Better Than Starbucks Vegan Pumpkin Bread

 Better-Than-Starbucks Vegan Pumpkin Bread Recipe | Eat, Travel, Aloha | #pumpkin #baking #starbucks #vegan #pumpkinspice


  • Dry:
  • 15oz / 3c. All Purpose Flour
  • 2 tsp. Baking Soda
  • 1 tsp Baking Powder
  • 1 Tbls. Cinnamon
  • 2 tsp. Ginger
  • 1 tsp. Nutmeg
  • 1/2 tsp. Cloves
  • 2 tsp. Salt
  • Wet:
  • 10oz / 1c.+1/4c. Coconut Oil
  • 18oz / 3c. Brown Sugar
  • 8 oz / 1c. + 1 Tbls. Applesauce
  • 16oz / 2c. Pumpkin Puree (not pie filling)
  • 12oz / 1c. + 1/2c. Non Dairy Milk (Unsweetened)
  • 1 Tbls. Vinegar (White)
  • 1 tsp. Vanilla


  • Prep: 2 – 8”x4” loaf pans. I sprayed mine down with nonstick spray and cut a rectangle piece of parchment paper as “insurance”. Preheat the oven to 350 degrees.
  • Mix together all the dry in a bowl. Mix together all the wet ingredients (Coconut oil, Brown Sugar, Applesauce, Pumpkin puree, Non-Dairy Milk, Vinegar, and Vanilla), into a bowl large enough to fit both wet and dry ingredients.
  • Add dry into wet, incorporating 1/3 at a time, and mixing thoroughly to prevent lumps.
  • Divide the batter between the two pans, it should come upto about 3/4 full.
  • Bake for 45-55 minutes, checking for done-ness with a cake tester or toothpick. (always check the cracks in the middle, those parts are typically the last to be done, the tester should come out clean)

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