Gluten-Free Vegan Pumpkin Bread

This gluten free pumpkin bread is a moist, flavorful loaf perfect for autumn. Infused with warm spices and a rich pumpkin flavor, it’s a delicious treat for breakfast or a cozy snack. Enjoy it plain or with a spread of vegan butter.

Why You’ll Love This Gluten Free Pumpkin Bread

  • Diet-Friendly: Gluten-free, vegan, and dairy-free, suitable for various dietary restrictions.
  • Moist and Flavorful: Packed with pumpkin puree and spices for a delightful taste and texture.
  • Easy to Make: Simple ingredients and straightforward instructions.

Ingredients You’ll Need

  • 1 3/4 cups (210g) gluten-free all-purpose flour blend
  • 1/2 cup (100g) coconut sugar or brown sugar
  • 1 cup (240g) pumpkin puree
  • 1/2 cup (120ml) unsweetened almond milk
  • 1/4 cup (60ml) coconut oil, melted
  • 1 tbsp ground flaxseed
  • 3 tbsp water
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1 tsp vanilla extract

MORE RECIPES: Oreo Cookies Recipe & Oreo Ice Cream Recipe

Instructions

  1. Prepare Flax Egg: In a small bowl, mix ground flaxseed with water and let sit for 5 minutes to thicken.
  2. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
  3. Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  4. Mix Wet Ingredients: In a medium bowl, combine the pumpkin puree, almond milk, melted coconut oil, sugar, flax egg, and vanilla extract. Mix well until smooth.
  5. Combine Mixtures: Pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix.
  6. Bake: Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Gluten Free Vegan Pumpkin Bread

Serving Suggestions

  • Enjoy slices plain or spread with vegan butter or almond butter.
  • Pair with a warm beverage like coffee, tea, or hot cocoa.
  • Add a drizzle of maple syrup or a dusting of powdered sugar for extra sweetness.

How to Store Gluten Free Pumpkin Bread

  • Room Temperature: Store in an airtight container for up to 3 days.
  • Refrigerator: Keep in the fridge for up to 1 week.
  • Freezer: Freeze slices wrapped in plastic wrap and stored in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the microwave.

Additional Tips

  • Substitutions: Use any plant-based milk if almond milk is unavailable. Substitute coconut oil with any neutral-flavored oil.
  • Add-ins: Mix in chopped nuts, chocolate chips, or dried fruits for extra texture and flavor.
  • Troubleshooting: If the bread is too dense, ensure you’re not overmixing the batter. If it’s too dry, check your oven temperature and baking time.
Gluten Free Vegan Pumpkin Bread

Pumpkin Bread

This gluten-free vegan pumpkin bread is a moist, flavorful loaf perfect for autumn. Infused with warm spices and a rich pumpkin flavor, it’s a delicious treat for breakfast or a cozy snack. Enjoy it plain or with a spread of vegan butter.
4.50 from 2 votes
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Snack
Cuisine American
Servings 10 servings
Calories 180 kcal

Ingredients
  

  • 1 3/4 cups 210g gluten-free all-purpose flour blend
  • 1/2 cup 100g coconut sugar or brown sugar
  • 1 cup 240g pumpkin puree
  • 1/2 cup 120ml unsweetened almond milk
  • 1/4 cup 60ml coconut oil, melted
  • 1 tbsp ground flaxseed
  • 3 tbsp water
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1 tsp vanilla extract

Instructions
 

  • Prepare Flax Egg: In a small bowl, mix ground flaxseed with water and let sit for 5 minutes to thicken.
  • Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
  • Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  • Mix Wet Ingredients: In a medium bowl, combine the pumpkin puree, almond milk, melted coconut oil, sugar, flax egg, and vanilla extract. Mix well until smooth.
  • Combine Mixtures: Pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix.
  • Bake: Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  • Serving Suggestions
  • Enjoy slices plain or spread with vegan butter or almond butter.
  • Pair with a warm beverage like coffee, tea, or hot cocoa.
  • Add a drizzle of maple syrup or a dusting of powdered sugar for extra sweetness.
  • How to Store Gluten Free Pumpkin Bread
  • Room Temperature: Store in an airtight container for up to 3 days.
  • Refrigerator: Keep in the fridge for up to 1 week.
  • Freezer: Freeze slices wrapped in plastic wrap and stored in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the microwave.

Video

Keyword breakfast, healthy, pumpkin bread

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