This Vegan Gluten-Free Pumpkin Bread is a moist, easy, nourishing pumpkin bread recipe made with gluten-free flour and almond flour, and packed with pumpkin pie flavors.
What Is Vegan Gluten-Free Pumpkin Bread?
Vegan pumpkin bread is a dairy-free and egg-free moist bread made with pumpkin puree.
It is a delicious sweet bread to start the day or as a coffee cake made with gluten-free ingredients.
If you don’t need a gluten-free version, try my Vegan Pumpkin Bread!
How To Make Vegan Gluten-Free Pumpkin Bread
It’s very easy to make your own vegan, gluten-free pumpkin bread.
Actually, all you need are a few simple pantry ingredients:
- All-Purpose Gluten-Free Flour – make sure your blend contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum with the flour.
- Almond Flour – For a nut-free option, use sunflower seed flour or sesame flour. Oat flour works as well, but the bread is a bit less moist and more dense.
- Brown Sugar or coconut sugar
- Spices – A combo of ground cinnamon, ginger, all spices, and nutmeg is the best to enhance the pumpkin flavor of this vegan pumpkin bread. For even more pumpkin taste, you can add pumpkin spices or a pumpkin pie spice mix.
- Pumpkin Puree – You can either buy canned pumpkin puree. It’s usually 100% pumpkin, with no additives. Otherwise, make your own puree by roasting or steaming pumpkin pieces. Cool it down to room temperature, and then blend the cooked pumpkin into a puree. Learn how to make your own pumpkin puree.
- Almond Milk
- Apple Cider Vinegar or lemon juice
- Baking Powder
- Baking Soda
- Maple Syrup
- Melted Coconut Oil or any nut oil or healthy light vegetable oil you like.
- Flaxmeal and lukewarm water to make a flax egg. This helps with bread texture and you can also use a store-bought egg replacer instead.
- Vanilla Extract
- Vegan Dark Chocolate Chips – This is optional but recommended!
Making The Batter
- In a small bowl, prepare the flax egg by stirring the flax meal and lukewarm water together. Set aside until it looks thick like an egg-like texture. Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper and oil the pan with cooking oil spray. Set it aside.
- In another small bowl make the vegan buttermilk: stir almond milk and apple cider vinegar together. Set aside a few minutes until it curdles.
- Meanwhile, in a large mixing bowl, whisk all the dry ingredients – except the sugar.
- Stop whisking when the ingredients are combined.
- In another large bowl, whisk all the wet ingredients with soft brown sugar.
- Keep stirring until it looks shiny and smooth.
- Stir the dry ingredients into the liquid ingredients until the pumpkin batter is smooth and consistent.
- If you like, fold in chocolate chips chopped walnuts, or pecans.
Pour the pumpkin bread batter into the loaf pan and bake for 50-55 minutes, in the center rack of the oven or until a toothpick inserted in the middle of the bread comes out clean.
Let the bread cool down completely on a cooling rack before slicing.
It is recommended to store this vegan gluten-free pumpkin bread in the fridge. While the recipe doesn’t contain egg or butter, the pumpkin puree makes the bread ultra moist, and it stores longer in the fridge.
Store the bread in the fridge in an airtight container for up to 3 to 4 days.
Then, you can freeze leftover pumpkin bread, slices or whole. Place the bread in freezer bags and freeze them for up to 1 month.
Thaw the day before at room temperature.
Frequently Asked Questions
To make the batter moist, it’s essential to make a flax egg with the right consistency and to use pumpkin puree.
The pumpkin puree brings a lot of moisture and keeps the center of the bread spongy without the need for baking soda.
One slice of this gluten-free pumpkin bread contains 257 calories.
This vegan gluten-free pumpkin bread contains 37 grams of carbs per serving and 33 grams of net carbs.
More Vegan Pumpkin Recipes
If you love vegan pumpkin recipes, I recommend you also try:
Did You Like This Recipe?
Vegan Gluten-Free Pumpkin Bread
- 1 cup Pumpkin Puree - canned or fresh
- 1 ¾ cup All-Purpose Gluten-Free Flour - with added xanthan gum
- ⅓ cup Almond Flour - or almond meal
- ⅓ cup Oil - melted coconut oil, light olive oil or canola oil
- 2 tablespoons Maple Syrup - or oat milk
- ½ cup Almond Milk
- 1 tablespoon Apple Cider Vinegar
- 1 teaspoon Vanilla Extract
- ¾ cup Soft Brown Sugar - or coconut sugar if refined sugar free
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 2 teaspoons Cinnamon
- ¼ teaspoon Nutmeg
- ½ teaspoon Ginger
- ¼ teaspoon Allspice
- ¼ teaspoon Salt
- 1 tablespoon Flaxseed Meal
- 3 tablespoons Water - lukewarm
- Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly brush the paper with melted coconut oil – I used a teaspoon of melted coconut oil that I brushed all over the paper to make sure the bread wouldn't stick to it. Set aside.
- In a small mixing bowl, make the flax egg. Whisk the flax meal with lukewarm water. Set aside for 10 minutes or until it forms an egg-like texture.
- In another bowl, whisk almond milk and apple cider vinegar. Set aside for a few minutes until it curdles.
- In another large mixing bowl, whisk together the pumpkin puree, flax egg, brown sugar, maple syrup, melted coconut oil, almond milk mixture from before, and vanilla extract. Set aside.
- In another bowl, combine gluten-free flour, almond flour, baking soda, baking powder, ground cinnamon, ground nutmeg, allspice, and salt.
- Pour the wet ingredients into the dry ingredients and combine until it forms a consistent batter.
- Stir in chocolate chips if used.
- Pour the batter into the prepared loaf pan.
- Bake for about 50-65 minutes. You can cover the pan with a piece of foil after 25 minutes to prevent the top of the pumpkin bread from darkening too fast.
- Remove from the oven, cool down 10 minutes in the pan, then lift the parchment paper to lift the pumpkin bread from the pan and transfer to a cooling rack.
- Cool down on a rack for at least 4 hours or overnight before slicing into 12 slices.
- Store for up to 3-4 days in a cake box in the fridge or freeze slices up to 1 month in an airtight container.