5 from 1 vote

The Best Copycat Starbucks Pumpkin Loaf

Name: The Best Copycat Starbucks Pumpkin Loaf
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 3 Eggs; 1 1/2 Cups Pumpkin Puree; 2/3 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; 3/4 Cup Sugar; 1/2 Cup Coconut Sugar (you can also substitute brown sugar); 1 Tablespoon Pumpkin Pie Spice; 1 Teaspoon Cinnamon; 1 Teaspoon Baking Powder; 1/2 Teaspoon Sea Salt; 1 1/4 Cups Gluten-Free All Purpose Flour (you can also use regular all purpose flour here); 3 Tablespoons Maple Syrup; 1/2 Cup Pumpkin Seeds

By Nicole Modic ⎯

September 18, 2024

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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!

A loaf of pumpkin bread topped with pumpkin seeds is partially sliced on a wooden cutting board. A couple of slices are laid out on the board, revealing the moist texture of the bread. A knife with a white handle rests next to the loaf. There is also a striped cloth and a glass jar in the background.

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!

A flat lay of baking ingredients on a beige countertop. Includes flour, sugar, eggs, pumpkin puree, vanilla extract, cinnamon, nutmeg, pumpkin seeds, baking soda, salt, measuring cups and spoons, a striped cloth, and a ceramic pitcher. — To make this loaf, you’ll need eggs, pumpkin puree, coconut oil, vanilla extract, sugar, coconut sugar, pumpkin pie spice, cinnamon, baking powder, sea salt, gluten-free all purpose flour, maple syrup, and pumpkin seeds.

A top view of a kitchen counter with ingredients for pumpkin bread. A bowl with pumpkin puree and eggs, and another bowl with flour, spices, and a hand adding cinnamon. Surrounding items include measuring spoons, a jar of pumpkin seeds, and a jar of honey. — To make this loaf, you’ll need eggs, pumpkin puree, coconut oil, vanilla extract, sugar, coconut sugar, pumpkin pie spice, cinnamon, baking powder, sea salt, gluten-free all purpose flour, maple syrup, and pumpkin seeds.

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?

A person with red-painted nails stirs a bowl of pumpkin bread batter with a wooden spoon. Nearby are broken eggshells, a glass jar of flour, and a baking pan lined with parchment paper. The scene is set on a beige countertop with a striped cloth underneath. — Pour the wet ingredients into the dry ingredients and mix until a batter forms. Be careful not to over-mix, otherwise the loaf will be tough!

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.

A hand spread pumpkin seeds over a loaf of batter in a lined rectangular baking pan. Surrounding the pan are bowls containing additional pumpkin seeds, a small dish with liquid, and a mixing bowl with some remaining batter. A striped cloth is partially visible. — Next, line a loaf pan with parchment paper and transfer the batter to it. Add the pumpkin seeds to a small bowl alongside the maple syrup and mix until the seeds are coated in the syrup, then layer them on top of the loaf batter.

A loaf of pumpkin bread topped with pumpkin seeds sits on a wooden cutting board. One slice is cut and placed in front. A knife with a white handle is lying beside the bread. There is a bowl of pumpkin seeds in the background, along with a striped cloth napkin. — Next, line a loaf pan with parchment paper and transfer the batter to it. Add the pumpkin seeds to a small bowl alongside the maple syrup and mix until the seeds are coated in the syrup, then layer them on top of the loaf batter.

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

Dairy Free/gluten-free