Gluten Free Vegan Pumpkin Bread Recipe
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 a warm mug of hot chocolate!
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Servings: 10 slices
Equipment
- 1 large bowl and whisk
- 1 4x8-inch loaf pan lined with parchment paper
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
- 2 flax eggs 2 tablespoon ground flaxseed + 5 tablespoon warm water, set 5-15 minutes
- 1¼ cup (306 grams) canned pumpkin puree or fresh homemade pumpkin puree
- ½ cup (80 grams) coconut sugar
- ¼ cup (63 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
- ½ cup (56 grams) almond flour
- 1-2 tablespoon pumpkin pie spice
- 2 teaspoons baking soda
- ½ teaspoon fine sea salt
- ⅓ cup (60 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.2 flax eggs
- 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.1¼ cup canned pumpkin puree, ½ cup coconut sugar, ¼ cup almond butter, 1 tablespoon apple cider vinegar, 1 teaspoon pure vanilla extract
- 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.2 cups oat flour, ½ cup almond flour, 1-2 tablespoon pumpkin pie spice, 2 teaspoons baking soda, ½ teaspoon fine sea salt
- Fold in dark chocolate chips if using.⅓ cup dark chocolate chips
- 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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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.
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