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.