This healthy Starbucks copycat pumpkin bread is moist and perfectly spiced with a perfect texture! It’s lower in sugar and calories than the Starbucks loaf, but just as delicious and perfect for fall!
Starbucks pumpkin bread was definitely one of the first pumpkin foods I ever remember having. Its super moist texture, and spiced to perfection flavor is hard not to crave when you’re standing in line for a coffee. I do love that they have it at their stores year round, but what I don’t love is how much sugar one slice contains!
Pumpkin bread from Starbucks has almost 40 grams of sugar per slice. Yes, you read that right…..one slice!
I love a good pumpkin treat, but with 410 calories per slice and sugar as the first ingredient, this is not a snack you want to make a habit of in the fall! And don’t even get me started on a PSL!
My healthy version is made with whole wheat flour, oat flour, pumpkin puree, olive oil and sweetened naturally with maple syrup. The oat flour gives the bread its chewy, hearty consistency that is reminiscent of the Starbucks version and the olive oil gives it that uber moist texture from a good source of fat.
Remember pumpkin puree and pumpkin pie mix are NOT the same! Be sure to check labels to make sure you’re getting 100% pure pumpkin puree, and if you want to make homemade pumpkin puree, click here!
Fiber is another thing that this healthy pumpkin bread recipe has and the Starbucks version DOES NOT! Fiber keeps us full and supports healthy digestion. Most of us are not getting enough (25-38 g a day is the recommendation) and pumpkin and oats are two good sources that are both found in this recipe!
Did you know that pumpkin is actually a fruit?! Since it grows from the flower of a plant its technically considered a fruit (along with zucchini!). Fruit or vegetable one things for sure, and thats that is a nutrition powerhouse! Pumpkin is a good source of vitamin C, A, potassium, magnesium, iron, folate, and manganese. So no matter what you bake with it this fall, you can feel good knowing it’s adding more nutrition to each bite whether in pumpkin enchilada sauce or pumpkin spice donuts!
I love this pumpkin bread because it’s made with ingredients that are always in my pantry and fridge and it makes the house smell like fall when it’s baking in the oven. It’s classic and delicious recipe for a weekend spent apple picking and and enjoying the fall foliage!
If you’re like me and always on the hunt for pumpkin flavored goodies in the fall be sure to check out this article I was quoted in for the 26 Best Pumpkin Spice Foods to Satisfy Your PSL Cravings.Print
Extra moist, fluffy and way lower in sugar than the Starbucks version, this recipe is one you don’t have to feel bad about having all pumpkin season long. I love slathering nut butter on top and enjoying it with a cup of pumpkin coffee!
- 3/4 cup oat flour **
- 1 cup whole-wheat pastry flour
- 1 tsp. baking soda
- 2 tsp. pumpkin pie spice
- 2 tsp. cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. cloves
- 1/2 tsp. kosher salt
- 1 1/2 cups pumpkin puree
- 1/2 cup olive oil* (one with a neutral flavor is best)
- 2 eggs
- 3/4 cup maple syrup (you can bring this down to 1/4 cup for an even lower sugar version)
- Non-stick cooking spray or coconut oil
- green pumpkin seeds (aka pepitas)
- Optional mix-ins: chocolate chips, dark chocolate chips, white chocolate chips, cocoa nibs, cranberries, unsweetened coconut flakes, hemp seeds, flax seeds, chia seeds, pecans, walnuts
- Preheat oven to 350 degrees F and coat a 9×5-inch loaf pan with non-stick spray or coconut oil.
- In a large bowl, whisk together the flour, baking soda, pumpkin pie spice, cinnamon, nutmeg, cloves, and salt.
- In a separate large bowl, with a wooden spoon, mix together the pumpkin puree, olive oil, eggs, and maple syrup. Stir in the flour mixture and mix just until combined. Some lumps are okay. Add in any mix-ins now, or leave it plain.
- Pour the batter into the greased pan and if desired, sprinkle the top with pumpkin seeds.
- Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool for about 10 minutes in the pan and then transfer onto a cooling rack to cool completely before slicing.
- Enjoy for a week stored in an airtight container in the fridge (if it lasts that long!) or freeze!
* you can substitute coconut oil for olive oil if necessary. The olive oil greatly contributes to the spongy, moist texture!
**Make oat flour by pulsing old-fashioned oats in your food processor on high for 30 seconds. Once the texture resembles flour, you have oat flour!