This copycat Starbucks pumpkin loaf is moist, delicately spiced and the perfect sweetness. Say hello to your new favourite fall baked good!
I’ve always loved the Starbucks pumpkin loaf, but in all honesty have always found it so sweet. I was nestled at the cabin with some time on my hands and a can of pumpkin puree calling my name and set off to create the very best pumpkin bread I could. Dang, I think I nailed it if I do say so myself, but as always, I’ll let you be the judge!
What Kind of Canned Pumpkin to Buy
You will usually find canned pumpkin in the baking aisle, and there are two kinds to choose from. Unless specified in a recipe, always buy the pure canned pumpkin puree, NOT the pumpkin pie filing which is sweetened. I tend to buy pumpkin puree in the large cans, and since I’m big on not wasting food, I wanted to create a recipe that used up the whole can and could freeze well. Check, check. I can’t wait to hear what you think! Leftover canned pumpkin can be frozen to use in future recipes.
How Nutritious is Canned Pumpkin?
Unsweetened canned pumpkin is packed with nutrition. Pumpkin is a source of fibre along with heart-healthy potassium, iron and beta-carotene, a precursor to vitamin A (your body converts it to vitamin A), which is a powerful antioxidant important for eye health among other things. Canned pumpkin has a long shelf life and can be added to sweet or savoury recipes. Check out this Pumpkin Pie Energy Bites for a fun way to add it to your breakfast.
Pumpkin Recipes
If you’re Team Pumpkin when fall rolls around (let’s face it, there are some big opinions on this topic), I have you covered. These Pumpkin Scones are truly epic enough to make anyone a pumpkin lover, and these Pumpkin Pie Breakfast Cookies are what every breakfast wishes it could be. Not ready for baking? No problem: this Pumpkin Pie Ice Cream is made for you, as are these dairy-free Pumpkin Cheesecake Bites. More of a savoury person? Try this Curried Coconut Pumpkin Soup or this cozy Butternut Squash Lasagne (sub sugar pumpkin for the butternut squash if desired). Need more? Check out this post.
Copycat Starbucks Pumpkin Loaf
This copycat Starbucks pumpkin loaf is moist, delicately spiced and the perfect sweetness. Say hello to your new favourite fall baked good!
Ingredients
- 797 mL can pure pumpkin purée not pie filling
- 2 cups brown sugar lightly packed
- 1 1/3 cups oil avocado, olive or canola
- 1 cup milk 2% or plant-based
- 4 eggs beaten
- 1 tablespoon vanilla
- 4 cups all-purpose flour
- 2 tablespoons ground cinnamon
- 1 teaspoon ground allspice
- ¼ teaspoon ground cloves
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ cup pumpkin seeds optional
Instructions
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Preheat the oven to 350 F and grease 3 loaf pans. Line the pans with parchment paper if desired.
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In a large bowl whisk together to combine the pumpkin puree, brown sugar, oil, milk, beaten eggs and vanilla.
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In a separate large bowl whisk together the flour, cinnamon, allspice, cloves, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and mix together until well combined.
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Divide the batter among the loaf pans, sprinkle with pumpkin seeds, if using, and bake for approximately 1 hour, until golden brown and a toothpick inserted into the centre comes out clean. Let the loaves rest in the pan for 2-3 minutes before inverting onto a cooling rack. Store covered at room temperature for up to 4 days or freeze in a sealed container for up to 1 month.
Hi! Love your recipes. What size of pans should be used? Thanks!
Hi Sandra!! My loaf pan is about 4 x 8.5″
Hi! Could I use pumpkin pie spice in place of the other spices? Thank you!
Yes you sure can!!
I am wondering if you could sub gluten free all purpose flour for the regular?
Hi Michelle I haven’t tried but it should work!
I can’t wait to try this recipe!
Could I use vegetable oil instead of avocado, olive or canola?
Hey! Yes you can – happy baking!
xx Tori
This recipe is a keeper for sure. So yummy!!
Yay! Thanks so much Pam!
xx Tori
Excited to try this! What’s you loaf pan of choice – glass or metal (non-stick)?
Hey Cara! I use metal loaf pans mostly, but either will work xx
How do I make this recipe for just one maid, not theee?
Hi Beth just divide it all by 3 – I would use 2 eggs for 1 loaf.
Can butter or coconut oil be used? Or a mixture of both?
It’s all I have lol, other than fancy olive oil
I love everything you do!
Love that this will be less sweet too. Thank you
Hi Erin! You can use any liquid oil or melted oil like coconut oil or butter it should all work:). Happy Baking! Tori
Also, what is the grams or ounces measurement for the pumpkin puree?
I can’t convert grams or ounces to mL.
Sorry, can’t figure out how to convert weight to volume without knowing the density of pumpkin puree somehow lol.
I live in U.S.
I found it through USDA,
1 can (tinned) of pumpkin is 245 g/cup. Since 1 US cup is approx 237 mL, the density is about 1.03 g/mL.
So it’s a 1:1 ratio.
Hopefully this helps others lol
Delicious and so easy to make! Love that it isn’t too sweet.
I made this loaf this morning and it was excellent! I like that it uses the whole can of pumpkin! Very moist, and perfectly spiced! It’s definitely in my fall rotation.
Hi Tori! Our home smells amazing!! The loaf is so yummy, thank you for another great recipe..so easy to make too!
Love the texture but mine have an odd smell/taste – does Avocado oil have a strong flavour/smell? I’ve never baked with it before this recipe . Thanks!
Hey Ashley! Sorry for the delay. No it doesn’t change anything taste wise to me 🙂 It is an easy sub!
Absolutely delicious!!! I only had 2 loaf pans, so I made 6 muffins as well. I put them in at 350° for 30 minutes and they came out perfect.
Hi !!! so if I use pumpkin pie spice in substitution for the three spices noted. How much?
Three tablespoons?
Thanks in advance
Hey Sandra! Yes just replace the same volume with pumpkin spice and you’ll be all set!
This recipe is so good! I cut the recipe in half and made 16 muffins. Baked at 350 for 20 minutes. Also added 1/2 cup mini chocolate chips for an extra touch
I’ve made this recipe 3 times since you posted it Tori! Thank you!!!
I sub Cup4Cup brand gluten free flour and it’s lovely!
That is awesome Devonne thank you so much!!!
Do you have a diabetic version one ?
Hi Glenda no sorry we don’t!
I don’t usually post much but I thought to share a recent experience with your pumpkin loaves. Since this made 3 loaves, which was amazing in itself, I brought one to work and they loved it! Most importantly, one of my colleagues mentioned that she loved it because it wasn’t sweet. So you nailed that, plus the fact it uses up a full can of pumpkin purée which triggered another conversation with my colleagues and the fact it’s so frustrating using small amounts of purée for recipes and ultimately having to throw away usually a half can.
Thanks and looking forward to your next creation!
Hi Deborah that means so much to me thank you! I feel the same about recipes that only use partial cans – glad you found this useful!
Thanks for following along and taking the time to write and give feedback. Tori
Great receipe! Made vegan turned out so moist and perfect! Next time I’d double up on the spices with this large of a batch it seems to need a kick of flavor.
This pumpkin loaf is my new Go To recipe. I used pampered chef stoneware loaf pans and it made two very large loaves and added approximately 12 min to the baking time. I love so many of your recipes (i.e.: Perfect White Buns) because they have been well tested and always work. Thank you.
Hi Vicki! Thank you SO much for taking the time to leave a review!
It makes me so happy to hear you love this (and many other) recipes. Happy baking! xo Tori
Outstanding! The loaves turned out perfectly and are so delicious. It was ingenious of you to formulate a recipe that uses the whole can of pumpkin but also necessary, because three loaves at a time disappear in a flash! In all seriousness, I sliced the loaves, wrapped the slices in plastic wrap and froze in an airtight container. They are so easy to grab and put in lunches. As an aside, I would love to know the nutrition information for your recipes. Thank you!
Hi Karen thanks so much! I really appreciate that! And thanks for the feedback on the nutrition information too – noted!