Experience the cozy flavors of fall with this plant-based Starbucks Pumpkin Loaf Vegan CopyCat recipe, inspired by Starbucks' beloved treat. Moist and flavorful, this loaf features rich pumpkin puree, which is low in calories and packed with vitamins A and C, supporting overall health and eye wellness. Topped with crunchy pepitas, which are high in nutrients and healthy fats, it adds a satisfying texture while promoting heart health and reducing inflammation. Enjoy it plain or with your favorite plant-based butter for an extra touch of comfort!
Ingredients
Dry Ingredients
1-1/2 cups All-Purpose Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
1/4 tsp Ground Ginger
1/4 tsp Salt
Wet Ingredients
1 cup Canned Pumpkin Puree (unsweetened)
1/2 cup Maple Syrup or Agave Syrup (i used agave)
1/3 cup Unsweetened Applesauce
1/3 cup Almond Milk (or Plant-Based Milk of choice)
1 tsp Vanilla Extract
Topping:
¼ cup Pepitas (Pumpkin Seeds)
Instructions
Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
In another bowl, combine the pumpkin puree, maple syrup, applesauce, almond milk, and vanilla extract. Mix until well combined.
Pour the wet mixture into the dry ingredients and gently mix until just combined. Be careful not to overmix.
Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle pepitas on top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover it with foil.
Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Slice the loaf and enjoy it plain or with your favorite plant-based butter!
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