Gluten-free Starbucks Pumpkin Bread is a must-try recipe this autumn. This loaf is made with basic ingredients you likely already have, and it’s incredibly moist, fluffy, and bursting with pumpkin spice flavors!
What makes this recipe special:
- It’s the perfect autumn treat!
- Quick and easy to make in just one bowl, taking under an hour.
- The blend of almond and coconut flour gives it that classic bread texture.
- Moist, fluffy, and packed with cozy fall spices like cinnamon and pumpkin pie spice.
- Uses a whole can of pumpkin, so no leftovers to deal with.
- Ideal for meal prep, ensuring you have a delicious and healthy breakfast all week long.
Handy Tips:
- Ensure all wet ingredients are fully mixed before adding the dry ones.
- Grease your loaf pan well or line it with parchment paper to prevent sticking.
- Baking times may vary; check for doneness with a toothpick in the center.
- If your loaf is too moist, it may need more time in the oven.
Frequently Asked Questions:
- Why didn’t my loaf rise? This gluten-free loaf won’t rise as much as traditional bread due to the absence of wheat.
- How long will it last? Up to 5 days in the fridge or 60 days in the freezer.
- Can I make muffins instead? Absolutely! Just adjust the baking time to around 30 minutes.
Gluten Free Starbucks Pumpkin Bread
Ingredients
- 1 can 15 oz pumpkin puree
- 1/2 cup almond butter
- 2 eggs or flax eggs
- 1 tsp vanilla extract
- 1 cup almond flour
- 1/3 cup coconut flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1.5 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 2/3 cup coconut sugar or brown sugar
- 1/2 tsp sea salt
- 1/4 cup pepitas for topping
Instructions
- Preheat oven to 350°F. Lightly coat a loaf pan with non-stick spray and line it with parchment paper.
- In a large mixing bowl, combine pumpkin, almond butter, coconut sugar, eggs, and vanilla extract until well mixed.
- Add almond flour, coconut flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and sea salt to the same bowl. Mix until just combined.
- Pour batter into the prepared loaf pan and sprinkle pepitas on top. Press them gently into the batter.
- Bake for 45-50 minutes until golden brown and a toothpick inserted into the center comes out clean.
- Let it cool for 20 minutes before slicing. Serve warm with butter, ice cream, or enjoy as is.
Notes
- Store pumpkin bread in an airtight container on the counter or in the fridge for 3-5 days.
- Ensure all wet ingredients are fully mixed before adding in the dry ones.
- Grease your loaf pan well or line it with parchment paper to prevent sticking.
- Baking times may vary; check for doneness with a toothpick in the center.
- If your loaf is too moist, it may need more time in the oven.