The Pumpkin Loaf We All Secretly Want (Starbucks Copycat Edition)

A mouth-watering recipe followed by a 1-minute read on the eve of fall + what’s ahead — no regrets, just warmth.

Pumpkin Loaf Recipe (Copycat Starbucks)

Ingredients:

• 2 cups white sugar

• 1 cup light brown sugar

• 1 cup vegetable oil

• 4 eggs, beaten

• 1 (15 oz) can pure pureed pumpkin

• 2/3 cup water

• 3 1/2 cups flour

• 2 teaspoon baking soda

• 1 1/2 teaspoon salt

• 2 teaspoon ground cloves

• 1 teaspoon pumpkin pie spice

• 1/2 teaspoon ground nutmeg

• 2–4 tablespoons pepitas (green pumpkin seeds), chopped

Instructions

1. Preheat oven to 350°F.

2. In a large bowl, combine 2 cups white sugar, 1 cup light brown sugar, 1 cup vegetable oil, 4 beaten eggs, and 1 (15 oz) can pumpkin puree. Stir well, then add 2/3 cup water.

3. In another bowl, whisk together 3 1/2 cups flour, 2 teaspoons baking soda, 1 1/2 teaspoons salt, 2 teaspoons ground cloves, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon ground nutmeg.

4. Pour the wet mixture into the dry mixture and stir just until combined (don’t overmix).

5. Divide batter evenly into 2 greased or parchment-lined loaf pans. Sprinkle with 2–4 tablespoons chopped or crushed pepitas on top.

6. Bake for 1 hour +/- an additional 15 minutes, depending on your oven. Check for doneness and remove from oven. Allow to cool, then slice.

If You Really Want to Set it off, Add This Brown Butter Vanilla Glaze (Small Batch)

• 2 tbsp butter

• ½ cup powdered sugar

• 1–1 ½ tbsp milk (adjust for drizzling consistency)

• ½ tsp vanilla extract

Steps:

1. Melt butter in a small saucepan over medium heat. Let it bubble and foam until golden brown with a nutty aroma (about 3–4 min). Watch closely!

2. Remove from heat, pour into a heat-safe bowl, and let it cool for 2–3 minutes.

3. Whisk in powdered sugar, vanilla, and just enough milk to make it drizzleable.

4. Use a spoon, piping bag, or a silicone basting brush to drizzle over your baked goods.

5. Enjoy!

BTW, this recipe makes a ton of batter! I even poured some into muffin tins, baked @ 350°F for 12 minutes. These are perfect for the little guy ✨.

🍞A Little Food For Thought

Summer was everything I wanted her to be — long days, warm evenings, and plenty of joy tucked into little adventures.

But my heart? She’s been quietly waiting for fall since the day it left us last year.

And here we are, at the doorway of a new season.

This isn’t a time for regrets, for replaying what could have been, or lingering too long on mistakes. It’s about timing — about not squandering the chance to reach out for the things reaching back towards us. My Dad always said something like that, and I hear his words especially strong right now.

So I’m opening my door — ahem, my oven door — to welcome what’s ahead.

To the spices, the layers, the cozy comforts in things and people that are steady, strong, and moving forward when the world wants to lay down.

For me, this pumpkin loaf feels like the perfect welcome mat. Pepita-sprinkled, warm, and familiar — a little love letter to fall baked right in my own kitchen.

I first found this recipe, years ago, thanks to Big Bear’s Wife, and I’m so glad I did. Even with putting my own spin on it or adding icing, it’s still the truest Starbucks copycat I’ve ever tasted, and now I bake it every single year.

Consider this your invitation to do the same.

The last season, up until now, taught us to savor. Right now, the beginning of this new season invites us to gather — moments, memories, people around the table, and the courage to take ahold of what’s reaching back for us.

Here’s to leaning into the season with open hands.

With Love,
Ambyr