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Starbucks Copycat Recipes: Pumpkin Bread Recipe

When the crisp air rolls in and the leaves begin to change their colors, you know autumn has arrived.
"What if" you relocated to a tropical state to support your family, and your yard now has coconut trees instead of oak trees? Well, my baking just became my seasonal indicator.
Prep Time:15 mins
Cook Time:55 mins
Servings: 36 slices


  • 1 15oz can Pumpkin puree
  • 2 3/4 cups Sugar
  • 4 Eggs (or vegan alternative)
  • 2/3 cup Almond Milk
  • 1 cup Vegetable oil
  • 3 1/2 cups All-purpose flour
  • 2 tsp Baking soda
  • 1 1/2 tsp Salt
  • 1 1/2 tsp Cinnamon, ground
  • 1/2 Nutmeg, ground
  • 1/2 Cloves
  • *optional dash of ginger


  • Preheat oven to 350 degrees F or 175 C. Spray loaf pans with non-stick spray and flour all 7x3 inch pans.
  • In a large bowl, mix together pumpkin puree, sugar, eggs, oil, and milk. To avoid a mess in the kitchen, I ALWAYS add my dry ingredients in the same bowl.
    To ensure the ingredients are well-blended, begin by adding half of the flour, baking soda, salt, and spices and give it a GOOD stir.
    Next, add the remaining flour and stir until the mixture is well-blended.
  • Place in oven and begin checking the pumpkin bread at around 45 minutes. Loaves are done when your inserted knife comes out clean.