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Copycat Starbucks Pumpkin Bread

Copycat Starbucks pumpkin bread with a moist, dense orange crumb and a crunchy pepitas topping. The loaf bakes until a toothpick tests clean, then rests in the pan for clean slices.
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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: 330
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
  • 1 cast iron skillet

Method
 

Prep the oven and loaf pan
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan, so the batter slides out easily after baking (avoid tearing the crust).
Mix the dry ingredients
  1. Whisk together all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, ginger, cloves, and salt until evenly combined.
Mix the wet ingredients
  1. Whisk pumpkin puree, granulated sugar, vegetable oil, eggs, water, and vanilla extract until smooth, with no streaks of egg.
Combine and fill the pan
  1. Fold the dry mixture into the wet mixture until just combined, then pour the thick batter into the prepared loaf pan.
Add the pepitas topping
  1. Toss raw pepitas with sugar and cinnamon, then scatter them over the top of the batter.
Bake
  1. Bake for 60–65 minutes at 350°F until a toothpick inserted in the center comes out clean (the seed topping should look set and lightly toasted).
Cool and slice
  1. Cool the loaf in the pan for 15 minutes before slicing, so the crumb firms up and holds its shape.

Notes

Pro tip: don’t overmix after adding the dry ingredients—mix only until the batter is just combined for a tender, dense crumb. Store covered at room temperature up to 3 days or in the fridge up to 5 days; freeze slices up to 2 months. For a dairy-free option, this recipe is already dairy-free; to make it lower sugar, reduce granulated sugar slightly (texture may be a bit less moist).