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!
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.
- 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!
- 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.
- 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.
- Sprinkle over more pumpkin seeds to decorate, if desired.
- Bake in the oven for 55 minutes.
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!
- 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.
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
Pumpkin Seed Bread (Vegan + GF)
- 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
- 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.
- 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.
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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!
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!
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!
Thank you so much, so happy to hear that!! And thank you so much for sharing your substitutions etc!!