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Starbucks Pumpkin Bread Recipe
Starbucks Pumpkin Bread
By Todd Wilbur

Recipe Type: Bread
Calories: 330
Cook Time: 1 hour 30 minutes
Recipe Rating: 4.3 (7 reviews)

A thick slice of moist pumpkin bread Starbucks-style is the perfect companion for your morning cup of joe. Many other pumpkin bread recipes produce sad, squatty loaves - but not this clone. Heres a custom formula that makes enough batter to fill up a medium loaf pan. And when the bread is done, you'll slice the beefy loaf into eight thick square hunks of goodness that perfectly mimic the look and flavor of the real thing right down to the chopped pumpkin seeds on top.

Source: "Top Secret Recipes Unlocked" by Todd Wilbur.

1 1/2 cups all-purpose flour
1 teaspoon baking soda
Desiree Ballentine  
Submitted on: 01/12/13
I made this with canned pumpkin and it was great.
Not like starbucks!
alicia davis  
Submitted on: 10/09/11
This pumpkin bread does NOT taste even close to Starbucks. It's lacking in flavor big time! Very dissapointed.
Submitted on: 11/26/09
I made the bread this morning with left over pumpkin from the pie. My family could hardly wait until it was cooled to eat. There is not a crumb left. I did not make any changes to the original recipe.
Submitted on: 11/16/09
Wonderful! I have made this and loved it. I put just 1 tsp. of cinnamon into it.
Linda Balde  
Submitted on: 01/12/09
Loved this and I had to use pumpkin flesh I had microwaved because I live in the Netherlands and we don't have canned pumpkin. It was fabulous-moist and rose high in the pan. I haven't tasted Starbucks version but surely fresh home baked must be better.
Submitted on: 01/12/09
The texture of this bread is great. The recipe makes a tall, moist loaf. The first time around I followed the recipe exactly, and found the flavor a little bland. Very good bread, but not excellent. For the second batch, I doubled the cinnamon and ginger, and added a tablespoon or so of molasses (because I only had light brown sugar). It had much better color and flavor with the modifications. I'll definitely use this recipe again!
Peggy Cohen  
Submitted on: 12/17/08
Wonderful Pumpkin bread...i used half whole wheat and half all purpose....didn't have vanilla and it did't seem to matter....Used frozen pumpkin that I had processed. This is going into my favorite breads folder.