The Best Copycat Starbucks Pumpkin Loaf

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.

5 from 3 votes

The Best Copycat Starbucks Pumpkin Loaf

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!

Course Dessert, Snack

Cuisine American

Diet Gluten Free, Low Fat, Low Lactose, Low Salt, Vegetarian

Keyword Dairy Free, gluten-free

Prep Time 15

Cook Time 1

Total Time 1 15

Servings Slices

Calories 308kcal

Author Nicole Modic

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.

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Nutrition