This Gluten-Free Vegan Pumpkin Bread is moist, subtly spiced and perfectly dense. It’s great for breakfast, brunch, a snack or dessert!
Why you’ll love this Gluten-Free Vegan Pumpkin Bread:
- it’s undetectably vegan and gluten-free
- it has a moist and slightly dense texture
- it’s easily customisable
- you can make it either sweet or savoury
- it’s refined sugar free or you can make it with no added sugar
- it comes together in one bowl
- it requires just a handful of simple ingredients to make!
How to make this Gluten-Free Vegan Pumpkin Bread
All you need to do is to place all the ingredients in a glass mixing bowl and mix it all together.
Tip: Make sure to use a measuring jug to measure out the exact amount of plant-based milk!
Then transfer the batter to a one-pound loaf tin.
Tip: Make sure to line the loaf tin with greased baking paper – this will make removing the bread from the tin so much easier!
Substitutions you can make to this recipe:
- you can use any type of oil: coconut oil, olive oil or vegetable oil
- you can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc
- you can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup, date syrup etc
- for a no added sugar/savoury version you can omit the maple syrup
- you can substitute the ground almonds with ground walnuts
- for a nut-free version: substitute the ground almonds with ground sunflower seeds
- you can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you’re not gluten-free
- you can use either shop-bought pumpkin purée or make our own
- the pumpkin purée can be substituted with sweet potato or butternut squash purée
- the mixed spice (pumpkin pie spice) and ginger can be omitted.
Additions you can make to this recipe:
- you can top the batter with chopped walnuts, pecan nuts, flaked almonds or pumpkin seeds before baking
- you can add chocolate chips or dried cranberries to the batter
- you can spread slices of this bread with coconut butter, almond butter or peanut butter for a sweet treat, or spread it with hummus or avocado for a savoury version.
How long does this Gluten-Free Vegan Pumpkin Bread keep for?
This Pumpkin Bread keeps covered in the fridge for up to a few days. It’s best reheated in the toaster.
Tip: Make sure to place the bread on a cooling rack to cool down completely before storing, otherwise it’ll become soggy.
More gluten-free vegan quick-bread recipes:
- Gluten-Free Vegan Bread
- Gluten-Free Vegan Blueberry Banana Bread
- Gluten-Free Vegan Apple Bread
- Gluten-Free Vegan Zucchini Bread
- Gluten-Free Vegan Seeded Buckwheat Bread
- Gluten-Free Vegan Irish Soda Bread
- Gluten-Free Vegan Cornbread
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
This Gluten-Free Vegan Pumpkin Bread is moist, subtly spiced and perfectly dense. It's great for breakfast, brunch, a snack or dessert!
- 60 g coconut oil (or sub olive or vegetable oil)
- 150 ml unsweetened almond milk (or any other plant-based milk)
- 6 tablespoons pumpkin purée
- 1 teaspoon apple cider vinegar * (ensure gluten-free if necessary)
- 8 tablespoons maple syrup (or sub any other sweetener)
- 1 teaspoon vanilla extract
- Pinch salt
- 150 g ground almonds (almond meal) **
- 150 g gluten-free flour blend (or sub plain flour if not gluten-free)
- 4 teaspoons baking powder (ensure gluten-free if necessary)
- 1/4 teaspoon bicarbonate of soda (baking soda)
- 1/2 teaspoon mixed spice (pumpkin pie spice, or a mixture of nutmeg, cloves and cinnamon)
- 1/2 teaspoon ground ginger
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if not using any other oil)
Once melted, add the milk to the same bowl along with the pumpkin purée, vinegar, maple syrup, vanilla, salt and ground almonds
Sift in the flour, baking powder, bicarbonate of soda, mixed spice and ground ginger
Mix well, adding a splash more milk if looking too dry
Transfer the mixture into a loaf tin lined with greased baking paper (I used a one-pound loaf tin)
Bake in the oven for around 45 minutes until risen and golden brown and an inserted skewer comes out clean
Once out the oven, leave to cool on a wire rack before slicing
Keeps covered in the fridge for up to a few days - best reheated in the toaster
*The acidity of the vinegar reacts with the alkali bicarbonate of soda to make the bread fluffy. If you can't get hold of vinegar, substitute it with 1 tablespoon of lemon juice.
**You can alternatively use almond flour.