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vegan pumpkin bread
Milica

Vegan Starbucks Pumpkin Bread Recipe

As the crisp fall air arrives, so does the craving for comforting flavors like pumpkin spice. One of the most iconic autumn treats from Starbucks is their pumpkin bread. It’s rich, moist, and spiced to perfection.
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Course: Main Course
Ingredients Method

Ingredients
  

  • 1 ¾ cups whole wheat flour or all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon pumpkin pie spice or mix cinnamon, nutmeg, cloves, and ginger
  • 1 cup canned pumpkin puree unsweetened
  • ½ cup coconut sugar or maple syrup for a refined-sugar-free version
  • ½ cup unsweetened almond milk or any plant-based milk
  • ¼ cup melted coconut oil or olive oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon apple cider vinegar this helps activate the baking soda
  • ½ cup chopped walnuts or pepitas optional, for topping
For the Cinnamon Streusel (optional)
  • ½ cup all-purpose flour
  • ⅓ cup brown sugar
  • 1 ½ tsp cinnamon
  • ¼ cup cold vegan butter cubed
Vegan Cream Cheese Frosting
  • ½ cup vegan cream cheese softened
  • ¼ cup vegan butter softened
  • 1 ½–2 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • 1–2 tbsp plant-based milk like almond or oat milk, optional for consistency

Method
 

Preheat the Oven
  1. Before you start mixing your ingredients, preheat your oven to 350°F (175°C). Grease a loaf pan with a little coconut oil or line it with parchment paper to ensure your bread doesn’t stick.
Mix the Dry Ingredients
  1. In a large mixing bowl, combine the dry ingredients: whole wheat flour, baking soda, baking powder, salt, and pumpkin pie spice. Whisk everything together so that the leavening agents and spices are evenly distributed throughout the flour.
Blend the Wet Ingredients
  1. In a separate medium bowl, mix together the wet ingredients. Start with the pumpkin puree, coconut sugar (or maple syrup), almond milk, melted coconut oil, vanilla extract, and apple cider vinegar. Whisk until smooth and well combined.
Combine Wet and Dry Ingredients
  1. Slowly pour the wet mixture into the dry ingredients, stirring as you go. Mix until just combined — avoid overmixing, as this can make the bread tough. The batter should be thick but pourable. If it’s too thick, add a tablespoon or two of almond milk.
Add Optional Toppings
  1. If you’re a fan of texture, now is the time to fold in some chopped walnuts, cinnamon streusel, pecans, or pepitas (pumpkin seeds). These add a delightful crunch to the soft, spiced bread. Alternatively, sprinkle them on top of the batter once you’ve poured it into the loaf pan.
  2. To make cinnamon streusel, mix together flour, sugar, cinnamon, and a pinch of salt, then cut in cold butter until the mixture forms coarse crumbs. Sprinkle it over your batter before baking for a sweet, crumbly topping with a warm cinnamon flavor.
  3. To make vegan cream cheese frosting, beat softened vegan cream cheese and vegan butter together until smooth. Gradually add sifted powdered sugar and vanilla extract, mixing until creamy; adjust consistency with a little plant-based milk if needed.
Bake the Pumpkin Bread
  1. Pour the batter into your prepared loaf pan, spreading it out evenly. Place the pan in the preheated oven and bake for 50–60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. The top should be golden brown and firm to the touch.
Cool Before Serving
  1. Once baked, remove the loaf from the oven and let it cool in the pan for 10 minutes. After that, transfer it to a wire rack to cool completely. Allowing the bread to cool fully ensures it stays moist and slices cleanly.