Breakfast

Gluten Free Starbucks Pumpkin Bread

Gluten Free Starbucks Pumpkin Bread is the perfect recipe to make this fall. This loaf comes together with pantry staple ingredients and is incredibly moist, fluffy and full of pumpkin spice!

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a slice of pumpkin loaf on a plate with butter

Why You’ll Love This Recipe

  • Gluten Free Starbucks Pumpkin Bread is the perfect fall treat to make!
  • This recipe comes together in one bowl in under and hour.
  • It’s made with a blend of almond and coconut flour to give it that bread like texture.
  • Incredibly moist, fluffy and full of fall spices like cinnamon and pumpkin pie spice.
  • This recipe uses and entire can of pumpkin so you aren’t left with any weird leftovers.
  • A great meal prep to make at the start of the week for a healthy breakfast on hand.
  • Be sure to check out my Starbucks Cream Cheese Muffins for another fun idea!

Ingredients And Substitutions

These are the main ingredients and substitutions for Gluten Free Starbucks Pumpkin Bread. Scroll down to the recipe card for a full list of ingredients and instructions.

This recipe calls for a whole can of pumpkin puree, I use a 15oz can of organic pumpkin from Trader Joe’s.

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! You can subsitute for cashew butter, pecan butter or a seed butter like tahini or oat butter.

I like to use vanilla bean paste but you can also use vanilla extract!

Coconut sugar is my favorite sweetener to use in my recipes, although you can substitute for brown sugar or cane sugar.

A couple eggs will help this recipe have the best texture. Although if you are vegan, you can swap for flax eggs. But please note the texture will differ slightly.

The dry ingredients consists of a blend of almond flour and coconut flour. I have not tested this recipe with any other flours.

Use ground cinnamon and pumpkin pie spice to add a ton of fall flavors to this loaf.

Baking powder and baking soda will work together to create the best texture for this loaf.

And a touch of salt goes along way in balancing all the flavors.

all the ingredients that you need to make this loaf in individual containers.

How To Make

ONE: Mix together the wet ingredients first, then fold in the dry.

TWO: Add batter to a loaf pan that is lined with parchment paper.

THREE: Add on pumpkin seeds and bake!

a slice of the pumpkin bread

Tips And Tricks

Make sure you fully incorporate the wet ingredients before adding in the dry.

Be sure to grease your loaf pan or line it eith parchment paper so that nothing sticks.

Baking times may vary depending on your oven. Mine is perfect at the 50 minute mark, insert a toothpick in the center and once it comes out clean you know it’s done!

If your loaf is too moist, you did not cook it long enough.

How To Serve And Store

Serve this Gluten Free Starbucks Pumpkin Bread warm and with a touch of butter, almond butter or just on it’s own. It tastes amazing with a cup of Pumpkin Cream Cold Foam

Store this loaf in the refrigerator and enjoy up to 5 days. This loaf can also be stored in the freezer. Just wrap it up tightly with plastic wrap, and freeze for up to 60 days. Let it defrost on the counter at room temperature.

an overhead shot of the pumpkin loaf.

Taste And Texture

This Gluten Free Starbucks Pumpkin Bread is filled with warm fall flavors. You can taste the pumpkin puree and the pumpkin pie spice.

The texture is very moist, soft and chewy. Since this bread is gluten free, the texture will be different than regular bread that contains wheat.

a hand holding a slice of the gluten free starbucks pumpkin bread.

Frequently Asked Questions

Why didn’t my loaf rise?

This is a gluten free loaf with no what in it at all. This loaf will rise slightly, but it will not compare in size to a regular loaf with all purpose flour.

How long will this loaf last for?

Up to 5 days in the fridge, or up to 60 days in the freezer.

Can I make these into muffins?

Absolutely! Just reduce the baking time to 30 minutes.

If you make Gluten Free Starbucks Pumpkin Bread, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Gluten Free Starbucks Pumpkin Bread

Gluten Free Starbucks Pumpkin Bread is the perfect recipe to make this fall. This loaf comes together with pantry staple ingredients and is incredibly moist, fluffy and full of pumpkin spice!
5 based on 4 reviews
Pin Recipe
PREP TIME:
10 minutes
COOK TIME:
50 minutes
Author - Hannah

Ingredients

  • 1 can of pumpkin puree (15oz)
  • 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, can sub brown sugar
  • 1/2 tsp sea salt
  • pepitas for topping, about 1/4 cup

SCALE:

1X

YIELDS:

10 servings

Directions

  1. 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.
  2. Next, in a large mixing bowl add in pumpkin, almond butter, coconut sugar, eggs and vanilla extract. Mix with an electric mixer or a whisk until combined.
  3. Then, in the same bowl, add in the almond flour, coconut flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and sea salt. Mix with a rubber spatula, until ingredients are just combined.
  4. 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.
  5. Bake for 45-50 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.
  6. Let cool for 20 minutes before slicing. Serve warm with butter, vanilla ice cream or enjoy as is.

Notes

  • Pumpkin bread is best stored in an airtight container on the counter or refrigerator and enjoyed within 3-5 days.
  • Make sure you fully incorporate the wet ingredients before adding in the dry.
  • Be sure to grease your loaf pan or line it eith parchment paper so that nothing sticks.
  • Baking times may vary depending on your oven. Mine is perfect at the 50 minute mark, insert a toothpick in the center and once it comes out clean you know it's done!
  • If your loaf is too moist, you did not cook it long enough.

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5 based on 4 reviews

Leave A Comment And Rate This Recipe!

Rating:

These are everything you’d hope them to be!! I haven’t had the SB ones, but these are chef’s kiss DELISH! And the soft texture is what dreams are made of!

Haven’t tried this recipe yet but looks amazing!
Can I use oat flour instead of almond flour?

Hey there! You can substitute both the almond flour and coconut flour for oat flour, but please note this will entirely change the texture of the bread. It will be heavier and more dense 🙂

Made these into muffins and they came out amazing! I’ve made a few of Hannah’s recipes and so far everything is absolutely yummy!!! So happy I came across her page!

Hi Tavia! Oh you have no idea how happy this makes me. I’m so glad you’re enjoying the recipes. Thanks so much for the comment and rating!

Will this recipe still work with sunflower butter instead of almond butter?

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

Hi Terry! Brown sugar substitute will work! It might not rise as much, but the flavor will still be there. I recommend baking for 60-70 minutes.