Go Back
+ servings

Starbucks Pumpkin Bread

No ratings yet
Print Pin
Course: Bread
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 8 Slices
Calories: 401kcal
Author: Wendy


  • Loaf Pan


  • 1 ½ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • cup vegetable oil
  • ¾ cup granulated sugar
  • ¼ cup packed brown sugar
  • 2 teaspoon vanilla extract
  • 3 large eggs
  • 1 can pumpkin puree
  • 2 tablespoon pumpkin seeds


  • Preheat oven to 325 degrees.
  • Prep loaf pan with non-stick spray
  • Whisk together the flour, baking powder, baking soda,pumpkin pie spice, and salt in a medium bowl.
  • Using an electric mixer combine the oil, sugar, brown sugar, vanilla,and eggs in the mixing bowl until smooth. Add in the pumpkin puree beating until mixed.
  • Reduce the mixer to low. Slowly add in the flour mixture into the mixing bowl until the mixture is smooth.
  • Scoop the batter into the prepared loaf pan.
  • Sprinkle pumpkin seeds on the top.
  • Bake at 325 degrees for 50-60 minutes. Check to ensure that the bread is done by touching the top of the loaf. The loaf will feel slightly firm.

  • Insert a toothpick in the center of the loaf and if it comes out clean the bread is done.

  • Set pan aside to cool.
  • Once cooled then invert the loaf pan onto a serving platter.
  • Slice and then serve.


I prefer to use salted pumpkin seeds, and they give a nice salty flavor to the to of the pan.  However, unsalted would also work. 


Serving: 1Slice | Calories: 401kcal | Carbohydrates: 49g | Protein: 6g | Fat: 21g | Saturated Fat: 16g | Cholesterol: 61mg | Sodium: 241mg | Potassium: 187mg | Fiber: 2g | Sugar: 27g | Vitamin A: 8357IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 3mg