Vegan Gluten-Free Pumpkin Bread | Minimalist Baker Recipes

Loaf of our 1-Bowl Vegan GF Pumpkin Bread recipe topped with peans and pumpkin seeds

This bread has been a long time in the making.

I posted about it weeks ago on Instagram and have since tested it a few more times to perfect it. The first attempt yielded moist, flavorful bread that was a bit too crumbly. The second attempt seemed hopeful, but it failed to remedy that problem once again. Third time was a charm! I think I’ve nailed it.

So excited to share this simple 1-Bowl Vegan AND Gluten-Free Pumpkin Bread with you guys!Mixing batter for 1-Bowl Vegan GF Pumpkin Bread

It starts with the vegan miracle – flax eggs.

And then an additional natural binder: mashed banana. I’ve found that banana binds otherwise crumbly baked goods when they’re both vegan and gluten-free. Even though it’s the tiniest bit detectable in the overall flavor, the texture is spot on and the pumpkin and pie spices really shine through. Bowl of batter for making our Vegan GF Pumpkin Bread recipeParchment-lined baking pan filled with Vegan Gluten-Free Pumpkin Bread

When you bake this up, two things happen:

1) Your house will smell like pumpkin heaven.
2) Dancing will ensue when you peer inside the oven and see how beautifully it rises and turns deep golden orange in color.

Huzzah! But you must, and I repeat, must, resist the urge to slice in right away. Let it cool completely before slicing or it can be a tad on the crumbly side. Loaf of Vegan GF Pumpkin Bread topped with pecans and pepitasSlicing into a loaf of Vegan Gluten-Free Pumpkin Bread

Now the important part. What’s it taste like? AMAZING. It’s

Tender
Moist
Pumpkin-y
Perfectly sweet
Subtly spiced
Studded with pumpkin seeds
Light
Satisfying
& Shareable

In testing this recipe several times, I’ve eaten more pumpkin bread than any human should in one month. But, surprisingly, it was all so delicious it didn’t wear on me one bit and I even struggled to give the last loaf away to friends. That’s how good this bread is!

Partially sliced loaf of the best Vegan Gluten-Free Pumpkin BreadPartially sliced loaf of moist and delicious 1-Bowl GF Pumpkin Bread

This is the perfect bread to make for fall parties, Thanksgiving, Friendsgiving, pumpkin carving, or just to have on hand for a snack on chilly days. Picture this: You, chai latte, pumpkin bread, oversized sweater, stretchy pants, a book. HEAVEN.

If you give this recipe a try, please let us know! We loving hearing about what you make and enjoy. If you do, be sure to tag a picture #minimalistbaker on Instagram so we can check it out. Cheers and happy baking!Plate with slices of Gluten-Free Vegan Pumpkin Bread topped with syrup and vegan butter

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 10 (slices)

Course Breakfast, Dessert, Snack

Cuisine Gluten-Free, Vegan

Freezer Friendly 1 month

Does it keep? 3-4 Days

  • 1 1/2 batches flax eggs (1 1/2 Tbsp (10 g) flaxseed meal + 4 Tbsp (60 ml) water)
  • 1/4 cup olive oil
  • 1/4 cup maple syrup (or honey if not vegan)
  • 3/4 cup pumpkin puree
  • 2 Tbsp mashed ripe banana (primarily for binding)
  • 2/3 cup packed brown sugar (plus more to taste)
  • 1/2 tsp sea salt
  • 2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice (plus more to taste)
  • 1/2 cup water
  • 1 heaping cup gluten-free rolled oats
  • 1/2 heaping cup almond meal (ground from raw almonds)
  • 1 1/4 cup gluten-free flour blend*
  • 3 Tbsp raw pepitas (I mixed in a couple pecans)
  • Prepare flax eggs in a large mixing bowl and preheat oven to 375 degrees F (190 C).

  • Prepare loaf pan by lightly greasing or lining with parchment paper.

  • To flax eggs, add pumpkin, mashed banana, agave or maple syrup, and olive oil and whisk to combine.

  • Next, add brown sugar, baking soda, salt, cinnamon, and pumpkin pie spice and whisk.

  • Add water and whisk again.

  • Add oats, almond meal, and gluten-free flour blend and stir. If it appears too wet, add in another couple Tbsp of oats or GF flour blend. It should be semi-thick and pourable (see photo).

  • Scoop into loaf pan and top with raw pepitas (and/or pecans).

  • Bake for 40-47 minutes or until deep golden brown and a toothpick inserted into the center comes out clean.

  • Remove from oven and let set in pan for at least 20 minutes and then gently transfer to a plate to cool.

  • Let cool completely before slicing, preferably several hours. Otherwise, it can be a bit crumbly.

  • Also, slice gently, as it’s rather tender.

  • Once cooled, store in a covered container or cover with plastic wrap at room temperature to keep fresh. Freeze after that to keep fresh for up to one month.

*My go-to GF flour blend
*If not GF, sub a mix of whole-wheat pastry flour and unbleached all-purpose for the GF blend. Start with 1 cup and then add 1 Tbsp at a time as it can be more absorbent than GF flour.
*Nutrition information is a rough estimate.
*Adapted from my V/GF Carrot Apple Muffins

Serving: 1 slices Calories: 235 Carbohydrates: 35 g Protein: 4.5 g Fat: 9.5 g Saturated Fat: 1.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 100 mg Fiber: 4.3 g Sugar: 12.6 g

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