Starbucks-Style Pumpkin Bread
This nourishing version replaces industrial seed oils and refined sugars with nutrient-dense avocado oil and maple syrup for a guilt-free autumnal treat.
- Cuisine American
- Course Dessert
- Prep 15 min
- Cook 55 min
- Serves 8
Ingredients
- 1 cup organic pumpkin puree
- 1/2 cup organic maple syrup
- 1/4 cup melted avocado oil
- 2 large organic eggs
- 1 tsp organic vanilla bean paste
- 2 cups organic whole wheat flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
Clean swaps
How we upgrade the restaurant version with better ingredients.
- canola oil (typical restaurant) → avocado oil — avoids industrial seed oils and inflammatory omega-6 fatty acids
- white sugar (typical restaurant) → organic maple syrup — provides natural minerals and avoids highly processed refined sugars
Instructions
- Preheat your oven to 350°F (175°C) and grease a standard loaf pan thoroughly with avocado oil.
- In a large mixing bowl, whisk together the organic pumpkin puree, maple syrup, melted avocado oil, eggs, and vanilla bean paste until smooth.
- Sift in the whole wheat flour, baking soda, sea salt, cinnamon, ginger, and nutmeg.
- Using a spatula, gently fold the dry ingredients into the wet mixture until just combined; do not overmix.
- Pour the batter into the prepared loaf pan and smooth the surface with a palette knife.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
FAQ
Can I freeze this bread?
Yes! Slice the loaf first, then freeze. Reheat individual slices in a toaster for a fresh experience.
Is this recipe vegan?
No, it uses organic eggs for texture and lift, but you can substitute with 2 tbsp of ground flaxseed mixed with 6 tbsp of water.
Cooked it?
Mark it made — add a photo if you like.