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Glazed Vegan Gluten Free Pumpkin Bread Recipe (GF): easy & moist pumpkin bread made in just 1 bowl! The BEST vegan pumpkin bread recipe—flavorful, full of warm spices, made with healthy ingredients and topped with a sweet glaze. #Vegan #Pumpkin #GlutenFree #Bread | Recipe at BeamingBaker.com

Glazed Vegan Gluten Free Pumpkin Bread Recipe


  • Author: Demeter | Beaming Baker
  • Prep Time: 25 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 25 minutes
  • Yield: 10-14 slices (1 loaf) 1x

Description

Glazed Vegan Gluten Free Pumpkin Bread Recipe (GF): easy & moist pumpkin bread made in just 1 bowl! The BEST vegan pumpkin bread recipe—flavorful, full of warm spices, made with healthy ingredients and topped with a sweet glaze. Non-Dairy, Refined Sugar-Free.


Scale

Ingredients

Wet Ingredients

Dry Ingredients

  • 2 cups gluten free oat flourif using homemade oat flour, make sure it’s very finely ground (not coarse)*
  • ½ cup almond meal
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt

Glaze

  • ¼ cup organic powdered sugar**
  • 1 ½ teaspoons unsweetened non-dairy milk (start with less, make sure it’s white and thick, not too translucent)

Instructions

  1. Preheat the oven to 350°F. Line an 8-inch loaf pan with parchment paper or greased foil.  Set aside.
  2. Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, flax egg, and vanilla. Whisk until well incorporated.
  3. Add the dry ingredients: oat flour, almond meal, baking soda, baking powder, cinnamon, cloves, nutmeg and salt.
  4. Whisk as long as you can—the batter will be thick. Switch to folding with a rubber spatula until no flour patches remain. Do not add additional liquids—the batter is meant to be very thick.
  5. Transfer batter into the prepared loaf pan. Using a clean rubber spatula, smooth batter into an even layer, with a gentle rise down the center—mimicking the shape of a perfect loaf. It is important to follow this step for the perfect loaf shape, as the batter will bake up very close to how it looks raw.
  6. Using a butter knife, cut a slit down the center (or off center, based on your preference). Bake for 55-65 minutes. Mine took 60 minutes. Test for doneness by sticking a toothpick into the center of the loaf. The toothpick will come out clean when the loaf is done.
  7. Allow to cool on a cooling rack for 1 hour. Then, lift out of pan, transferring loaf along with parchment paper directly onto the cooling rack.
  8. In a small bowl, whisk together Glaze ingredients until thickened: powdered sugar and non-dairy milk. Drizzle loaf. Allow to finish cooling for 1-2 hours. Slice loaf into 12 slices. Enjoy! Store in a container such as this loaf container.

Delicious Gluten Free Vegan Pumpkin Recipes


Notes

  • Category: Healthy Desserts, Breakfast, Fall, Quick Breads
  • Method: Bake
  • Cuisine: American

Keywords: vegan gluten free pumpkin bread, best vegan pumpkin bread recipe, vegan pumpkin loaf recipe