Craving that iconic Starbucks pumpkin bread but want a healthier twist? Get ready to transform your kitchen into a cozy autumn paradise with this mouthwatering, guilt-free recipe that'll make your taste buds dance and your body thank you! Imagine sinking your teeth into a perfectly spiced, moist slice of pumpkin bread that captures all the seasonal magic without the excess calories – this copycat recipe is about to become your new fall obsession.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup pumpkin puree
- 1/2 cup coconut oil
- 1/2 cup brown sugar
- 1/2 cup maple syrup
- 2 eggs
- 1 1/2 cups whole wheat flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with a little coconut oil or line it with parchment paper for easy removal.
- In a large mixing bowl, combine 1 cup of pumpkin puree, 1/2 cup of melted coconut oil, 1/2 cup of brown sugar, and 1/2 cup of maple syrup. Whisk together until the mixture is smooth and well combined.
- Add the 2 eggs to the pumpkin mixture and whisk until fully incorporated. Make sure the eggs are at room temperature for better mixing.
- In a separate bowl, mix together 1 1/2 cups of whole wheat flour, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 1/2 teaspoon of salt. Stir until the dry ingredients are evenly distributed.
- Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Optionally, sprinkle some additional cinnamon or chopped nuts on top for added flavor and texture.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the top is browning too quickly, you can cover it loosely with aluminum foil during the last 15 minutes of baking.
- Once baked, remove the pumpkin bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Slice and enjoy your healthier copycat Starbucks pumpkin bread! It can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Tips
- Room Temperature Ingredients: Ensure your eggs and other wet ingredients are at room temperature for smoother mixing and better texture.
- Don't Overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to a tough, dense bread.
- Check for Doneness: Use the toothpick test – if it comes out clean or with just a few moist crumbs, your bread is ready.
- Cooling is Crucial: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to prevent it from falling apart.
- Storage Hack: Wrap the cooled bread tightly in plastic wrap or store in an airtight container to maintain moisture.
- Customization Option: Feel free to add chopped nuts, chocolate chips, or a sprinkle of pumpkin pie spice to make the recipe your own.
- Make Ahead: This bread freezes beautifully for up to 3 months, so you can enjoy your pumpkin treat anytime!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 4g
Fat: 14g
Saturated Fat: 11g
Cholesterol: 35mg
