This delicious gluten free vegan pumpkin bread is a must make at least once every fall! If not weekly! Perfectly spiced, soft, easy to make and allergy friendly!
Quick breads are the best. And this gluten free vegan pumpkin bread is no exception!
They require no kneading, ready in under an hour, and are super easy to make.
Every year, it seems like the first day of fall brings out the crazy. Am I right?
It is non-stop from then until the end of the year. Because of that we are constantly looking for easy and quick recipes.
Usually people seem to be searching for dinners, but don’t forget a quick breakfast or even an afternoon snack too.
Quick breads are perfect for these on the go mornings because it heats up quickly and allows you to eat on the run.
This gluten free dairy free pumpkin bread recipe is super easy to make and needs just a few ingredients. You will want to make it over and over again this fall.
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Frequently Asked Questions
Can I make this Top 8 Allergen Free Pumpkin Bread?
Yes! You will want to leave the nuts out if you have a nut allergy.
Also, the coconut oil can be swapped with a neutral oil or even vegan butter, making sure that it is soy free. We love Earth Balance soy free in the red tub.
Can I prep this gluten free vegan pumpkin bread ahead of time?
This pumpkin bread is good for up to 5 days as long as it is stored in an air tight container. The moisture in the bread will not let it last much longer than that.
However, you can freeze it if you think that you won’t get threw it all within that time frame.
Can I make this oil free?
Yes. We know that may people are oil free and it can be done by simply adding the same amount of applesauce into the recipe. It’s a 1:1 swap.
Oil helps to get the bread out of the pan after it expands and also helps with slicing and making the bread soft. In addition, is helps prolong the shelf life; however, applesauce does a great job at those things as well.
It may need to bake a little longer than the recommended time if swapping so just be mindful of that.
Can I make this with fresh pumpkin puree instead of canned?
Absolutely! If you have fresh pumpkin puree at home, then it’s a clear winner in this recipe. Just make sure that it’s at room temperature before adding it into the recipe.
What’s the best type of gluten free flour to use to make gluten free vegan pumpkin bread?
We have had the best luck with quick breads using a 1:1 ratio gluten free flour. Specifically Bob’s Red Mill 1:1 or King Arthur’s Measure for Measure.
Just be careful of the ingredients in some gluten free flours because some add milk powder making them not vegan.
What other gluten free vegan pumpkin recipes should I try to make?
If you are a pumpkin lover like we are then you must try our other vegan pumpkin recipes!
*Please note that while the recipe don’t specifically say gluten free, there’s instructions to make each gluten free in the post
- No Bake Vegan Pumpkin Cheesecake
- Vegan Pumpkin Pasta with Spinach and Sundried Tomatoes
- No Churn Vegan Pumpkin Ice Cream
- Vegan Pumpkin Waffles
- Vegan Pumpkin Muffins
- Vegan Pumpkin Pie
Pin this vegan pumpkin bread for later:
Gluten Free Vegan Pumpkin Bread
Ingredients
- 1 1/3 cup pumpkin puree (not pumpkin pie mix)
- 3/4 cup brown sugar
- 2/3 cup coconut oil, melted (see notes for allergies, can sub for vegetable oil or vegan butter or more applesauce if oil free)
- 1 cup unsweetened applesauce
- 1 tsp vanilla
- 3 1/2 cups gluten free 1:1 flour (we used Bob's Red Mill 1:1 or King Arthur's Measure for Measure)
- 1 tbsp baking powder
- 3/4 tsp baking soda
- 2 tsp cinnamon
- 1 1/2 tsp ground ginger
- 1 tsp ground cloves
- 1 tsp allspice
- 1 tsp nutmeg
- 1/2 tsp salt
- Optional: 1/4 cup chopped nuts, 1/4 cup vegan chocolate chips (you can add both)
Optional Streusel Topping
- 1/2 cup gluten free flour
- 1/4 cup brown sugar
- 2 tbsp vegan cane sugar
- 3/4 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1/4 cup vegan butter, melted
Optional Glaze
- 1 cup powdered sugar
- 1 tbsp dairy free milk (may need more)
- 1/2 tsp vanilla
Instructions
- Preheat your oven to 375 degrees.
- Grease bread pan with coconut oil (or another flavorless oil)
- In a large bowl, add pumpkin, brown sugar, melted coconut oil, unsweetened applesauce, and vanilla. Stir together with a silicone spatula.
- Sift in the gluten free flour, baking powder, baking soda, cinnamon, ginger, cloves, allspice, nutmeg, and salt.
- Stir again just until combined.
- Gently fold in walnut pieces or chocolate chips if adding.
- Pour into greased bread pan and tap the bottom of the pan to ensure it’s evenly leveled.
- If making streusel topping, combine all the dry ingredients into a bowl. Then pour in melted vegan butter. Combine and fluff until a wet sand like texture. Evenly spread over bread.
- Place in oven for 55-65 minutes. When done, a toothpick inserted when come out clean. *The top of the bread should be a deep brown color. If after 45 minutes, your bread needs more time, cover the top with foil and continue cooking in 5 minute intervals until the toothpick comes out clean.
- Remove from oven and let cool for 20 minutes in pan before slicing. Then carefully remove and place on a cooling rack until completely cooled.
- Top with our vegan maple cinnamon butter.
Optional Glaze
- Combine powdered sugar and dairy free milk into a bowl. Combine. Add vanilla. Combine. Add 1/2 tsp more milk at a time until desired consistency. Drizzle over top.
Video
Notes
Nutrition
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How much vegan butter???
if you’re subbing ? It’s 1:1
There is no way you can put 3 1/2 cups of flour in this recipe as is… It looks like the topping, not the batter
what size pan are you using
Tried making this bread using the gluten free flour substitute (King Arthur) and canola oil instead of coconut. I followed the directions and even put foil on top of the pan but the bread ended up super tough on the outside and gooey on the inside. Any suggestions? I’ve been attempting and failing at allergen free baking so I’ll take any suggestions that I can get
It’s always hard to pinpoint if we aren’t there with you. Switching to canola oil shouldn’t have caused any issues. Make sure you immediately take the foil off and let cool on a cooling rack. Did your batter look the same as in the video?
Have you ever made this with almond flour?
I’m sorry we haven’t made it with a single flour