Gluten-Free Pumpkin & Pepita Loaf Copycat

Ingredients:

1 1/2 cups gluten-free all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup granulated sugar
1/2 cup canned pumpkin puree
1/2 cup unsweetened applesauce
1/4 cup pepitas (pumpkin seeds) for topping (ensure they're gluten-free)

Instructions:

Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper, leaving some overhang for easy removal.

In a mixing bowl, whisk together the gluten-free all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg.

In a separate bowl, combine the granulated sugar, canned pumpkin puree, and unsweetened applesauce. Mix well until smooth.

Gradually add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix.

Pour the pumpkin batter into the prepared loaf pan, spreading it evenly.

Sprinkle the pepitas (pumpkin seeds) on top of the batter.

Bake in the preheated oven for approximately 45-50 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Allow the Pumpkin & Pepita Loaf to cool in the pan for about 10 minutes, then use the parchment paper overhang to lift it out of the pan and onto a wire rack to cool completely.

Once cooled, slice and serve your Gluten-Free Pumpkin & Pepita Loaf. Enjoy the delicious Starbucks-inspired treat!

This gluten-free Pumpkin & Pepita Loaf is perfect for enjoying the warm flavors of pumpkin and spices, just like the Starbucks version.