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 substitute 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.

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!

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.

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.

Other Recipes you may like

• Pumpkin Cream Cold Brew
• Starbucks Cream Cheese Muffins
• Pumpkin Pie Truffles
• Egg White Bites
• Cranberry Bliss Bars

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 Instagram, Tiktok or Pinterest!

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Gluten Free Starbucks Pumpkin Bread

5 from 5 ratings

Hannah Kling

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!

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Servings 10 servings

Ingredients  

1x2x3x

• 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)

Instructions

• 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, coconut sugar, eggs and vanilla extract. Mix with an electric mixer or a whisk until combined.
• 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.
• 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 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.
• 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.

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!