This absolutely mouthwatering Pumpkin Loaf Recipe is packed with all the autumnal spices, and of course, Pumpkin.
Are you a fan of pumpkin? I’m guessing you are, cause that’s why you’re here reading this (Duh, Alicia lol!). I think the pumpkin obsession for me began when I was a little girl eating pumpkin pie at Thanksgiving. And from there, it only grew when I started working at Starbucks at the age of 19. While I really loved the coffee, what I always grew fond of was the pastries. And when Autumn hit, all those pumpkin treats had my name on it.
Sugar and Spice, and Everything Nice
I can’t even begin to tell you how delicious this Starbucks Dupe Pumpkin Loaf is. This little 9″ x 5″ loaf packs a massive punch of sweet (using that dark brown sugar to get that rich, molasses taste) and pretty much ALL the spices that are on my baking shelf (does anyone else separate their spices/seasonings on different shelves?)
I use 5 different spices in this recipe: Ground Cinnamon, Nutmeg, Allspice, Ground Cloves, and Ground Ginger. If you don’t have all those hand, or you don’t have the room to house all of these spices, definitely buy yourself some Pumpkin Pie Spice seasoning. It has all of the ingredients, minus the Allspice. If you go this route, I would use about 2 1/2 teaspoons of Pumpkin Pie Spice.
Make this Pumpkin Loaf Your Own!
Enjoy Pumpkin and Chocolate together? Throw in some dark chocolate chunks. Like raisins in your pumpkin loaf? My mom doesn’t so in her honor, I always make it without raisins so I can share with her lol. Nuts? Go for it! Some chopped pecans or walnuts would provide an amazing crunch to this recipe.
How to Eat this Pumpkin Loaf
Seems pretty silly to have a paragraph dedicated to eating this yummy bread. Sure you can eat it as is! Or make it even better, by adding a pat of butter to a slice when it’s warm. Oh my goodness, you’ll thank me later! Want to go even crazier? How about some fig butter on top?! My mouth is already drooling. How do you eat your Pumpkin Loaf? Leave me a comment down below!
Head to Head: Starbucks vs Homemade
While there are some minor outer differences between my Starbucks Dupe Pumpkin Loaf and Starbucks official Pumpkin Loaf, I think there is one major difference in the taste: and that’s the amount of pumpkin you can taste in my Dupe version!
I use a whole can of pumpkin in my Pumpkin Loaf for two reasons: 1) I want to taste the pumpkin! If I’m going to eat a pumpkin flavored treat, I better be able to taste it. And 2) I want to use the entire can and not have to save the rest for another time.
I really hope you give my Starbucks Dupe Pumpkin Loaf recipe a try and if you do, please leave me a comment down below letting me know what you think. I’d love to chat with you!
Pin in for Later!
Want to try other recipes? If you’re a pumpkin lover, you’re going to swoon over my Starbucks Dupe Pumpkin Cream Cheese Muffin! Or maybe you’re wanting to try a nice warm cobbler? My Berry Cobbler is a crowd pleaser for sure!
Other Starbucks Copycat Recipes
Check out these other Starbucks Dupe recipes that you can make at home:
- Starbucks Iced Lemon Loaf Copycat Recipe
- Starbucks Pumpkin Loaf Recipe
- Starbucks Pumpkin Scone Recipe
Starbucks Dupe: Pumpkin Loaf Recipe
- 1 15 oz can of pumpkin puree
- 2 eggs
- 1/2 cup canola oil
- 1/2 cup white sugar
- 1/2 cup packed, dark brown sugar
- 1 1/2 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1 tsp nutmeg
- 1/2 tsp allspice
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 2 tbsp crushed pumpkin seeds
- Preheat oven to 350 degrees Fahrenheit and have oven rack in middle of oven. Generously spray a baking loaf pan with baking spray.
- In a large mixing bowl, mix together all of the wet ingredients.
- In a separate small mixing bowl, sift together all of the dry ingredients.
- Add the dry ingredients to the wet ingredients, making sure to not over-mix.
- Pour mixture into greased loaf pan. Sprinkle sides of loaf with crushed pumpkin seeds if desired.
- Bake for one hour and 5 minutes, checking your loaf with a toothpick at the 50 minute mark for done-ness*