• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Rhian's Recipes

  • About
    • Contact
    • Work With Me
  • Recipes
  • Subscribe
  • Meal Plan
  • Cookbook
  • Blogging Tips
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Subscribe
  • Healthy Meal Plan
  • Cookbook
  • Blogging Tips
    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Recipes » Recipes » Baking & Desserts

    Pumpkin Seed Bread (Vegan + GF)

    Last updated - July 13, 2021; Published - June 5, 2019 By Rhian Williams 14 Comments

    Jump to Recipe Jump to Video Print Recipe
    A loaf of pumpkin seed bread with two slices next to it against a sheet of brown baking paper

    This Pumpkin Seed Bread is crusty, perfectly dense, and has a lovely earthy and nutty flavour! It's vegan, gluten-free, no-knead, yeast-free, free from sugar, oil-free, nut-free, and a great source of iron, protein and fibre. It's filling and nutritious, and perfect for toast! It's super easy to make as it comes together in one bowl, requires just 15 minutes to put together before baking, and there's no proving time needed!

    A loaf of pumpkin seed bread with two slices next to it against a sheet of brown baking paper

    I've made many different gluten-free vegan bread recipes using ground nuts and seeds such as almonds, walnuts and sunflower seeds. This time I've decided to make a similar recipe using pumpkin seeds!

    How to make this recipe

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

    • Place the pumpkin seeds in a food processor.
    Pumpkin seeds in a food processor against a marble background
    • Pulse briefly until you get a fine powder.

    Tip: Be careful not to blend too much, otherwise you’ll end up making pumpkin seed butter!

    Ground pumpkin seeds in a food processor against a marble background
    • Transfer the ground pumpkin seeds into a glass mixing bowl and mix together with all other ingredients.

    Tip: Use a measuring jug to measure out the plant-based milk.

    Pumpkin seed bread batter in a glass mixing bowl against a marble background
    • Transfer the batter into a one-pound loaf tin.

    Tip: Line the tin with greased baking paper to make the bread easier to remove after.

    Pumpkin seed bread batter in a black loaf tin lined with baking paper against a marble background
    • Sprinkle over more pumpkin seeds to decorate, if desired.
    Pumpkin seed bread batter topped with pumpkin seeds in a black loaf tin lined with baking paper against a marble background
    • Bake in the oven for 55 minutes.
    A loaf of pumpkin seed bread topped with pumpkin seeds in a black loaf tin against a marble background

    Tip: Transfer the loaf to a cooling rack to cool down completely before packing away to store because otherwise the steam from the warm bread will get trapped and you'll end up with soggy bread!

    A loaf of pumpkin seed bread topped with pumpkin seeds on a wire rack against a marble background
    • Best left to cool completely before slicing.

    How long does this keep for?

    This bread keeps well covered in the fridge for a good few days. If not eaten on the day it's made, it's best toasted before eating.

    Substitutions you can make

    • You can replace the ground pumpkin seeds with ground sunflower seeds, ground almonds, ground walnuts or ground pecan nuts.
    • If you're not gluten-free, you can use plain flour instead of gluten-free flour.
    • You can use any type of plant-based milk: almond milk, soy milk, rice milk, cashew milk, oat milk etc.
    • You can replace the apple cider vinegar with lemon juice.
    A loaf of pumpkin seed bread with two slices next to it against a sheet of brown baking paper

    More gluten-free vegan bread recipes

    • Gluten-Free Vegan Chickpea Bread
    • Gluten-Free Vegan Blueberry Banana Bread
    • Gluten-Free Vegan Irish Soda Bread
    • Gluten-Free Vegan Almond Bread
    • Gluten-Free Vegan Oat Bread
    • Gluten-Free Vegan Dinner Rolls
    • Gluten-Free Vegan Seeded Buckwheat Bread
    • Gluten-Free Vegan Cornbread
    • Gluten-Free Vegan Bread Rolls
    • Gluten-Free Vegan Oatmeal Bread
    • Gluten-Free Vegan Biscuits
    • Gluten-Free Vegan Oat Flour Bread
    • Flaxseed Bread
    • Quinoa Bread
    • or browse the whole collection!

    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 it

    A loaf of pumpkin seed bread with two slices next to it against a sheet of brown baking paper

    Pumpkin Seed Bread (Vegan + GF)

    This Pumpkin Seed Bread is perfectly dense and has a lovely earthy and nutty flavour!
    4.05 from 23 votes
    Print Pin Rate
    Course: Bread
    Cuisine: Global
    Keyword: gluten-free bread, gluten-free vegan bread, pumpkin seed bread
    Prep Time: 15 minutes
    Cook Time: 55 minutes
    Total Time: 1 hour 10 minutes
    Servings: 12 slices
    Calories: 164kcal
    Author: Rhian Williams

    Ingredients

    • 225 g (1 ½ cup) pumpkin seeds
    • 225 g (2 cups) gluten-free flour blend (or sub plain flour if not gluten-free)
    • 3 heaped teaspoons baking powder (ensure gluten-free if necessary)
    • ¼ teaspoon bicarbonate of soda (baking soda)
    • ¼ teaspoon salt to taste
    • 345 ml (1 ½ cup) unsweetened almond milk (or any other plant-based milk)
    • 1 tablespoon apple cider vinegar (ensure gluten-free if necessary)

    To decorate (optional):

    • Pumpkin seeds

    Instructions

    • Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
    • Place the pumpkin seeds in a food processor and pulse briefly until you get a fine powder (be careful not to blend too much, otherwise you’ll end up making pumpkin seed butter).
    • Transfer the ground pumpkin seeds into a large bowl.
    • Add the gluten-free flour, baking powder, bicarbonate of soda and salt and mix well.
    • Add the milk and vinegar and mix again.
    • Transfer the mixture to a loaf tin (I used a one-pound loaf tin) lined with greased baking paper.
    • Scatter over more pumpkin seeds to decorate, if desired.
    • Bake in the oven for around 55 minutes, until risen and an inserted skewer comes out clean.
    • Leave to cool on a wire rack before putting away to store.
    • Keeps well in the fridge for up to a few days.

    Video

    Notes

    • If you’ve kept your bread in the oven for the right amount of time and it’s still not done in the centre and the outside is becoming hard/burnt, then I would recommend covering it with a piece of baking paper to prevent the outside from becoming burnt, and and continuing to bake it until an inserted skewer comes out clean.
    • Make sure to leave the bread to cool down completely on a cooling rack before packing it away to store because otherwise the steam from the warm bread will get trapped and you’ll end up with soggy bread, which nobody wants!
    • It keeps well covered in the fridge for a good few days. If not eaten on the day it’s made, it’s best toasted before eating.
    • If you’re freezing it, you can just slice it up and put the whole thing in the freezer. Then when you want to eat it you can just pop the slices of bread in the toaster straight from frozen.
    Nutrition Facts
    Pumpkin Seed Bread (Vegan + GF)
    Amount Per Serving
    Calories 164 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 2g10%
    Sodium 110mg5%
    Potassium 177mg5%
    Carbohydrates 14g5%
    Fiber 3g12%
    Sugar 1g1%
    Protein 8g16%
    Vitamin C 0.3mg0%
    Calcium 65mg7%
    Iron 2.3mg13%
    * 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.

    More Baking & Dessert Recipes

    • Vegan Blueberry Muffins (Gluten-Free)
    • Gluten-Free Vegan Churros (Baked!)
    • 35 Vegan Thanksgiving Dessert Recipes (Gluten-Free)
    • Vegan Baked Pumpkin Cheesecake (Gluten-Free)
    • Share
    • Tweet

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Marti

      May 19, 2021 at 6:40 am

      I, trying to find gf breads that are made with almond flour and also coconut flower. Also some baked goods uding just those flours. Any help woiild be appreciated!

      Reply
      • Rhian Williams

        May 19, 2021 at 10:46 am

        I have an almond flour recipe here: https://www.rhiansrecipes.com/almond-bread/ and this coconut flour bread recipe here: https://www.rhiansrecipes.com/coconut-flour-bread/. You may also like my oat flour bread recipe, which is made using almond flour too: https://www.rhiansrecipes.com/oat-flour-bread/. I hope that helps!

    2. Heather

      November 28, 2022 at 6:43 am

      5 stars
      This recipe works out as non-vegan and non-GF too (sorry, I know that was the point of the recipe, but my food intolerances are of a different kind!) as I used lacto-free milk and spelt flour. Crucially, I didn't have seeds to crush, but had pre-made pumpkin seed 'flour' (a random gift from my husband, which I was having a huge problem using up). The bread came out ABSOLUTELY DELICIOUS! I knocked 10 mins off the baking time as it already made a nice, hollow knocking sound, and left it to cool for 20 mins or so, then had my first slice. Divine!

      Reply
      • Rhian Williams

        November 29, 2022 at 6:40 am

        Thank you so much, so happy to hear that!! And thank you so much for sharing your substitutions etc!!

    « Older Comments

    Primary Sidebar

    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    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.

    Learn more.

    Popular Recipes

    Three vegan blueberry muffins with a bite taken out of one with a bowl of fresh blueberries in the background

    Vegan Blueberry Muffins (Gluten-Free)

    A stack of oat flour pancakes topped with desiccated coconut and syrup on a blue plate

    Oat Flour Pancakes (Vegan + GF)

    A loaf of gluten-free rice bread topped with mixed seeds with two slices next to it against a sheet of brown baking paper

    Gluten-Free Rice Bread (Vegan)

    A loaf of coconut flour bread topped with sunflower seeds and poppy seeds with two slices next to it

    Coconut Flour Bread (Vegan + Gluten-Free)

    A loaf of gluten-free vegan oat bread topped with oats with two slices on the side

    Gluten-Free Vegan Oat Bread

    Five vegan coconut flour pancakes stacked in a pile decorated with fresh raspberries and coconut flakes on a green plate against a grey background

    Vegan Coconut Flour Pancakes (Gluten-Free)

    A loaf of oat flour bread with two slices

    Oat Flour Bread (Vegan + Gluten-Free)

    A sliced vegan baked cheesecake topped with wild strawberries and strawberry flowers

    Vegan Baked Cheesecake (Gluten-Free)

    Footer

    • E-mail
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy & Disclosure
    • Copyright Notice

    Newsletter

    • Subscribe for free updates

    Contact

    • Contact
    • Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 · Foodie Pro Theme On Genesis Framework ·