Healthified Copycat Starbucks Pumpkin Bread (with 40% more protein!)

Our kids love Starbucks pumpkin bread every fall. It is soft, sweet, and full of cozy flavor that tastes like the season. The problem is that it is packed with refined sugar, processed oils, and flour that does not do our bodies any good.

*photo cred from Taste of Home

On top of that, it costs a small fortune for just one slice. That is why I looked for a recipe (and found this one from Taste of Home) to modify and make at home. This healthified recipe keeps the same warm taste our kids crave, but it uses clean ingredients, adds protein and fiber, and saves money with every loaf.

Prep Time: 25 minutesCook Time: 1 hourYield: 2 loaves (16 pieces each)

Ingredients

• 1 can (15 ounces) solid-pack pumpkin

• 4 large eggs, room temperature

• 3/4 cup coconut oil, melted

• 2/3 cup water

• 1 cup monk fruit sweetener (or coconut sugar for warmth)

• 1/2 cup raw honey or pure maple syrup

• 1-1/2 teaspoons vanilla extract

• 2-1/2 cups gluten-free all-purpose flour (with xanthan gum if not already included)

• 1 cup vanilla protein powder (plant-based or whey, depending on preference)

• 1/4 cup ground flaxseed

• 2 tablespoons ground chia seed

• 2 teaspoons baking soda

• 1-1/2 teaspoons salt

• 1-1/2 teaspoons ground cinnamon

• 1 teaspoon ground nutmeg

• 1/2 teaspoon ground cloves

• 1/2 teaspoon ground ginger

• 1/2 cup salted pumpkin seeds (pepitas), for topping

  
  

Let's get cookin'-

1. Preheat oven to 350°F (175°C). Lightly grease or line two 9x5-inch loaf pans with parchment paper.

2. In a large bowl, beat together the pumpkin, eggs, coconut oil, water, monk fruit sweetener, honey (or maple syrup), and vanilla until well blended.

3. In another large bowl, whisk together the gluten-free flour, protein powder, flaxseed, chia seed, baking soda, salt, and spices.

4. Gradually add the dry mixture into the pumpkin mixture, stirring until just combined. Do not overmix.

5. Divide batter evenly between the prepared pans and sprinkle with pumpkin seeds.

6. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool in pans for 10 minutes before transferring to a wire rack to cool completely.

   
   

Nutrition Facts (per slice)

• Calories: ~173

• Carbohydrates: ~20 g

• Protein: ~5 g

• Fat: ~8 g

• Fiber: ~1.6 g

  
  

Comparison to Original (per slice)

• Calories: ↓ 202 → 173

• Protein: ↑ 3 g → 5 g

• Sugar: Lower (refined sugar replaced with monkfruit + honey/maple)

• Fat: About the same, but from healthier fats (coconut oil, seeds)

• Fiber: Slightly higher, thanks to chia, flax, and protein powder

Wishing you lots of Love & Yum,

Lindsay O'Neill-O'Keefe