Vegan Gluten Free Pumpkin Bread
This vegan gluten free pumpkin bread breaks all barriers, creating a moist, flavorful loaf that everyone at your table can enjoy. Using simple plant-based ingredients and oat flour as the base, this recipe transforms autumn's favorite ingredient into a treat that accommodates multiple dietary needs without compromising on taste or texture.
Equipment
- 9×5-inch loaf pan
- Parchment Paper
- Mixing Bowls
- Wire Cooling Rack
Ingredients
Wet Ingredients
- 1½ cups pure pumpkin puree not pumpkin pie filling
- 2 flax eggs 2 tablespoons ground flaxseed mixed with 5 tablespoons water
- ⅓ cup maple syrup
- ¼ cup coconut oil melted
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups oat flour certified gluten-free if necessary
- 1 tsp baking soda
- ½ tsp baking powder
- 2 tsp pumpkin pie spice
- ½ tsp cinnamon
- ¼ tsp salt
- ½ cup dairy-free chocolate chips or chopped walnuts optional
Instructions
- Preheat your oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
- Make your flax eggs by combining ground flaxseed with water in a small bowl, then set aside for 5 minutes to thicken.
- In a large bowl, whisk together the pumpkin puree, prepared flax eggs, maple syrup, melted coconut oil, and vanilla extract until smooth and well incorporated.
- In a separate bowl, whisk together the oat flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Avoid overmixing.
- If using chocolate chips or nuts, fold them in now. The batter should be thick but pourable.
- Pour the batter into your prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
- Allow the bread to cool in the pan for 10 minutes, then use the parchment paper overhang to lift it out onto a wire rack.
- Cool completely for at least 30 minutes before slicing to allow the bread to set properly and develop its full flavor profile.
Notes
- Make sure you're using pure pumpkin puree, not pumpkin pie filling
- For extra flavor depth, consider toasting your spices in a dry pan for 30 seconds before adding to the mix
- If the batter seems too dry, add 1-2 tablespoons of plant-based milk
- This bread freezes exceptionally well for up to 3 months. Slice before freezing and separate pieces with parchment paper
- To make as muffins, bake for 20-25 minutes and check doneness with a toothpick
- For extra flavor depth, consider toasting your spices in a dry pan for 30 seconds before adding to the mix
- If the batter seems too dry, add 1-2 tablespoons of plant-based milk
- This bread freezes exceptionally well for up to 3 months. Slice before freezing and separate pieces with parchment paper
- To make as muffins, bake for 20-25 minutes and check doneness with a toothpick
Nutrition
Calories: 165kcalCarbohydrates: 24gProtein: 3gFat: 7gFiber: 3gSugar: 8gVitamin A: 63IUIron: 8mg
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