Want to recreate Starbucks pumpkin and pepita loaf at home? Now you can with this simple and delicious recipe! You'll love each bite of this moist, flavorful bread along with a cup of coffee.
Curious what ingredients you'll need to make this Starbucks pumpkin pepita bread? Let's look at the key ingredients in this simple recipe.
- Pumpkin Puree: Make sure to use real puree and not pie filling. You'll need an entire 15 ounce can of puree for this recipe.
- Sweeteners: A mixture of brown and white sugars provide a good balance of sweetness and flavor.
- Spices: We used a mixture of pumpkin pie spice, cinnamon, nutmeg, cloves, and ginger to add lots of flavor.
- Pepitas: Roughly chopping the pepitas will help them stick better to the bread; whole ones will fall off when the bread is sliced.
See recipe card for full information on ingredients and quantities.
How to Make
- Line a 9x5-inch pan with parchment paper and set aside. Using the metal binder clips will keep the paper in place until you pour the batter inside.
- Whisk the flour, baking soda, baking powder, salt, and spices together until blended.
- Whisk the pumpkin puree, white and brown sugars, eggs, oil, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and stir until no streaks of flour remain. Be careful not to overmix.
- Spread the batter in the prepared pan and sprinkle with the chopped pepitas. Remove the binder clips from the pan.
- Bake at 325°F for 1 hour and 10 minutes to 1 hour and 20 minutes. The bread is done when it's risen, cracked, and has an internal temperature of 200°F on a digital thermometer.
- Let the loaf cool for 10 minutes in the pan, then remove it from the pan, discard the paper, and let it cool completely on a wire rack, for at least 1 hour and up to 2 hours.
- Slice in thick pieces and serve with coffee or tea and enjoy!
This fall dessert from Starbucks is a thick slice of moist pumpkin bread topped with crunchy pepitas. It's served year round, unlike the other fall treats, which are released when the PSL comes out in late August.
No, this loaf isn't seasonal; it's served year round. However, if you don't want to head to Starbucks, and you want to save some money, you can recreate this treat at home!
In the fall of 2022, one thick piece at Starbucks costs $4.00 plus tax. Prices are subject to change, depending upon the location of the restaurant. You can make a a delicious copycat loaf at home that will serve 12 people for a fraction of the cost for 12 slices from Starbucks.
One piece of this bread from Starbucks contains 38g of sugars. However, the Starbucks' serving size is a thick 1 ¼ inch slice and weighs 1.29g. By contrast, a standard slice (¾ inch) made with our recipe only contains 26g of sugars.
Wondering what coffees would taste good with a slice of this Starbucks pumpkin and pepita loaf? Here's some tasty ideas to get you started!
Leftovers: Tightly seal the bread and store at room temperature. Make sure to eat it within 3 days for the best freshness.
Freezing: Pre-slice the bread for ease and seal the slices in a zip-top freezer bag or airtight container. Freeze for up to 1 month, then defrost and enjoy.
- We recommend weighing the solid ingredients with a kitchen scale rather than measuring cups, as it's more accurate.
- Be careful not to overmix the batter; only stir it long enough to combine the ingredients, or you may have a tough result.
- Check for doneness with a digital thermometer. Even though the outside may look cooked, the middle may still not be done. It should have an internal temperature of 200°F.
- Let the loaf cool completely before slicing. This allows it to finish setting and cooking through, preventing a gummy or doughy interior. This should take 1 to 2 hours.
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Starbucks Pumpkin & Pepita Loaf
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt, or table salt
- 2 teaspoons pumpkin pie spice
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons ground nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 15 oz can pumpkin puree, not pumpkin pie filling
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup light olive oil, or another flavorless oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons roasted and salted pepitas, roughly chopped
- Preheat the oven to 325°F, and line a 9x5-inch loaf pan with parchment paper.
- Whisk the flour, baking soda, baking powder, salt, and spices together until well combined.
- Whisk the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract until thoroughly mixed.
- Pour the wet ingredients into the dry ingredients and stir until combined. Make sure there are no streaks of flour, but be careful not to overmix.
- Pour the batter into the prepared loaf pan and sprinkle with the chopped pepitas.
- Bake at 325°F for 1 hour and 10 minutes to 1 hour and 20 minutes. The loaf is done when it's well risen and cracked, browned, and has an internal temperature of 200°F on a digital thermometer.
- Let the loaf cool for 10 minutes in the pan, then use a knife to loosen the edge and use the paper to lift the loaf out of the pan. Discard the paper and let the bread cool completely on a wire rack, at least 1 hour.
- Once the loaf has cooled, slice in thick pieces and serve with coffee or tea.
- We recommend weighing the solid ingredients with a kitchen scale rather than measuring cups, as it's more accurate. Use the metric/imperial conversion buttons to show the weights.
- Be careful not to overmix the batter; only stir it long enough to combine the ingredients, or you may have a tough loaf.
- Check for doneness with a digital thermometer. Even though the outside of the loaf may look cooked, the middle may still not be done. It should have an internal temperature of 200°F.
- Let the loaf cool completely before slicing, and hour or two. This allows it to finish setting and cooking through, preventing a gummy or doughy interior.
Serving sizes and nutritional information are only an estimate and may vary from your results.