Gluten Free Vegan Pumpkin Bread Recipe
This is a plant-based quick bread made without gluten or animal products. Instead of eggs, it uses natural binders like flaxseed or applesauce, while gluten-free flour ensures the right structure.
- Prep Time: 15
- Cook Time: 55
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8–10 slices) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients:
- 1 ¾ cups gluten-free all-purpose flour blend
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
Wet Ingredients:
- ¾ cup pumpkin puree
- ⅓ cup maple syrup or agave syrup
- ¼ cup brown sugar (optional)
- ⅓ cup coconut oil (melted)
- 2 tablespoons ground flaxseed + 5 tablespoons water (flax eggs)
- 1 teaspoon vanilla extract
Optional Add-ins:
- ½ cup dairy-free chocolate chips
- ½ cup chopped walnuts or pecans
Instructions
- Preheat the oven – Preheat your oven to 175°C (350°F) and line a loaf pan with parchment paper or lightly grease it
- Prepare flax eggs – Mix ground flaxseed with water and let it sit for 5–10 minutes until thickened
- Mix the wet ingredients – In a bowl, whisk together pumpkin puree, maple syrup, sugar, melted coconut oil, flax eggs, and vanilla extract until smooth
- Combine the dry ingredients – In another bowl, mix gluten-free flour, baking soda, baking powder, salt, and spices evenly
- Prepare the batter – Gradually fold the dry ingredients into the wet mixture until just combined
- Add optional ingredients – Stir in dairy-free chocolate chips or nuts if using
- Transfer to pan – Pour the batter into the prepared loaf pan and smooth the top
- Bake the bread – Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean
- Cool before serving – Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely