Indulge in the deliciousness of the best vegan gluten-free pumpkin bread recipe! Made with simple ingredients, this 1-bowl quick bread is a fall favorite with warm flavors and a hint of pumpkin spice. Enjoy this healthy snack with a cup of coffee, tea or a warm mug of hot chocolate!
I love the flavor of a cozy pumpkin bread and am always looking for new baked pumpkin snack ideas like my gluten free pumpkin cookies. This moist pumpkin bread is great for breakfast, healthy snacking, dessert, or even a dish to add to your next brunch table.
For more quick breads try my best paleo banana bread and my easy 4-ingredient chocolate bread.
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Why You'll Love this Gluten-Free Pumpkin Bread
- Simple ingredients: this pumpkin loaf recipe uses everyday healthy pantry staples.
- Quick and easy: only one mixing bowl needed to whip up the best vegan pumpkin bread!
- Healthy: it's gluten-free, dairy-free, egg-free, vegan, made with natural sweeteners and not overly sweet.
- Versatile: use your favorite add-ins like dark chocolate chips, cranberries, or pumpkin seeds.
- Taste and texture: the best fall flavors - warm cozy flavors that make your house smell like pumpkin spice heaven! This healthy pumpkin bread is super moist, tender, soft, slightly dense yet fluffy.
Ingredients
- Flax eggs are made with 2 tablespoons ground flax and 5 tablespoons filtered water.
- I use certified gluten-free oat flour for a gluten-free option. I have not tested the recipe with coconut flour or a gluten-free flour blend.
- Almond flour adds a nutty flavor and moisture to the bread.
- Pumpkin pie spice is the ultimate blend of fall spices including cinnamon, nutmeg, cloves allspice and ginger for that authentic pumpkin flavor.
- Canned pumpkin puree or homemade pumpkin puree are perfect. Careful not to use canned pumpkin pie filling which is filled with sweeteners and additives.
- Coconut sugar is a natural sweetener that adds a subtle caramel-like flavor.
- Almond butter adds moisture and rich nutty flavors.
Nut allergy? Use tahini or sunflower seed butter instead.
See recipe card below for all ingredients and quantities.
Substitutions and Variations
- If you're not vegan you can use regular eggs.
- No pumpkin spice in the pantry? Use cinnamon and a pinch of nutmeg instead.
- Next time try swapping the pumpkin for cooked mashed sweet potato or mashed butternut squash for a different flavor profile.
- Use your favorite nut butter like homemade almond butter or peanut butter. Or bake a nut-free version using tahini, or sunflower seed butter which has a more intense earthy flavor.
- Pumpkin and chocolate go really well together! Use vegan chocolate chips, chocolate chunks or chopped chocolate. Or add chopped walnuts, pecans, cranberries or raisins for extra texture. Leave it out for a more classic pumpkin bread.
I have not tested this recipe with other substitutions or variations. If you replace or add any ingredients, please share how it turned out in the comments below!
Equipment
- 1 large bowl and whisk
- 1 4x8-inch loaf pan lined with parchment paper
Step-by-Step How to Make the Best Pumpkin Bread
Preheat oven to 350°F and line a 8x4-inch loaf pan with parchment paper.
- In large mixing bowl, prepare flax eggs and let set for 5-10 minutes to thicken.
- Add wet ingredients to flax eggs.
- Whisk wet ingredients until well combined.
- Add dry ingredients.
- Combine all ingredients, careful not to over mix the pumpkin batter. Fold in chocolate chips at this step if using.
- Pour batter into prepared loaf pan, smoothing the top with a spatula. Bake in 350°F preheated oven.
Expert Tips
- Carefully measure all ingredients. Ingredient weights are provided in the recipe card.
- Make sure to use canned pumpkin puree and not pumpkin pie filling.
- When adding dry ingredients to wet ingredients, only mix the batter until evenly combined. Over mixing can make the baked loaf gummy.
- Cool before slicing or it may crumble and fall apart when still hot out of the oven.
- Try serving a slice toasted with a spread of peanut butter, almond butter or vegan butter.
- Make your own pumpkin pie spice blend using 2 teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ground ginger, and ⅛ teaspoon ground cloves or allspice.
Recipe FAQs
Yes, you can use regular eggs if you're not following a vegan diet.
It can be. Make sure to use certified gluten-free oat flour if you have a gluten sensitivity.
Yes! Use a muffin tin and bake for 20-25 minutes. Use the toothpick test - the toothpick should come out clean or with minimal crumb when ready.
Storage
Room Temperature
Store vegan gluten-free pumpkin bread in an airtight container at room temperature for a day or two.
Refrigerator
Store the pumpkin bread in an airtight container in the the fridge for up to 5 days. The almond flour in the loaf holds up better in the fridge than on the counter for longer periods.
Freezing Instructions
Freeze sliced pumpkin bread in an airtight container individually wrapped in plastic wrap. Or with a piece of parchment paper between each slice for up to 3 months. Thaw in the fridge overnight or in the microwave for a few seconds.
Pumpkin is a rich source of vitamins and antioxidants, especially vitamin A, which supports vision and immune health. It's high fiber content aids digestion and promotes fullness.
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Recipe
Best Vegan Gluten Free Pumpkin Bread (1-Bowl)
Print Recipe Pin Recipe Rate RecipeEquipment
- 1 large bowl and whisk
- 1 4x8-inch loaf pan lined with parchment paper
Ingredients
- 2 tablespoon ground flaxseed, or ground chia seeds
- 5 tablespoon filtered water
- 1 ¼ cup (284 grams) canned pumpkin puree, or fresh homemade pumpkin puree
- ½ cup (77 grams) coconut sugar
- ¼ cup (60 grams) almond butter, or any nut butter or seed butter
- 1 tablespoon apple cider vinegar, or fresh lemon juice
- 1 teaspoon pure vanilla extract
- 2 cups (184 grams) oat flour, gluten free
- ½ cup (48 grams) almond flour
- 1-2 tablespoon pumpkin pie spice
- 2 teaspoons baking soda
- ½ teaspoon fine sea salt
- ⅓ cup (57 grams) dark chocolate chips, optional
Instructions
- Preheat oven to 350℉. In a large bowl, add flaxseed and water. Let sit for 5-10 minutes to thicken.
- Meanwhile, line 8x4-inch loaf pan with parchment paper and set aside.
- Once flax egg has formed, add pumpkin puree, coconut sugar, almond butter, apple cider vinegar and vanilla. Whisk until well combined.
- Add oat flour, almond flour and 1 or 2 tablespoons of pumpkin pie spice (depending on you taste). Mix well. Sprinkle baking soda and sea salt on top and mix until combined.
- Fold in dark chocolate chips if using.
- Pour into prepared pan and smooth evenly with a spatula.
- Bake for 45-55 minutes, or until top of loaf is golden brown and a toothpick comes out clean or with minimal crumb.
- Transfer to cooling rack and allow to cool completely before slicing.
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