This gluten-free pumpkin bread is a delightful Starbucks-style copycat that yields a soft, moist loaf using real pumpkin purée, less sugar than many recipes, and a crunchy pepita topping. Tested with several popular gluten-free flour blends, this quick bread works well for cozy fall breakfasts, afternoon snacks, or an easy dessert.
Starbucks Copycat
This loaf was developed as a copycat inspired by the seasonal Pumpkin and Pepita loaf that appears at coffee shops each fall. If you enjoy that flavor profile—warm pumpkin spice notes, tender crumb, and a nutty pepita crunch—you’ll love this homemade, gluten-free version. It uses common pantry ingredients and is intentionally lower in sugar while still staying tender and flavorful.
Notes from the Test Kitchen
I tested this pumpkin bread with a few different all-purpose gluten-free flour blends. Each produced a slightly different texture, so choose the one that best fits your preference:
- Bob’s Red Mill 1:1: Produced a slightly denser loaf with a touch of gumminess. Still tasty, but not my top choice for this recipe.
- Cup4Cup: Created a very light, cake-like loaf with a tender crumb. The batter was thicker and the top was less uniform, but the texture was lovely.
- King Arthur Measure for Measure: Gave the best balance—moist but true to a classic quick-bread texture, with pleasant density and structure.
Ingredients
- Gluten-free all-purpose flour blend: Use a blend you trust that performs well in quick breads.
- Pumpkin purée: Use 100% pumpkin purée (not pumpkin pie filling).
- Eggs: Provide structure and help the loaf rise.
- Granulated sugar: This recipe uses slightly less sugar than many pumpkin breads but still creates a tender, sweet loaf.
- Vegetable or canola oil: Keeps the loaf moist and dairy-free.
- Pumpkin pie spice and cinnamon: The warm spice blend of nutmeg, ginger, cloves, and allspice plus cinnamon gives classic pumpkin flavor.
- Baking powder and baking soda: Both contribute to proper rise and texture.
- Pepitas (roasted pumpkin seeds): Optional but recommended for a crunchy, slightly salty topping.
See the recipe card below for exact measurements and metric conversions.
How to Make the Loaf
- Step 1: Whisk together the dry ingredients in a medium bowl until evenly combined.
- Step 2: In a separate large bowl, whisk the wet ingredients—pumpkin purée, sugar, eggs, oil, and vanilla—until smooth.
- Step 3: Add the dry ingredients to the wet and stir just until combined. Scrape the bowl to ensure even mixing; avoid overmixing.
- Step 4: Pour the batter into a greased 9×5-inch loaf pan and smooth the top. Sprinkle with roasted pepitas if using. Bake until set and cooked through; transfer to a wire rack to cool completely before slicing.
Tips for Success
- Bake to internal temperature: Gluten-free quick breads can look done on the outside while remaining underbaked inside. Use a digital thermometer and remove the loaf when the center reaches 200–205°F for a reliably cooked, moist crumb.
- Mix-ins: Optional additions like ½ cup chocolate chips or ½ cup chopped nuts (pecans or walnuts) mix well into the batter.
- Whisk separately: Whisking dry and wet ingredients in separate bowls before combining ensures even distribution and a consistent texture.
- Metric conversions: Metric measurements make results more accurate—use gram measurements if available for best precision.
Storage
Store the cooled loaf or sliced pieces in an airtight container at room temperature for 2–3 days. For longer storage, wrap tightly and freeze for up to 3 months; thaw at room temperature or warm a slice briefly in the microwave.
Frequently Asked Questions
After smoothing the batter in the pan, run the tip of a butter knife down the center about 1/4 inch deep. This guided seam helps control where the top cracks as the bread rises.
Can I use brown sugar instead of white sugar?
You can substitute brown sugar, but it will add moisture and a deeper flavor due to the molasses; the loaf may be slightly more moist and darker in color.
Can I use a mixer?
Yes—this recipe mixes easily by hand, but a stand or hand mixer works fine. Mix just until combined to avoid a dense loaf.
Recipe
Gluten-Free Pumpkin Bread – Starbucks Copycat
Servings: 12 | Prep: 10 mins | Cook: 55 mins | Total: 1 hr 5 mins
Ingredients
- ¾ cup granulated sugar
- ⅔ cup pumpkin purée (not pie filling)
- 2 large eggs
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ¾ cups gluten-free all-purpose flour blend
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon table salt
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 2 tablespoons roasted pepitas (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together the gluten-free flour blend, pumpkin pie spice, cinnamon, salt, baking powder, and baking soda.
- In a large bowl, whisk the granulated sugar, pumpkin purée, eggs, vegetable oil, and vanilla until smooth.
- Add the dry ingredients to the wet and stir gently just until combined. Do not overmix.
- Pour the batter into the prepared pan, smooth the top, and sprinkle with pepitas if using.
- Bake 55–60 minutes, or until a thermometer inserted into the center reads 200–205°F and the loaf is set.
- Cool in the pan 10 minutes, then transfer to a wire rack. Let cool at least 30 minutes before slicing.
Enjoy a slice warm or toasted, and store leftovers in an airtight container for up to 3 days or freeze up to 3 months.