Vegan Starbucks Copycat Pumpkin Bread
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Our Vegan Starbucks Copycat Pumpkin Bread! Seriously the best traditional beloved pumpkin quick bread ever and it’s vegan! Simple vegan homemade pumpkin bread bursting with tons of pumpkin flavor, super lush, delicious and amazingly, no eggs needed!
You won’t be able to stop at one slice! Starbucks copycat version made vegan! Check out 10 Tasty Vegan Pumpkin Recipes and these delicious Delicious Vegan Pumpkin Pie Pancakes!
Why You’ll Love this Vegan Starbucks Copycat Pumpkin Bread Recipe
- Are you a fan of the seasonal pumpkin spice goods from Starbucks, but not a fan of the hefty price tag that comes with them and also looking for a healthy vegan option? If so, you’re in luck! This vegan Pumpkin Bread recipe tastes just like that served up in the coffee shop!
- We used simple ingredients you may already have in your pantry, so you’ll be able to recreate this delicious Starbucks classic in no time.
- Not only will this homemade pumpkin bread you save money, you’ll also be creating a healthier version with fewer preservatives and artificial sweeteners. Yes to that!
- This pumpkin bread recipe is a knock off of the “CopyCat” Starbucks Pumpkin Pound Cake over at The Baking ChocolaTess, with one specific change…No Eggs! Eggs were taken out and replaced with applesauce and I cannot tell the difference between the this bread and the copycat bread, and if you want it a little lower in fat, try this bread for that reason as well. You won’t be disappointed!
- Perfect fall dessert everyone will love!
How Applesauce Replaces Egg for Vegan Pumpkin Bread
Applesauce is one of the best egg replacements for breads, muffins, cakes and cookies. The ability to replace an egg with applesauce is, in large part, due to the pectin in the applesauce. Pectin acts as a binder just like eggs do. You’ll want to stick to lower volumes of applesauce, though.
The ratio for applesauce to egg is 1/4 cup applesauce to 1 egg. Anything over two eggs really starts to threaten the structural integrity of the baked good.
Make sure you use unsweetened applesauce when you can. Otherwise, you will have to reduce the sugar in the recipe so it’s not overly sweet.
So, get out those mixing bowls and measuring spoons, and let’s get started on making this seasonal copycat recipe favorite!
Ingredients You’ll Need
vEGAN Copycat STARBUCKS Pumpkin Bread Recipe
- 1 2/3 cups all-purpose all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¾ teaspoon salt
- 1 1/2 teaspoons cinnamon (add 1 teaspoon for more cinnamon flavor if desired OR you could use pumpkin pie spice)
- 1/3 cup unsalted vegan butter, softened
- 1 1/3 cups organic sugar
- 1/2 cup unsweetened applesauce (replaces 2 eggs)
- 1 cup pumpkin puree
- 1/3 cup almond milk or water
- ¼ cup pumpkin seeds, pecans, walnuts or pepitas for some nutty texture!
Instructions How to Make Starbucks Pumpkin Loaf
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (or pumpkin spice, if using).
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and sugar until light and fluffy.
- Add Applesauce and Pumpkin: To the butter and sugar mixture, add the applesauce and pumpkin puree. Mix well until combined.
- Alternate Dry and Wet Ingredients: Slowly add the dry ingredients to the wet mixture, alternating with the almond milk (or water), beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Add Optional Pumpkin Seeds: If you’re using pumpkin seeds, fold them into the batter.
- Pour and Level: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake: Place the loaf pan in the preheated oven and bake for 55 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
- Cool: Remove from oven and allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Slice and Serve: Once completely cool, slice the pumpkin bread and serve. Store any leftovers in an airtight container.
Substitutions
- You can substitute cinnamon with pumpkin pie spice if preferred in this vegan pumpkin bread recipe.
- You can also use 1/2 cup organic brown sugar and 1/2 cup organic sugar if you like as well.
Storing Pumpkin Bread
- Store vegan pumpkin bread for up to 2-3 days at room temperature or in the refrigerator for up to a week.
Freezing Pumpkin Bread
- This pumpkin bread freezes well. To freeze, wrap the cooled loaf in plastic wrap and then in aluminum foil. Freeze for up to 3 months.
This vegan pumpkin bread recipe should be on your bake wish list. It’s easy to make, makes everyone happy, smells and tastes out of this world amazing! Serve it for breakfast, as a snack or dessert!
So get ready to enjoy a delicious slice of copycat Starbucks pumpkin bread and make your pumpkin-loving heart happy! Try it with this delish Vegan Pumpkin Butter!
Check Out These Other Delicious Quick Breads & Muffins!
- Best Zucchini Bread
- Best Ever Banana Chocolate Chip Bread
- Vegan Loaf with Spiced Pumpkin and Applesauce
- Best Ever Banana Chocolate Chip Bread
- Vegan Banana Bread with Strawberries
- Perfect Pumpkin Chocolate Chip Muffins! Fluffy & Moist!
Starbucks Copycat Vegan Pumpkin Bread
Seriously the best traditional beloved pumpkin quick bread ever! Simple homemade vegan pumpkin bread bursting with tons of pumpkin flavor, super lush and delicious and amazingly, no eggs needed! You won't be able to stop at one slice! Starbuck's copycat made vegan!
Servings: 10 Servings
Ingredients
- 1 2/3 cups flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¾ teaspoon salt
- 1 1/2 teaspoons cinnamon Add 1 teaspoon for more cinnamon flavor if desired
- 1/3 cup unsalted vegan butter softened
- 1 1/3 cups organic sugar
- 1/2 cup unsweetened applesauce replaces 2 eggs
- 1 cup pumpkin puree
- 1/3 cup almond milk or water
- ¼ cup pumpkin seeds optional
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (or pumpkin spice, if using).
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and sugar until light and fluffy.
- Add Applesauce and Pumpkin: To the butter and sugar mixture, add the applesauce and pumpkin puree. Mix well until combined.
- Alternate Dry and Wet Ingredients: Slowly add the dry ingredients to the wet mixture, alternating with the almond milk (or water), beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Add Optional Pumpkin Seeds: If you're using pumpkin seeds, fold them into the batter.
- Pour and Level: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake: Place the loaf pan in the preheated oven and bake for 55 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
- Cool: Remove from oven and allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Slice and Serve: Once completely cool, slice the pumpkin bread and serve. Store any leftovers in an airtight container.
Notes
- You can substitute cinnamon with pumpkin spice if preferred.
- You can also use 1/2 brown sugar and 1/2 sugar if you like.
- This pumpkin bread freezes well. To freeze, wrap the cooled loaf in plastic wrap and then in aluminum foil. Freeze for up to 3 months.
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Butter, salted or not, is not vegan, is it?
Yes this is vegan Julie! Sorry for the confusion, but all ingredients are vegan such as the butter and sugar. Hope you enjoy, it’s really good!