I love sweet bread loaves, and I keep making them in all flavors, like my Spelt Banana Bread, Chocolate Avocado Bread, or Vegan Pumpkin Bread. Making a gluten-free version of my vegan pumpkin bread was very important to me as I like for my recipes to be available to everyone. It took a lot of trial and error to develop a gluten-free recipe that is foolproof, delicious, while keeping all the sponginess and texture of classic pumpkin bread.
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!
Ingredients and Substitutions
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, allspices, 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 – or any other milk Apple Cider Vinegar or lemon juice Baking Powder and Baking Soda – For a fluffy texture. Maple Syrup – or any other liquid sweetener. 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 – For flavor. Vegan Dark Chocolate Chips – This is optional but recommended!
How To Make Vegan Gluten-Free Pumpkin Bread
It’s very easy to make your own vegan, gluten-free pumpkin bread.
Storage Instructions
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.
Serving Suggestions
This gluten-free pumpkin bread is amazing and taste perfect on its own, but you can also serve it with both sweet and savory toppings:
Spreads – add natural peanut butter, raspberry baby jam, or hazelnut spread. Berries and Maple Syrup – Slice a few strawberries, raspberries, and blueberries and pour maple syrup on them. Whipped Cream – Make a batch of my Vegan Whipped Cream and spread it on the bread.
