Gluten Free Vegan Pumpkin Bread

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.

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:

• 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.

• 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.

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.

Frequently Asked Questions

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

Thank you for taking the time to invest in your health and happiness!