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    Recipes » Recipes » Baking & Desserts

    Gluten-Free Vegan Pumpkin Bread

    Last updated - November 26, 2021; Published - September 4, 2020 By Rhian Williams 32 Comments

    Jump to Recipe Jump to Video Print Recipe
    A collage of two gluten-free vegan pumpkin bread photos

    This Gluten-Free Vegan Pumpkin Bread is moist, subtly spiced and perfectly dense. It comes together in one bowl and is easy to make. It's refined sugar free, can be made with no added sugar or can be made savoury. Great for breakfast, brunch, a snack or dessert!

    A sliced loaf of gluten-free vegan pumpkin bread topped with pumpkin seeds with two slices next to it

    How to make this recipe

    Scroll down to the bottom of the post for the full recipe.

    • Mix together all the ingredients in a glass mixing bowl.

    Tip: Make sure to use a measuring jug to measure out the exact amount of plant-based milk!

    Gluten-free vegan pumpkin bread batter in a glass bowl
    • 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!

    Gluten-free vegan pumpkin bread batter in a loaf tin lined with baking paper
    • Scatter over pumpkin seeds to decorate, if desired.
    Gluten-free vegan pumpkin bread batter topped with pumpkin seeds in a loaf tin lined with baking paper
    • Bake in the oven for 45 minutes.
    A loaf of gluten-free vegan pumpkin bread topped with pumpkin seeds in a loaf tin lined with baking paper
    • Remove from the loaf tin and leave to cool on a cooling rack before slicing.
    A loaf of gluten-free vegan pumpkin bread topped with pumpkin seeds on a wire rack

    Substitutions you can make

    • 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 replace the ground almonds with ground walnuts.
    • For a nut-free version: replace 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 replaced with sweet potato or butternut squash purée.
    • The mixed spice (pumpkin pie spice) and ginger can be omitted.

    Additions you can make

    • 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 if you make a savoury version.
    • You can top it with a vegan cream cheese frosting.
    A loaf of gluten-free vegan pumpkin bread with three slices next to it

    How long does this 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.

    A sliced loaf of gluten-free vegan pumpkin bread

    More gluten-free vegan 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.

    Watch how to make this recipe

    A loaf of gluten-free vegan pumpkin bread with three slices next to it

    Gluten-Free Vegan Pumpkin Bread

    This Gluten-Free Vegan Pumpkin Bread is moist, subtly spiced and perfectly dense. It's great for breakfast, brunch, a snack or dessert!
    4.5 from 22 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Keyword: gluten-free pumpkin bread, vegan pumpkin bread, vegan thanksgiving breakfast
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings: 10 slices
    Calories: 238kcal
    Author: Rhian Williams

    Ingredients

    • 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
    • 150 ml (⅔ cup) unsweetened almond milk (or any other plant-based milk)
    • 225 g (1 cup) pumpkin purée
    • 1 tablespoon 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 (1 ¼ cup) ground almonds (almond meal) **
    • 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
    • 4 teaspoons baking powder (ensure gluten-free if necessary)
    • ¼ teaspoon bicarbonate of soda (baking soda)
    • 2 teaspoons mixed spice to taste (pumpkin pie spice, or a mixture of nutmeg, cloves and cinnamon)
    • ½ teaspoon ground ginger

    To decorate (optional):

    • Pumpkin seeds

    Instructions

    • 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).
    • Scatter over pumpkin seeds to decorate, if desired.
    • 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.

    Video

    Notes

    *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.
    • For a no added sugar/savoury version you can omit the maple syrup.
    • You can top this pumpkin bread with a vegan cream cheese frosting.
    Nutrition Facts
    Gluten-Free Vegan Pumpkin Bread
    Amount Per Serving
    Calories 238 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 6g30%
    Sodium 51mg2%
    Potassium 244mg7%
    Carbohydrates 27g9%
    Fiber 4g16%
    Sugar 11g12%
    Protein 5g10%
    Vitamin A 3502IU70%
    Vitamin C 1mg1%
    Calcium 154mg15%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

    « Gluten-Free Vegan Apple Crisp (Apple Crumble)
    Gluten-Free Vegan Pumpkin Pancakes »
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    Reader Interactions

    Comments

    1. Kami

      November 22, 2020 at 12:27 am

      Can you use coconut flour instead of almond flour?

      Reply
      • Rhian Williams

        November 22, 2020 at 3:07 pm

        Yes - but only use a fifth of the amount coconut flour as it absorbs a lot of moisture.

    2. Kelly

      November 22, 2020 at 10:02 pm

      5 stars
      I cannot believe how well this turned out!! I am NOT a baker by any means and this was easy and it tastes amazing. I cannot believe there are no eggs or sugar in this bread! I needed to bake a smidge longer but I kind of like that gooey-ish texture so it’s all good. I can’t wait to try more recipes!! Thank you!

      Reply
      • Rhian Williams

        November 22, 2020 at 10:20 pm

        Thank you so much, so happy to hear that!

    3. Valerie

      January 17, 2021 at 10:13 pm

      Can I just use all almond flour..trying to keep it Lower carb? and my GF flour blend has a lot of rice flour.

      Reply
      • Rhian Williams

        January 18, 2021 at 1:46 pm

        No sorry that won't be the right texture unfortunately!

    4. imogen

      November 25, 2021 at 3:01 pm

      hello,

      love this recipe I make the bread and the muffins
      there are different amounts of apple cider vinegaR
      1TSP for the bread 1tbsp for the muffins is this in error or correct ?

      thank you

      Reply
      • Rhian Williams

        November 26, 2021 at 6:07 pm

        Thank you so much for letting me know! It was a mistake, it should be 1 tablespoon for both, but it doesn't make too much of a difference either way. I've changed it now for consistency though. Thank you again!

    5. Stacy P.

      December 25, 2021 at 4:41 am

      I've made this twice and love the flavor. Each time though, after taking the bread our of the oven to rest and cool, it collapses to about half the size, becoming more like bread pudding than bread. Any thoughts about why this is happening?

      Reply
      • Rhian Williams

        December 25, 2021 at 11:54 pm

        Hi - I'm so sorry to hear that. It sounds like perhaps the inside hasn't cooked enough if that happens? Or, what type of gluten-free flour are you using? Did you make any substitutions?

      • Stacy Patterson

        December 27, 2021 at 3:16 am

        Thanks for responding. It doesnt look fully cooked at the bottom although the toothpick came out clear at 45 minutes. I used Bob's 1 to 1 flour. No substitutions.

      • Rhian Williams

        December 27, 2021 at 6:37 pm

        Ah I think it might be the flour you used - I recommend Dove's Farm gluten-free flour as it doesn't contain xanthan gum. Or you can use 140g white rice flour and 10g tapioca flour!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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