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Gluten Free Starbucks Pumpkin Bread

Course Dessert
Prep Time 10 minutes
Cook Time 50 minutes
Servings 10

Ingredients

  • 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.