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!
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!
- 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!
- Scatter over pumpkin seeds to decorate, if desired.
- Bake in the oven for 45 minutes.
- Remove from the loaf tin and leave to cool on a cooling rack before slicing.
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.
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.
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
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!
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Servings: 10 slices
Calories: 238kcal
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!
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Anonymous
Always love your recipes
Rhian Williams
Thank you so much!!