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Vegan Pumpkin Bread

This gluten-free pumpkin bread recipe is easy to make and absolutely delicious! It's got the perfect amount of spice and is topped with pumpkin seeds for extra crunch.
Course Breakfast, Snack
Cuisine American
Keyword gluten free pumpkin bread, pumpkin bread
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 12 servings
Calories 349kcal
Author Cindy Gordon | Vegetarian Mamma

Equipment

  • 2 mixing bowls
  • Parchment paper
  • Loaf pan

Ingredients

  • 3 cups gluten-free flour blend
  • ¾ teaspoon xanthan gum if your flour blend doesn't contain it
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • ½ teaspoon cloves
  • ½ teaspoon salt
  • 1 ½ cups brown sugar
  • 1 ¾ cups pumpkin puree
  • ¾ cup vegetable oil or melted coconut oil
  • ¼ cup unsweetened almond milk
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons vanilla
  • ¼ cup pepitas for topping, optional

Instructions

  • Preheat oven to 350 degrees F. Line 9x5 loaf pan with parchment paper.
  • In a large bowl, whisk together gluten-free flour blend, xanthan gum if needed, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt. Set aside.
  • In a medium bowl, add in the brown sugar, pumpkin puree, vegetable oil, unsweetened almond milk, apple cider vinegar, and vanilla extract. Whisk until combined.
  • Add the wet ingredients to the dry ingredients. Stir until no more streaks of flour remain.
  • Pour the batter into the prepared loaf pan.
  • Sprinkle pepitas over the batter.
  • Bake for 60 to 75 minutes, until the bread is fully cooked through. Check by inserting a wooden skewer into the center of the bread.
  • Allow to cool completely before slicing.

Video

Notes

  • If you don’t like pepitas, you can also do a sugar topping instead. You will only need about 2 teaspoons of coarse sugar. 
  • Make sure your sugar is vegan. Sometimes sugar is processed with bone char. 
  • I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour for this recipe which already contains xanthan gum. If your blend does not contain it, you will want to add it to the dry ingredients. 
  • This pumpkin bread stores well wrapped at room temperature for up to 4 days. For longer storage, you can freeze it. I like to slice and then freeze in a single layer on a baking sheet for an hour. Then place the individual slices in a freezer safe bag with parchment paper in between each slice. You can then grab as many slices as you need.  Defrost at room temperature to serve.
  • I like to place my pumpkin bread on the middle rack of the oven. If you find that your pumpkin bread is browning too much in the oven, place some aluminum foil over the top for the duration of the bake time. 
  • If you don’t want to line your loaf pan, you can also grease it with non-stick cooking spray or vegan butter. I prefer to use parchment paper so I can easily lift the bread out of the loaf pan and onto a cutting board for slicing.

Nutrition

Calories: 349kcal | Carbohydrates: 53g | Protein: 4g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 211mg | Potassium: 231mg | Fiber: 5g | Sugar: 29g | Vitamin A: 5563IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 2mg