Vegan Pumpkin Bread (Gluten Free)

In my test kitchen I baked batch after batch to nail a pumpkin bread that stays plush, slices clean, and actually tastes like pumpkin, not just spice. I fine-tuned the wet-to-dry ratio, bloomed the spices so they're warm but not overpowering, and kept the method truly one-bowl. The result is a vegan, gluten-free loaf that's tender, moist, and reliably easy, ready for coffee, tea, or a cozy mug of hot chocolate.

Why You'll Love This GF Pumpkin Bread

• 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.

Vegan Pumpkin Bread Ingredients

You'll need the following ingredients to make almond flour pumpkin bread:

• 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.

How to Make Gluten Free Pumpkin Bread

Preheat oven to 350°F and line an 8x4-inch loaf pan with parchment paper.

1. In large mixing bowl, prepare flax eggs and let set for 5-10 minutes to thicken.

2. Add wet ingredients to flax eggs.

3. Whisk wet ingredients until well combined.

4. Add dry ingredients.

5. Combine all ingredients, careful not to over mix the pumpkin batter. Fold in chocolate chips at this step if using.

6. 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

• 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.
• 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.

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!

GF Pumpkin Bread FAQs

How to Store Vegan Pumpkin Pumpkin Bread

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.