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)
- 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 (ground into 2 cups oat flour)
- ¼ cup maple sugar (or coconut sugar)
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- ¼ cup plain, unsweetened non-dairy milk
- ½ cup pure maple syrup
- ⅔ cup melted coconut oil
- 1 ½ 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 ½ 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, melted coconut 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 (1 can = 1.5 cups) 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!
- Prep Time: 10
- Cook Time: 50
- Category: Dessert or Snack
- Method: Oven
Keywords: vegan pumpkin bread
MIN says
Woukd there be any possible substitute for oats as I am allergic? Almond flour?
Elaine Gordon says
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!
Michelle says
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.
Michelle Starr says
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.
Amy Campbell says
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!
Elaine Gordon says
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
Amy says
Thanks Elaine!
Elaine Gordon says
Aw you are very welcome, Amy!
Phyllis Unterschuetz says
Hi Elaine, I don't know if you're still following comments for this recipe as it was posted over a year ago. I just made this pumpkin bread tonight and can't figure out what I did wrong. The batter was so thick, there was no way to mix it in my Blendtec blender and I had to transfer it to my food processor. It definitely did not pour. Took it out of the oven after 55 minutes and the crust is tough and the inside gooey. I thought I followed directions and measured ingredients carefully. It looks and smells so good and I want to eat it!! Do you have any guess about what I might have missed? Thanks! I'm looking forward to trying other recipes
Elaine Gordon says
Hi, Phyllis: I'm so sorry to hear about your difficulty with this pumpkin bread. I have made this recipe a couple of times and have not had this issue. It is hard to say what may have happened here... Perhaps there was a missed ingredient by accident or something was measured incorrectly? I really cannot say... I use a high speed blender and grind the oats into a very fine flour. Were your oats fully turned into a fine flour before you added the other ingredients?
Hannah Joy says
Hi Phyllis,
I just tried this recipe today and had the same problem as you did. It was cooked on the top but very gooey on the inside. I can’t figure out what could have happened and faced with the same dilemma as you. I am a very precise person and is always careful to follow directions and measurements so can’t figure out what happened. ?♀️Now I have two loafs wasted as none of my family will like gooey bread. It definitely was a disappointment.
Elaine Gordon says
Hi, Hannah: I'm so sorry to hear you had difficulty with this recipe as well and that it was such a disappointment for you and your family. I strive to make my recipes easy to follow and fail-proof so as not to waste people's time or ingredients. I'm so sorry this happened to you. I actually recently retested it because of Phyllis' comment and it turned out great for me... When baking with oats it is important to allow the loaf to FULLY cool to room temperature before slicing otherwise it will be gooey as you described. Did you find once it was cool the texture was improved? I hope so! It is also extremely important with gluten-free and vegan baking to follow ingredients exactly - did you make ANY swaps at all? Another potential issue could be measuring the oat flour and if you packed it in or had a loose measurement - do you recall if you had a loose measurement? That could potentially be the issue. Especially when grinding your own oats if they are not fully ground. They should be a fine flour with no chunks or pieces visible. This is super important in this recipe for sure. Please let me know a bit more about your experience and process so I can help. This is a really delicious recipe and I would love for you to be able to enjoy it with your family. I apologize again for the huge inconvenience. Best, Elaine
Elena says
One of my favorite fall recipes full of yummy flavors! I love that it uses simple ingredients that I always have on hand.
Elaine Gordon says
Thank you so much, Elena! I'm so happy to hear you enjoy this one and find it simple as well 🙂
Brandilyn Haynes says
Love this recipe. Minimal dishes (hooray for blender recipes!) and hemp seeds on top made it such a yummy breakfast.
Elaine Gordon says
Thank you so much, Brandilyn! I'm so happy to hear you love this one and I agree it makes for a super yummy and nutritious breakfast!