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Healthy Starbucks Pumpkin Bread Gluten-Free

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If you love Starbucks Pumpkin Bread, then I bet you will love this incredibly moist, fluffy and sweet gluten-free pumpkin bread. This recipe is made with simple ingredients and comes together easily. It’s a recipe that is sure to be loved by the whole family.

If you love Starbucks Pumpkin Bread, then I bet you will love this incredibly moist, fluffy and sweet gluten-free pumpkin bread. This recipe is made with simple ingredients and comes together easily. It's a recipe that is sure to be loved by the whole family.

Starbucks Pumpkin Bread but Grain-Free

I have been dying to re-create Starbucks pumpkin bread, it’s definitely one of my favorites from their menu. However, I knew I could re-create it but with healthier ingredients and that’s exactly what I did.

This pumpkin bread recipe is going to be a fall favorite. You can make the entire loaf at home for a fraction of the cost per slice at Starbucks. Besides, this recipe is made with simple ingredients like almond butter, almond flour, coconut flour, eggs, and brown sugar.

It’s delicately tender, moist and fluffy. I can’t wait to hear how you enjoy this recipe, be sure to tag me over on Tiktok or Instagram so I can re-share your creations.

If you love Starbucks Pumpkin Bread, then I bet you will love this incredibly moist, fluffy and sweet gluten-free pumpkin bread. This recipe is made with simple ingredients and comes together easily. It's a recipe that is sure to be loved by the whole family.

Ingredients in Copy-Cat Starbucks Pumpkin Bread

I am no one to shy away from recipes that double as breakfast or dessert. This pumpkin bread is healthy enough to enjoy with your cup of coffee, and sweet enough to eat at the end of the day with a scoop of vanilla ice cream or butter.

The ingredients are simple, nothing too complicated at all. Let’s go over them briefly, but as always please refer to the recipe card at the bottom for full details in instructions:

  • pumpkin– This recipe calls for a whole can of pumpkin puree, I use a 15oz can of organic pumpkin from Trader Joe’s.
  • almond butter- almond butter helps give this recipe a good amount of fat! Yes- recipe need fat and almond butter is my favorite ingredient to use for this
  • eggs- eggs help this bread to become fluffy and moist. I have no tested it with flax eggs, but I would assume that it would still work, however, the end result of course won’t be as fluffy as pictured here.
  • vanilla- vanilla extract in necessary for all baked goods.
  • almond flour– I use a blend of two different flours, almond and coconut. This helps this recipe be gluten and grain free!
  • coconut flour- coconut flour is necessary in combination with the almond flour because it helps mend the bread together and gives it an incredible flavor and texture.
  • baking powder and baking soda-the combination of baking powder and baking soda helps give this pumpkin bread a fluffy and dense texture.
  • pumpkin pie spice- pumpkin pie spice is a combination of cinnamon, ginger, nutmeg, allspice, and cloves. It helps give this bread flavor and a wonderful aroma.
  • cinnamon- I like to add in additional cinnamon for more flavor.
  • brown sugar- brown sugar is an amazing ingredient to use during the holiday season. It gives this bread a subtly sweet flavor. You can sub coconut sugar if you’d like
  • sea salt- a touch of sea salt to help balance out all the flavors of this pumpkin bread.
  • pepitas (pumpkin seeds)– Just like starbucks, I sprinkle pepitas on top of the bread before baking to help give it a nice crunch in the end.
If you love Starbucks Pumpkin Bread, then I bet you will love this incredibly moist, fluffy and sweet gluten-free pumpkin bread. This recipe is made with simple ingredients and comes together easily. It's a recipe that is sure to be loved by the whole family.

How to make moist pumpkin bread

This pumpkin bread is incredibly easy to make, you will only need one bowl and a few other kitchen appliances. I like to use an electric mixer to really incorporate the ingredients together, however, it’s not necessary.

We will start by preheating the oven to 350F and preparing a loaf pan by lightly coating it with non-stick spray and then lining it with parchment paper.

Next, in a large mixing bowl add in the wet ingredients such as the pumpkin, almond butter, eggs and vanilla extract. Then, in the same bowl, add in the almond flour, coconut flour, baking powder, baking soda, pumpkin pie spice, cinnamon and sea salt.

Once the dry and wet ingredients are combined, add the batter to the prepared loaf pan and sprinkle on pepitas. Lastly, bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. Oven times may vary.

If you love Starbucks Pumpkin Bread, then I bet you will love this incredibly moist, fluffy and sweet gluten-free pumpkin bread. This recipe is made with simple ingredients and comes together easily. It's a recipe that is sure to be loved by the whole family.

a few other pumpkin recipes to try:

Healthy Starbucks Pumpkin Bread Gluten-Free

Recipe by Hannah KlingCourse: BreakfastCuisine: AmericanDifficulty: Beginner
Servings

10

servings
Prep time

10

minutes
Cooking time

55

minutes

If you love Starbucks Pumpkin Bread, then I bet you will love this incredibly moist, fluffy and sweet gluten-free pumpkin bread. This recipe is made with simple ingredients and comes together easily. It’s a recipe that is sure to be loved by the whole family.

Ingredients

  • canned pumpkin (15oz)

  • 1/2 cup almond butter

  • 2 eggs or flax eggs

  • 1 tsp vanilla 

  • 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 brown sugar

  • 1/2 tsp sea salt

  • pepitas for topping, about 1/4 cup

Directions

  • Start by preheating the oven to 350F and preparing a loaf pan by lightly coating it with non-stick spray and then lining it with parchment paper.
  • Next, in a large mixing bowl add in pumpkin, almond butter, eggs and vanilla extract. Mix with an electric mixer until combined. You can also mix with a whisk.
  • Then, in the same bowl, add in the almond flour, coconut flour, baking powder, baking soda, pumpkin pie spice, cinnamon, brown sugar and sea salt. Mix with a rubber spatula, until ingredients are just combined.
  • Pour batter into the prepared loaf pan and top with pepitas. Gently press down with a clean spatula until they are firmly in the batter.
  • Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean. Oven times may vary, so to ensure the loaf is cook full through, the top should be golden brown and a toothpick inserted in the center comes out clean.
  • Let cool for 20 minutes before slicing. Serve warm with butter, vanilla ice cream or enjoy as is. Pumpkin bread is best stored in an airtight container on the counter or refrigerator and enjoyed within 3-5 days.

Notes

  • Did you make this recipe? Don’t forget to tag @lovelydelites on Instagram or Tiktok
  • Please consider leaving a comment and rating below
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7 Comments

  1. I used Nuttzo butter instead of almond and my batter wasn’t as “watery” like yours. Followed recipe and put it in cupcake pan instead. But it didn’t come out looking like yours. Any idea what I did wrong?

     
    • Hi there! A couple factors to take into account. The nuttzo butter is several different nuts, and although this shouldn’t make a huge difference, it could alter the recipe slightly. Secondly, cooking them in cupcake liners, i’m not sure how long you baked them for or how they turned out but that could also have an affect. Can you explain how they came out looking?

       
      • It didn’t come out very good at all. Forgot to mention instead of brown sugar I used coconut palm sugar. The cake didn’t even rise. It was disappointing I had to throw out the whole batch.

         
      • Hi Kristina! I’m sorry for the disappointment, but it seems that the substitution was what made the error. Brown sugar has molasses which helps create texture in baked goods. Although coconut sugar is a good substitution sometimes, it doesn’t hold as much moisture which can affect the texture of certain baked goods. I recommend sticking with the original recipe for the best results.

         
  2. Hi. Could I use brown sugar substitute? I am pre diabetic. Thank you.

     
  3. Thank you for the reply. I’m looking forward to making this bread!

     

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