Best Gluten Free Vegan Pumpkin Bread Recipe to Try Today

As the crisp autumn air settles in, nothing warms the soul quite like the cozy aroma of pumpkin bread baking in the oven. For those embracing a gluten-free and vegan lifestyle, finding a delicious, moist, and flavorful pumpkin bread recipe can sometimes be a challenge.

But fear not! This best gluten free vegan pumpkin bread recipe combines the perfect balance of spices, natural sweetness, and tender crumb, making it an irresistible treat for everyone, whether you follow dietary restrictions or not.

Using wholesome ingredients like pumpkin puree, almond flour, and flaxseed, this recipe is not only nutritious but also incredibly easy to make. Whether you’re looking for a delightful breakfast companion, a wholesome snack, or a dessert to impress your friends, this pumpkin bread will quickly become a household favorite.

Let’s dive into this mouthwatering recipe that proves gluten-free and vegan baking can be both simple and delicious!

Why You’ll Love This Recipe

This pumpkin bread recipe is a celebration of fall flavors, crafted to be both gluten-free and vegan without compromising on taste or texture. Here’s why it stands out:

• Moist and Tender: Thanks to pumpkin puree and flax eggs, the bread stays moist and soft for days.
• Warm Spices: A comforting blend of cinnamon, nutmeg, and ginger gives it that quintessential pumpkin spice taste.
• Healthy Ingredients: Made from almond and oat flours, this bread is packed with fiber and nutrients.
• Simple & Quick: No fancy ingredients or complicated steps—perfect for bakers of all levels.
• Versatile: Great for breakfast, snack time, or even dessert, and easy to customize with nuts or chocolate chips.

Ingredients

• 1 ½ cups pumpkin puree (fresh or canned, unsweetened)
• ¾ cup almond flour
• ¾ cup gluten-free oat flour (ensure certified gluten-free)
• ½ cup coconut sugar (or brown sugar)
• 2 tbsp ground flaxseed mixed with 6 tbsp water (flax eggs)
• ½ cup unsweetened almond milk (or any plant-based milk)
• ¼ cup melted coconut oil (or neutral oil like avocado)
• 1 tsp baking soda
• 1 tsp baking powder (gluten-free)
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ½ tsp salt
• 1 tsp pure vanilla extract
• Optional: ½ cup chopped walnuts or dairy-free chocolate chips

Equipment

• Mixing bowls (medium and large)
• Whisk or fork (for flax eggs)
• Measuring cups and spoons
• Loaf pan (8×4 inch recommended)
• Parchment paper or cooking spray (to grease pan)
• Spatula or wooden spoon
• Oven
• Cooling rack

Instructions

1. Prepare the flax eggs: In a small bowl, combine the ground flaxseed and water. Stir well and let it sit for about 10 minutes until it thickens to a gel-like consistency.
2. Preheat your oven to 350°F (175°C). Grease your loaf pan with coconut oil or line it with parchment paper for easy removal.
3. Mix the dry ingredients: In a large bowl, whisk together the almond flour, oat flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
4. Combine the wet ingredients: In a separate bowl, mix the pumpkin puree, coconut sugar, flax eggs, almond milk, melted coconut oil, and vanilla extract until smooth.
5. Fold wet into dry: Pour the wet ingredients into the dry ingredients bowl. Gently fold together with a spatula until just combined. Avoid overmixing to keep the bread tender.
6. Add optional mix-ins: If using, fold in chopped walnuts or dairy-free chocolate chips now.
7. Pour batter: Transfer the batter evenly into your prepared loaf pan and smooth the top.
8. Bake: Place the pan in the preheated oven and bake for 50-60 minutes. Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s done.
9. Cool: Let the bread cool in the pan for 15 minutes, then transfer it to a cooling rack to cool completely before slicing.

Tips & Variations

“For an extra moist loaf, try adding a tablespoon of applesauce or mashed banana to the wet ingredients.”

• Storage: Store your pumpkin bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• Freeze: Wrap individual slices or the whole loaf tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature or toast slices directly from frozen.
• Spice it up: Adjust the amount of cinnamon and ginger to suit your taste. Adding a pinch of cardamom or allspice can also create lovely variations.
• Nut-free: Substitute almond flour with additional oat flour or a gluten-free flour blend if you have nut allergies.
• Sweetener swaps: Use maple syrup or agave nectar in place of coconut sugar for a different sweetness profile, but reduce liquid slightly.

Nutrition Facts

Serving Suggestions

This pumpkin bread is incredibly versatile and pairs beautifully with a variety of accompaniments:

• Spread with a pat of vegan butter or coconut cream cheese for a creamy touch.
• Top with nut butter and a drizzle of maple syrup for a hearty breakfast.
• Serve warm alongside a cup of coffee, chai tea, or your favorite plant-based latte.
• Use slices to make a vegan pumpkin bread French toast for a weekend brunch.
• For a festive twist, pair with a dollop of coconut whipped cream and a sprinkle of cinnamon.

Conclusion

This best gluten free vegan pumpkin bread recipe is a shining example of how plant-based and allergen-friendly baking can be both delicious and nourishing. It’s perfect for cozy mornings, afternoon snacks, or even a wholesome dessert that doesn’t weigh you down.

The blend of warm spices, natural sweetness, and tender crumb will make this bread a beloved staple in your recipe collection.

Not only does this recipe accommodate gluten-free and vegan diets, but it also invites creativity with endless variations and mix-ins. If you love this recipe, be sure to check out other intriguing plant-based treats like the Magic Dough Recipe or try your hand at savory delights such as Jamaican Minced Beef Recipes for a full range of gluten-free vegan cooking inspiration.

Happy baking, and may your kitchen be filled with the sweet scent of pumpkin and spice all season long!

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