Vegan Starbucks Copycat Pumpkin Bread

Posted by in Christmas, Cooking, Desserts, Halloween, Pumpkin, Thanksgiving | 0 comments





Hello & Happy Monday!!




I know what you’re thinking, another pumpkin bread recipe? However, as someone who is obsessed with pumpkin long before it exploded, I love a good pumpkin bread and luckily I’ve tried tons!


One of the first companies to carry a good pumpkin bread was actually Starbucks. Yes it’s processed, pre-package, not fresh, packed with the lord knows what, but it was just.. so good! I’ll be honest, although I’ve played around with pumpkin breads, they didn’t quite replicate this  staple Starbucks Pumpkin Bread as much as I liked.


That being said, this year I wanted to explore this concept again to acheive a result that truly mirrored that classic bread, and this new vegan Starbucks Copycat Pumpkin Bread was born!








What’s great about this recipe, is everything! It’s quick, easy, affordable, contains no dairy, eggs, or even oil, is buttery soft, packs really pumpkin, tons of flavor, perfect for fall, and is hands down my favorite pumpkin bread variety!!

If you love all things pumpkin or long for that Starbucks Pumpkin Bread, you’re going to love this recipe!!!









Why this recipe is great: 







Buttery soft 

Minimal Ingredients

No dairy, eggs, or even oil

Perf for fall!






























clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Starbuck’s Copy Cat Pumpkin Bread

  • Author: Eat Drink Shrink
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6-8 slices 1x




  1. Preheat oven to 350º F.
  2. In a medium bowl, combine the flour, cinnamon, pumpkin spice, salt, baking soda, and baking powder. In a small bowl, combine the egg powder with almond milk. Remove any clumps.
  3. In a large bowl, combine the cane sugar, brown sugar, and  the vegan egg mixture with a spatula or whisk.
  4. Remove any remaining clumps.
  5. Now add in the canned pumpkin, and mix together well.
  6. Slowly add the dry ingredients to the pumpkin mixture, in portions, stirring until everything is combined. Batter may appear dry, but don’t worry!
  7. Cover the loaf pan with parchment paper.
  8. Pour the batter into the loaf pan and bake for 45 minutes, or until a toothpick comes out clean. Bread may appear dry on top, but once it sets the moisture will come thru.
  9. Allow the bread to cool in the pan before removing. Store in an air tight container.


You can also use a flax egg: 1 tbsp flax, 3 tbsp almond milk


  • Serving Size: 1








Eat Drink Shrink Newsletter

Subscribe + get my top 12 Cooking Tips!

I agree to have my personal information transfered to MailChimp ( more information )

I will never give away, trade or sell your email address. You can unsubscribe at any time.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Top of page