If you’re looking for a healthier alternative to the classic Starbucks pumpkin loaf, then look no further because this is it! This is The Best Copycat Starbucks Pumpkin Loaf, and not only is it gluten-free, dairy-free, and lower in sugar, but it also comes together for a fraction of the price of the Starbucks version (per slice). It’s so easy to come together, and is truly the ultimate fall treat!
Friends, every year my boys look forward to one thing: the return of the Starbucks pumpkin loaf. Okay, well, they also look forward to school starting, Halloween candy, and football season… but amongst all of the things to look forward to, the Starbucks pumpkin loaf ranks high up. And to be honest, I can’t say that I blame them!
This moist and fluffy loaf has been a staple fall-time treat for decades. It’s soft on the inside, completely sweet, and is topped with a layer of crunchy pumpkin seeds for the perfect added texture. But at nearly $4 per slice, this treat comes at a hefty price. Plus, the Starbucks version is filled with added sugars and preservatives, which means that it’s not exactly the healthiest option. After a less-than-satisfying experience with the last slice of Starbucks Pumpkin Loaf that I got, I decided that it was time to recreate it and make it even better. And when I tell you that this recipe is perfect, I really mean it – this recipe is PERFECT!
This loaf is truly what dreams are made of. It’s soft, moist, and fluffy on the inside, has the perfect golden crust on the outside, and has a nice coating of crunchy pumpkin seeds (aka pepitas). Plus, one loaf yields about 10 large slices, which means that you’ll get way more bang for your buck by making this loaf at home. I love to individually-wrap each slice of this loaf so that it’s easier to enjoy as a treat alongside my morning coffee, or to tuck into my kids’ lunch boxes!
What You Need to Make This Gluten-Free Pumpkin Loaf
If you’re looking for yet another reason why you should make this loaf over the Starbucks version, then you’re going to love this: this loaf is gluten-free! Unlike the Starbucks version, which is loaded with conventional white flour, this recipe is gluten-free friendly, which means it’s perfect for those with Celiac or gluten sensitivities who can’t enjoy the regular version. It’s a win-win!
- 🥚 Eggs: You will need 3 whole eggs in order to make this recipe. If you want to omit the eggs, you can substitute them for flax eggs for the same result!
- 🎃 Pumpkin Puree: Of course, it wouldn’t be a pumpkin loaf without the pumpkin, and this recipe calls for pumpkin puree. Be sure to use pure pumpkin puree and NOT pumpkin pie filling – they are not the same thing!
- Coconut Oil: If you don’t want this loaf to have a coconut taste, I recommend using refined coconut oil.
- Vanilla Extract: Every good loaf needs a touch of vanilla extract, and this recipe is no exception!
- Sugar & Coconut Sugar: The combination of regular sugar and coconut sugar makes this loaf delicious and sweet!
- Pumpkin Pie Spice: I always purchase ready made pumpkin pie spice from the grocery store, simply for convenience purposes. But you can definitely make your own by using this recipe!
- Cinnamon: A pinch of cinnamon adds the perfect, spicy flavor to this loaf – don’t skip it!
- Baking Powder: This is what will help the pumpkin loaf rise!
- Sea Salt: A pinch of sea salt ensures that this loaf isn’t too sweet!
- Gluten-Free All Purpose Flour: Since this is a gluten-free loaf, it comes together with gluten-free all purpose flour – I like the Bob’s Red Mill 1:1 flour, for this recipe. If you want to swap it out for conventional all purpose flour, you can also do that, and it will work just as well.
- 🍁 Maple Syrup: Maple syrup adds a delicious natural sweetness while also acting as a binder to keep the pumpkin seeds glued to the top of the loaf!
- Pumpkin Seeds: Just like the traditional loaf, this version is also garnished with a sprinkle of crunchy pumpkin seeds. What could be better than that?
How to Make This Better-Than-Starbucks Loaf Recipe
To make this pumpkin loaf, start by preheating your oven to 350 F. Next, line a 9×5 loaf pan with parchment paper and set it aside. You may want to spray the pan first, so that the parchment paper sticks to it.
Next, prepare the wet ingredients. In a large bowl, mix together the eggs, pumpkin puree, vanilla extract, and melted & cooled coconut oil. Set it aside. Then, prepare the dry ingredients. In a large bowl, mix together the sugar, coconut sugar, pumpkin pie spice, cinnamon, baking soda, baking powder, salt, and flour. Mix it well to ensure that there are no clumps. Pour the wet ingredients into the dry ingredients and mix gently until a batter forms and there are no clumps in the dough. Transfer the batter to a loaf pan and set it aside.
Next, add the pumpkin seeds to a small bowl, alongside the maple syrup, and toss until the seeds are coated in the syrup. Then, sprinkle the seeds evenly across the top of the loaf. Transfer the loaf to the oven and allow it to bake for 55-60 minutes, or until a toothpick comes out clean. To get the perfect golden cook on the loaf and ensure that it doesn’t burn, tent the loaf with foil around the halfway point.
Once the loaf is finishing baking (meaning that the tops have browned and a toothpick has come out clean), remove it from the oven and allow it to cool completely. Once it’s cool, slice it and enjoy! Store any leftovers in an airtight container, in the fridge, for up to one week.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Equipment
- 1 Loaf Pan A 9×5 Loaf Pan is perfect for this recipe!
Ingredients
- 3 Eggs
- 1 ½ Cups Pumpkin Puree
- ⅔ Cup Coconut Oil, melted and cooled – I recommend using refined coconut oil so that the loaf does not have a coconut taste
- 2 Teaspoons Vanilla Extract
- ¾ Cup Sugar
- ½ Cup Coconut Sugar, you can also substitute brown sugar
- 1 Tablespoon Pumpkin Pie Spice
- 1 Teaspoon Cinnamon
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- ½ Teaspoon Sea Salt
- 1 ¼ Cups Gluten-Free All Purpose Flour, you can also use regular all purpose flour here
- 3 Tablespoons Maple Syrup
- ½ Cup Pumpkin Seeds
Instructions
- To make this pumpkin loaf, start by preheating your oven to 350 F.
- Next, line a 9×5 loaf pan with parchment paper and set it aside. You may want to spray the pan first, so that the parchment paper sticks to it.
- Next, prepare the wet ingredients. In a large bowl, mix together the eggs, pumpkin puree, vanilla extract, and melted & cooled coconut oil. Set it aside.
- Then, prepare the dry ingredients. In a large bowl, mix together the sugar, coconut sugar, pumpkin pie spice, cinnamon, baking soda, baking powder, salt, and flour. Mix it well to ensure that there are no clumps.
- Pour the wet ingredients into the dry ingredients and mix gently until a batter forms and there are no clumps in the dough.
- Transfer the batter to a loaf pan and set it aside.
- Next, add the pumpkin seeds to a small bowl, alongside the maple syrup, and toss until the seeds are coated in the syrup. Then, sprinkle the seeds evenly across the top of the loaf.
- Transfer the loaf to the oven and allow it to bake for 55-60 minutes, or until a toothpick comes out clean. To get the perfect golden cook on the loaf and ensure that it doesn't burn, tent the loaf with foil around the halfway point.
- Once the loaf is finishing baking (meaning that the tops have browned and a toothpick has come out clean), remove it from the oven and allow it to cool completely.
- Once it's cool, slice it and enjoy! Store any leftovers in an airtight container, in the fridge, for up to one week.
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
This is delicious! Every bit as good as the SBx version (or better!). It was easy to make and turned out great. It’s sweet enough to be a treat but not loaded with sugar or overly sweet. It’s soft and fluffy. This one will be a repeat for sure!
Lynne, I am so thrilled to hear that! Thank you so much for making this recipe and for leaving such a kind review!
Just made a loaf of this for my neighbor, I didn’t get to try it but she said it was ‘beyond delicious and very moist and sweet’. I think I am going to have to make a loaf to take to a girls weekend away next week.
I am so thrilled to hear that, Joanna! Thank you so much for making this recipe and for leaving a kind review!
This was not only the best pumpkin bread I’ve ever had, but the best baked good I’ve ever made. The maple pumpkin seeds really take it over the top. KJ does it again!!
Wow! Cristina, I am so beyond thrilled to hear that! Thank you so much for making this recipe and for leaving such a kind review!
HI,
I made this recipe the first time from your instagram post using the comment to add all the ingredients and the loaf came out delicious! I made the loaf for a second time using this blog post, and the bread came out almost pumpkin-pie consistency and I realized this recipe is missing the 1 tsp of baking soda on the blog! The bread is delicious, just don’t forget to add 1 tsp of baking soda and 1 tsp of baking powder how the instagram post says to!
I am so sorry to hear that, Lindsey! The recipe has been updated to reflect the change. Thank you so much for pointing this out, and I apologize!
This loaf changed my life!! So good and came out perfectly. Will make again and share!
I am so thrilled to hear that, Rachael! Thank you so much for all of your support!
I’m making it for the third time and it continues to be so good.
Everyone I share it with loves it. Thanks, Nicole.
I am so happy to hear that, Judith! Thank you so much for making this recipe and for your review!
Thank you, Nicole! You have cured my craving for perfect pumpkin bread, without dropping $ at the local ⭐️Bucks. This recipe is moist, delicious, and tastes healthy. My family loves it! Husband keeps asking for more!
⭐️⭐️⭐️⭐️⭐️ Five stars!
Thank you, Leona!