Gluten Free Vegan Pumpkin Bread (GF): this moist, classic gluten free pumpkin bread recipe is flourless, healthy! The best dairy free pumpkin bread—made with oat flour! Refined Sugar-Free.
Happy Thursday! Or, should I say, Happy One Month ‘Til the 1st Day of Fall? Your pick! 😉 To celebrate this obviously momentous occasion, I thought it would be a fine time to share one of my most popular recipes on Beaming Baker…
This incredible one bowl, totally dairy free & totally yummy Gluten Free Vegan Pumpkin Bread. (That is, unless you’re more interested in pumpkin cookies… If so, check out my Gluten Free Pumpkin Cookies!)
I shared this vegan pumpkin bread with you a few years back, and since then, it’s stood the test of time. However, things weren’t always coming up roses.
The recipe testing for this now-beloved, but not-so-much-before recipe was… embarrassing. Like, cringeworthy, hide your face and change your name because you don’t need that ruined name anymore EMBARRASSING.
Vegan Pumpkin Bread: The Best Gluten Free Pumpkin Bread Recipe!
Before I got to the glory that is this one bowl gluten free vegan pumpkin bread marvel, or it’s irresistible cousin Easy Gluten Free Vegan Pumpkin Coffee Cake Recipe (Dairy-Free), there were trials. Let’s just say “trials” is the nicest word for what occurred, and I mean that word in every sense.
For fun, and as a lovely confidence booster for you (you = waaaay cooler than me), let’s go over these baking torture pumpkin bread trials. Grab a cup of coffee and a few of these Gluten Free Pumpkin Chocolate Chip Oatmeal Breakfast Bars. Let’s dive in!
Trial & Error: Developing Vegan Pumpkin Bread
Trial #1: Extremely dry vegan pumpkin bread. Like, drier than any desert known to man. Drier than a piece of toast that’s been put into a dehydrator and soaked in salt or whatever they call it during the Wild West times. In fact, this gluten free pumpkin bread might’ve been a great contender for throwing in the ol’ saddlebag for a good, three-month journey to avenge so-and-so’s brother over The Saloon Incident. Or something. Plus, it totally would have made for an amazing weapon.
Things Get Spicy: Gluten Free Pumpkin Bread
Trial #2: Less dry, too spicy. Yes, I said it. TOO SPICY gluten free pumpkin bread. As if people aren’t normally scared of gluten free bread enough. And hilarity of all hilarity, note that I did nothing to the spice ratio… sometimes a good bit of ironic kitchen uncool magic happens and you get super spicy, in a weird savory way, pumpkin bread. My friend, I truly, madly, deeply (oh haaaay, Savage Garden!!) love spicy foods, but this one was too unfortunate and oddly… “unique” to bear.
Trial #3: Straight-up savory. And while some folks might argue that savory vegan gluten free pumpkin bread can be quite the treat… allow me to convince you that this particular loaf was quite the trick. See what I did there??? Aw… come on, give me something for these foolhardy kitchen shenanigans!
I actually thought about saving this trial to turn into some kind of gluten free vegan pumpkin sandwich bread. I think it would’ve been really good with spicy hummus (inspired by Trial #2, of course), a healthy dosing of jalapeños and olives, and a Paleo Vegan Pumpkin Pie Smoothie to cool things down. Yummmy!!!
>>RELATED: Irresistible Healthy Banana Bread Recipe
The Vegan Pumpkin Bread Recipe Trials Continue…
Trial #4 (aka the “How do I even have the stones to call myself a ‘baker’” trial): Moist AF. Hide the kiddies and covers their gentle ears. AF. Yep, I said it!! There comes a time when all you can do is scream into a stack of oven mitts and throw a stare cruelly at your mixing bowl and in-cahoots whisk. This loaf actually looked pretty good on the outside. Good crust, strong structure. A promising vegan pumpkin bread recipe overall. Right?
Wrong. Oh so wrong… Alas, a mere two hours of waiting for it to cool later… a hearty slice of a center piece revealed… like, an ENTIRE can of pumpkin. It’s almost like it re-found itself inside the loaf. Like, it knew that it never wanted to meld with other ingredients ever again. It would just stay as one. 100% pumpkin puree. Forever and ever.
Trial #5 (aka the “Congratulations for being the BEST reader ever, you!! Can’t believe you’re still here, my favorite reader” trial): Meh. Yep, the Meh pumpkin loaf. The… if I brought this gluten free pumpkin bread to a bakesale, no one would say a thing about it because… MEH. Vegan gluten free pumpkin bread eaten and promptly forgotten. The “Beaming Baker can DO better than this, come on, girlfriend!!” pumpkin loaf.
The Best Vegan Gluten Free Pumpkin Bread: FINALLY!!!
Trial #6 (aka There is Meaning in the World, Never Give Up on Your Dreams, Statues Will Be Named After Us Pumpkin Bread): From -1 million to so ridiculously positive, Rocky Balboa would be proud, 100 One Bowl Gluten Free Vegan Pumpkin Bread. But not with 100 bowls. Like… it would be rated 100 out of 100. Oh, you know what I mean!
Dear reader, dear friend, dear best person ever for making it THIS far down this testing post, I’m here to tell you: IT. WAS. ALL. WORTH. IT. This oat flour pumpkin bread, this technically flourless pumpkin bread coz you can grind oats for the “flour”, this gluten free dairy free pumpkin bread, this gf pumpkin bread… whatever you want to call it… is WORTH IT.
You will make this vegan gluten free pumpkin bread like the bosslady or bossgentleperson-folk-being that you are. You will hold that whisk firmly and proudly in your ONE bowl. You will bake it like it’s hot. Because, well, it will be due to high oven temps… and then, you will wait 2-3 hours, most patiently for a thorough cooling. And then, you will slice this vegan pumpkin bread like you’re carrying the shiniest baton past the most reputable strip thingy at the end of marathons.
Then, you will bring this gorgeous loaf of vegan pumpkin bread to your mother-in-law, or IRL boss (even tho we know who’s really the boss), or most important bakesale of the century, and present this loaf with a smirk. Because, it’s AWESOME.
So don’t fret about the holidays, I’ve got you covered. Especially since we’re getting the ball rolling nice and early! Pumpkin = friend, not foe. YAAASSS!! Holiday, let’s do this! Also, if you’re looking for another amazing GF bread recipe, try my friend Sharon’s gluten free cornbread. I’m probably going to make a batch of this One Bowl Gluten Free Vegan Pumpkin Chocolate Chip Bread and Vegan Gluten Free Pumpkin Chocolate Chip Oatmeal Breakfast Cookies to keep this bread company. Are you excited about the holidays? What flavor of quick bread do you like the best?
Sending you all my love and maybe even a dove, xo Demeter ❤️
.Click below to Pin .
Gluten Free Pumpkin Bread & Muffin Recipes!
- Easy Vegan Gluten Free Pumpkin Muffins Recipe
- Gluten Free Vegan Chocolate Pumpkin Bread
- Healthy Pumpkin Oatmeal Muffins (Vegan, GF)
- Gluten Free Pumpkin Chocolate Chip Muffins (GF)
- Gluten Free Maple Pecan Pumpkin Muffins
- Moist Gluten Free Chocolate Pumpkin Muffins (Vegan, GF)
- Easy Vegan Pumpkin Bread
One Bowl Gluten Free Vegan Pumpkin Bread Recipe (GF, Dairy-Free)
- Prep Time: 25 mins
- Cook Time: 60 mins
- Total Time: 1 hour 25 minutes
- Yield: 10-14 slices (1 loaf) 1x
Description
Gluten Free Vegan Pumpkin Bread (GF): this moist, classic gluten free pumpkin bread recipe is flourless, healthy! The best dairy free pumpkin bread—made with oat flour. Non-Dairy, Refined Sugar-Free.
Ingredients
Wet Ingredients
- 1 cup 100% pure pumpkin puree
- ¼ cup melted coconut oil
- ¼ cup + 2 tablespoons pure maple syrup
- ¼ cup + 2 tablespoons coconut sugar
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, whisk together, set for 15 mins)
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 2 cups gluten free oat flour – if 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
Instructions
- Preheat the oven to 350°F. Line an 8-inch loaf pan with parchment paper or greased foil. Set aside.
- Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, flax egg, and vanilla. Whisk until well incorporated.
- Add the dry ingredients: oat flour, almond meal, baking soda, baking powder, cinnamon, cloves, nutmeg and salt.
- 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.
- 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.
- 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.
- Allow to cool on a cooling rack for 2-3 hours, or until completely cool. Lift out, slice and enjoy!
Looking for a nut-free version? Try my Gluten Free Pumpkin Bread Recipe! 🎃
More Delicious Gluten Free Vegan Pumpkin Recipes
Notes
- *If using homemade oat flour, make sure to sift the flour to remove coarse bits of oats that could create grainy/crumbly pumpkin bread.
- Storage Notes: Cool completely, then store in an airtight container for up to 1 week.
- Freezing Instructions; This loaf freezes well. Wrap in parchment paper and store in an airtight container in the freezer for up to 1 month. Allow to thaw at room temperature for 30 minutes, or heat in the microwave in 10-second increments until just warm.
- Special Tools: 8-inch Loaf Pan | 4 Event Timer | 4oz Prep Bowls | Loaf Container
- Where to Buy Ingredients: Coconut Sugar | Ground Flaxseed | Gluten Free Oat Flour | Almond Meal | Coconut Oil
- Nutrition Information: is an estimate based on the best-selling, most common brands per ingredient. Also, it’s estimated based on 14 servings per recipe.
- Category: Quick Breads, Breakfast, Dessert, Snacks
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 161
- Sugar: 10g
- Sodium: 49mg
- Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan pumpkin bread, gluten free pumpkin bread, vegan gluten free pumpkin bread, oat flour pumpkin bread, dairy free recipe
Best Tools for Gluten Free Vegan Pumpkin Bread
Below are a few of my favorite tools to use when making this gluten free vegan pumpkin bread.
- 8-inch Loaf Pan: a tried-and-true piece of baking equipment that produces perfectly-sized loaves, every time.
- My Favorite Knife: this knife cuts through everything like buttah! Super sharp, and totally worth it.
- Organic Pumpkin Puree
- Pure Maple Syrup: one of my favorite ways to sweeten my vegan gluten free baked goods.
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Can I omit the flax egg?
No, I would not recommend that as it would change the consistency of the loaf. 🙂
Finally, a vegan and gluten free loaf cake that is perfect! I’ve had so many vegan/GF baking fails where the middle never cooks and is a gummy mess. This pumpkin bread, on the other hand, cooked beautifully, tastes amazing, and I love that it doesn’t use a premade GF baking mix. I added 1/4 tsp of ginger and 1/4 cup each of chocolate chips and chopped pecans. Thank you, Demeter!!
★★★★★
Yay! I’m so pleased that you’re enjoying the recipe Rikke! 😊 I know, there’s nothing worse than a sunken loaf. Love the add-ins, too!
I love this recipe, I used sugar free maple syrup, almond flour and oat flour instead, no oil at all, added chocolate chunks and Bob Mill’s egg replacer. I used double the spices and stevia instead of sugar. Haha that being said, everything turned out amazing
Hi, Demeter. This recipe looks great, although I just learned I cannot tolerate almonds or oats! I know it’s much heavier, but do you think I could use Bob’s Red Mill 1 for 1 gluten free flour?
Hi Sarah! Sorry to hear about the recent dietary news. I have had a few readers make this with GF AP blends before and they reported good results. If you try it, please let me know how it turns out!
My slices fell apart kind of easily, but it is SO DELICIOUS. The exact flavor I was hoping for. Not too sweet, nicely spiced, and I am a huge fan of oat and almond in gluten-free recipes, so the taste it perfect.
★★★★
That’s so weird! This pumpkin bread does not fall apart easily. Did you allow it to cool enough before slicing? 🙂 Or perhaps you used homemade oat flour? It can sometimes lead to crumbly treats. Either way, I’m so glad you enjoyed it!
That solves the mystery, I used homemade oat flour 😄 I’ll still be making this recipe in the future, regardless if it’s a little crumbly. It was so delicious!
Hi again. I’m remembering the batter was not that thick as you mentioned in the recipe..I mean not so thick that you could do a slit. Should be as thick as your vegan banana chocolate bread? I saw the vid.
Hi Mala, I think the culprit is the fresh pumpkin. It tends to be much more moist than canned pumpkin & needs to be strained before using as a sub for canned pumpkin. With the added moisture, the batter wouldn’t be as thick (as you mentioned). Yes, it should be like the vegan banana chocolate bread. Strain the fresh pumpkin with a cheese cloth or sieve to remove excess moisture before using. Hope this helps! 🙂
Thank you so much ! I did not strain enough the pumpkin then! I did try before your vegan chocolate cake. It was awesome. Bravo! Will let you when I try the pumpkin cake again how it turns.
★★★★★
You’re so welcome Mala! And I’m so happy you enjoyed the cake. 😊 Happy baking!
Hi. I just discovered your website and I’m thrilled. I tried this recipe. However it did not rise though it was tasty. I grinded and sifted quick oats instead of rolled oats. Can that be the reason? I also use fresh pumpkin but I made sure to strain.
★★★★★
Insanely good! I only wish I had listened to you and waited for it to cool before slicing. I was impatient and ended up with a crumbly mess, but definitely my fault. This bread warm with butter is just heaven.
My baby has a ton of allergies, including wheat and egg, and your recipes have changed our world. It fills my heart with joy to watch him enjoy all these baked goods with no reaction. Thank you for all that you do 🙂
★★★★★
Thanks so much, Kat! 🙂 Oh no… I hope you get to try it after cooling and slicing for the next batch. 😉 Your comment means the world to me. Truly. Here’s to spreading the joy through yummy, healthy treats we make for ourselves and each other. 🙂 Big hugs to you and your son.
This is without a doubt the BEST gluten free pumpkin bread. I used one regular egg since I did not have flax but I imagine this would be delicious either way. The sweetness level and pumpkin flavor was balanced and the texture was delightful. My boyfriend, who rarely entertains vegan or gluten free treats, can’t get enough of this bread. Baked for 50 minutes and it was perfect. As difficult as it is to let it cool, I think it made all the difference. Cooled for 2 hours. I will be using this recipe again!
★★★★★
Oh my goodness, thank you so much, Shayna! 🙂 Oooh, the trials Erik and I had when testing this recipe… your comment made all of that baking madness totally worth it. Btw, I totally chuckled out loud at “rarely entertains vegan or gluten free treats”. . So hilariously phrased! Happy baking!
Delicious! I’ve been experimenting with different vegan bread recipes and this is by far the best so far! Making 2nd loaf in as many days. Will definitely be trying out some of your other recipes!
★★★★★
Woohoo! That’s so wonderful to hear! Cannot wait to hear what you try next!
My first time trying one of your recipes. This was delicious. Thank you. I’ve been looking for a good vegan pumpkin bread recipe that uses oats instead of standard flour. I’m not gluetn-intolerant by any means, but I just like the health benefits of oats over flour.
I think as it is, this recipe is perfect. I am trying to cut down on sugar, however – so I may experiment a bit and try out halving the amounts. I’ve read through the comments though and I see that with GF breads like this, tinkering with the ingredients can yield questionable results. I figure I’ll sub in extra water or oil or maybe even pumpkin to make up for the maple syrup I leave out and then perhaps a little extra oat flour to make up for the sugar. We’ll see how it goes. 😉
Thank you for developing such a delicious recipe, however. And if you DO come up with your own low-sugar version, I’m all for trying that, too!
★★★★★
Hi Kelly! So happy to hear that you enjoyed the recipe! 🙂 Let me know how things go—and, I may or may not be working on some more low sugar recipes for the future. 😉
Any idea how long to cook for mini muffins of the Pumpkin bread recipe ?
Hi Susan! I haven’t tried it myself, but I’ve made other mini muffins with a bake time of 16-24 minutes, so I’d say start there. Let me know how they turn out!
This is my first comment on any kind of online recipe. I just made the pumpkin bread, which turned out absolutely delicious. I haven’t had pumpkin bread in so long because my skin doesn’t like foods with high sugar and fat content. But this is so much healthier and substantial, and tastes SO good. Thank you Demeter for this fab recipe. Just added it to my recipe box. 🙂
★★★★★
How lucky am I to have the honor of receiving your first online recipe comment?!? .. I totally agree with you on the high sugar & fat content effects on skin–like I might enjoy these things from time to time, but my skin sure doesn’t! Lol. It’s so wonderful to hear that my pumpkin bread recipe worked out so well for you! Thank *you* for stopping by & letting me know. Happy baking, April!
Thanks Demeter! Forgot to mention that I was also born and raised in (Northern) California but currently reside in Boston! Noticed that in your little bio and thought that was awesome~
Oh nice! Totally awesome indeed. .
Hi,
Would I be able to replace the almond flour with any other GF flours?
I have cassava, Millet, Teff, and sorghum flours. I also have tapioca starch.
Thank you!
Hi Kim, the simplest thing to do would be to substitute the almond meal with more GF oat flour. You’d have to reduce the amount that you’re subbing by a few tablespoons (try 1/4 cup + 2 tablespoons more oat flour, give or take.) You can also try that amount in cassava, although no guarantees as I haven’t tried it. Keep in mind that you’ll have to do a bit of experimenting to get the right texture. Happy baking!
I finally made this last night as it was on my fun to do list for weeks. I didn’t have access to maple syrup so I used date syrup… everything else I did exactly and HOLY SHIT THIS WAS BY FAR THE BEST BREAD/LOAF I HAVE EVER HAD. Mine came out sooo moist in the middle, it was lole cake. Absolutely incredible recipe and was so damn easy. Thank you Beaming Baker for doing all of the work for us in order to make something so amazing for the holiday season. As it was baking, the whole house smelled like Christmas. My entire family loved it!!!
Hi Talia! Omigosh, I’m so happy to hear this!! Your comment brought the biggest smile to my face (and made me LOL)! Thank *you* for taking the time to stop by & let me know how it worked out for you! Here’s to all the yummy Christmas vibes to you and your family! Xo
So delicious and easy to make! Took some to share at work and everyone loved it. I will be making this again very soon 🙂 Thank you for the wonderful recipe!
★★★★★
That’s awesome! Btw, how cool are you for bringing in fresh-baked treats to work? 🙂 Thank *you* for taking the time to stop by & let me know how it turned out for you! Enjoy.
This recipe is TO DIE FOR!! It is so incredibly delicious, I’m having a hard time not eating the entire thing in one sitting. I followed the recipe almost exactly except I used refined coconut oil just to eliminate any possible coconut flavour coming through. This is going to be a staple in our during the fall/winter from now on.
Woohoo!!! That’s so wonderful to hear, Anne. 🙂 Love that you used refined coconut oil to curtail any possible coconut taste. I’m so pleased that you enjoyed my pumpkin bread recipe. Happy Fall!
I would LOVE to make this! But my son is allergic to almonds (and peanuts, and brazil nuts, so allergist has us avoiding all nuts for now). Can you recommend a possible substitute? I read through the comments and see that coconut flour is a “no go,” but what do you think about maybe tiger nut flour? Thank you in advance for any help!
Hi Amy! Hm, I haven’t tried it with tiger nut flour in this recipe, so if you give it a go let me know how it turns out. You could also try sunflower seed meal. Hope this helps!
Just an FYI for anyone interested. I did try this recipe with tiger nut flour, and it turned out perfect, as far as I could tell! Very moist and delicious!
★★★★★
Hi Amy! Thanks for reporting back. I’m sure other readers will find your substitute info useful. Happy baking!
I know for sure this bread would be a huge hit in my house!
★★★★★
Haha oh I’ll bet!
Greatest gluten free and dairy free pumpkin bread recipe I have found! It’s so soft and has just the right amount of pumpkin flavor. <3
★★★★★
Wow that’s high praise! . I’m so glad you enjoy the flavor, the pumpkin balance is one of my favorite parts.
Hi!
I made this last night and it is delicious – my non-vegan parents say it’s better than any pumpkin bread they’ve had. My only problem was that it didn’t rise much and so each piece is about half the size of yours. Any suggestions for the next time I make this? I love a big piece of pumpkins bread.
Thanks!
Wow that’s quite the complement. . Hm, what size pan did you use to bake it?
I used an 8″ loaf pan. It is made of stoneware rather than aluminum, however. Could that be a factor?
Yes, stoneware requires a very different bake temperature and time compared to metal pans.
Pumpkin bread is my favorite! I can’t wait to try your recipe too!
★★★★★
I know you’re gonna love it Catalina!
Thank you so much for this recipe. I am dairy intolerant and it’s so hard to find a solid recipe for this!
My pleasure, Michelle! Happy baking!
I can’t wait to bake all the pumpkin things! This bread is first on my list. 🙂
★★★★★
Yeah!!! I’m so happy to hear that because we are going to be making all the pumpkin things this season! 🙂 Enjoy!
And this is why I don’t bake much…lol! Not that I don’t experiment…but with regular cooking, not baking. It’s so much easier to fix something there! But since you’ve already done the work here, I will have to try this! 🙂
Lol!!! I feel you—sometimes baking can be maddening! But the effort is all worth it when you can literally eat the results. Haha! Can’t wait to hear what you think, Michelle! 🙂
Can we use the fresh air pumpkin?
Hi Preeti, if using fresh pumpkin purée, make sure to drain it before using. You’ll probably need to experiment how much to drain to achieve the desired level of moistness in your pumpkin bread. Hope this helps! 🙂
This is my kind of pumpkin recipe! So light and fluffy; can practically smell it from here! Yum!
★★★★★
Haha totally! The smell is one of the best parts! .
Amusing, fun read. After all your troubles I’ll be totally making this loaf. Thanks for the laugh.
Hehe, thanks Trish! All of my troubles & trials are all worth it! 😉 Can’t wait to hear what you think!
Baking can be so frustrating sometimes but when it turns out amazing it is all worth it. I appreciate all your hard work because now we can enjoy the perfect gluten free vegan pumpkin bread too.
★★★★★
Absolutely! . Thank you for the kind words Kelly!
I love pumpkin, and also that this is gluten free. I’ve been working on making heath conscious eating choices for the family lately, and cutting out white flour is the hardest!
It can definitely be tough making food changes for a while family. Best of luck Estee!
This recipe is definitely a keeper! And it’s so easy to make!
Oh most definitely! .
Beautiful bread to make year-round, not just in the fall! It looks amazing. I don’t use GF usually, but love the idea of making my own oat flour. Thanks for sharing!
★★★★★
Agreed! I love making pumpkin treats all year. 🙂 Thanks Paula!
One of my best friends is gluten free & dairy free and she’s coming to visit so I’ve been looking for some recipe options. This bread is PERFECT! Thank you!
★★★★★
Oh what perfect timing! . Hope you and your friend enjoy the recipe!
Oh my goodness. I decided to make this recipe with some leftover pumpkin from a Paleo chili I made the other night, and it is AMAZING!! The bread is so moist and SO scrumptious. Thank you, Demeter, for another wonderful recipe – whenever I want to try something new, your page is the first place I look. 😀
★★★★★
YAY!!!!! Thank *you*, Monique for taking the time to let me know. 🙂 I’m thrilled that you enjoyed my recipe! And btw, I’m totally blushing because of your first place comment! .. Happy baking!
I just made this, freaking delicious . here it is June and I’m making pumpkin bread. . So good!! I’ll be making again!
★★★★★
LOL nothing wrong with pumpkin in June! . I love making this bread year round. So glad you enjoy it Kami!
I’ve mad 6 loaves of this bread in one afternoon, got to talking while measuring, and some of the tastes were a little off, but my granddaughters never noticed. Now my sister made a loaf of each of your others: pumpkin, banana, chocolate banana, and we asked my daughter and 4 little granddaughters to critique and vote for favorite. The GD with allergies ( gluten, dairy, egg) voted for pumpkin. Another GD(gluten allergies) plus all others voted banana as favorite! Thank you so much for your trials and persistance!
★★★★★
Now that’s what I call a bake-a-thon! 🙂 I simply loved hearing about three generations of family baking & taste-testing together. What could be better? Thank you for taking the time to stop by and comment!
Is it possible to make this without the 1/4 cup+2 TBS of coconut sugar? Making them only with 1/4th+2 of maple syrup?
Ps your blog shows me you are tried and true dedicated. It’s amazing
Hi S! I recommend at least substituting the coconut sugar with something else—perhaps a different type of granulated sugar or natural sugar substitute? 🙂 If you leave it out, it’ll unbalance the dry ingredients in the recipe, and make the texture displeasing lol. Thank you so much for your kind words. They mean so much to me. ❤️ Good luck!
Thank you 🙂 I’ll try subbing with apple sauce and see how it goes.
<3
I made this for breakfast and it was delicious! I did some changes like I used 1/4 cup of maple syrup and 1/4 cup of coconut sugar. I also used Miyoko’s vegan butter and a bit of apple sauce instead of coconut oil. I put the oven timer to 65 min, but then when I went to check it, I noticed the oven was warm and the bread was not risen. I don’t know what happened. So I turned on the oven back and cooked around 30-40 min, and the bread has risen some. It wasn’t as airy as in the pictures but it was good enough =) Hopefully next time I won’t mess the oven up..
★★★★★
Oh no! I’ve definitely had oven troubles like that before, it’s never fun. Can’t wait to hear what you think after the second go around! 🙂
hi there! my mom and I just made this recipe! we didn’t have almond meal so we substituted it for coconut flour…. it turned out good the taste was good but it didn’t rise at all. do you know where we went wrong or why it didn’t rise? also is there a difference between almond flour and almond meal?
Hi Sami! The coconut flour is the culprit. It is extremely, extremely dry and absorbent and does not work like any other flour. I would not recommend ever substituting any flour with coconut flour. 😉 Almond flour vs meal: flour is usually made from finely ground, blanched (skins removed) almonds. Almond meal is made with unblanched almonds & is usually a bit more coarse and adds a great texture to breads, etc.
Thank you so much for such a great, great recipe! I tasted your labor of love while I was eating this amazing bread.
I didn’t have almond meal on hand so I used blanched almond flour instead. I used an 8×8 pan because I didn’t have a loaf pan.
Also, as I was looking over the recipe, I knew right off the bat that 3/4c worth of sweetener would be way to sweet for my liking so I only put in 1/4c maple syrup + 1-2 Tbs coconut sugar, hoping that this change wouldn’t alter the texture too much (even this reduced amount was plentyyy sweet for me).
I’ve baked a lot with oat flour, and my oh my, the texture of this bread was so so good. I was afraid it was going to be quite dense, but I was surprised that the bread had SUCH a moist, tender, and delicate crumb!! A little more dense/moist, I think it might have been too dense/moist, but the texture of this was right at that borderline edge; it was on point and really satisfying.
I might try halving the coconut oil next time, but if it doesn’t turn out as good, I will gladly revert back to the original amount.
Again, thank you so much!!! This was my first time trying out one of your recipes and I’ve been totally convinced to try out more of your creations.
★★★★★
Woohoo! So happy to hear that you enjoyed the bread Grace! . Glad that all the substitutions worked out for you. Can’t wait to see which recipe you try next!
Can I use apple sauce in place of the oil?
Hi Kris! I haven’t tried it myself, but I have had some readers try this sub in some of my other recipes with good results. Let me know how it turns out! 🙂
Hi! I am trying to cut back my sugar intake and I lot of your recipes have a higher sugar content than I am able to have. Am I able to simply use only 1/4cup of maple syrup OR 1/4cup of coconut sugar? Not both? And if eliminating one of these, will I need to replace the one I left out (I.e. to not use any coconut sugar) with something else? I would like to only use 1/4cup + 2 tablespoons of maple syrup preferably, WITHOUT coconut sugar.
Also, can you substitute the coconut oil with apple sauce? I have never tried this but I heard it is possible.
Please let me know your thoughts. Thanks so much! Can’t wait to hopefully try this out!!
Hi Sam! Perhaps you could start with substituting the coconut sugar with applesauce. It terms of also substituting the oil with applesauce, I wouldn’t recommend it. The more ingredients you substitute with applesauce, the gooey-er and gummier the recipe will be. Generally, the more ingredients you change, the less I can guarantee the ideal results. Good luck & let me know how it turns out!
Hi So I never comment on online recipes. But I made this pumpkin bread today, I rushed home too late to get it out of the oven on time so I over baked it by 10 mins. I was worried it would be overly crumbly and poorly textured like so many GF baked goods I have tried. This bread is SOOOOO Goooood. And it was not dry despite me over baking it. Its so good I am going to need to slice it and freeze it or I will eat the entire thing. This recipe is amazing. I followed the recipe to a T and changed nothing. It was delicious.
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Hi Erin! What a compliment that you enjoyed my recipe so much that you needed to comment. 🙂 🙂 Oh, I know ALL about having to freeze goodies so I can resist ‘em. Lol. Thanks for taking the time to leave such a sweet comment. Hugs!!
I could not stop reading your post – wow! you are an incredible writer!!!! And your recipe…it looks simply fabulous! I wish I could try it but I have to watch carbs too…and oat flour is much higher in carbs than almond flour so I’m still searching – BUT – I know I wont find another baker who is as persistent tenacious talented a resource as you! Thank you for your inspiring website!
Hi Marie!! Thank you so much for your wonderful comment!! It seriously put the biggest, goofiest grin on my face. ☺️☺️I’m so glad you enjoyed reading the post. Good luck on your search for a low carb pumpkin bread. Hugs!
I’m going to try this tonight and can’t wait! Can you sub the oil for applesauce? I found a pumpkin spice one!!! And my mom tries to stay away from oils. My boys are excited to try as well!! Thanks!
Hi Sarah! I haven’t tried it myself, but I have had a few readers make that sub in some muffin recipes before with good results. Let me know how it turns out!
Thanks for this recipe! It’s just come out of the oven, but it has not risen at all. I replaced all the flours with a GF blend, is that the issue? I don’t want to use oat flour, so should I try again with 2 cups GF blend and 1/2 cup almond flour, or just add more leavener?
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Hi Bronwyn! Yes, try 2 cup GF blend and 1/2 cup almond meal. If you used all GF blend (including to sub the almond meal), your dry ingredients would’ve been too much —> almond meal is much less absorbent/dry than gf flour. Good luck!
I cant have oats so no oat flour can I use pc gf flour instead and the almond meal use almond flour?
I haven’t tried it myself, but GF AP flour should work in place of the oat flour. As for the almond flour, that is totally fine. Happy baking Lindy!
YUUUMMMMMMY! I ate one right out of the oven I so couldn’t resist. Other than using an egg instead of a flax egg, I made this exactly as described and I think they are beyond delicious! THANK YOU Demeter. I will make this often. Even my picky husband who only wants to eat blueberry muffins thought these were VERY GOOD. Which is the ultimate in high praise from him.
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WOOOHOO!!! Michelle, I’m SO pleased that you and your husband enjoyed my recipe. 🙂 Such a fun kick to read the bit about your husband. Enjoy you two!
This looks amazing! Before I went gf I was kind of famous for my pumpkin bread—so I’m SO excited to try this! One question, will almond flour work just as well as almond meal here? I’ve heard they’re not exactly the same, but it seems people tend to use them interchangeably? Thanks!!
Thanks MW! I hope you love my recipe as much as your own! 🙂 Almond flour will probably be fine. The flour is a bit lighter and less “present” than the meal (which includes the almond skins). Enjoy!!
I ended up accidentally doubling the pumpkin (it drives me crazy when things only call for half a can of something) and needed to double the recipe, but at this point I was out of oats to make more oat flour with, so I subbed 1.5 cups all purpose gluten free flour in place of the additional 2 cups oat flour (I used an additional .5 cup oat flour instead of the almond flour because allergic to almonds) so overall, for a double batch, I used 2.5 cups oat flour and 1.5 cups gluten free flour. I also threw in some rasins. It turned out AMAZING. My husband who isn’t big on pumpkin loved it as well. We used it for French toast which I highly recommend, by the way. Sooo much better than Starbucks pumpkin bread. It doesn’t have that too much baking powder texture that I feel like a lot of store bought pumpkin bread does. If I didn’t know better, I wouldn’t know it was gluten free. I’ll have to try it again with all oat flour and maybe sub the almond flour for walnut flour or gf flour.
I’m so happy to hear you and your hubby enjoyed the bread Alix! . Glad the substitutions worked out, and I absolutely love the idea of using this for French toast. . Thanks for stopping by and sharing such kind words!
This recipe was terribly addictive lol! I tried to grind my own flax seeds and that didn’t work at all, so I used whole flax seeds. I also accidentally added half a cup of oil, so I had to double the recipe- best decision in my whole life! Usually I like my food to have a nice kick, so next time I make this delicious pumpkin loaf, I’ll definitely add more spices to it- but the subtlety of the spices is so fantastic as well. You deserve a medal or a trophy, because this is the most amazing pumpkin recipe I have tried! Great job, and thank you so, so much!!
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Hi K!! It was such a JOY to read your comment! You’re too kind. 🙂 Btw, how cool is it when you do something on accident and it all just works out? Hehe. I truly appreciate you taking the time to let me know. Big hugs & happy baking to you! ..
The flavor of this bread was great. Unfortunately, it just wasn’t as moist as I would have liked. Because it was my first time making it, I followed the recipe, exactly. It just seemed a little dry to me. My husband & daughter both thought the same. I like the fact it only calls for a little oil, but maybe using more pumpkin or adding applesauce may help. I’ll make it again, but maybe try a few adjustments. Or not…it’s a very good bread, I will just know what texture to expect.
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September One and it’s high time for pumpkin goodies! I struck gold yesterday when I found this web site! Thank you, Demeter!
We made the pumpkin bread this morning and it’s a major hit. We added 1/2 cup of raisins and 3/4 cup of roughly chopped pecans. We will be making several additional delicacies from this great web site!
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Haha agreed! . So glad to hear you’re enjoying the bread. Those add-ins sound seriously delicious. And I’m absolutely thrilled to have you both here. Can’t wait to hear what you try next! 🙂
Hi Demeter, I’m not vegan, so can I just use an egg instead of the flax-egg? Thanks!
Hi Katherine! Yes, you most certainly can. 🙂 Happy baking!
Can this be made ahead and frozen?
Yes! See instructions for freezing in Notes. 🙂
Made this bread so many times last year around the holidays and it was a smash hit every time. Just made it tonight again except I subbed out some of the ingredients. I didn’t have puréed pumpkin on hand but had a can of puréed sweet potato so I used that instead. I also added an extra 1/2 cup of oat flour cause I’m allergic to almonds. Lastly I completely omitted the coconut oil cause I didn’t have any on hand and it tends to mess up my baking when I use it. Instead of baking it in a loaf pan I used a wider glass pan to make sweet potato bars. Can’t wait to frost them and serve them tomorrow.
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So happy to hear it, Diana! 🙂 I’m seriously loving the sound of the sweet potato version! How did they turn out? 🙂
I was wondering if the solid coconut oil could be substituted by the liquid one…I got a bottle but never used yet, thanks.
When I bake with coconut oil, I always measure the solid out and then melt it before adding it into the other ingredients. So you should be good to go there! 🙂
Thanks fro trying, but you have not understood my point…I have a bottle of already LIQUID coconut oil…it is not a solid one…so, would it get solidi after using it in baking, for example, or would it stay liquid, in it original state which WAS NOT SOLID…
Your recipe sounds wonderful & I plan on making it soon. I have a question for you, do you have any suggestions for a substitute for the coconut oil? My husband isn’t a fan of using coconut oil. Thanks!
Thank you, Kathy. You can try melted vegan butter, or perhaps olive oil (although this option would certainly affect the taste). I hope you and your husband love it! 🙂
I really like the one bowl thing! It turned out kind of gummy but maybe a different flour than oat next time. It also didn’t rise at all. But tastes good! I added walnuts, a little coconut, and orange zest.
Hi Lynne, yep, one bowl is the best! So sorry to hear that it turned out gummy–that’s actually the opposite of the feedback I usually get. Have you swapped out your leavener lately? It’s usually good to throw it out after 3 months. Glad you enjoyed it anyway! Hugs. 🙂
What a classic! This looks absolutely amazing!
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Thanks Melanie! Enjoy!
Can I replace the coconut sugar with stevia? I need sugar free version. Thanks in advance.
Hi Evelyn, I’m not sure. There are some stevia sugar blends that might work better (but they’re not 100% sugar-free). Let me know if you try it and how it works out! 🙂
Awesome! Could I use something instead of almond meal? maybe just more oat flour?
Hi Rosie! I’ve had another reader ask this question, so I’ll just share what I wrote to her: “I have made a loaf with all oat flour (substituting the almond meal for oat flour). It was good, but a bit on the drier side. I haven’t been able to test a loaf using just the oat flour to my satisfaction yet. You might try replacing the almond meal with 1-2 tablespoons less oat flour. This means you’d substitute the almond meal with 1/4 cup + 2 tablespoons oat flour. Then adjust as needed.” Good luck!
This was the first gluten free “baked good” recipe that actually came out with a normal texture! YAY! Now I just have to figure out which of your recipes to try next. Thanks for creating.
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Woohoo!!! That’s pretty much the best compliment that you could’ve given my recipe, Paige! 😉 It’s always my goal to make allergy-friendly, plant-based baking taste JUST like the classics we grew up with. 🙂 If you ever need any recipe recommendations, let me know! Thanks so much for stopping by. 🙂
Is there a way I could make this without maple syrup, using all coconut sugar? Would I have to increase the wet ingredients? Thanks.
Hi Hannah, I’m not 100% sure since I haven’t tried this sub before. Try subbing the maple syrup 1:1 with more coconut sugar, OR doing that and adding in 1 tablespoon water (to help dissolve the coconut sugar). Good luck! Let me know how this turns out. 🙂
This looks great! Do you have a weight measurement for the oat flour, by chance? Thanks!
Hi Lindsay, sorry, I don’t! 🙁 It’s on my super long To Do list to start adding weight measurements across the site. Thank you so much for your patience! xo
Hi there!! I love your recipes- They all look amazing 🙂 I recently tried out this one and your pumpkin muffin recipe and they tasted delicious but they were pretty dense.. I’m wondering if I did something wrong technique-wise? Because in the instructions it said to pour the batter- but mine was already so thick it was more like a dough! if you had any thoughts I would love to hear them as I would love to try see the recipe as you intended it! 🙂 thank you!!
Hi Alex! That’s so sweet of you to say. 🙂 Did you like the final texture though? Yeah, the batter is definitely thick enough to qualify as a dough. To see a visual example of this, watch the video in this recipe post: https://beamingbaker.com/gluten-free-maple-pecan-pumpkin-muffins-gf-vegan-dairy-free-refined-sugar-free-video/ That’s how thick it should be. Hugs!
This looks great. Do you think it would.work as well using egg replacer instead of the flax egg? Thanks, can’t wait to try it!
Hi Hannah, thank you! Yep, that should work just fine. Just make the equivalent of one “egg.” Can’t wait to hear what you think! 🙂
Hi! I just made this for my toddler who is allergic to wheat, egg and dairy. I did halve the sugar but the flavor was still soooo good. But my bread fell 🙁 it ended up only being 2″ tall in my 8.5×4 glass Pyrex. Is this due to the lack of sugar or because of the glass Pyrex? I used parchment in the bottom and coconut oil sprayed everywhere. Thanks!
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Hi Mandy! I believe the issue lies in halving the sugar. I developed this recipe so that the wet ingredients (including the sugar) are perfectly balanced with the dry ingredients (flour, etc.); so when you remove a big chunk of one side of the ratio, something on the other side needs to be removed to adjust. It would take quite a bit of experimentation to find just the right balance. I hope this helps! Hoping that you and your toddler get to enjoy this soon! 🙂
Great recipe! Making my second batch in under a week. I doubled the recipe and baked in a divided brownie pan which gave us 18 equally sized individual servings, plus an additional dozen that fit into a muffin pan. 30 servings ready for breakfast and snacks and only 4 points each for weight watchers. Wil probably take the muffin pan out a little earlier because of the open source between each, compared to the brownie pan where though divided, they are al mused together like a loaf.
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Hi Stacy, so happy to hear that you’re loving this! 🙂 And it sounds like you’re having a bit of fun with experimenting in different pans. 😉 If you ever need the recipe for exactly 12 pumpkin muffins with chocolate chips (and the precise timing for baking in the muffin pan), this will help: https://beamingbaker.com/one-bowl-gluten-free-pumpkin-chocolate-chip-muffins-gf-vegan-dairy-free/ Thanks for reporting back and letting me know how much you enjoyed these. Can’t wait to see what you try next! 🙂
Thanks for replying so promptly, just wondering if I could use coconut flour or buckwheat flour?
Many thanks
Hi Antoinette! 🙂 My pleasure. Definite no on the coconut flour–it’s much, much more absorbent than oat flour. Buckwheat flour might work–I’m not sure because I haven’t tried it. Also, buckwheat tends to have a distinct, strong flavor. Good luck!
Hi, this recipe looks great but just wanted to know if I could substitute the oat flour with an additional 2 cups of almond meal. I don’t use any of the store bought gluten free flours or oat flour as my daughter doesn’t do to well with any of them. Many thanks for your help.
Hi Antoinette, unfortunately, I’m not sure how subbing all the oat flour for almond meal will turn out. My biggest concern is that oat flour is more absorbent than almond meal, so you’d have to decrease the wet ingredients to compensate for that. Since I haven’t tried it out yet, I’m hesitant about the results. Maybe play around with the recipe a bit–try subbing all the oat flour for almond meal and decreasing the wet. See how that turns out and adjust as needed. Good luck! 🙂
Hi Demeter- I have a couple of questions– would it be possible to use a 1-1 flour mix (ie: Bob’s Red Mill) instead of the oat flour? My hubby doesn’t tolerate oats so well. I have not yet used coconut sugar in my baking. How does it differ in its behavior from either demerara or brown sugar?
Thanks so much in advance-
-Jane
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Hi Jane! Okay, let’s see… 1-1 flour mix: that would work, but just be aware that the loaf could turn out drier. Every all-purpose GF flour mix I’ve used varies from brand to brand. You might need to do some experimenting and perhaps leave out 1-2 tablespoons of flour, or decrease the baking time by 5 minutes or so. Coconut sugar vs. brown sugar: they’re pretty much the same in flavor and behavior. My pleasure! Can’t wait to hear how it turns out. 🙂 xo, Demeter
I love your recipes!!!! quick question, would regular oat flour work in this or does it need to say gluten free? Thanks so much:)
Hi Melissa, thank you! Regular oat flour works just fine as long as you don’t have a gluten intolerance. 🙂 Can’t wait to hear how you like this!
Thank You, making this today i cant wait!!!
Awesome!! Enjoy! 🙂
Demeter, thank you for your reply! I was so pleased with the results I HAD to tell you. . When I get home, I’m going to try this with almond flour and the flax egg. My daughter was familiar with egg replacer and she grimaced at the flax egg. LOL the xylitol was my choice, trying to remove sugars from my diet. I actually think I’d use a smidge more xylitol (or I’ll use stevia ) also cutting way back on carbs, so that’s where the almond flour comes in. Not sure how long ago you lived here in SD , but I’ve been gone for 6 1/2 years. It’s really crowded here now. Hit up Fasion Valley before Christmas, it was nuuuuts! Drove through Balboa Park on the way from the airport. I miss areas like that. I’ll get out to Torrey Pines for you before I go, too! Going to OB Noodle House soon And will also go by Sunset Cliffs. I’ll be in touch! Thanks for lighting the baking fire under me! .
Of course, Linda! 🙂 It was a true pleasure to read your comment. So funny that your daughter doesn’t like flax eggs! To each her own. 😉 I’m super excited to hear how the next batch turns out. 6 1/2 years: the changes must’ve been something else! I left about 2 1/2 years ago, and even then things were changing very quickly. Aw, now I totally miss Fashion Valley!! But not the crowds. Lol. Enjoy some grub for me at OB Noodle House! It’s my absolute pleasure to light that fire under you. Can’t wait to see what you try next. 🙂 Big hugs!
Hi Demeter! Christmas baking in San Diego, CA. My daughter is vegan and I’m constantly searching for recipes to make for her when I visit from Texas. I wanted to thank you for your time and effort in developing your goods! I made this pumpkin loaf recipe today with some minor adjustments. I want you to know, straight away, that you are genius ! The flavor is wonderful . The texture is tender and moist. The smell or scent …as you said is of comfort! Ok, so she had this Nordic mini bundt type pumpkin pan and she wanted to try it out. It worked perfectly! We used Bob’s Redmill Gluten Free All Purpose baking flour. It’s a combo of sorghum flour, potato starch, garbanzo bean and fava bean flours in place of the oat flour. We also used egg replacer instead of the flax “egg”, and used Xylitol in place of the coconut sugar . Despite the adjustments, I’m telling you…they were awesome! AMAZING! Thank you so much! . I can’t wait to make your other goodies!, .
Hi Linda! I have to tell you, I really do miss spending Christmases baking in San Diego (I lived there a few years ago). I hope the weather is just fantastic for you and your daughter. 🙂 Your comment is so sweet–it completely made my day. 🙂 The mini bundts must’ve been beyond adorable! I’m so happy to hear that the substitutes worked out. I’ve really been curious about trying this recipe with a few different GF flours and comparing results. Thank you so much for taking the time to let me know how you and your daughter enjoyed this! Swing by Sunset Cliffs, Fashion Valley, Torrey Pines and Balboa Park for me, will ya? Happy Holidays & even happier baking! ❤️
Trial #4….Oy. I have had that for the last two days, and walked away disgusted. I went back to my fail safe bread today. Lol
You have given me hope and a recipe! =D
I can hardly wait to try this tomorrow and really enjoy! Due to allergen development, I’ve lost a lot of my favorite foods, and have slowly begub finding the alternatives I needed to make them.
It’s been a grueling couple of years LOL I LOVE FOOD, so missing out non classics was killing me!
And you are friggin hillarious AF. …
Thank you for making me laugh so hard, I scared the cat!
The bread machine goes beep lol
Thank you!!!
Ahh… Trial #4, the most punishing of trials. Lol. Ariana, I FEEL your pain! Dealing with food allergies can be such a beast, especially when you have such a passion for food. I hope my recipe is what you’ve been waiting for (fingers crossed!). 🙂 Happy Baking! I can’t wait to hear what you think. P.S. Pet the cat and the bread machine for me.. .
I’ve just taken a loaf out of the oven where I substituted hemp hearts for the almond meal. It looked about the same texture after I gave them a whir in the blender so I used the same amount. It’s cooling now and it’s for a friend who I thought had a nut allergy. Can’t wait to see how it is – hoping it’s not too dry with my sub. The house always smells so good when I bake this – just spicy enough and not in a sickening sweet sort of way!
What an intriguing and creative substitute, Christine! Sometimes baking is the most fun when you think out of the box, that’s for sure! 🙂 How did it turn out? Scents: Yep! It’s just one of the most comforting smells… like ever. 🙂
According to the recipient of the loaf with the hemp, it was DELICIOUS in largest font she could email me with! I will have to try it that way for myself now since hemp is so chock full of goodness.
Thank you so much for wonderful recipes – I look forward to trying many more and sharing with friends.
That’s AWESOME, Christine! Seriously, well done on the substitute! I’m so proud of you for baking like a total boss! I bet you’re so curious as to how it tastes now. Haha. Thank you so much for letting me know how it turned out. Your kind words keep me motivated to create more recipes. <3
This is a great recipe; I’ve made it a couple times now. Any suggestions for replacing the almond flour for those with nut allergies? Also wondering how fine to grind the oats when making the flour. It comes out a little differently each time but still good. Very fine grind, still some visible chunks of oats?
Lastly, I can’t make the print option work to get a copy of this for safe keeping. What could I be doing wrong there?
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That’s wonderful to hear, Christine! 🙂 I have made a loaf with all oat flour (substituting the almond meal for oat flour). It was good, but a bit on the drier side. I haven’t been able to test a loaf using just the oat flour to my satisfaction yet. You might try replacing the almond meal with 1-2 tablespoons less oat flour. This means you’d substitute the almond meal with 1/4 cup + 2 tablespoons oat flour. Then adjust as needed. 🙂 Oat flour: a uniform, fine grind (without chunks) would be best. Printing issues: so sorry to hear that! Here’s the direct link to the printable recipe: https://beamingbaker.com/easyrecipe-print/3698-0/ Happy baking! 🙂
WOW!! This pumpkin bread is AMAZING! I had just made pumpkin cookies from another blog and was so disappointed with how they came out, but it didn’t deter me from trying another recipe. Especially after I read how many times you had tried this one. You got everything so perfect! The right spice, the right moisture, yum yum yum YUMMMMM! I loved every detail you put into this-right down to the slit on top off to the side a little! I’m so happy I stumbled upon your blog. I had a mini heart attack when I searched through my pins and realized I hadn’t saved your post. Thank goodness for search history!! I will be coming back for more recipes!! Again, thank you!
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Thank you SO much for your wonderful comment, Victoria! It definitely made Monday much less… Monday. Haha. 😉 Pumpkin cookies can really be a hit or miss, that’s for sure! Oh gosh, the trials for this recipe sure were “colorful.” Lol. Your comment just made all of that testing totally worth it! Can’t wait to see what you try next. Thank you so much for taking the time to let me know how you liked this (and for pinning!). Happy baking! 🙂 P.S. Isn’t the slit the best?? 😉
New follower and so looking forward to trying some of your recipes since I’m newly GF and DF! Also trying to make vegan and gf alternatives for my current recipes!
On a side note – your blog is hilarious and I think you would be a blast to have a coffee and share dessert with ☺️
That’s awesome, Tasneem! 🙂 Making vegan and GF alternatives can sure be a tricky, but totally fun and challenging task! Haha. Best of luck to you. Aw, thank you so much for your sweet words. xo
Reminiscing over how insanely delicious this loaf was! I think I need to make another batch… like today! I loved eating it with almond butter smeared on top! Thanks for the incredible recipe, Demeter!
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Aw, that’s so sweet Caroline! I hope you did make a loaf AND smear all the almond butter you wanted on top! 😉 So good to see you here. <3
Can I use less sweeteners or would that ruin the structure too much? What would you recommend?
Hi Dana, I wouldn’t recommend using less sweetener–it would definitely change the structure of the bread. Taste-wise, it probably wouldn’t be a good idea either. I made this bread as lightly sweet as I could without sacrificing taste. Hope this helps!
Thanks for your reply 🙂 Gonna make this recipe asap, can’t wait!
My pleasure! I can’t wait to hear what you think! 🙂
I made this bread when I went home this weekend and it was so good! I loved that all the ingredients were relatively healthy- it means I can eat it guilt-free for breakfast. 😀
I love all the spices in the bread, and that I can really taste the pumpkin.
I’ll be making this again for sure! Thanks Demeter! xx
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Yay! I’m so glad you enjoyed it Ellie! It’s not pumpkin bread unless you can really taste the pumpkin and spices, that’s for sure. 🙂 xx
Just made this and it’s delicious!! Thank you so much for coming up with a great gf recipe that makes me love fall even more.
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Johanna, I’m SO happy that you enjoyed it! 🙂 Fall is such a wonderfully tasty time of year. 😉 Thank you for taking the time to let me know how you liked this. Happy baking!
Hi 🙂
this recipe looks great!
Im not very into baking with pumpkin but this inspires me ^_^
As “pumpkin puree” you mean pumpkin pulp boiled ? Or are you referring to a canned pumpkin pulp ? Im in Italy and dunno if I can find it canned
thank you so much for yr help 🙂
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Hi Sara! 🙂 Thanks so much! In the US, pumpkin puree can be homemade or store bought. The process of making homemade pumpkin puree basically goes as follows (just to illustrate what it is): cut a pumpkin in half, remove the seeds and stringy parts (sometimes referred to as pulp). Roast the pumpkin halves in the oven, then remove the skin and blend the pumpkin flesh until you get a smooth puree. Here’s a link on how to make it: http://thepioneerwoman.com/cooking/make-your-own-pumpkin-puree/ Hope this helps! 🙂
Have you made this recipe as muffins? After reading all the reviews I think I might just need some portion control.
Hi Jill! Yep, I made a muffin version with chocolate chips. Here ya go: https://beamingbaker.com/one-bowl-gluten-free-pumpkin-chocolate-chip-muffins-gf-vegan-dairy-free/ Enjoy! 🙂
Oh my gosh, I loved reading this page! You are hilarious! I got so excited because my husband is gluten intolerant – but I am in Paraguay and I can’t get half those ingredients here …sob sob sob. So I will console myself by pinning your recipe so that when I do get back to the States (one day, God willing), I will be able to make it!
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Aw, thanks SO much, Caroline! 🙂 I’m really happy that you enjoyed reading this! 🙂 Darn, I’m sorry you can’t get the ingredients there… maybe order some from the internet? Thank you for pinning! I hope one day you get to make this. 🙂
I was thinking of ordering them, but shipping is too much. I WILL me it one day though 😉
Oops….keyboard problems….*make not me
Aw, I’m sorry it’s so tricky to get these ingredients. When you do, I hope you love it! Thanks Caroline. 🙂 P.S. Keyboard problems happen to me all the time! 😉
Ok making this asap! Looks delicious thanks so much, I’m so glad I found your beautiful site 🙂
Awesome! I hope you love it as much as I do! 🙂
The life of a food blogger, right? I know this entire scenario very well, been there many times (unfortunately!) Glad that you stuck with it and came out of it with an amazing recipe. The one with the pumpkin in the middle made me lol because that exact thing has happened to me with loaves and muffins before. Sigh. I went through this with a very spring/summer type of recipe that I’ve had to stop trying until spring again. Frustrating but I’m stubborn lol!
Anyways…your pumpkin bread looks delicious! I trialed one of my own last weekend based off another recipe of mine and it was a hit on the first shot (*ducks* 😉 ) hoping to get it up in the next couple weeks.
And that savory version? You may have something there, worth a revisit? 😉 Have a lovely weekend, Demeter!
So right. Haha. The way I see it, we earned the right to puff out our chests or… something (lol) once it finally does go right! Yeah! YES to that pumpkin in the middle… but NO. Haha. So unfortunate. You can do it, Gwen! I believe in ya! 🙂
That’s fantastic!! You’re a genius in the kitchen, I say! I can’t wait to see it. 🙂 Savory: I keep hearing that. Must be everyone’s morbid curiosity. Lol. Have a lovely weekend too, Gwen! xo
Looks amazing and I really want to try this recipe as pumpkin bread is my favorite ! . I just haven’t been able to find a good recipe since going gluten free. 4 years ! Ugh… Anyways quick question. I’m super allergic to treenuts and nuts and I’m wondering what you could replace the almond meal with ? Thank you .
Hi Jennifer! It’s too bad you haven’t found a good one in 4 years–that’s a long time to go without good pumpkin bread! I just tested a batch using only oat flour (I replaced the almond meal with equal parts oat flour). It wasn’t as sweet or soft, but the overall texture was still good. Here’s my recommendation for you: sub the almond meal with equal parts oat flour. And, check for doneness after 45-50 minutes of baking (insert a toothpick and if it comes out clean, it’s done). I hope this helps! 🙂
I like the simplicity of just using oat flour and almond flour. Storebought gluten-free flour blend works well, of course, but it doesn’t have a whole lot of nutrients or fiber.
This looks amazing! So simple (for us, now that you’ve done all the testing) for something so delicious! Though you clearly didn’t test it, would you recommend subbing regular whole wheat or whole wheat pastry flour? I can grind oats to make the oat flour, but I’d love to be able to whip this up without going to the store for almond meal. Thanks so much!
Hi Meg, thank you so much! I’ve never tried replacing the almond meal with whole wheat flour. Since the amount of almond meal is pretty low, it might just work. I’m not 100% sure, so it looks like you’ll have a bit of kitchen experimenting headed your way soon! 🙂 Best of luck–I can’t wait to hear how it turns out. 🙂
This looks so good! I tried to make pumpkin bread recently and it turned out so mushy but the texture of this looks perfect. I need to try your recipe next time 🙂
Then you’ll absolutely love this! It’s the opposite of mushy–yay!! 😉 Can’t wait to hear what you think, Allie. 🙂
I love your persistence! I totally would’ve stopped at trial one and revisited in a few months! Looks like you found a winner – so dreamy! Bring on all the fall treats 🙂
Bread has turned out superb and looks delicious. I can dig in for two slices for breakfast. Bread has come out really well. Appreciate your perfectionism Demeter
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Thanks so much Smitha! This would be the perfect breakfast! 🙂
Whoa Demeter – America’s Test Kitchen ain’t got nothin’ on you! I applaud your patience, endurance and persistence to make this bread all that it should be. You go girl!!. It is truly gorgeous! And as soon as the zucchini in my garden quit producing, I’ll move on from making chocolate chip zucchini bread to this glorious One Bowl Gluten Free Vegan Pumpkin Bread!!.
Haha. Take that, ATK! Just kidding, don’t tell them I said anything. Lolol. Can’t wait to hear what you think! Thanks Holly! 🙂
How lucky are we that you’re not the type to give up on your dreams…or our dreams…for this gorgeous pumpkin bread! I’ve made banana, zucchini and english muffin bread – but never pumpkin! You’ve just made my day, sweets…make that week! I love fall! xoxo
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Haha. SO lucky. 😉 Especially now that (I’m hoping) you feel SO much better about your own kitchen skills. Haha. You’ve totally got to make this! You’ll just love it. Thanks Annie! xoxo
Demeter you have way more patience than I have. But this looks awesome and love pretty much anything Pumpkin and the one bowl has me sold 🙂 Can’t wait to try this.
Haha… patience or dogged persistence? Lolol. Can’t wait to hear what you think! Thanks so much Stephanie! 🙂
Oh my gosh WHY are you so darn funny?! There is Meaning in the World – I am still dying at that. I was laughing and cringing with you because this reminds me of when I made my pumpkin bread. Except, I was prob way worse because oh wait my oven WAS NOT ACTUALLY on. I was using my bakery’s gas oven, the gas was DONE, and I couldn’t figure out why it just wouldn’t bake. It was hilarious when three batches LATER I discovered the problem. The joys of baking! Anyway, I believe you that this is worth it. Looks divine! But I really do want to try that pumpkin sandwich bread. PLEASE MAKE IT.
I was born with one too many funny bones. Leads to a lot of clumsiness and some funny feels… in mah bones. 😉 OH. MY. GOSH on your experience!! Gosh darn it if all of haven’t been through something like that! I’m so glad that you finally figured it out. 😉 Ah… the “joys” of baking. Lol. Okaaaaay, lemme go get that weirdo recipe outta the trash. 😉 xo
Fall at the beginning of September is just how I roll, too! I actually had my first pumpkin spice latte of the season today…I was good and waited until AFTER Labor Day haha! Pumpkin bread is one of my absolute favorites, so I’m loving this one bowl recipe, Demeter! You definitely can’t go wrong with a classic like this. I just want to reach through my screen and grab a slice (or five). Just gorgeous! Pinned, of course! Happy Tuesday to you, friend!
Yeah!! How’d I know we roll so similarly? Hehe. Omigosh, now I NEED a PSL! You so got me in the mood for one, G! Reach thru and be merry! 😉 Thank you my friend!
Such a funny post again, Demeter! Thanks for making us feel less horrible about our own kitchen fails 😀
I have actually never managed to make a perfect pumpkin bread before (okay, once, but I used someone else’s recipe and I can’t find it anymore), so I’m super excited for this one here! I love everything fall and everything pumpkin, so this is really my recipe here <3
Pinned of course too.
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Aw, thanks E! 🙂 I’m always here to make everyone feel less horrible about kitchen fails. When in doubt, refer to my fails. Lol. 😉 I hope you get to try this, my friend! Yay for fall! Let’s celebrate it together. 🙂 Thanks for pinning! xoxo
Hurrah for sticking it out and trying and re-trying – You are like the little engine that could – cause darn lady, your final, winning, pumpkin bread showed up big time! It looks so insanely moist and decadent – and seriously so NOT share-worthy! Pssssh – am keeping this ALL to myself – I’d even hide this from my daughter, though she has this annoying habit of being able to sniff out carbs from a mile away!
But, I am curious as to how #2 ended up too spicy? Was it the ginger? You are way too good a baker to do what I did once and mistake salt for sugar in a cake…so am curious…
And #4 – gosh, I get like that pumpkin puree in the middle of loaf #4 when I’m surrounded by boys at a work meeting and keep to myself and not wanna mingle! 🙂
Hope your week is off to a wonderful start, my friend! XOXO
Haha. The little engine, eh? I like it! 🙂 Oh, we both know your daughter would see this coming from a mile away. Better to make two loaves so you don’t have to share! 🙂 Oh girl… the spiciness came outta nowhere! But I think it might have been too much almond meal + the existing spices. Something about it made the bread kind of like a savory trail mix. Lololol. Yes, it was as gross as it sounds. Lol. Who could resist ya, Shashi? Have a wonderful week, my friend! xoxo
Wow, girl! You are persistent, that’s for sure! I don’t know if I would have had the patience to try it that many times! High five for sticking with it and ending up with a kick a## bread, girl! I must admit, I did have a little laugh at all your trials. You’re too funny 😀
I totally think you’re onto something with that pumpkin bread thing with jalapenos and olives. Yes, please! Bet that would be the BEST sandwich bread eva!!
Me and gluten free baking don’t get along so so good and I completely hear ya with trial #4 —->’Like, it knew that it never wanted to meld with other ingredients ever again.’ I attempted chocolate zucchini bread once and it went something like that….like, it didn’t ‘bake’. I dunno. Chocolate zucchini pudding, I guess, lol.
Anyway, Pinning this deliciousness, of course. Have a great week, my friend. xoxo
Haha. I’m definitely a persistent one! 🙂 And, if I can bring a smile to someone’s face through my baking shenanigans, then… woohoo!!! 🙂 Now I totally have to look into pumpkin sandwich bread. Haha. Yeah, totally!! GF baking can be such a disaster! It’s not even funny. But it kinda is…? Lol. Thanks friend! Have a wonderful week. xoxo
Wow, this bread looks amazing! I LOVE making pumpkin bread, especially when it is as delicious as this!
Thanks so much Shelby! 🙂 There’s something so special about a great pumpkin bread recipe, that’s for sure. 🙂
…. and pinned. duh. <3
Hahahahaha! I was totally thinking about you when I wrote that. I’m like, yeah, Chey’s gonna be hitting me with the summer stick for this one! But this way, we can already be ready, well in advance for holiday festivities! 🙂 I can’t believe you’ve never had pumpkin bread. Okay, come over quick and I’ll save you a slice (or three). You’d totally love it! Or you will… in two weeks. Hahah. Big hugs! Luv ya back, sweet cheeks! xoxo P.S. Thanks for pinning! <3
So i’m just going to skip past the part where you said “welcome to fall” and move along like I NEVER read those words. Because we are friends. And because I like you entirely too much to shoot you dagger eyes as I address those 3 words. Mmmmkay. Mkay! 😉 MWAH! So pumpkin bread! Believe it or not I have never had pumpkin bread. CRAAAAAZY, right?! Clearly this is why we are friends, so you can introduce me to such carb-a-licious things! Woot! This looks absolutely delicious, Demeter. 6 trials be damned, because you totally nailed it, lady! This doesn’t look moist AF or spicy, or dry, or any sort of not so perfect shenanigans. It looks 100% DELISH! Can’t wait to give it a try… in 2 weeks when it is officially fall. bahahahaha. I kid. I think? Luv ya, chicka! xoxoxoxo
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Bahahaha! I think you NAILED it! Out of the park with this delicious loaf!!! It looks so perfect and so NOT vegan and GF :O <3 I think I'm in quick bread pumpkin heaven!!
Thanks so much Rebecca! It’s nearly the holiday season and definitely the time to get our quick bread on! 😉
Even if the ranking system was only out of 10, I say this spectacular, amazing, long awaited, well-deserved perfect loaf would still score an off the charts 100!!!! I’m starting on your statue as we speak…errr type…I mean I’m typing…or maybe you are typing too, I just don’t know…are you confused? Okay, refocus. PUMPKIN BREAD! It just doesn’t get anymore pillowy pumpkin loaf perfect than this! I massively admire your stick-to-it-ness because 6 trials is enough to defeat even the strongest of bakers but you somehow pushed through. Huge baking perseverance, I say! But the descriptions (and names) of each trial were pretty dang hilarious. Not that I’m laughing at you…start laughing please so I can be laughing with you. The savory pumpkin sandwich bread does get the old baking brain thinking though. This is the perfect way to kick of pumpkin season, thanks for that my friend. xoxo
Oh and please do send that dove, his sharp little beak can help with the statue carving.
What are these other ranking systems you speak of?? 😉 Hehee. Thanks for saying–er, I mean, typing that! 😉 Sometimes all you need is just 6 not-quick-at-all trials to get it right! I’m laughing, I’m laughing! 🙂 Good idea on the dove. Sending him immediately. Thanks for chuckling with me, Nat. <3 xo
Holy fudge buckets, D! Can I love this like a MILLION times??!! Favorite quick bread flavor, you ask? PUMPKIN. No question, no hesitation. All day, every day. Pinning this glorious loaf and I can’t wait to make it! I also want to mention that I have completely been there for the trial and error segment of the show. I know all the feels, and that last one, the one where you’ve without a doubt nailed it, is worth all of the earlier, less lovely ones. Bog hogs!
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Hahaha. Holy fudge buckets? I’m going to HAVE to use that, Steph! One could almost say that I made this loaf, especially for you. 😉 So true… it’s definitely a feeling of “really” earning it/a big ol’ slice of humble pie! Hahaha. Not the tastiest pie, to be sure. But quite the lesson-learning one. Um, what was I saying? Haha. Thanks for pinning and stopping by, my friend! Bog hogs! xoxo
Well after reading your post I’m just going to have to make this loaf, I mean, after all the trials you went through in perfecting this loaf for us mere mortals, it would be offensive to you I’m sure if we didn’t make it … plus I just love pumpkin bread 😉 Can’t wait to try it this week!
Haha. If you are a mere mortal, than I’m sooo beneath that–it’s embarrassing! 😉 The way I see it, if I can do it, so can you! I can’t wait to hear what you think. Thanks Trish! 🙂
That’s a bad sign when you can use your pumpkin bread as a weapon 😛 But I’m glad it finally turned out because it looks wonderful!
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Haha. Right?? 😉 Not to worry, that “recipe” is hidden deep in the depths of the circular file cabinet. 😉 Thanks so much Miranda! 🙂
Yes! I was so looking forward to your autumn recipes! What better way to start than with this incredibly delicious looking pumpkin bread! Seriously, it looks so good, I just wanna grab a slice or two! 🙂
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Yay!! Get ready for more, Marsha! 😉 I can’t wait to see yours too! Better make it two to be safe. 😉 xo
Do you think I can replace oat flour with coconut flour?
Hi Sam, unfortunately, no. Coconut flour is considerably more absorbent than oat flour. It would be best to use an entirely different recipe made especially for coconut flour. Good luck! 🙂
Would all purpose flour work on this recipe
Hi Catherine! I haven’t tested it myself, but a few readers have with varied success. Let me know if you try it & how it turns out. 🙂
I used my own pureed pumpkin and homemade almond flour and oat flour (made for a more coarse texture which i like). This is a really great recipe! I will be doing it again. Thank you!
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That’s fantastic to hear, Melissa! 🙂 I’m so happy that you enjoyed it. Love that you were able to use so many homemade ingredients too! 🙂