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
- 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