Copycat Starbucks Pumpkin Loaf  – Fraiche Living

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!

Copycat Starbucks Pumpkin Loaf  sliced on a plate with butter

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. 

Copycat Starbucks Pumpkin Loaf  sliced with pumpkin seeds on top

Jump to Recipe

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.   

hand holding a piece of Copycat Starbucks Pumpkin Loaf

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  with pumpkin seeds on top

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! 


  • 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


  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.

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