Vegan Starbucks Pumpkin Spice Bread

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Vegan Starbucks Pumpkin Spice Bread

Jill Dalton
There is nothing that says Fall is here more than Pumpkin Spice. One of my favorite ways, other than pumpkin pie, to enjoy the fall spices is in this Plant Based Vegan, gluten free, refined sugar free version of Starbucks Pumpkin Spice Bread. This moist bread is great for breakfast or dessert, lathered with a healthy layer of nut butter.
4.75 from 12 votes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 people
Calories 173 kcal



  • Preheat oven to 350°F.
  • Grind the oats in the blender lightly to make a flour. (over grinding will prevent bread from baking through)
  • Add the oat flour, flax meal, baking soda, baking powder and pumpkin pie spice to a mixing bowl and mix well.
  • Add the dates, soy milk, vanilla and pumpkin purée to a blender and blend until the dates are pulverized.
  • Add this mixture to the dry ingredients and mix well.
  • Pour into a parchment lined bread pan or silicone bread pan and smooth the top.
  • Sprinkle the pumpkin seeds on top.
  • Bake for 60 minutes.
  • Keep in an airtight container in the fridge for up to a week.


Calories: 173kcalCarbohydrates: 33gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.001gSodium: 176mgPotassium: 352mgFiber: 6gSugar: 14gVitamin A: 8402IUVitamin C: 4mgCalcium: 74mgIron: 2mg

27 thoughts on “Vegan Starbucks Pumpkin Spice Bread”

  1. Is pumpkin pie puree just plain canned pumpkin or pumpkin pie filling ? This is confusing to me and can be a catastrophe if the wrong one is used.

  2. Is the flax taking the place of eggs? I am asking because I need to leave it out.
    I have multiple food allergies and tough to find flax seeds that are clean. Thank you.

  3. Made this today. Really good. As well as pumpkin seeds, I also sprinkled 2 tbsps of rolled oats and 2 tbsps of (Enjoy Life) dark chocolate chips on top.

  4. I made this for a roommate Thanksgiving celebration in a cake tin and topped it with some vanilla cashew frosting (from the Oreo cake). The pumpkin spice cake was definitely a crowd pleaser. I’ve already been asked to make it again next year. Thank you so much for this wonderful recipe!

  5. Super easy and SO delicious, the perfect pumpkin treat!!! I followed the recipe exactly except I made muffins instead of the loaf. I baked them for 30 minutes at 350 degrees. They turned out absolutely wonderful!
    Thank you for the AMAZING recipe Jill??

  6. I made this because I love pumpkin – but am sorry to say it totally missed the yumm factor. I might try again and maybe add some stevia and extra cinnamon.

  7. I doubled the recipe and added some chocolate chips to one, and raisins to the other. I froze one. I didn’t have much chance to eat either, as my husband tore through both of them. I thought they were best the day after cooking, as the flavors had a chance to develop. Delicious.

  8. Catherine Cockey

    I cooked this bread a half hour longer than the suggested time to get a knife to come out clean, but I think I didn’t need to, I just burned the bottom a little. It was good and I love the texture.

  9. I love how this bread makes my whole house smell of pumpkin spice! I can’t wait to share this with my friends and family this weekend. Very moist and delicious!

  10. I love the flavor of this bread, but the center was very gooey/underdone even though I let it cook for an additional 20 minutes. Are there any other tips I might be missing for gluten free baking, which is new too me? Thank you for your woonderful recipes!

    1. I always grind rolled oats into a course flour for my baked goods. I find that if I overgrind the oats then the bread tends to be more gummy. I think the same happens with oat flour because it is ground really fine.

  11. Taylor Hamilton

    I made this tonight. So great! I also added two ripe bananas to make banana pumpkin flavor. Mmm it’s great. Was a little gooey in the middle but I personally like that and it dried up after cooling all the way. Perfect, thanks Jill for easy plant based healthy and tasty recipe ideas.

  12. Love this bread. Making it again today. I’ve been eating it at breakfast with peanut butter and banana. Yummy. Thanks for the nutrition information too.

  13. Jamie Reddinger

    Made this for us – we’re gluten and dairy free due to allergies and sensitivities – and we LOVED it. Will definitely make again!

  14. Can you substitute the oat flour for buckwheat flour completely or use a 50/50 mix of oats and buckwheat. I have been loving the Outback Steakhouse Black Bread recipe you have.

    1. I’m not sure. I haven’t tried any flour substitutes for this recipe. Buckwheat flour might be a bit strong of a flavor.

  15. Jessica Vegan Jessica

    I have made this bread before and again tonight. I also made a loaf with applesauce tonight and it is perfect, too! I just subbed the pumpkin puree with applesauce/same amount. Thanks so much!!

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