This copycat Starbucks pumpkin bread is moist, warmly spiced, and topped with optional pepitas for a bakery-style finish. It is an easy homemade loaf that tastes just like the coffee shop favorite.
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
In a large bowl, whisk the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, vanilla extract, and water until smooth.
Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle pepitas over the surface if desired.
Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool in the pan for 10 to 15 minutes, then transfer the loaf to a wire rack to cool completely before slicing.
Notes
For the best texture, mix the batter only until the dry ingredients are incorporated. Store the cooled loaf wrapped tightly at room temperature for up to 3 days or refrigerate for longer storage.