This gluten free pumpkin bread recipe is dense, tender, moist, filled with pumpkin flavor and perfectly spiced. This 1-bowl quick bread is made with simple ingredients, and is dairy-free and vegan. It's a fall favorite with warm flavors and a hint of pumpkin spice. Enjoy this healthy snack with a cup of coffee, tea, or mug of hot chocolate.
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I love the flavor of a cozy pumpkin bread and I'm always looking for new baked pumpkin snack ideas like my gluten free pumpkin cookies, and this dairy-free pumpkin ice cream. This moist pumpkin bread is great for breakfast, nourishing snacking, dessert, or even a dish to add to your next brunch table.
My kids absolutely love this gluten free pumpkin bread made with almond flour. It's super moist, tender, and doesn't crumble. It's one of the most requested breads in our house any time of year but especially during pumpkin season. Though this plantain banana bread recipe and sweet potato quick bread comes in at a close second!
When the loaf is baked in the oven, the whole house smells like warm cozy pumpkin spice. You can practically taste this easy vegan pumpkin bread before it even comes out of the oven! The best way to serve it is with a scoop of creamy vegan pumpkin pie ice cream, roasted banana ice cream, or this yummy salted caramel nice cream.
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Why You'll Love This Recipe
- Simple ingredients: this pumpkin loaf recipe uses everyday wholesome pantry staples.
- Quick and easy: only one mixing bowl needed to whip up the best vegan pumpkin bread!
- Diet friendly: it's gluten-free, dairy-free, egg-free, vegan, made with natural sweeteners and not overly sweet, like my chocolate chip pumpkin cookies.
- 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 wholesome pumpkin bread is super moist, tender, soft, slightly dense yet fluffy.
Recipe Ingredients
You'll need the following ingredients to make almond flour pumpkin bread:
Ingredient Notes:
- Flax eggs are made with 2 tablespoons ground flax and 5 tablespoons warm 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 large 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!
How to Make the Best Gluten Free Pumpkin Bread
Preheat oven to 350°F and line an 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 for 45-55 minutes, or until top of loaf is golden brown and a toothpick comes out clean or with a few crumbs.
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.
Common Questions
Yes, you can use two regular large 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 the 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.
Freezer: 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.
Reheat: Thaw in the fridge overnight or gently warm in the microwave for a few seconds.
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Recipe
Gluten Free Pumpkin Bread (1-Bowl, Dairy-Free)
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 flax meal and warm 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.
Notes
- Make sure to use canned pumpkin puree and not pumpkin pie filling.
- Cool loaf completely before slicing or it may crumble and fall apart when hot.
Jacqui Wilson
This pumpkin bread is super moist and everyone loved it! I keep slices in my freezer for snacks. I've already made it twice!!