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    Eat Fresh Glow » Recipes » Breakfast

    Best Vegan Gluten-Free Pumpkin Bread (1-Bowl)

    Published: Sep 15, 2023 by Jacqui Wilson · This post may contain affiliate links

    Jump to Recipe
    Pinterest Pin titled 'vegan gluten free pumpkin bread, fall's best breakfast recipe!' with photo of three stacked slices of pumpkin bread.
    two slices of pumpkin bread stacked on white plate.

    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!

    three slices of pumpkin bread stacked.

    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.

    Jump to:
    • Why You'll Love this Gluten-Free Pumpkin Bread
    • Ingredients
    • Substitutions and Variations
    • Equipment
    • Step-by-Step How to Make the Best Pumpkin Bread
    • Expert Tips
    • Recipe FAQs
    • Storage
    • More Recipes You'll Love
    • Recipe

    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

    process shot of labelled 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.

    process shot of flax eggs in clear bowl.
    1. In large mixing bowl, prepare flax eggs and let set for 5-10 minutes to thicken.
    process shot of wet ingredients in glass bowl.
    1. Add wet ingredients to flax eggs.
    process shot of mixed wet ingredients in glass bowl.
    1. Whisk wet ingredients until well combined.
    process shot of dry ingredients sitting on mixed wet ingredients in glass bowl.
    1. Add dry ingredients.
    process shot of all ingredients mixed in glass bowl.
    1. Combine all ingredients, careful not to over mix the pumpkin batter. Fold in chocolate chips at this step if using.
    process shot of pumpkin bread batter in prepared loaf pan lined with parchment paper.
    1. 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

    Can I make this bread without flax eggs?

    Yes, you can use regular eggs if you're not following a vegan diet.

    Is oat flour gluten-free?

    It can be. Make sure to use certified gluten-free oat flour if you have a gluten sensitivity.

    Can I make vegan pumpkin muffins?

    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.

    two slices of pumpkin bread stacked.

    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

    three slices of pumpkin bread stacked sitting on white plate with scatter of a few crumbs.

    Best Vegan Gluten Free Pumpkin Bread (1-Bowl)

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    Author at www.eatfreshglow.com: Jacqui Wilson
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    Prep Time15 minutes mins
    Cook Time45 minutes mins
    Total Time1 hour hr 5 minutes mins
    Servings: 10 slices
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    Equipment

    • 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.

    Nutrition

    Serving: 1slice | Calories: 250kcal | Carbohydrates: 30g | Protein: 8g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 359mg | Potassium: 216mg | Fiber: 5g | Sugar: 7g | Calcium: 76mg | Iron: 2mg
    Course: Breakfast, Dessert, Snack
    Cuisine: American
    Diet: Gluten Free, Vegan

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    WELCOME !

    Hi, I'm Jacqui! I'm a holistic nutritionist and love to make healthy eating as easy as possible. You'll find simple, easy-to-make naturally gluten-free, refined sugar-free and mostly dairy-free recipes your family will love!

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