Vegan Gluten-Free Pumpkin Bread Recipe

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Nothing says holiday meals better than pumpkin bread. The seasonal spirit is just fantastic, and a thick slice will always take you back to your fondest memories with friends and family. Pumpkin bread brings people together.

And by people, I mean everyone, even those who can’t eat gluten or prefer not to eat animal products. 

Can it be done? Yes, this recipe makes the fluffiest vegan, gluten-free pumpkin bread ever. The best part? It kind of tastes like regular pumpkin bread.

What goes into vegan, gluten-free pumpkin bread?

To make gluten-free pumpkin bread, use your favorite pumpkin bread recipe and substitute the all-purpose flour with almond flour. It will turn up great, although a bit more compact.

Making vegan AND gluten-free pumpkin bread is a bit trickier. For this recipe, we’re using almond flour, baking soda, brown sugar, salt, vanilla extract, a splash of canola oil and almond milk.

The critical ingredients are the pumpkin purée and the pumpkin pie spice. These are the bread’s heart and soul. Make sure you use solid-pack pumpkin purée and not pumpkin pie filling; the cans look almost identical, but they’re different things altogether.

How to serve pumpkin bread?

Pull the bread into chunks and add it to a lovely turkey filling. As you know, you can serve the filling sans the turkey as an excellent side dish. Top salads with pumpkin bread crumble for an aromatic and flavorful lunch. You can also use pumpkin bread as croutons to top creamy soups!

And let’s not forget that pumpkin bread makes the meanest French toast. You can totally make vegan, gluten-free French toast for a wholesome breakfast. Then, of course, pumpkin bread is impressive on its own. Just slice it and enjoy guilt-free! That’s awesome, right?

How to Make It

  • Prep Time15 min
  • Cook Time50 min
  • Total Time1 hr 5 min
  • Serving Size8
  • Energy337 cal

Ingredients

Directions

1

Preheat the oven to 350°F and grease a loaf pan.

2

In a mixing bowl, combine the almond flour, brown sugar, baking soda, pumpkin pie spice and salt. Mix well.

3

Add the vanilla extract, almond milk, cooking oil and pumpkin purée while stirring to create a uniform, moist dough.

4

Pour the dough into the loaf pan and bake for 50 minutes or until cooked through. It will still be moist.

5

Cook down before unmolding.

  • Nutrition Facts

  • Serving Size8
  • Amount per serving
  • Calories337
  • % Daily Value*Standard DV
  • Total Fat24.9 g78 g31.92%
  • Saturated Fat3.9 g20 g19.5%
  • Sodium638 mg2300 mg27.74%
  • Total Carbohydrate22.9 g275 g8.33%
  • Dietary Fiber4.2 g28 g15%
  • Total Sugars14.7 g
  • Protein6.6 g50 g13.2%
  • Calcium26 mg1300 mg2%
  • Iron1 mg18 mg5.56%
  • Potassium113 mg4700 mg2.4%

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