If you miss the famous coffee shop pumpkin bread this Starbucks Gluten Free Pumpkin Bread Recipe is a must make!
I love to recreate popular foods so that I can make a homemade gluten free version of my favorite foods anytime I want to.
When I make a copycat version at home I can control the ingredients to make sure that it is safe for my family. Plus the at-home version is often better than the real thing.
Starbucks Gluten Free Food
When it comes to Starbucks there is not a lot of gluten-free options, especially when it comes to the food.
I keep hearing how good Starbucks baked goods and pastries are so I am working on creating homemade gluten free versions of them. This way my family and I can enjoy the same treats as everyone else.
A few weeks ago I shared my Gluten Free Starbucks Banana Bread Recipe. It has become a favorite at my house.
Because it is fall and fall is pumpkin season I knew that I needed to share my homemade gluten free version of Starbucks Pumpkin Bread.
This was a fun recipe to recreate!
Ingredients for Gluten Free Pumpkin Bread
To make it more like the real Starbucks pumpkin bread I sprinkle pumpkin seeds on top of the batter on my gluten free Starbucks pumpkin bread recipe. You can leave them out if you prefer.
If you prefer chocolate stir some gluten free chocolate chips into the batter for a delicious gluten free chocolate chip pumpkin bread.
- canned pumpkin puree
- white sugar
- brown sugar
- rice flour
- potato starch
- tapioca starch
- xanthan gum
- baking soda
- ground cinnamon
- ground cloves
- ground ginger
- ground nutmeg
- pumpkin seeds or chocolate chips – optional but good
- 1 - 15 ounce can pumpkin puree ( not pie filling )
- 4 eggs
- 1 cup oil
- 1/3 cup water
- 2 cups white sugar
- 1 cup brown sugar
- 1 3/4 cup white or brown rice flour
- 3/4 cup potato starch
- 1 cup tapioca starch
- 3/4 teaspoon xanthan gum
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg ( optional, I leave it out since several in my family do not like it )
- optional - 1/2 cup or so pumpkin seeds or 1 cup chocolate chips or mini chocolate chips
- Preheat oven to 350 degrees.
- Grease two loaf pans and set them aside.
- In a bowl combine rice flour, potato starch, tapioca starch, xanthan gum, baking, soda, salt, and spices. Set aside.
- In a large bowl mix together pumpkin, eggs, oil, water, sugar, and brown sugar. Mix until combined well.
- Add flour mixture to pumpkin mixture. Stir just until combined.
- Stir in chocolate chips if using.
- Pour batter into prepared loaf pans, dividing evenly.
- Bake for 55-65 minutes, depending on your oven. Mine takes about 60 minutes. A toothpick inserted into the center comes out clean.
- Let cool in pan 10 minutes. Then remove from pan to wire rack to finish cooling. Let cool completely before cutting.
Amount Per Serving: Calories: 351Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 31mgSodium: 258mgCarbohydrates: 54gFiber: 3gSugar: 33gProtein: 3g
Nutritional values are approxomite and aren't always accurate.