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slice of pumpkin bread with butter and white pumpkin in background

Vegan Gluten-Free Pumpkin Bread (refined sugar-free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 5 reviews

  • Author: Elaine Gordon
  • Total Time: 1 hour 5 minutes
  • Yield: 8-10 1x
  • Diet: Vegan

Description

This cozy pumpkin bread is everything you want in a fall bake—fluffy, flavorful, and so easy to make. It’s vegan, gluten-free, nut-free, and refined sugar-free, making it an allergy-friendly treat everyone can enjoy. Perfectly spiced and naturally sweet, this pumpkin bread is a wholesome option for breakfast, snack time, or dessert.

Ingredients

Units Scale
  • 2 cups store-bought oat flour (no substitutions), gluten-free if desired
  • 1/2 cup maple sugar (or coconut sugar)
  • 1 tablespoons ground flaxseed
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon fine salt
  • 1/4 cup plain, unsweetened non-dairy milk
  • 1/2 cup pure maple syrup
  • 2/3 cup melted coconut oil
  • 1, 15-ounce can store-bought pumpkin purée or 1 1/2 cups homemade pumpkin purée*
  • 1 tablespoon pure vanilla extract
  • Optional: top with a sprinkle of more maple sugar and/or a few mini vegan chocolate chips and/or a sprinkle of hemp seeds

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Grease a 1-1/2 quart loaf pan with coconut oil or avocado oil. Or line the load pan with parchment paper. 
  2. Add the dry ingredients (oat flour, baking soda, salt, cinnamon and pumpkin pie spice) to a mixing bowl and whisk until well combined.
  3. Add all the wet ingredients to the mixing bowl (non-dairy milk, maple syrup, melted coconut oil, vanilla and pumpkin purée). Whisk until no lumps remain.
  4. Transfer the batter to the greased loaf pan. Top with mini vegan chocolate chips or hemp seeds if desired.
  5. Place the loaf pan on the middle rack of the oven and bake for 55 minutes. Insert a knife to ensure it comes out clean. 
  6. Remove loaf pan from oven and allow to cool completely before removing, slicing and enjoying. I like to place the entire loaf pan in the freezer to speed up the process. Otherwise, wait at least an hour for it to fully cool to room temperature before slicing and enjoying. 

Equipment

Notes

*Canned pumpkin works fine (1 can = 1.5 cups) but I find homemade pumpkin purée to have a more authentic pumpkin flavor. Homemade pumpkin purée 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 purée.  It is surprisingly easy!

  • Prep Time: 10
  • Cook Time: 55
  • Category: Dessert, Breakfast or Snack
  • Method: Oven

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