Gluten Free Starbucks Pumpkin Bread
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 10 1x
- Category: Dessert
Ingredients
Scale
- 1 can pumpkin puree (15 oz)
- 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
- Pepitas for topping (about 1/4 cup)
Instructions
- Preheat the oven to 350F. Lightly grease a loaf pan and line it with parchment paper.
- In a large bowl, mix pumpkin, almond butter, coconut sugar, eggs, and vanilla extract until well combined.
- Add almond flour, coconut flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and sea salt. Stir until just combined.
- Pour the batter into the prepared loaf pan, top with pepitas, and gently press down.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let it cool for 20 minutes before slicing. Enjoy warm with butter or as desired.
Notes
- Store pumpkin bread in an airtight container on the counter or in the refrigerator for 3-5 days.
- Ensure all wet ingredients are fully mixed before adding dry ingredients.
- Grease the loaf pan well or line it with parchment paper to prevent sticking.
- Use a toothpick to check for doneness; it should come out clean when inserted into the center.
- If the loaf is too moist, bake it longer.
