Tracking Pixel
Pumpkin Recipes

Pumpkin Birthday Cake Bread

Pumpkin birthday cake bread is the perfect celebratory treat for someone who loves pumpkin! It’s gluten and dairy free and super fluffy and delicious!

Do you know someone who loves all things pumpkin but whose birthday is in the middle of winter?! Hint, hint that friend is me! With a February birthday there are no pumpkin foods to be found, so I had to make my own special birthday pumpkin treat with sprinkles on top of course!

pumpkin birthday cake bread

Reflections on Turning 28!

I write this post just days away from my 28th birthday on February 6th! Reflecting a little bit on the past years, and my twenties and realizing it is so true what they say. It just keeps getting better with age! There were great times and super low times and I’m so thankful for both because I feel like I’m going into this year with more confidence, tools and content happiness than before.

I feel more confident, happy, strong and in charge of my life now than I did in my early twenties, but that’s not to say that I still don’t have moments of insecurity, when I question everything and just want call my mom and cry. Does that ever change no matter how old you get? I think the difference now is that I know those moments are telling me something bigger, and I’m listening!

I think that is THE best part about getting older — you’re no longer scared of becoming someone you don’t want to be or making big life decisions, because you realize that it’s not the big decisions that are making your life the way you want it to be or not, it’s the sum of the small actions and steps you take based on your dreams and goals and you’re making those everyday. When I look at it that way I look forward to every single day and the small steps I can take to help others and live my life the way I want to.

In my early twenties I felt so insecure about my body. Working out a ton, thinking I liked my outward appearance but really on the inside having no confidence at all. I don’t think this fully goes away for anyone who has dealt with body insecurity issues, but something inside of me shifted to a place of body love, acceptance and honoring myself above all else that has really empowered me love my body for me. Forsaking all other unreal expectations of how I should look for my own sake! That took time and experiences I didn’t have when I was 22.

That took time, self reflection and saying no to things that didn’t serve me. All things that don’t come naturally right when you get out of college and are trying to figure out what you want to do. They come from the journey that you go through. I’m definitely still going through it, just with a greater appreciation for trusting the process now. If I reread this post when I turn 29 I want to remember that the best is yet to come and that I should be proud of myself and so happy for how far I’ve come. Oh, and to never take the tiny moments for granted (even when you feel crabby!).

So today I am celebrating turning 28 with pumpkin bread and I wouldn’t have it any other way! Pumpkin is my spirit animal, my business and my sign that the universe is telling me I’m in exactly the right place ( I seriously see pumpkins in the strangest places!). Pumpkins make me happy and so do the sprinkles on top of the pumpkin birthday cake bread! It’s a delicious pumpkin treat that is perfect if your birthday is during the fall or not and I hope you love it! The sprinkles are non-negotiable!

And if you celebrate your dog’s birthday like I do, be sure to check out this pumpkin dog birthday cake recipe too! Pumpkin is a superfood for dogs and my dog Pumpkin, absolutely loved it!

gluten and dairy free pumpkin bread

Ingredients for Pumpkin Birthday Cake Bread

pumpkin birthday cake bread

Pumpkin Birthday Cake Bread

Maggie Michalczyk, RDN
Pumpkin birthday cake bread is a fun twist on classic pumpkin bread with maple glaze and sprinkles on top! It’s the perfect treat for a celebration and is gluten and dairy free.
Prep Time 10 mins
Cook Time 40 mins
Servings 1 loaf


  • 2 cups blanched almond flour
  • 1/4 cup tapioca flour
  • 2 tsp. pumpkin pie spice
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup pumpkin puree
  • 3 tbsp. coconut sugar
  • 2 large eggs
  • 2 tbsp. olive oil
  • 1 tsp. vanilla

for the maple glaze:

  • 1/2 cup powdered sugar
  • 1 tbsp. unsweetened almond milk
  • 1 tbsp. maple syrup
  • 1 tsp. pumpkin pie spice


  • Preheat oven to 350ºF and grease a loaf pan with cooking spray or coconut oil.
  • In medium bowl whisk almond flour, tapioca flour, pumpkin pie spice, baking soda and salt.
  • In large bowl whisk together pumpkin puree, and sugar. Add in eggs, oil and vanilla extract and whisk until smooth.
  • Pour dry ingredients into large bowl of wet ingredients, using a wooden spoon to stir.
  • Pour batter into prepared loaf pan.
  • Bake pumpkin bread for 20 minutes uncovered, then add foil for the last 20 minutes of baking to prevent the top from browning too quickly.
  • In the meantime, prepare the maple glaze.
  • Remove bread from oven and let cool on a wire rack. Once bread is completely cooled, drizzle maple glaze on top and sprinkles! Cut and enjoy!


Bread should be stored in the fridge for 3-4 days.
Keyword dairy free pumpkin bread, gluten free pumpkin bread, pumpkin bread

Fall in Love With These Pumpkin Bread Recipes Too

pin this recipe for later!

Pumpkin Bread

Better Than Starbucks Pumpkin Bread

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… 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!

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!

pumpkin puppy
This is Pumpkin (my dog) peering up onto the ledge where I was taking pictures of this pumpkin bread..trying to snag a bite!

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.

better than starbucks pumpkin bread

Healthy Starbucks Copy Cat Pumpkin Bread

Maggie Michalczyk, RDN
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! 
Prep Time 10 mins
Cook Time 55 mins
Servings 1 loaf


  • 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 or sub half of the olive oil (1/4 cup) for unsweetened applesauce. Both work really well! 
**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! 

Love all things pumpkin in the fall? ME TOO which is why I know you will also love this recipe for pumpkin chickpea blondies, and pumpkin zucchini bread!

Not sure what to do with your leftover pumpkin this fall!? Check out this article I contributed to on 9 Ways to Use Leftover Pumpkin Puree

Pin this healthy Starbucks copycat pumpkin bread recipe for later!

healthy starbucks copycat pumpkin bread recipe