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.
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 usefreshly 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.