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5 from 12 votes
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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! 

Course Baking, Dessert
Keyword Baking, Bread, Loaf, Pumpkin
Prep Time 15 minutes
Cook Time 1 hour
Servings 3 loaves
Author Fraîche

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

  1. Preheat the oven to 350 F and grease 3 loaf pans. Line the pans with parchment paper if desired.

  2. In a large bowl whisk together to combine the pumpkin puree, brown sugar, oil, milk, beaten eggs and vanilla.
  3. 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.
  4. 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.