Vegan pumpkin bread (Starbucks copycat)

A slice of pumpkin bread, the aroma of cinnamon, and a hot cup of coffee: a few simple ingredients are all it takes to bring that cozy coffee shop feeling home. This vegan Starbucks pumpkin bread is inspired by the coffee shop favorite, finished with a simple topping of pumpkin seeds.

The batter combines pumpkin puree, cane sugar, and warming spices, while the seeds on top add a little crunch to every slice. Bake it for a fall breakfast, share it over brunch, or enjoy it as an afternoon treat.

You won’t need a stand mixer or an electric hand mixer. The batter comes together by hand in one large bowl, and a quick flax egg takes the place of eggs to hold it all together.

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Ingredients

SERVINGS:

Calories: 260 Protein: 4 g

Flax egg

1 tablespoon ground flaxseed
3 tablespoons water

Pumpkin bread

3 cups all-purpose flour
1 cup granulated cane sugar
4 teaspoons baking powder
1 pinch salt
2 teaspoons ground cinnamon
0.5 teaspoon ground ginger
0.25 teaspoon ground nutmeg
1 pinch ground cloves (optional)
6 tablespoons sunflower oil
1 cup unsweetened pumpkin puree, at room temperature
1 cup unsweetened plant-based milk

Topping

2 tablespoons pepitas

Preparation

Make the flax egg: In a small bowl, stir together the ground flaxseed and water. Let it sit for about 10 minutes, until slightly gel-like.
Prepare the oven and pan: Preheat the oven to 350°F. Line a 9 x 5-inch loaf pan with parchment paper, leaving some overhang on the long sides so you can lift the loaf out later.
Mix the dry ingredients: In a large mixing bowl, sift in the baking powder, then add the flour, cane sugar, salt, cinnamon, ginger, nutmeg, and cloves, if using. Whisk until evenly combined.
Make the batter: Add the sunflower oil, pumpkin puree, flax egg, and plant-based milk. Gently mix with a spatula, scraping the bottom of the bowl, just until no dry flour remains. Avoid overmixing.
Fill the pan: Transfer the batter to the prepared pan, smooth the top, and sprinkle the pepitas evenly over the surface.
Bake: Bake on the center rack for 55 to 65 minutes, until a toothpick inserted into the center comes out without wet batter (a few moist crumbs are fine). If the top browns too quickly, loosely cover the pan with foil. If the center isn’t done, keep baking and check every few minutes.
Cool: Let the loaf cool in the pan for about 20 minutes, then lift it out using the parchment and transfer to a wire rack. Let it cool completely before slicing.

Close-up of sliced vegan pumpkin bread topped with pumpkin seeds on a wooden cutting board, with a spoonful of pumpkin seeds on the side.

Tips

Use thick pumpkin puree: Choose plain canned pumpkin puree, not pumpkin pie filling. If you make your own, roast the pumpkin without oil or seasonings, blend until smooth, and drain any watery puree in a fine-mesh strainer before measuring.
Use finely ground flaxseed: Whole seeds won’t thicken into a gel. If your package says “flaxseed flour,” check that it’s ground flaxseed and not a defatted flour.
Prep before you mix: Measure your ingredients and line the pan before you start, so the batter can go straight into the oven once it’s mixed.
Check the center for doneness: A golden top or a crack doesn’t mean the loaf is done. Insert a toothpick into the center, and if it comes out with wet batter, keep baking and check again every few minutes.
Wait before slicing: Let the loaf cool completely on a wire rack so it sets and slices cleanly. Use a serrated knife and gentle sawing motions.
Storage: Store the cooled loaf in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
Freezing: Slice the cooled loaf, wrap the slices individually, and freeze them in a freezer-safe container for up to 3 months. Thaw only the slices you need at room temperature.
Reheating: Serve at room temperature, or warm a slice briefly in the oven or microwave.