Gluten-Free Vegan Pumpkin Bread

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.

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Course: Breakfast, Dessert

Cuisine: American

Keyword: Gluten-Free Vegan Pumpkin Bread

Prep Time: 10

Cook Time: 1 10

Servings: servings

Calories: 290kcal

Ingredients

Wet Ingredients

1 cup coconut milk
1/2 cup maple syrup
1/3 cup coconut oil melted
2 tablespoons ground flaxseeds
1 teaspoon vanilla

Dry Ingredients

1 1/2 cup all purpose gluten-free flour
1 cup almond flour
3/4 cup organic cane sugar or coconut sugar
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon cardamom
1/2 teaspoon sea salt

Combine

Wet ingredients
Dry ingredients
1 cup pumpkin puree

Instructions

Preheat oven to 375 ℉. Line a 9x5 loaf pan with parchment paper, and lightly spray or brush with cooking oil. Set aside.
In a bowl, combine coconut milk, maple syrup, coconut oil, ground flaxseeds, and vanilla. Set aside.
In a larger bowl combine gluten-free flour, almond flour, cane sugar, baking powder, cinnamon, nutmeg, ginger, cardamom and salt.
Stir the liquid ingredients into the dry ingredients until they are fully combined.
Fold the pumpkin puree into the mixture.
Scoop the batter into the prepared pan.
Bake for 70 minutes, or until a fork inserted in the center comes out clean.
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.

Nutrition