When I was in college, my go-to snack in between classes was a vanilla latte and a slice of pumpkin loaf from Starbucks. During the colder months especially, it was reliably delicious and cozy fuel for sitting through hours of lectures.
Now, thanks to journalist and cookbook author Liz Moody, I can replicate my favorite seasonal treat at home whenever I want. After six attempts, Moody shared her perfected recipe for her take on Starbucks pumpkin loaf on Instagram. It includes some surprising ingredients, like protein-packed almond butter. Moody also swaps wheat flour for almond flour, and uses coconut sugar instead of granulated white sugar.
- 1 15-ounce can of pumpkin purée
- 1 cup of unsalted creamy almond butter, stirred well
- 1 ¼ cups of almond flour
- 3 eggs, ideally pasture-raised
- 1 cup of coconut sugar
- 1 tablespoon of vanilla extract
- 1 teaspoon of baking soda
- ¾ teaspoon of baking powder
- 1 teaspoon of fine grain sea salt
- 4 teaspoons of pumpkin pie spice
- 3 teaspoons of allspice
- ¼ cup of pepitas
Anyone who has tasted the coffee chain's version knows that its extremely moist texture is what sets it apart from a lot of other pumpkin bread recipes. In fact, it is almost more of a cake. To nail the right consistency and avoid ending up with wet bread, Moody explains that you have to reduce the pumpkin purée on the stove to make it significantly less watery. Plus, the almond butter adds to the moisture.
This is the first step in the baking process. Reduce the purée over medium-low heat, stirring often for 20 minutes. It should be reduced to about half a cup, and Moody warns that it will likely stick to your pot. Combine the purée to a bowl with all of the remaining ingredients except the pepitas — these will go on top of your loaf for garnish. After mixing everything together, Moody says to pour the mixture into a parchment-lined loaf pan. Sprinkle the pepitas on top, then bake it at 325 degrees for one hour.
Though the spicy pumpkin scent will probably be irresistible at this point, remember to let your bread cool for 20 minutes before serving.
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