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!
Equipment
- 1 Loaf Pan A 9x5 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 9x5 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.
Calories: 308kcal | Carbohydrates: 41g | Protein: 3g | Fat: 17g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 0.04mg | Sodium: 287mg | Potassium: 122mg | Fiber: 3g | Sugar: 26g | Vitamin A: 5723IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 2mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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