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Vegan Starbucks Copycat Pumpkin Bread

 

 

 

Let’s talk pumpkin bread!

 

I know what you’re thinking, another pumpkin bread recipe? However, as someone who is obsessed with pumpkin long before it exploded, I love a good pumpkin bread and luckily I’ve tried tons!

One of the first companies to carry a good pumpkin bread was actually Starbucks. Yes it’s processed, pre-package, not fresh, packed with the lord knows what, but it was just.. so good! I’ll be honest, although I’ve played around with pumpkin breads, they didn’t quite replicate this  staple Starbucks Pumpkin Bread as much as I liked.

That being said, this year I wanted to explore this concept again to acheive a result that truly mirrored that classic bread, and this new vegan Starbucks Copycat Pumpkin Bread was born!

 

 

 


 

What’s great about this recipe, is everything! It’s quick, easy, affordable, contains no dairy, eggs, or even oil, is buttery soft, packs really pumpkin, tons of flavor, perfect for fall, and is hands down my favorite pumpkin bread variety!!


 
 


If you love all things pumpkin or long for that Starbucks Pumpkin Bread, you’re going to love this recipe!!!

 

 

 

Why this recipe is great: 

 

Quick

Easy

Affordable

Buttery soft 

Minimal Ingredients

No dairy, eggs, or even oil

Perf for fall!

 

 

 

 

Print
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Vegan Starbuck’s Copy Cat Pumpkin Bread


  • Author: Eat Drink Shrink
  • Total Time: 50 minutes
  • Yield: 6-8 slices 1x

Ingredients

Units Scale

Instructions

  1. Preheat oven to 350º F.
  2. In a small bowl combine the ground flax and water, set aside.
  3. In a medium bowl, combine the flour, cinnamon, pumpkin spice, salt, baking soda, and baking powder.
  4. In a large bowl, combine the cane sugar, brown sugar, flax egg, almond milk, and mix with a spatula or whisk.
  5. Now add in the canned pumpkin, and mix together well.
  6. Now slowly add the dry ingredients to the pumpkin mixture, in portions, stirring until everything is combined. Batter may appear dry, but don’t worry!
  7. Cover the loaf pan with parchment paper.
  8. Pour the batter into the loaf pan and bake for 45 minutes, or until a toothpick comes out clean. Bread may appear dry on top, but once it sets the moisture will come thru.
  9. Allow the bread to cool in the pan before removing. Store in an air tight container.

Notes

You can also use a flax egg: 1 tbsp flax, 3 tbsp almond milk

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes

Nutrition

  • Serving Size: 1

 

 

 

 

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One Comment

  1. Laurie Hoffman says:

    Really does taste and look like Starbucks!!!! I used gluten-free flour and homemade pumpkin purée. Amazing.

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