Who doesn’t like all things pumpkin? Me, I like it year round. But only the real thing, and can’t stand the artificial stuff. Did you know in food labeling you can say something is 100% natural if it is 100% chemical??? Crazy right? I’ll tell you about that little trick later.
Back to pumpkins, fall and all things nice. Here is my first pumpkin recipe of the season for you.
Starbucks Pumpkin Bread but so much better
Starbucks is such a treat. But it can also add up when your drive through order covers on more than just one or two people. And it’s sad when you have an allergy that prevents someone from having something, especially when they know they are missing out. This recreation will have you thinking you are eating the Starbucks Pumpkin Loaf. It is moist and sweet, but with a lot healthier ingredients and is dairy and gluten free. Yay! Swap out the eggs for flax eggs and you have yourself an egg free dish as well.
Gluten Free “Starbucks” Pumpkin Loaf
Ingredients
Cream the following ingredients in a large bowl and mix well.
- 3 cups sugar
- 1 cup olive oil or oil of choice
- 5 eggs
- 2 cups pumpkin
- 2/3 cup almond milk
Whisk dry ingredients in a separate bowl and add to the wet ingredients. Reserve the pumpkin seeds.
- 3 1/2 cups Gluten Free King Arthur Flour or any GF 1:1 Baking Mix or my 1:1 Mix
- 1 1/2 tsp salt
- 1/2 tsp baking powder
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp cloves
- 1 tsp nutmeg
- 1/4 cup pumpkin seeds
Instructions
- Combine the wet ingredients in a large bowl and mix well. Add the mixed dry ingredients to the wet. Mix well. Pour into 2 greased and floured loaf pans. Sprinkle with pumpkin seeds and bake at 350 degrees for 1 hour.
Notes
Curious about the food labeling trick? Here it is, if it can be found in nature and they create it chemically it can be called natural. So for example almond favoring. Yes, almonds are found in nature, so therefore it it is inspired by nature they can call it natural. Crazy right? Organic labeling laws prohibit this trick.
