A moist and tender pumpkin loaf that tastes similar to Starbucks Pumpkin Bread but made lighter and healthier. You won’t miss the extra fat and calories in this simple spiced pumpkin bread.
They say imitation is the sincerest form of flattery, right? Today I’m bringing you a copycat recipe – Starbucks Pumpkin Bread! But, and this is a big but, I made it HEALTHIER. Woot woot!
Who doesn’t love a big slice of Starbucks Pumpkin Bread?
My hips. My thighs. My waistline. That’s who.
There’s no arguing that Starbucks Pumpkin Bread is delicious, but clocking in at 410 calories, 15 grams of fat, and 39 grams of sugar, that seasonal bread packs a punch. I know how hard I have to workout at the gym to burn 400 calories, and I know that it is a lot longer than the 3.5 minutes it takes me to eat a piece of pumpkin bread. Plus, I’d rather save my calorie splurges for real desserts, not a snack to accompany my coffee.
So that rationale brought me here. I wanted a slice of pumpkin bread that tasted like Starbucks’ but I wanted it lighter.
How did I make it lighter? I reduced the sugar a bit (you won’t miss it, I promise!) and I made some healthier ingredient swaps (coconut oil, wheat flour, maple syrup, and egg whites). Even with those changes and substitutions I ended up with a perfectly sweet, moist, and tender pumpkin loaf. The top is adorned with a sprinkling of pepitas, which add the perfect nutty crunch. No crumbly topping, no cream cheese filling, no icing drizzled on top – just a pure and simple loaf loaded with pumpkin and warm spices.
Turn on the oven, whip up a loaf of pumpkin bread, and breathe in the goodness of fall. And if you really want to bring it in the pumpkin department you can try my Pumpkin Spice Coffee Creamer. Pumpkin spice coffee + pumpkin bread? Yep, fall is here.
NEVER MISS A RECIPE!
- ¾ cup all purpose flour
- ¾ cup white whole wheat flour
- ½ teaspoon salt
- 1¾ teaspoon pumpkin pie spice
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ⅓ cup granulated sugar
- ½ cup pure maple syrup
- 2 egg whites
- 1 cup pumpkin puree
- ¼ cup melted coconut oil
- ¼ cup water
- ¼ cup roasted pepitas
- Preheat oven to 350°F. Grease a 9½ x 5 loaf pan and set aside.
- In a large bowl, combine flours, salt, pie spice, baking powder, and baking soda.
- In a separate bowl, whisk sugar, syrup, egg whites, pumpkin, coconut oil, and water until well combined. Add the wet ingredients to the dry ingredients and stir until combined. Be careful not to over mix. Pour the batter into prepared pan and sprinkle pepitas over the top. Bake for approximately 40 minutes, until a toothpick inserted into the center comes out clean.
- Place pan on a wire rack to cool.