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    Home » Breakfast

    Gluten Free Vegan Pumpkin Bread

    Published: Sep 18, 2020 · Modified: Sep 7, 2022 by Larisha Bernard · This post may contain affiliate links · 8 Comments

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    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:

    Print Recipe
    4.58 from 7 votes

    Gluten Free Vegan Pumpkin Bread

    You must make this delicious gluten free vegan pumpkin bread at least once every fall! Perfectly spiced, soft, easy to make and allergy friendly! 
    Prep Time5 mins
    Cook Time55 mins
    Resting Time20 mins
    Total Time1 hr 20 mins
    Course: Breakfast, Snack
    Cuisine: American
    Servings: 10 slices
    Calories: 355kcal
    Author: Larisha Bernard

    Ingredients

    • 1 ⅓ cup pumpkin puree (not pumpkin pie mix)
    • ¾ cup brown sugar
    • ⅔ 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 teaspoon vanilla
    • 3 ½ cups gluten free 1:1 flour (we used Bob's Red Mill 1:1 or King Arthur's Measure for Measure)
    • 1 tablespoon baking powder
    • ¾ teaspoon baking soda
    • 2 teaspoon cinnamon
    • 1 ½ teaspoon ground ginger
    • 1 teaspoon ground cloves
    • 1 teaspoon allspice
    • 1 teaspoon nutmeg
    • ½ teaspoon salt
    • Optional: ¼ cup chopped nuts, ¼ cup vegan chocolate chips (you can add both)

    Optional Streusel Topping

    • ½ cup gluten free flour
    • ¼ cup brown sugar
    • 2 tablespoon vegan cane sugar
    • ¾ teaspoon cinnamon
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground cloves
    • ¼ teaspoon allspice
    • ¼ teaspoon nutmeg
    • ¼ cup vegan butter, melted

    Optional Glaze

    • 1 cup powdered sugar
    • 1 tablespoon dairy free milk (may need more)
    • ½ teaspoon 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 ½ teaspoon more milk at a time until desired consistency. Drizzle over top.

    Video

    Notes

    *See post for notes about Top 8 Allergy Free variation
    **Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. Does not include optional ingredients.
     

    Nutrition

    Serving: 1slice | Calories: 355kcal | Carbohydrates: 53g | Protein: 5g | Fat: 16g | Saturated Fat: 13g | Sodium: 219mg | Potassium: 232mg | Fiber: 6g | Sugar: 21g | Vitamin A: 5091IU | Vitamin C: 2mg | Calcium: 105mg | Iron: 2mg

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    More Breakfast

    • Vegan Frittata
    • Vegan Strawberry Cinnamon Rolls
    • Vegan Sheet Pan Breakfast Quesadillas
    • Vegan Sheet Pan Breakfast Hash

    Reader Interactions

    Comments

    1. Elise

      December 18, 2021 at 11:30 am

      Have you ever made this with almond flour?

      Reply
      • LarishaBernard

        December 19, 2021 at 10:21 pm

        I’m sorry we haven’t made it with a single flour

        Reply
    2. Korel

      October 04, 2021 at 7:05 pm

      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

      Reply
      • LarishaBernard

        October 07, 2021 at 2:27 pm

        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?

        Reply
    3. Georgette Chrisostom

      November 25, 2020 at 6:29 pm

      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

      Reply
      • LarishaBernard

        November 25, 2020 at 11:37 pm

        what size pan are you using

        Reply
    4. Shelby

      September 19, 2020 at 6:07 pm

      How much vegan butter???

      Reply
      • LarishaBernard

        September 20, 2020 at 7:49 am

        if you’re subbing ? It’s 1:1

        Reply

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