Copycat Starbucks Pumpkin Bread


– 3 c. sugar – 1 c. vegetable oil – 3 large eggs + 1 egg yolk – 1 (15 oz.) can, pumpkin puree (not pumpkin pie filling) – 3 c. flour – 1 tsp. ground cloves – 1 tsp. cinnamon – 1 tsp. nutmeg – 1 tsp. baking soda – 1/2 tsp. salt – 1/2 tsp. baking powder – 1/2 c. pumpkin seeds (divided between two loaves)


Step 1

Preheat oven to 350 degrees. Line two 9x5x3 loaf pans with parchement paper and lightly spray with non-stick baking spray. Set aside.

Step 2

In a large mixing bowl, combine sugar, oil, pumpkin and eggs until smooth. Set aside. In separate bowl, combine dry ingredients: flour, cloves, cinnamon, nutmeg, soda, salt and baking powder. Sift the dry ingredients into the wet ingredients and stir together gradually. 

Step 3

Mix until just incorporated and there are no lumps. Divide batter equally to the two prepared pans.

Step 4

Sprinkle the pumpkin seeds evenly over each loaf.

Step 5

Bake at 350 degrees for 60-65 minutes or until tester (toothpick) inserted comes out clean and crumb-free.

Step 6

When done, let cool in pans for at least 10 minutes. Lift out of pans with edges of parchment paper and let cool completely. Slice and enjoy will still warm, if desired.

Check out a couple of our other pumpkin recipes below!