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!

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.

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!

5 from 2 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: 8

Calories: 290kcal

Author: Rhian Williams

Ingredients

Metric - US Customary

• 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

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)
• 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

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.

Nutrition Facts

Gluten-Free Vegan Pumpkin Bread

Amount Per Serving

Calories 290 Calories from Fat 153

% Daily Value*

Total Fat 17g 26%

Saturated Fat 7g 35%

Sodium 62mg 3%

Potassium 270mg 8%

Total Carbohydrates 31g 10%

Dietary Fiber 4g 16%

Sugars 13g

Protein 5g 10%

Vitamin A 35%

Vitamin C 0.6%

Calcium 18.4%

Iron 9.3%

* Percent Daily Values are based on a 2000 calorie diet.

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