Yield: 12 servings

Pumpkin Bread

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

A copycat Starbucks Pumpkin Bread recipe you can make at home! This moist Pumpkin Bread topped with pumpkin seeds tastes like a slice of autumn heaven, and it's so easy to make at home!


  • 1 ¾ all purpose flour
  • ½ Tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¾ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 large eggs
  • 1 ½ cups pumpkin puree
  • ¼ cup whole milk
  • ½ cup unsalted butter, melted
  • ¼ cup pumpkin seeds (optional)


      1. Preheat your oven to 350 degrees Fahrenheit and grease a 9x5 loaf pan with non-stick spray and set aside.
      2. In a medium bowl, sift the flour, pumpkin pie spice, baking soda, salt, and sugars. Whisk to combine.
      3. In an additional small bowl, add the eggs, pumpkin puree, milk, and melted butter and mix well.
      4. Add the wet ingredients into the dry and fold to incorporate until there are no dry spots being careful not to over mix.
      5. Pour the batter into the prepared loaf pan and sprinkle pumpkin seeds on top and gently press into the batter.
      6. Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean.
      7. Allow to cool in the pan for 10-15 minutes and then turn out onto a wire rack to cool completely.
      8. Cut and serve!


  • Pumpkin bread freezes beautifully. Double wrap in foil and a freezer safe bag and it'll last in the freezer for about 3 months. I also like to freeze individual portions so I can take out a single slice at a time (great for lunchboxes!).
  • Use homemade pumpkin pie spice blend!

Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 107Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 93mgCarbohydrates: 16gFiber: 1gSugar: 13gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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