This gluten-free pumpkin bread recipe is a Starbucks copycat that bakes up soft and moist with real pumpkin purée, less sugar than most, and a crunchy pepita topping. Tested with three popular flour blends, this easy quick bread is one you can enjoy for both breakfast and dessert.
Pumpkin bread is always a fall favorite in my kitchen, but it's not the only pumpkin treat we love! Don't miss my gluten-free pumpkin cinnamon rolls or gluten-free pumpkin cream cheese danish. Both are cozy seasonal bakes you'll want on repeat!
Starbucks Copycat
I unintentionally created a Starbucks copycat with this recipe. After I made this, I realized they carry a Pumpkin and Pepita Loaf every fall. If you've ever felt like you're missing out, you'll definitely enjoy this recipe.
Be sure to look at my other popular fall Starbucks drinks, like my popular pumpkin spice sauce you can use to make homemade pumpkin spice lattes!
Notes From Katie's Kitchen
I tested this recipe with several flour blends, and while they all worked fine in this recipe, there were some notable differences. Hopefully my notes can help you choose the best blend for your desired outcome.
- Bob's Red Mill 1:1: This version was denser with a slightly gummy texture. Still tasty, but not my personal favorite for this recipe. You can also use my homemade Bob's gluten-free flour blend.
- Cup4Cup: The bread was very light and cake-like, which I loved. The batter was gloopy, though, and the loaf didn't bake up with the prettiest top. You can make this recipe with my homemade Cup4Cup blend, too.
- King Arthur Measure for Measure: This was the best balance. The loaf had the texture of a classic quick bread. It was moist and perfectly dense.
Recipe Ingredients
- Gluten-Free Flour Blend: For the best results, use an all purpose gluten-free flour blend that was tested with this recipe. If you use another blend, let us know in the comments how it worked out!
- Canned Pumpkin Purée: Be sure to use pumpkin puree, not pumpkin pie filling.
- Eggs: Provide structure and lift.
- Granulated Sugar: Creates the perfect texture and flavor. This recipe has less sugar than most others, but still makes a tender sweet loaf!
- Oil: Using vegetable oil or canola oil, rather than butter, keeps the loaf moist and also dairy-free.
- Pumpkin Pie Spice and Cinnamon: A blend of nutmeg, ginger, cloves, and allspice for that perfect pumpkin flavor.
- Baking Powder and Baking Soda: Equally important for proper rise, lightness, and texture.
- Pepitas: These are pumpkin seeds without the hull. I like to use roasted and lightly salted pepitas. They add a delicate crunch and just a hint of saltiness that pairs nicely with the sweetness of the loaf. Feel free to omit them if you prefer!
*Refer to the recipe card below for exact measurements.
How to Make Gluten-Free Pumpkin Loaf
- Step 1: Whisk the dry ingredients.
- Step 2: Whisk the wet ingredients.
- Step 3: Combine the two mixtures together just until combined. Scrape sides and bottom of the bowl with a rubber spatula.
- Step 4: Spread the pumpkin bread batter evenly in a loaf pan. Sprinkle with roasted pumpkin seeds (pepitas), if desired. Bake as directed in the recipe card below before transferring to a wire rack to let the bread cool before slicing.
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Gluten-Free Pumpkin Bread Tips
- Bake to temperature, not just time. Gluten-free quick breads can be tricky because the center often looks done before it really is. Instead of relying on a toothpick or cake tester, use a digital thermometer and bake until the center of the loaf reaches 200-205°F. This ensures the pumpkin bread bakes up soft and moist without being underdone.
- Mix-ins: You can add ½ cup of chocolate chips or nuts, such as pecans or walnuts, to the batter if you like.
- I love a one-bowl recipe, but for proper mixing, it's best to whisk the dry ingredients and wet ingredients separately before combining. This ensures all of the ingredients are evenly distributed.
- Metric equivalents are provided in the recipe card for even more accurate measurements! Click the "metric" button.
Storage
Cover the pan with plastic wrap or store leftover slices in an airtight container. The bread will keep well at room temperature for 2-3 days.
For freezing, wrap the cooled loaf or slices tightly and freeze for up to 3 months. Thaw at room temperature or microwave a slice for 15-20 seconds.
Recipe FAQs
After spreading the batter in the pan, run the tip of a butter knife down the center of the batter, about ¼-inch deep. This will help to control where the bread cracks as it bakes.
Technically you could, but it may change the balance of moisture in the recipe slightly. Brown sugar contains molasses, which tends to make bake goods a bit more moist.
Sure, you can use a mixer, but this bread is also easily mixed by hand!
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More Gluten-Free Quick Bread Recipes
Love this loaf? You'll find plenty more gluten-free quick bread recipes to keep your oven busy year-round, like my classic gluten-free banana bread.
Recipe
Gluten-Free Pumpkin Bread - Starbucks
Ingredients
- ¾ cup granulated sugar
- ⅔ cup pumpkin purée
- 2 large eggs
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ¾ cup gluten-free flour blend
- 2 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon table salt
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 2 tablespoons roasted pepitas
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together the 1 ¾ cup gluten-free flour blend, 2 teaspoon pumpkin pie spice, 1 teaspoon cinnamon, 1 teaspoon table salt, ¾ teaspoon baking powder, ½ teaspoon baking soda.
- In a large bowl, whisk the ¾ cup granulated sugar, ⅔ cup pumpkin purée, 2 large eggs, ¼ cup vegetable oil, and 1 teaspoon vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
- Pour the batter into the prepared pan and smooth the top. Sprinkle with 2 tablespoons roasted pepitas, if desired.
- Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean and the internal temperature reaches 200-205°F.
- Cool in the pan for 10 minutes, then transfer to a cooling rack. Let cool at least 30 minutes before slicing.
Nutrition
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.
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Kathy says
Thanks for the tip to check the temperature of the bread to see if it’s done. Takes away the guesswork!
Michelle says
My favorite gluten free pumpkin bread!