Description
Experience the warmth of autumn with this ultimate copycat Starbucks pumpkin loaf. This incredibly moist and deeply spiced quick bread is crafted with real pumpkin puree and a fragrant blend of traditional fall spices. Completely gluten-free and dairy-free, this recipe provides a sophisticated yet accessible homemade alternative to your favorite coffee shop treat. Perfectly balanced with a rich combination of sugars, it is a heartwarming crowd-pleaser that is simple to prepare for any slow Sunday morning or festive gathering.
Ingredients
3 large eggs
1.5 cups pumpkin puree
0.67 cup refined coconut oil, melted and cooled
2 teaspoons vanilla extract
0.75 cup sugar
0.5 cup coconut sugar
1 tablespoon pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
0.5 teaspoon salt
1.75 cups gluten-free all-purpose flour blend
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
In a large bowl, whisk together the eggs, pumpkin puree, melted coconut oil, and vanilla extract until smooth.
Add the sugars, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt to the wet ingredients, mixing until well combined.
Fold in the gluten-free flour blend until the batter is uniform and no lumps remain.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Ensure your coconut oil is melted but cooled to room temperature so it does not cook the eggs when mixed. If you do not have coconut sugar, light brown sugar makes a great substitute. Store in an airtight container at room temperature for up to 3 days or freeze slices for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 7g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg