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The Copycat Starbucks Pumpkin Bread I Daydream About
The Copycat Starbucks Pumpkin Bread I Daydream About
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Make delicious vegan pumpkin bread with fall flavors. Bake two loaves, one to share. Top with pepitas for a special touch and enjoy the aroma of cinnamon.
Ingredients:
  • 3 tablespoons raw pumpkin seeds
  • 1 (15-ounce) can pumpkin purée
  • 1 1/3 cups (304g) packed light brown sugar
  • 1/3 cup canola oil or melted coconut oil
  • 1/4 cup (32g) finely ground flaxseed meal
  • 2/3 cup unsweetened non-dairy milk
  • 1/2 cup water
  • 1 teaspoon apple cider vinegar
  • 3 1/4 cups (446g) all-purpose flour
  • 1 2/3 cups (324g) granulated sugar
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon table salt
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon allspice
  • 1/4 teaspoon freshly grated nutmeg
Instructions:
  • Preheat the oven to 350°F and position a rack in the center. Grease and flour two 8 1/2 x 4 1/2-inch loaf pans.
  • To toast the pumpkin seeds, heat them in a dry skillet over medium heat. Stir occasionally until lightly browned and you hear them pop, approximately 3 minutes. Transfer to a bowl and set aside.
  • Combine the liquid ingredients: In a large bowl, whip up the pumpkin purée, brown sugar, oil, and ground flaxseed until the brown sugar is mostly dissolved. Stir in the milk, water, and vinegar. Set aside.
  • Mix together the flour, granulated sugar, baking soda, baking powder, salt, cinnamon, ginger, cloves, allspice, and nutmeg in a separate large bowl.
  • Combine the flour mixture into the bowl with the pumpkin mixture using a wooden spoon or rubber spatula until a smooth batter forms with no dry spots, allowing for small lumps to remain.
  • *For baking the loaves:* - Divide the batter evenly between the pans and generously top with toasted pumpkin seeds. - Bake until a toothpick inserted in the center comes out clean and the loaves spring back to the touch, approximately 55 to 65 minutes.
  • Let the bread cool: Allow the pans to cool on a wire rack for 5 minutes. Then, remove the bread from the pans and let it cool completely on the racks before slicing. For storage, tightly wrap leftovers and keep at room temperature for up to 4 days or in the freezer for up to 3 months.

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