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Oat flour pumpkin bread is the best gluten free dairy free pumpkin bread & made in just 1-bowl!

Moist, classic pumpkin bread that’s lightly sweet, with perfect pumpkin spice flavors. It’s secretly the best vegan gluten free pumpkin bread!

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Vegan gluten free pumpkin bread: they said it couldn’t be done. They said it’d be gummy. They said… Oh, heck, they said fuggettaboutit!

But today I’m saying, “Dontfuggettaboutit!” Alright, I’m probably not cool enough to pull that one off… Back on point: 

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 oat flour pumpkin bread marvel, or it’s irresistible cousin Vegan Gluten Free Pumpkin Coffee Cake, 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 Vegan Pumpkin Oatmeal Cookies. Let’s dive in!

oat flour pumpkin bread slices in side view with pumpkins

trial & error: developing vegan gluten free pumpkin bread

Trial #1: Extremely dry vegan gluten free 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 vegan 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: vegan gluten free pumpkin bread

Trial #2: Less dry, too spicy. Yes, I said it. TOO SPICY gluten free oat flour 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 Vegan Pumpkin Pie Smoothie to cool things down. Yummmy!!!

the vegan gluten free 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 gluten free 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 vegan gluten free pumpkin bread to a bakesale, no one would say a thing about it because… MEH. Oat flour pumpkin bread eaten and promptly forgotten. The “Beaming Baker can DO better than this, come on, girlfriend!!” pumpkin loaf.

Two photos showing slices of pumpkin bread fanned out in front of remaining uncut 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 Vegan Gluten Free 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 gluten free 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 oat flour 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.

vegan gluten free pumpkin bread slices falling from pumpkin bread loaf

Gluten Free Vegan Pumpkin Bread Ingredients

You’ll love all of the simple, vegan and gluten free ingredients used to make this deeply satisfying pumpkin bread. Check them out below:

Ingredients for Gluten Free Vegan Pumpkin Bread spread out on a table including pumpkin puree, oat flour, coconut sugar, and more.

How to Make Vegan Gluten Free Pumpkin Bread

Preheat

Preheat the oven to 350°F. Then, line an 8-inch loaf pan with parchment paper.

Whisk the Wet Ingredients

Add all the wet ingredients into a large mixing bowl. Whisk all of the ingredients together until fully combined.

Two photos showing How to Make Gluten Free Vegan Pumpkin Bread – whisking wet ingredients together

Add the Dry Ingredients

Add all the dry ingredients to that same bowl.

Two photos showing How to Make Vegan Gluten Free Pumpkin Bread – pouring flour over wet ingredients

Now, grab a rubber spatula and stir & fold everything together until no flour patches remain. Isn’t this pumpkin bread batter seriously the prettiest color of orange?

Two photos showing How to Make Oat Flour Pumpkin Bread – whisking and folding batter

Transfer Batter

Tip the bowl over your prepared loaf pan, dropping the pumpkin batter into the pan. It’s quite thick, so we’ll smooth it in the next step.

Two photos showing How to Make Pumpkin Bread Gluten Free – pouring batter into lined loaf pan

Now, smooth the thick batter into an even layer. Finish by smoothing the pumpkin bread batter into a loaf shape. Then, optionally, use a butter knife to cut a slit down slightly off-center of the loaf.

Two photos showing How to Make this vegan gf and dairy free recipe – smoothing batter into a loaf

Bake, Cool and Enjoy

Bake, cool, slice and enjoy the best vegan gluten free pumpkin bread!

How to Store this Oat Flour Pumpkin Bread

  • Storage Notes: Cool your pumpkin bread completely, then store in an airtight container for up to 1 week. As always, keep out of direct sunlight and away from heat sources & humidity. Those factors can cause the bread to spoil quickly.
  • Freezing Instructions: This pumpkin bread 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.

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. 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 healthy pumpkin oatmeal muffins and gluten free pumpkin cookies to keep this bread company. Are you excited about the holidays?

Sending you all my love and maybe even a dove, xo Demeter ❤️

📸 Did you make this gluten free dairy free pumpkin bread recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸

Vegan Gluten Free Recipes

vegan gluten free pumpkin bread featured image
4.92 from 56 votes
Servings: 14 slices (1 loaf)

Vegan Gluten Free Pumpkin Bread (1-bowl, Oat Flour)

Oat flour pumpkin bread is the best gluten free dairy free pumpkin bread & made in just 1-bowl! Moist, classic pumpkin bread that’s lightly sweet, with perfect pumpkin spice flavors. It’s secretly the best vegan gluten free pumpkin bread!
Prep: 25 minutes
Cook: 1 hour
Total: 1 hour 25 minutes
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Ingredients 

Wet Ingredients

Dry Ingredients

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 to the same bowl: 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, this is mine). 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! 🎃

    Notes

    Where to Buy Ingredients: Coconut Sugar | Ground Flaxseed | Gluten Free Oat Flour | Almond Meal | Coconut Oil
    *If using homemade oat flour, make sure to sift the flour to remove coarse bits of oats that could create grainy/crumbly pumpkin bread.
    Storing 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
    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.

    Nutrition

    Serving: 1slice, Calories: 161kcal, Carbohydrates: 23g, Protein: 3g, Fat: 8g, Saturated Fat: 4g, Sodium: 49mg, Fiber: 2g, Sugar: 10g

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Like this? Leave a comment below!

    © beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. Please do not republish this recipe, instead, include a link to this post for the recipe.

    This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you.

    Photo of Demeter, author of the Beaming Baker blog.

    Hi there!

    I'm Demeter, it's nice to meet you! Here, you'll find easy recipes that are fun & approachable. I love cozy movies, a good mystery, and chocolate. Welcome!

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    270 Comments

    1. Dawn @ Girl Heart Food says:

      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 ๐Ÿ˜€

      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

      1. Demeter | Beaming Baker says:

        Haha. I’m definitely a persistent one! ๐Ÿ™‚ And, if I can bring a smile to someone’s face through my baking shenanigans, then… woohoo!!! ๐Ÿ™‚ 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

    2. Shelby @ Go Eat and Repeat says:

      Wow, this bread looks amazing! I LOVE making pumpkin bread, especially when it is as delicious as this!

      1. Demeter | Beaming Baker says:

        Thanks so much Shelby! ๐Ÿ™‚ There’s something so special about a great pumpkin bread recipe, that’s for sure. ๐Ÿ™‚

    3. Cheyanne @ No Spoon Necessary says:

      …. and pinned. duh. <3

      1. Demeter | Beaming Baker says:

        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! ๐Ÿ™‚ 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

    4. Cheyanne @ No Spoon Necessary says:

      5 stars
      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! ๐Ÿ˜‰ 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

    5. Rebecca @ Strength and Sunshine says:

      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!!

      1. Demeter | Beaming Baker says:

        Thanks so much Rebecca! It’s nearly the holiday season and definitely the time to get our quick bread on! ๐Ÿ˜‰

    6. Natalie | Feasting on Fruit says:

      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.

      1. Demeter | Beaming Baker says:

        What are these other ranking systems you speak of?? ๐Ÿ˜‰ Hehee. Thanks for saying–er, I mean, typing that! ๐Ÿ˜‰ Sometimes all you need is just 6 not-quick-at-all trials to get it right! I’m laughing, I’m laughing! ๐Ÿ™‚ Good idea on the dove. Sending him immediately. Thanks for chuckling with me, Nat. <3 xo

    7. Stephanie | The Foodie and The Fix says:

      5 stars
      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!

      1. Demeter | Beaming Baker says:

        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. ๐Ÿ˜‰ 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

    8. Trish says:

      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 ๐Ÿ˜‰ Can’t wait to try it this week!

      1. Demeter | Beaming Baker says:

        Haha. If you are a mere mortal, than I’m sooo beneath that–it’s embarrassing! ๐Ÿ˜‰ The way I see it, if I can do it, so can you! I can’t wait to hear what you think. Thanks Trish! ๐Ÿ™‚

    9. Miranda says:

      5 stars
      That’s a bad sign when you can use your pumpkin bread as a weapon ๐Ÿ˜› But I’m glad it finally turned out because it looks wonderful!

      1. Demeter | Beaming Baker says:

        Haha. Right?? ๐Ÿ˜‰ Not to worry, that “recipe” is hidden deep in the depths of the circular file cabinet. ๐Ÿ˜‰ Thanks so much Miranda! ๐Ÿ™‚

    10. Marsha | Marsha's Baking Addiction says:

      5 stars
      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! ๐Ÿ™‚

      1. Demeter | Beaming Baker says:

        Yay!! Get ready for more, Marsha! ๐Ÿ˜‰ I can’t wait to see yours too! Better make it two to be safe. ๐Ÿ˜‰ xo

        1. Sam says:

          Do you think I can replace oat flour with coconut flour?

        2. Demeter | Beaming Baker says:

          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! ๐Ÿ™‚

        3. Catherine says:

          Would all purpose flour work on this recipe

        4. Demeter | Beaming Baker says:

          Hi Catherine! I havenโ€™t tested it myself, but a few readers have with varied success. Let me know if you try it & how it turns out. ๐Ÿ™‚

      2. Melissa says:

        5 stars
        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!

        1. Demeter | Beaming Baker says:

          That’s fantastic to hear, Melissa! ๐Ÿ™‚ I’m so happy that you enjoyed it. Love that you were able to use so many homemade ingredients too! ๐Ÿ™‚