Sugar free, gluten free, dairy free Starbucks Pumpkin Bread dupe

As a kid growing up in the pacific northwest in the 2000’s I have so many fond memories of going to Starbucks with my mama, getting a vanilla steamer and slice of pumpkin bread as soon as the leaves started to change. I get nostalgic for this cozy ritual every fall but man oh man I know way too much about the lack luster skin busting ingredients of the Starbucks OG to be able to enjoy it. This year I was determined to create an #eattoglow sugar free, gluten free, dairy free dupe for all of us. After 7 failed attempts I finally created something pretty magical. This dupe is as close as you can get to the autumnal Starbucks moment without the whopping 39g of refined sugar and buckets of inflammatory canola oil.

This sugar free, gluten free, dairy free pumpkin bread recipe is chalk full of antioxidants, fiber, warming spices, and moisturizing healthy fats! Feel good about eating this skin boosting bread any time of day and get in all those moments of fall nostalgia! Tag me on IG @celestethomas if you make it, I love to regram all of your posts.

Ingredients (click for links)

1 large very ripe banana 

2 eggs 

1/2 cup lakanto sugar (powder not liquid)

1/2 a can of pumpkin

1/3 cup avocado oil 

1/2 rounded teaspoon baking soda

1/2 rounded teaspoon baking powder

1 tablespoon cinnamon 

1/2 teaspoon nutmeg

1 teaspoon ginger

A pinch of salt 

1 teaspoon vanilla extract 

1 cup cassava flour 

1/2 cup pecans 

Recipe

1. Preheat oven to 350
2. Mash banana in a large mixing bowl
3. Add in eggs and lakanto and whisk ingredients until frothy about 2 minutes 
4. Add in remaining ingredients omitting pecans and stir until well combined (it will be lumpy)
5. Pour batter into a WELL greased loaf pan and top with pecans 
6. Bake 50 minutes let cool for 20 minutes before cutting 

For more seasonal #Eattoglow recipes check out the DECAF DIRTY CHAI LATTE recipe