Copycat Starbucks Gluten Free Pumpkin Bread
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Happy Hallo-weekend!
What better way to celebrate spooky season and cooler weather than a nice loaf of pumpkin bread?
The pumpkin bread from Starbucks is one of my favorites! I always wanted to make a copycat version without gluten, dairy, artificial sugars, and those filler ingredients that aren’t great for the gut.
This recipe is just that!! It’s gluten-free, dairy-free, and sweetened with coconut sugar.
My sister is also a Starbucks pumpkin bread fanatic. She devoured a loaf of this recipe in 3 days. THREE DAYS.
Once I made more for my other family members to try, they understood why she didn’t want to share.
All love aside, this recipe is one of my favorites. It’s super moist like the original and I can’t get enough of it.
Regarding ingredients, I highly recommend using the 1-to-1 Gluten Free Flour from Bob’s Red Mill or the Measure for Measure Gluten Free Flour from King Arthur. Both brands have great quality!
Speaking of good ingredients, did you know that pumpkins are great for gut health?
Pumpkin is loaded with fiber, which is amazing for your gut and cleanses your colon. The good bacteria in your gut feed off of fiber for a nice flowing digestive tract.
Pumpkin is also full of antioxidants. It’s packed with Vitamin A, Vitamin C, Vitamin E, Iron, and Folate, which can strengthen your immune system. Overall, pumpkin tastes just as good as it is beneficial!
Please trust me when I say you need to stop what you are doing and go make this recipe. You won’t regret it. As always, enjoy and let me know what you think in the comments below!
Copycat Starbucks Gluten Free Pumpkin Bread
Equipment
- Mixer
Ingredients
- 1 ½ cup gluten free flour
- 1 cup pumpkin puree
- 1 cup coconut sugar
- 2 eggs
- 1/2 cup avocado oil
- 1 tsp baking soda
- ¼ tsp baking powder
- 2 tsp pumpkin pie spice
- 1 tsp vanilla
- 1 tsp salt
- 2 tbsp pepitas/pumpkin seeds roasted and salted
Instructions
- Pre-heat oven to 350° F.
- Oil/grease the inside of loaf pan.
- Mix all dry ingredients in a bowl: 1 ½ cups gluten free flour, 1 cup coconut sugar, 1 tsp baking soda, ¼ tsp baking powder, 2 tsp pumpkin pie spice, and 1 tsp salt.
- In a separate bowl, mix all wet ingredients until evenly combined: 1 cup pumpkin puree, 2 eggs, ½ cup avocado oil, and 1 tsp vanilla.
- Transfer dry and wet ingredients into one bowl and mix until evenly combined.
- Pour blended mixture into your oiled/greased loaf pan. Add 2 tbsp roasted and salted pepitas/pumpkin seeds to the top of the un-cooked batter evenly.
- Bake for 55-60 minutes.
- Once baked, let cool for 5-10 minutes. Enjoy!