Gluten-Free Vegan Pumpkin Bread

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Gluten-Free Vegan Pumpkin Bread is full of flavors of autumn. I already know that this moist and flavorful quick bread recipe will definitely become your favorite fall treat.

Gluten-Free Vegan Pumpkin Bread

This recipe, along with Vegan Pumpkin Cornbread, Vegan Pumpkin Muffins, and Vegan Pumpkin Cookies are some of the best treats that you will definitely want to enjoy this fall. 

Gluten-Free Vegan Pumpkin Bread

I wanted to get an early start with experimenting with recipes for the holidays, so I searched in vain for pumpkin puree in the stores, but couldn’t find any for weeks now. Finally, I saw that Trader Joe’s had stocked cans of organic pumpkin puree. 

How are canned pumpkin stocks in your area? Seems that I am not the only one who has had to go looking for what is normally found in every grocery store.

As some of you may know, both my daughter and I have recently added new furry members to our household. My daughter’s puppy had a bit of a struggle adjusting, being a rescue who had been in both shelter and foster home; he seems to have switched foods too many times.

As such, she has been supplementing his diet with pumpkin to help with his number twos, and can’t find the regular canned pumpkin either. So, for anyone with a similar issue, she has a tip: baby food!

little puppy loving on the wooden floor loving my pumpkin bread

What’s In Gluten-Free Pumpkin Bread?

  • Coconut milk
  • Maple syrup
  • Coconut oil
  • Ground flaxseeds
  • Vanilla
  • Gluten-free all-purpose flour
  • Almond flour
  • Organic cane sugar
  • Baking powder
  • Cinnamon
  • Nutmeg
  • Ginger
  • Cardamom
  • Sea salt
  • Pumpkin puree

ingredients for gluten-free vegan pumpkin bread

Suggested Additions For Your Bread

Gluten-Free Vegan Pumpkin Bread is incredibly delicious eaten alone, but you can add some chopped nuts, raisins, cranberries, dried figs or other dried fruits, and chocolate chips (I use carob chips) to the batter.

Chef’s Tips

  1. Make sure your non-dairy milk is at room temperature because if it is cold when it comes in contact with your coconut oil, the oil will solidify.
  2. Omit coconut milk and substitute with your favorite non-dairy milk.
  3. Substitute coconut oil with your favorite oil, like grapeseed or avocado oil, or omit from the recipe.
  4. Substitute the maple syrup with agave nectar.
  5. For a milder spice blend, or if you are allergic to cinnamon, add 1 teaspoon coriander and ½ teaspoon cardamom.

 

How To Make Gluten-Free Pumpkin Bread?

  1. Preheat oven to 375 ℉. Line a 9×5 loaf pan with parchment paper, and lightly spray or brush with cooking oil. Set aside.
  2. In a bowl, combine coconut milk, maple syrup, coconut oil, ground flaxseeds, and vanilla. Set aside.
  3. In a larger bowl combine gluten-free flour, almond flour, cane sugar, baking powder, cinnamon, nutmeg, ginger, cardamom and salt.
  4. Stir the liquid ingredients into the dry ingredients until they are fully combined.
  5. Fold the pumpkin puree into the mixture.
  6. Scoop the batter into the prepared pan. 
  7. Bake for 70 minutes, or until a fork inserted in the center comes out clean (up to 90 minutes).
  8. Remove the pumpkin bread from the oven and rest the loaf in the pan for 5 minutes. Remove it from the pan and transfer the loaf on a cooling rack to cool completely.

gluten-free pumpkin bread overly, bread cut into slices on a cutting board with a knife on the side

Other Amazing Gluten-Free Vegan Quick Breads To Prepare

  1. Gluten-Free Vegan Cornbread
  2. Gluten-Free Vegan Carob Zucchini Bread
  3. Blueberry Banana Bread
  4. Coconut Bread
  5. Strawberry Banana Bread

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Categories

Nutrition

(Per serving)
  • Energy: 251 kcal / 1049 kJ
  • Fat: 12 g
  • Protein: 3 g
  • Carbs: 32 g

Cooking Time

  • Preparation: 10 min
  • Cooking: 1 h 10 min
  • Ready in: 1 h 20 min
For: 12 Servings

Ingredients

Wet Ingredients

Dry Ingredients

Combine

Instructions

  1. Preheat oven to 375 ℉. Line a 9x5 loaf pan with parchment paper, and lightly spray or brush with cooking oil. Set aside.
  2. In a bowl, combine coconut milk, maple syrup, coconut oil, ground flaxseeds, and vanilla. Set aside.
  3. In a larger bowl combine gluten-free flour, almond flour, cane sugar, baking powder, cinnamon, nutmeg, ginger, cardamom and salt.
  4. Stir the liquid ingredients into the dry ingredients until they are fully combined.
  5. Fold the pumpkin puree into the mixture.
  6. Scoop the batter into the prepared pan.
  7. Bake for 70 minutes, or until a fork inserted in the center comes out clean.
  8. Remove the pumpkin bread from the oven and rest the loaf in the pan for 5 minutes. Remove it from the pan and transfer the loaf on a cooling rack to cool completely.
Recipe author's Gravatar image

Dev Marie

Hi there, I’m Dev, a Jersey girl now residing in Florida, and a first generation Jamaican immigrant. As a passionate foodie adventurist, I love to create comfort dishes using exotic ingredients from all over the world.

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5 Comments
  1. charlene
    September 27, 2020

    Hi Michelle,
    Would love to try this recipe but I need to cut back on the sugar in both wet and dry ingredients. Do I need to replace the amount I cut back with something else?

  2. Christina
    September 23, 2020

    I have been looking for a recipe just like this but I was wondering if I could leave out the cardamom as I have all the other ingredients ready to go?

    • Michelle Blackwood, RN
      September 23, 2020

      Christina, absolutely! As a matter of fact, the first time I prepared this, I did it live on a video I was shooting and I didn’t add the cardamom. We ate it and forgot to take photos so I did it yesterday again in order to get photos when I added the cardamom.