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.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save it in your account at: https://www.theconsciousplantkitchen.com/vegan-gluten-free-pumpkin-bread/
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.
Chocolate chips: You can replace chocolate chips with chopped walnuts, chopped pecans, or simply avoid this part of the recipe for plain pumpkin bread.