This Vegan Starbucks Pumpkin Loaf Copycat Recipe has all the delightful flavors of the popular Starbucks pumpkin loaf, but a healthier and vegan-friendly!
Ingredients Used to Make This Healthier Starbucks Pumpkin Loaf
**I've linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
Starbucks Pumpkin Loaf Ingredients
- All-Purpose Flour - You can use any brand of All-Purpose Flour. I haven't tried this recipe with whole wheat flour, oat flour or other gluten-free flour blends, so substitute at your own risk!
- Almond Flour - Almond flour contributes to a softer, more tender texture in this pumpkin bread recipe. Because it's naturally gluten-free, the almond flour helps reduce overmixing and minimizes gluten-formation in the bread.
- Salt - any kind. I used Pink Himalayan Salt
- Baking Powder - if you need to substitute, 3 tsp of baking powder is equivalent to about 1 tsp baking soda
- Pumpkin Pie Spice - if you don't have pumpkin pie spice on hand, replace 1 teaspoon of pumpkin pie spice with ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon ground cloves, and ⅛ teaspoon ground nutmeg. You can also just use 1 tsp of cinnamon without the other spices.
- Maple Syrup - I used maple syrup to keep this recipe vegan, but honey is also a great substitute
- Pumpkin puree - I used canned pumpkin puree, which you can find in the baking aisle. I have not tried this recipe using fresh pumpkin, so substitute at your own risk!
- Coconut Oil - You can use regular coconut oil, or refined coconut oil, like this one, which has a neutral scent and flavor (this is great for people who do not like the distinct smell and flavor of coconut. You can also use other oils in this recipe such as light olive oil, avocado oil, or regular canola oil.
Tip for Melting coconut oil - If you're anything like me, dealing with melted coconut oil can be a hassle, not to mention the extra dishes to clean up. Here's a helpful tip: before you begin, place the entire container of coconut oil in a bowl of warm water. As you prep other ingredients, the gentle warmth will naturally melt the coconut oil, streamlining your cooking process.
- Milk of Choice – I used unsweetened almond milk, but any milk (dairy or dairy free) works in this recipe.
- Pumpkin Seeds - also called Pepitas
Step by Step Guide
How to Make Healthier Starbucks Pumpkin Loaf
Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine the dry ingredients
In a separate bowl, combine the wet ingredients
Add the wet ingredients to the dry ingredients all at once. Stir gently until the batter comes together.
The batter will be thick, but if there are still dry ingredients remaining, you can add 1-2 Tbsp more almond milk.
Note: Keep in mind that if you're working with cold ingredients and using coconut oil, there's a chance that the coconut oil might solidify, making the mixing process a bit more challenging.
Pour the batter into the prepared loaf pan and spread it evenly.
Sprinkle the pumpkin seeds (pepitas) on top of the batter. Bake the Pumpkin Bread in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
What are some ways you can eat Pumpkin Loaf?
- Plain and warm, served with jam or butter
- Frosted with my 2-Ingredient Almond Butter Frosting , or this Healthy Powdered Peanut Butter Chocolate Frosting
- Toasted in the Air Fryer, an drizzled with honey, maple syrup, caramel or chocolate syrup
- Dusted with powdered sugar or sugar-free powdered sugar. Just make sure you use a sieve to sift the sugar on top!
Pumpkin Bread Add In Variations:
- Pumpkin bread can be wonderfully versatile, and I've gathered some add in and filling ideas here in this post to take your pumpkin bread to the next level.
How to Store Starbucks Pumpkin Loaf
- You can store this pumpkin loaf covered at room temperature for up to 24 hours. For longer storage, you can place them in a plastic freezer bag or airtight container to store in the fridge for up to 4 days, or freeze up to 4 months.
What to Do with Leftover Pumpkin Puree - See Ideas HERE
Dealing with leftover pumpkin puree can be quite frustrating! Especially since the leftover is often not enough to make a full recipe, and it seems like a waste to throw it away. Below are some pumpkin puree recipes that require only about ½ cup of pumpkin puree:
- Use batter right away after prep. the batter will deflate over time, so I've found that you don’t want the batter sitting out on the counter for too long.
- Prevent over-browning - Depending on your oven or where your bread is placed inside the oven, the top of your bread may start to brown. Check 40 minutes into baking to see if this is the case, and gently cover the top of the bread with aluminum foil. This helps prevent excessive browning while the bread continues to bake.
- Turn them into muffins! You can also bake this in a muffin pan instead of a cake pan. To adjust, reduce the cooking time from 50-60 minutes to 30-40 minutes.
Vegan Starbucks Pumpkin Loaf Recipe
- Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, almond flour, salt, baking powder, and pumpkin pie spice. Make sure they are thoroughly combined.
- In a separate bowl, mix the wet ingredients: pumpkin puree, melted coconut oil (or light olive oil), maple syrup and almond milk. Stir until the mixture is smooth and well incorporated.
- Gradually add the wet ingredients to the dry ingredients. Stir gently until you have a smooth batter. Avoid overmixing.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Sprinkle the pumpkin seeds (pepitas) on top of the batter
- Bake the Pumpkin Loaf in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Slice and enjoy