Gluten-Free Pumpkin Bread - Starbucks
Moist gluten-free pumpkin bread made with real pumpkin purée, less sugar than most, and a topping of crunchy pepitas. This quick Starbucks copycat loaf is perfect for cozy fall breakfasts or an easy dessert.
Servings: 12 servings
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.
