Easy Pumpkin Bread-Belle Omniley

Easy Pumpkin Bread-Belle Omniley

Fall will soon be here and the first thing on my mind is all the great fall foods. Some foods just taste extra special during the fall and winter time. Maybe it’s the weather or the holiday season; I’m not sure. Today I’m sharing one of my faves!


The perfect fall treat, I honestly can eat pumpkin bread every morning. Paired with a delicious cup of coffee and tea, I’m in heaven. I finally tried Starbucks’ Pumpkin Bread for the first time last year and tried to replicate the recipe and it was a HUGE success.


How to Make Pumpkin Bread

Begin by sifting together flour, baking powder, baking soda, salt, and pumpkin pie spice together in one bowl.

In another bowl mix together, pumpkin puree, white sugar, brown sugar, eggs, and oil. Be sure to mix well.

It would be best if you used pumpkin puree; NOT pumpkin pie filling.

Pumpkin Puree vs Pumpkin Pie Mix

One of the main differences in puree is that it is only pumpkin as opposed to pumpkin pie mix it has been sweetened and flavored.

Fold wet ingredients into dry ingredients gently. Add mixture to greased 9×5 loaf pan. 

Top with pumpkin seeds if you want to be like Starbucks. Pop in the oven and cook for 70 minutes or until a toothpick comes out clean.

Let cool completely before slicing.


This is a wonderful recipe to enjoy for breakfast, lunch, or dinner. 

Print Recipe
5 from 1 vote

Pumpkin Bread

This homemade pumpkin bread recipe aka Starbucks copycat pumpkin bread is super moist and easy to make. It has a super moist texture from the oil and d eggs. It's really the best pumpkin bread and simple to make! #pumpkinbread #easypumpkinbread #moistpumpkinbread
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 15
Calories: 219kcal
Author: Belle Omniley


  • 1 Loaf pan
  • Baker's Joy Baking Spray with Flour


  • 1 ½ c All-purpose flour
  • 1 Tbsp pumpkin pie spice
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 can pumpkin puree (15 oz)
  • ½ c white sugar
  • ¾ c brown sugar
  • 3 eggs
  • ½ c canola oil
  • 1 tsp vanilla extract
  • ½ c pepitas optional


  • Preheat the oven to 350 degree. Spray 9 x 5 loaf pan with Baking No-Stick Spray.
  • In a large bowl sift together the flour, baking soda and baking powder, pumpkin pie spice, and salt. Set aside
  • In medium bowl combine the pumpkin puree, white sugar, brown sugar, eggs, canola oil, and vanilla extract. Mix well.
  • Gentle fold wet ingredients into dry ingredients.
  • Pour mixture into loaf pan and top with pepitas (optional).
  • Cook for 70 minutes or until a toothpick comes out clean.
  • Let cool completely before slicing.
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Belle Omniley
Belle Omniley

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