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.
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
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.
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.
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.
look delicious 😋😋
thanks
good 🤙
thank you