Pumpkin for breakfast? You know I’m there! This Vegan Pumpkin Bread is an easy, gluten-free treat that can be made in your blender. It’s simple as can be, refined sugar-free, and absolutely perfect for fall (or any time you want that cozy feeling).
If you follow me on Instagram you’ve already seen how much my kids LOVE this Pumpkin Bread. It’s the perfect fuel for distance learning, and since it’s so easy to make, I’m happy to bake it as often as they want! I personally love it when pumpkin season rolls around. There are so many recipes that can be made with pumpkin! This Vegan Gluten-Free Pumpkin Bread is perfect for fall. It can be made in your blender with super quick prep, and the result is a fluffy, moist bread just right for breakfasts or snacking!
Gluten-Free Pumpkin Bread
I used gluten-free oats as a base for this bread. Any rolled old-fashioned oats you have at home will work for this. Just pulse the oats in a blender until a fine flour forms! Oats also offer awesome nutritional benefits since they’re higher in protein and healthful fats than most other grains you’ll encounter. I love the sustainable energy that comes from these nutritious carbohydrates!
Homemade Pumpkin Puree in Pumpkin Bread
You can use canned pumpkin puree (NOT pumpkin pie filling!) for this recipe, but I really recommend making your own! Homemade Pumpkin Puree can be made in the Instant Pot and it’s easy as can be. You can also make it in your oven if you don’t have a pressure cooker. You can totally taste a difference between homemade and canned pumpkin puree! My little one eats the homemade pumpkin puree with a spoon, but pushes the canned stuff away.
Is Pumpkin Healthy?
It’s the best vegetable during the best season of the year! All of the pumpkin craze is totally warranted because not only does it taste delicious, it’s super good for you. Pumpkins are a disease-fighting “super food.” They contain powerful antioxidants (carotenoids) that can protect cells from free radical damage. They also offer fiber, calcium, iron, magnesium, copper, folate, potassium and vitamins A, C, E and K. What a list! Canned pumpkin is packed with these nutrients too so don’t stress if you don’t have the fresh stuff!
Vegan Pumpkin Bread
This pumpkin bread recipe is vegan, dairy-free, egg-free, nut-free, soy-free and gluten-free. It’s also sweetened with pure maple syrup, making it refined sugar-free as well!
More Pumpkin Recipes
Homemade Pumpkin Puree (pressure cooker)
Homemade Pumpkin Puree (oven)
Creamy Vegan Pumpkin Garlic Pasta
Vegan & Gluten-Free Pumpkin Chocolate Swirl Muffins
Vegan Gluten-Free Pumpkin Bread (refined sugar-free)
- Prep Time: 10
- Cook Time: 50
- Total Time: 1 hour
- Yield: 8 1x
- Diet: Vegan
Description
This Vegan Pumpkin Bread is an easy, refined sugar-free, nut-free, dairy-free, egg-free and gluten-free treat that can be made in your blender.
Ingredients
- 3 cups gluten-free rolled old fashioned oats
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/4 cup plain, unsweetened non-dairy milk
- 3/4 cup pure maple syrup
- 2/3 cup avocado oil
- 1 1/2 cups homemade pumpkin puree*
- 1 tablespoon pure vanilla extract
- Optional: top with a few mini vegan chocolate chips and/or a sprinkle of hemp seeds
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease a 1 1/2 quart loaf pan with coconut oil or avocado oil.
- In a high speed blender, add the oats and grind into a fine flour. Add the rest of the dry ingredients (baking powder, salt, cinnamon and pumpkin pie spice) and blend again for a couple seconds until well combined.
- Add all the wet ingredients to the blender (milk, maple syrup, avocado oil, vanilla and pumpkin puree). Blend until smooth.
- Pour the batter from the blender directly into the greased loaf pan. Top with mini vegan chocolate chips or hemp seeds if desired.
- Place the loaf pan on the middle rack of the oven and bake for 50-55 minutes.
- Remove loaf pan from oven and allow to cool slightly before transferring the loaf to a cooling rack. Allow to cool further on the cooling rack for a couple minutes then slice and enjoy warm. Store leftover pumpkin bread slices once they have cooled to room temperature in an airtight container in your refrigerator for up to five days. Reheat to room temperature or warmer before enjoying again.
Notes
*Canned pumpkin also works fine but I find homemade pumpkin puree to have a more authentic pumpkin flavor. Homemade pumpkin puree is also thicker, creamier and sweeter than canned which can oftentimes taste a bit bitter. If you do not have a pressure cooker you can use my oven method to make homemade pumpkin puree. It is surprisingly easy!
- Category: Dessert or Snack
- Method: Oven
Keywords: vegan pumpkin bread
Woukd there be any possible substitute for oats as I am allergic? Almond flour?
Hi, Mindy! Unfortunately oats and almond flour are not interchangeable in baking recipes since oats are denser and highly absorbant. Almond flour is super light and doesn’t absorb liquid as much. I have not yet found a good substitute for oat flour in baking recipes. I do have other grain-free recipes on the website though – have you tried my grain-free cookie cake!? It is made with almond flour. I hope this helps!
Mindy, you can possibly try the Bobs Red Mill one to one Gluten Free Baking flour in the blue bag. It works very well for most gluten free recipes.
Mindy, you can possibally try Bobs Red Mill one to one Gluten Free Baking Flour. It works very well in most gluten free recipes and there is no almond flour in it.
Hi Elaine. This looks delicious & super healthy and would love to give it a try! Wondering though if I could replace some or all of the avocado oil with apple sauce, banana or other ingredient. Do you think this might work? Thanks!
Hi, Amy! Thank you so much. I think you could start by trying half avocado oil and half applesauce and see how it goes. I’m not sure if banana would work but it might! It could alter the flavor though. I would stick with applesauce for sure. I hope that helps! Best, Elaine
Thanks Elaine!
Aw you are very welcome, Amy!