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slice of pumpkin bread with butter and white pumpkin in background

Vegan Gluten-Free Pumpkin Bread (Moist & Easy!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 5 reviews

  • Author: Elaine Gordon
  • Total Time: 1 hour 10 minutes
  • Yield: 8-10 1x
  • Diet: Vegan

Description

This vegan gluten-free pumpkin bread is soft, moist and filled with cozy pumpkin spice flavor. It’s an easy fall baking recipe made with oat flour, real pumpkin purée and simple ingredients (no eggs, dairy or gluten needed).

Ingredients

Units Scale
  • 2 cups store-bought oat flour (gluten-free if desired)
  • 1/2 cup maple sugar (or coconut sugar)
  • 1/4 cup arrowroot starch (or arrowroot flour)
  • 2 tablespoons ground flaxseed
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups pumpkin puree
  • 1/2 cup pure maple syrup
  • 1/3 cup avocado oil
  • 2 tablespoons non-dairy milk
  • 1 tablespoon white distilled vinegar or apple cider vinegar
  • 1 tablespoon pure vanilla extract
  • optional: top with my vegan cream cheese frosting (once fully cooled)

Instructions

  1. Preheat the oven to 350°F. Line a 9 x 5-inch metal loaf pan with parchment paper or use a non-stick loaf pan.
  2. In a large bowl, whisk together the oat flour, arrowroot starch, maple sugar, ground flaxseed, baking powder, baking soda, cinnamon, pumpkin pie spice and salt.
  3. In a separate bowl, whisk together the pumpkin purée, maple syrup, avocado oil, non-dairy milk, vinegar and vanilla until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently fold together just until no dry flour remains. Do not overmix.
  5. Transfer the batter to the prepared loaf pan and smooth the top.
  6. Bake on the center rack for one hour. If the top is browning too quickly, loosely tent it with foil during the final 10 minutes.
  7. The loaf is done when the center feels set and an instant-read thermometer inserted into the very middle registers about 200–205°F. A toothpick should come out clean or with a few moist crumbs, but no wet batter.
  8. Let the loaf cool in the pan for about 15 minutes, then transfer it to a wire rack.
  9. Allow it to cool completely for at least 1½–2 hours before slicing so the crumb can fully set.
  10. If adding the vegan cream cheese frosting make sure your load is completely cooled to room temperature. 
  • Prep Time: 10
  • Cook Time: 60
  • Category: Breakfast or Snack, Dessert
  • Method: Oven

Find it online: https://www.eatingbyelaine.com/vegan-gluten-free-pumpkin-bread-refined-sugar-free-nut-free/