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Home » Plant-Based Recipes » Desserts » Gluten Free Vegan Pumpkin Bread

Gluten Free Vegan Pumpkin Bread

By Randi Tisdall · Published: Oct 21, 2021 · Updated: Feb 11, 2022 Leave a Comment This post may contain affiliate links.

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During the autumn months, nothing is better than this gluten free vegan pumpkin bread. Made in one bowl and using ingredients like brown sugar, pumpkin puree, cinnamon, and pumpkin pie spice, you get a super moist bread that you would never think was vegan AND gluten free.

Of course, be sure to try these vegan pumpkin muffins, this gluten free pumpkin pie, and these gluten free vegan pumpkin cookies if you want to experience more pumpkin bliss.

side picture of gluten free vegan pumpkin bread stacked on a plate
Jump to:
  • The best vegan pumpkin bread in one bowl
  • Ingredients + Substitutions
  • How to make it
  • Tips for making the perfect vegan pumpkin loaf
  • Storage
  • Frequently Asked Questions
  • Allergy Information
  • More vegan pumpkin recipes
  • BEST Gluten Free Vegan Pumpkin Bread

The best vegan pumpkin bread in one bowl

This delicious pumpkin bread is perfect for any cozy holiday gathering, and would make an excellent addition to your Thanksgiving dinner.

In fact, I’ve made this bread a handful of times over the past few weeks for family and friends who have to follow gluten-free diets. And let me tell you, it’s always a hit! I couldn’t let another week go by without sharing the recipe, so here I am.

This pumpkin bread recipe is a spin on my easy vegan banana bread, and it’s THE BEST, I promise! Here are a few reasons you’ll love it as much as I do:

picture of freshly sliced gluten free vegan pumpkin bread
  • Quick + Easy. This vegan pumpkin bread is seriously simple and only requires one bowl and a few simple ingredients. You can whip it up in about 10 minutes, no fuss.
  • Allergy Friendly. Even if you have food sensitivities, you can still enjoy this pumpkin bread which is eggless, dairy-free, nut-free, soy-free, and gluten-free! The result is a clean pumpkin bread recipe that everyone can enjoy.
  • Delicious. With warm ingredients like cinnamon, cloves, pumpkin pie spice, and brown sugar, you get all the cozy feels of autumn. This vegan pumpkin loaf is very moist and hits the spot when paired with a cup of hot coffee.

Ingredients + Substitutions

Here’s what you need to make this easy vegan pumpkin bread, with options for substitutions if needed! Be sure to check the recipe box below for exact measurements.

ingredients needed for gluten free vegan pumpkin bread
  • Gluten free all-purpose flour. I like using Bob’s Red Mill gluten free flour (the blue bag).
  • Brown sugar. I love the flavor of brown sugar, but you can also use cane sugar, turbinado sugar (also known as “in the raw” sugar), or coconut sugar.
  • Baking powder. I use aluminum free.
  • Baking soda.
  • Cinnamon, cloves, and pumpkin pie spice. Adding seasonal spices really makes this vegan pumpkin loaf pop.
  • Salt. I use Himalayan pink salt.
  • Canned pumpkin puree. When purchasing, be sure to get pumpkin puree, not pumpkin pie mix.
  • Carbonated water. Using carbonated water helps make this gluten free pumpkin loaf rise. Using carbonated, seltzer, or sparkling water will work.
  • Vegan butter or oil. Either works here. If using vegan butter, melt over the stove (or in a microwave) before using. If using oil, canola, olive, or softened/melted coconut all work here. See the FAQs for oil-free option.
  • Maple syrup. This gives the bread a touch of maple flavor and is delicious, but totally optional.

How to make it

  1. Preheat oven to 350° F (176° C). Prepare a 9.5 x 5 inch bread pan (either greased with oil or lined with parchment paper for easy removal) and set aside.
  2. In a medium mixing bowl, combine dry ingredients: the gluten-free flour, brown sugar, baking powder, baking soda, ground cinnamon, pumpkin pie spice, ground cloves, and salt.
  3. Add in wet ingredients: canned pumpkin, carbonated water, melted vegan butter (or oil), and maple syrup.
  4. Using electric hand mixers, beat ingredients on medium speed until combined well. Batter should be thick.
  5. Transfer to bread pan. Pop in the oven for 60 minutes, or until a toothpick inserted into the middle comes out clean. Slices best when completely cooled.
step by step pictures to make gluten free vegan pumpkin bread

Tips for making the perfect vegan pumpkin loaf

  • Gluten free breads require more agents to rise than all-purpose flour. For best results, be sure to use freshly opened carbonated water (that has not gone flat), and fresh baking powder/soda.
  • Use room temperature ingredients for best results. Especially if using coconut oil, any cold ingredients will harden the coconut oil and cause clumping in your batter.
  • Line your bread pan with parchment paper for easy removal.
  • Wait until this pumpkin loaf is completely cooled before cutting. I’ve found that gluten-free bread is not as forgiving when sliced hot.

Storage

  • Counter: This gluten free vegan pumpkin bread can be wrapped and stored on the counter overnight, but I highly suggest refrigerating it after that.
  • Refrigerator: Keep stored in an air-tight container in the fridge for 3-5 days.
  • Freezer: Wrap your completely cooled vegan pumpkin loaf in plastic wrap and freeze for up to 3 months. To thaw, place in the fridge overnight before slicing.
picture of sliced gluten free vegan pumpkin bread served on a plate

Frequently Asked Questions

Can I make this gluten free vegan pumpkin bread oil free too?

I have not tested this, but you can always try to substitute the oil or butter for applesauce instead. Keep in mind that this could impact the texture of the loaf.

Can I use oat flour or almond flour instead of gluten free 1 to 1 flour?

I do not recommend using other gluten free flours because the 1 to 1 gluten free flour has ingredients in it that will help this bread rise. By using other flours it could mess up the science of this recipe.

Can I add in chocolate chips or raisins?

Yup! If you want to kick up your pumpkin bread, stir in ½ cup of chocolate chips or ¼ cup of raisins into the batter.

Allergy Information

  • This pumpkin bread is 100% vegan, meaning it is egg-free and dairy-free. It is also naturally nut-free and gluten-free.
  • Make it soy-free by using soy-free vegan butter or oil.
  • See the FAQs for tips of oil-free vegan pumpkin bread.

More vegan pumpkin recipes

  • Celebrate Fall With These Scary Good Vegan Pumpkin Muffins
  • The Only Vegan Pumpkin Cookies You Need to Make This Fall
  • Celebrate Thanksgiving With This Quick Vegan Pumpkin Pie
  • Reward Yourself With These Quick Vegan Pumpkin Brownies
side picture of sliced gluten free vegan pumpkin bread with a pumpkin and napkin

BEST Gluten Free Vegan Pumpkin Bread

Randi Tisdall
During the autumn months, nothing is better than this gluten free vegan pumpkin bread. Made in one bowl and using ingredients like brown sugar, pumpkin puree, cinnamon, and pumpkin pie spice, you get a super moist bread that you would never think was vegan AND gluten free.
4.80 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Dessert
Servings 12 slices
Calories 171 kcal

Equipment

  • Electric hand mixers

Ingredients
 

  • 1 ⅔ cup gluten free all purpose flour
  • ¾ cup brown sugar
  • 2 ¼ teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 ½ cups canned pumpkin puree
  • ⅓ cup + 2 tablespoons carbonated water
  • ⅓ cup melted vegan butter or oil of choice see in post for details on this
  • 2 tablespoons maple syrup

Instructions
 

  • Preheat oven to 350° F (176° C). Prepare a 9.5 x 5 inch bread pan (either greased with oil or lined with parchment paper for easy removal) and set aside.
  • In a medium mixing bowl, combine dry ingredients: the gluten-free flour, brown sugar, baking powder, baking soda, ground cinnamon, pumpkin pie spice, ground cloves, and salt.
  • Add in wet ingredients: canned pumpkin, carbonated water, melted vegan butter (or oil), and maple syrup.
  • Using electric hand mixers, beat ingredients on medium speed until combined well. Batter should be thick.
  • Transfer to bread pan. Pop in the oven for 60 minutes, or until a toothpick inserted into the middle comes out clean. Slices best when completely cooled.

Notes

About the ingredients: 
  • I love the flavor of brown sugar, but you can also use cane sugar, turbinado sugar (also known as “in the raw” sugar), or coconut sugar.
  • When purchasing, be sure to get pumpkin puree, not pumpkin pie mix.
  • Using carbonated water helps make this gluten free pumpkin loaf rise. Using carbonated, seltzer, or sparkling water will work.
  • If using vegan butter, melt over the stove (or in a microwave) before using. If using oil, olive or softened/melted coconut both work here.
  • Maple syrup is totally optional.
Tips for baking: 
  • Gluten free breads require more agents to rise than all-purpose flour. For best results, be sure to use freshly opened carbonated water (that has not gone flat), and fresh baking powder/soda.
  • Use room temperature ingredients for best results. Especially if using coconut oil, any cold ingredients will harden the coconut oil and cause clumping in your batter.
  • Line your bread pan with parchment paper for easy removal.
  • Wait until this pumpkin loaf is completely cooled before cutting. I’ve found that gluten-free bread is not as forgiving when sliced hot.
Storage: 
  • Counter: This gluten free vegan pumpkin bread can be wrapped and stored on the counter overnight, but I highly suggest refrigerating it after that.
  • Refrigerator: Keep stored in an air-tight container in the fridge for 3-5 days.
  • Freezer: Wrap your completely cooled vegan pumpkin loaf in plastic wrap and freeze for up to 3 months. To thaw, place in the fridge overnight before slicing.

Nutrition Information

Calories: 171kcal | Carbohydrates: 31g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 314mg | Potassium: 93mg | Fiber: 3g | Sugar: 17g | Vitamin A: 4768IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg
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Save thy people, and bless thine inheritance: feed them also, and lift them up for ever.

Psalm 28:9 KJV
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About Randi Tisdall

I believe that wellness starts in your kitchen, but it doesn’t have to be complicated or boring! That's why I'm dedicated to sharing the best vegan comfort food and healthy recipes. Because at the end of the day, you should feel good about what you eat and how you feel, regardless of health restrictions or crazy schedules. Bohemian Vegan Kitchen has been featured by VegNews, Delish, Beyond Meat, MSN, and HuffPost.

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I believe that wellness starts in your kitchen, but it doesn’t have to be complicated or boring! That’s why I’m dedicated to sharing the best vegan comfort food and healthy recipes. Because at the end of the day, you should feel good about what you eat and how you feel, regardless of health restrictions or crazy schedules.

More about me →

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