Easy homemade gluten free Starbucks pumpkin bread is perfect! Spiced and full of flavor + pepitas to keep you full. You’ll love this seasonal favorite.
Who doesn’t like a slice of pumpkin bread in the fall? This pumpkin bread is a copycat recipe of the one you find at Starbucks, only this time it is gluten free, dairy free, and nut free!
This bread is so packed with flavor and is sprinkled with crunchy pumpkin seeds on top. I love this bread for both breakfast and an afternoon snack with a cup of tea.
Free from: wheat, gluten, dairy, casein, fish, shellfish, soy, sesame, peanuts, tree nuts, coconut, corn, celery, and more
Need a slightly different recipe that is free from eggs? Check out my gluten free and vegan pumpkin muffins. Want a little more dessert recipe? You’ll love these egg free no-bake pumpkin cheesecakes!
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Ingredients
One of the best things I love about this recipe is that while there are a few more ingredients to it, all of them are pantry staples and so easy to get! But don’t let that fool you. The end result is sheer perfection.
Pumpkin - The star of the show! I love to use Libby’s for best results.
Olive oil - To give us a depth of flavor and richness.
Favorite Spices - What is pumpkin bread without cinnamon? In addition to that, you add cloves and allspice. Nutmeg and ground ginger would also be amazing in this!
Cornstarch - A secret ingredient for gluten free baking. This helps to keep things light and fluffy. If you’re allergic to corn, swap for an equal amount of tapioca flour!
Best gluten free flour
Different gluten free flours have different ingredients so not all gluten free flours will get you the same results as seen in this recipe. I have successfully used both King Arthur Measure for Measure and my own Homemade Gluten Free Flour in this recipe with great results!
If you try a different flour than the ones I listed, you may need to change how much liquid to add or subtract from this recipe to get similar results. Just be aware and use your best judgement!
Instructions
Prep a 9x4 bread pan with a light coat of oil and a piece of parchment paper. I love this baking pan from King Arthur that was specially made for gluten free baking.
First, in a medium sized bowl, sift together the gluten free flour, cornstarch, baking powder, baking soda, all the spices, and salt. Set this aside.
Next, in a large bowl whisk together the brown sugar, eggs, pumpkin, olive oil, vanilla, and oatmilk. Give this a good whisk for about a minute to fully incorporate all the ingredients!
Now, add the flour mixture to the pumpkin mixture. I switch to a spatula at this point, but a whisk will also work great. Make sure that you scrape the sides and the bottom of the bowl so you don’t miss any ingredients.
Pour the batter into the prepared loaf pan. If you are sprinkling on the pumpkin seeds, now is the time to do so!
Bake in a 375F oven for about 65 to 75 minutes depending on the type of flour you use and the elevation you live at. You’ll know the bread is done when it pulls away slightly from the sides of the pan as well as when a toothpick inserted into the bread comes out clean.
Let the bread cool in the pan for 30 minutes before carefully lifting it out and placing on a wire rack or cutting board to finish cooling.
How to Store
This bread keeps best in the fridge in a sealed container and will keep for up to 5 days. Honestly, this bread never lasts that long in my house! You can also store this on the kitchen countertop if you again seal it well.
After baking, you can store this bread in the freezer in an airtight container for up to 3 months! Let it thaw completely before serving this from frozen.
Tip! If you are freezing this bread, slice it before you freeze it and place parchment paper in between the slices so you can have fresh pumpkin bread anytime you like!
Allergy Substitutions
If you are allergic to corn, you can replace the cornstarch with an equal amount of tapioca flour with no other changes.
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Recipe
Equipment
- mixing bowls
- mixing spoons
- measuring cups
- measuring spoons
- whisk
- 9x4 loaf pan
- parchment paper
Ingredients
- 1 cup brown sugar
- 2 large eggs
- 1 cup pure pumpkin
- ½ cup olive oil
- 1 teaspoon vanilla
- ½ cup oat milk or other milk of choice
- 1 teaspoon cinnamon
- ½ teaspoon cloves
- ½ teaspoon allspice
- ¼ teaspoon kosher salt
- 1 ¼ cup gluten free flour
- ¼ cup cornstarch or tapioca flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup pumpkin seeds for topping optional
Instructions
- Preheat the oven to 350F making sure the oven rack is in the middle of the oven. In your bread pan, lightly grease and line with parchment paper. Set aside.
- In a medium bowl, sift together gluten free flour, cornstarch, all spices, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together brown sugar, eggs, pumpkin, olive oil, vanilla, and oatmilk.
- Add the dry ingredients to the wet ingredients. Whisk together until fully combined. Batter will be thick but still pourable.
- Pour batter into the prepared loaf pan.
- Bake for 65-75 minutes or until the bread has slightly pulled away from the sides of the pan and a toothpick inserted pulls out clean.
- Let the bread cool in the pan for 30 minutes. Then carefully remove from the pan and let cool completely on a wire rack. Enjoy!
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