Is there anything better than a warm, delicious slice of pumpkin bread on a chilly autumn morning? We don’t think so! And when it comes to pumpkin bread, Starbucks has set the bar pretty high. This oh-so-moist and flavorsome treat is a favorite of many, but it’s not exactly the healthiest option out there. So, we’ve come up with two delicious and healthier versions of Starbucks pumpkin bread that won’t make you feel guilty about indulging in a slice (or two!).
Recipe #1: Low-Calorie Starbucks Pumpkin Bread
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp salt
- 2 eggs
- 1 cup pumpkin puree
- 1/2 cup unsweetened applesauce
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 1/4 cup honey
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice, and salt.
- In a separate bowl, whisk together the eggs, pumpkin puree, applesauce, brown sugar, vegetable oil, honey, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the batter into a greased loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the pumpkin bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutritional Information:
- Serving Size: 1 slice (1/10th of the loaf)
- Calories: 210
- Total Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 35mg
- Sodium: 240mg
- Total Carbohydrates: 36g
- Dietary Fiber: 2g
- Sugars: 19g
- Protein: 4g
Cooking Time:
50-60 minutes
Equipment:
- Loaf pan
- Bowl
- Whisk
- Spatula
- Wire rack
Serving Suggestions:
Enjoy a slice of this low-calorie pumpkin bread on its own, or spread some peanut butter on top for a protein boost. You could also serve it with a dollop of whipped cream or vanilla yogurt for a tasty dessert.
Variations:
Feel free to mix things up by adding some chopped nuts or raisins to the batter. You could also swap out the pumpkin puree for mashed sweet potato or butternut squash for a different flavor.
Substitutions:
If you don’t have whole wheat flour on hand, you could use all-purpose flour instead. You could also swap out the vegetable oil for coconut oil or melted butter if you prefer.
Storage:
Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
Tips:
- Don’t overmix the batter, or your pumpkin bread will turn out tough.
- If you’re using a glass loaf pan, reduce the oven temperature to 325°F (165°C) to prevent overbrowning.
Frequently Asked Questions:
- Can I freeze this pumpkin bread?
- Can I use pumpkin pie spice instead of the individual spices?
- Can I use a different sweetener instead of honey?
Yes, you can freeze this pumpkin bread for up to 3 months. Wrap it tightly in plastic wrap and place it in a freezer bag or airtight container.
Yes, you can substitute 2 teaspoons of pumpkin pie spice for the cinnamon, ginger, nutmeg, and allspice.
Yes, you could use maple syrup or agave nectar instead of honey.
Recipe #2: Vegan Starbucks Pumpkin Bread
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp salt
- 2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water)
- 1 cup pumpkin puree
- 1/2 cup unsweetened applesauce
- 1/2 cup brown sugar
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice, and salt.
- In a separate bowl, whisk together the flax eggs, pumpkin puree, applesauce, brown sugar, coconut oil, maple syrup, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the batter into a greased loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the pumpkin bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutritional Information:
- Serving Size: 1 slice (1/10th of the loaf)
- Calories: 200
- Total Fat: 7g
- Saturated Fat: 5g
- Sodium: 230mg
- Total Carbohydrates: 32g
- Dietary Fiber: 2g
- Sugars: 16g
- Protein: 3g
Cooking Time:
50-60 minutes
Equipment:
- Loaf pan
- Bowl
- Whisk
- Spatula
- Wire rack
Serving Suggestions:
Enjoy a slice of this vegan pumpkin bread on its own, or spread some vegan butter or almond butter on top for a delicious breakfast or snack. You could also serve it with a scoop of vegan ice cream for a tasty dessert.
Variations:
You could add some chopped pecans or walnuts to the batter for some crunch. Or, you could add some chocolate chips for a sweet twist.
Substitutions:
If you don’t have coconut oil, you could use melted vegan butter or vegetable oil instead. And if you don’t have maple syrup, you could use agave nectar or brown rice syrup instead.
Storage:
Store any leftover pumpkin bread in an airtight