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.

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.

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.

• 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

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.
8. Serving Suggestions
9. Enjoy slices plain or spread with vegan butter or almond butter.
10. Pair with a warm beverage like coffee, tea, or hot cocoa.
11. Add a drizzle of maple syrup or a dusting of powdered sugar for extra sweetness.
12. How to Store Gluten Free Pumpkin Bread
13. Room Temperature: Store in an airtight container for up to 3 days.
14. Refrigerator: Keep in the fridge for up to 1 week.
15. 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.

Breakfast, Snack

American

breakfast, healthy, pumpkin bread

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