dry Ingredients:

• 2 cups all-purpose flour (240 g)
• 3/4 teaspoon baking powder (3.5 g)
• 3/4 teaspoon baking soda (3.5 g)
• 1/2 teaspoon salt (2.5 g)
• 1.5 teaspoons ground cinnamon (4.5 g)
• 1/2 teaspoon ground nutmeg (1.5 g)
• 1/4 teaspoon ground cloves (1 g)

Wet Ingredients:

• 1 (16 oz) can pumpkin puree (480 g)
• 2/3 cup granulated sugar (135 g)
• 2/3 cup brown sugar, packed (135 g)
• 1/2 cup vegetable oil (120 ml)
• 2 large eggs
• 1 teaspoon vanilla extract (5 ml)

Optional Topping:

• 1 oz pumpkin seeds (30 g)

Equipment You’ll Need

• Mixing bowls
• Whisk and spatula
• Mini loaf pans (4-count)
• Measuring cups and spoons
• Oven preheated to 350°F (175°C)

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Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This step is crucial for ensuring your mini loaves bake evenly and rise beautifully.

Step 2: Prepare Your Mini Loaf Pans

Grease your mini loaf pans with a bit of oil or cooking spray. You can also line them with parchment paper for easier removal once baked. OR if you use a silicone-based one you don’t need to do anything at all! Just pour the batter in.

Step 3: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until well combined. The spices will create an inviting aroma that fills your kitchen with warmth.

Step 4: Combine the Wet Ingredients

In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk these together until smooth and creamy. The pumpkin puree will add moisture and richness, making your loaves deliciously tender.

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet ingredients, folding them together gently with a spatula. Be careful not to over-mix; it’s okay if the batter is a bit lumpy.

Step 6: Add Pumpkin Seeds

If you’re using pumpkin seeds, fold them into the batter at this stage. They will add a lovely crunch and a festive touch to your loaves.

Step 7: Fill the Mini Loaf Pans

Divide the batter evenly among your prepared mini loaf pans, filling each about ¾ full to allow for rising.

Step 8: Bake

Place the mini loaf pans in the preheated oven and bake for 25-30 minutes. To check if they’re done, insert a toothpick into the center of a loaf; it should come out clean or with just a few moist crumbs attached.

Step 9: Cool and Serve

Once baked, remove the loaves from the oven and let them cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely. The aroma will be hard to resist, but letting them cool will make them easier to slice! Now, there’s nothing left but to enjoy your very own copycat Starbucks Pumpkin Bread!

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Calorie Breakdown (per mini loaf)

Nutrient	Amount
Calories	280
Carbs	41g
Protein	4g
Fat	11g
Sugar	20g

FAQ – Copycat Starbucks Pumpkin Loaf

What makes this the best Starbucks pumpkin loaf copycat recipe?

This recipe recreates the original Starbucks pumpkin loaf before they changed the flavor and texture—moist, tender, and loaded with pumpkin spice. It uses real pumpkin puree, warm fall spices, and just the right amount of sweetness to match (and even improve upon) the coffee shop version. The mini loaf format also makes them perfect for gifting and snacking.

How do I keep pumpkin bread moist for days?

To keep pumpkin bread moist, be sure not to overbake it—remove it from the oven when a toothpick comes out with just a few moist crumbs. Once cooled, wrap the loaves tightly in plastic wrap or store in an airtight container. The natural moisture from the pumpkin puree will keep the bread soft for 3–4 days at room temperature.

Can I make this pumpkin loaf recipe without a mini loaf pan?

Yes! This recipe works just as well in standard loaf pans. For two large loaves, bake for 50–60 minutes at 350°F (175°C) and test for doneness with a toothpick. You can also make it in muffin tins for pumpkin bread muffins—bake for 18–22 minutes.

What’s the best topping for pumpkin bread?

Our favorite topping is a sprinkle of pumpkin seeds for crunch and visual appeal, but you can take it further with our Heavenly Chai Glaze, a maple glaze, or even a cream cheese frosting. For a true Starbucks-style finish, keep it simple with seeds and a glossy, slightly sticky top.

Can I freeze Starbucks copycat pumpkin bread?

Yes—this pumpkin bread freezes beautifully. Let the loaves cool completely, then wrap them tightly in plastic wrap followed by aluminum foil. Freeze for up to 3 months. Thaw overnight at room temperature and enjoy as if freshly baked.

Can I use homemade pumpkin puree instead of canned pumpkin?

Definitely. Roast fresh pumpkin until soft, then puree until smooth. Be sure to drain it with paper towels or cheesecloth to remove excess moisture—too much liquid will make the bread dense or soggy.

How do I make gluten-free Starbucks pumpkin bread?

Replace the all-purpose flour with a 1:1 gluten-free baking flour that contains xanthan gum. You may need to add 1–2 extra minutes of baking time, but the flavor and texture will still be delicious.

What’s the difference between pumpkin loaf and pumpkin bread?

They’re essentially the same—“pumpkin loaf” is just the coffee shop term for pumpkin bread baked in a loaf pan. Both are sweet, spiced quick breads made with pumpkin puree and warm spices.

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How to store it / meal prep this dish

• Room temp: Store in an airtight container for up to 4 days.
• Fridge: Wrap tightly and refrigerate for up to 7 days.
• Freezer: Wrap individual loaves in plastic wrap, then foil, and freeze for up to 3 months.

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🍴 The Final Forkful

These mini pumpkin loaves bring the old-school Starbucks magic right into your home—moist, tender, and spiced to perfection. Whether you’re enjoying one with a latte on a quiet morning or gifting them to friends, each loaf feels like a warm autumn hug. Bake a batch now, and you’ll see why we’ll never go back to buying ours at the café.

Let us know what you think of this one! This was a real hit last year and we have already brought it out again. Would love to know what you thought of the recipe.

Much love,

Sidney & Thomas