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!

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

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


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4.9 from 56 reviews

Description

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!


Ingredients

Units Scale

Wet Ingredients

Dry Ingredients

  • 2 cups gluten free oat flourif using homemade oat flour, make sure it’s very finely ground (not coarse)*
  • 1/2 cup almond meal
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 350°F. Line an 8-inch loaf pan with parchment paper or greased foil. Set aside.
  2. Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, flax egg, and vanilla. Whisk until well incorporated.
  3. Add the dry ingredients to the same bowl: oat flour, almond meal, baking soda, baking powder, cinnamon, cloves, nutmeg and salt.
  4. Whisk as long as you can—the batter will be thick. Switch to folding with a rubber spatula until no flour patches remain. Do not add additional liquids—the batter is meant to be very thick.
  5. Transfer batter into the prepared loaf pan. Using a clean rubber spatula, smooth batter into an even layer, with a gentle rise down the center—mimicking the shape of a perfect loaf. It is important to follow this step for the perfect loaf shape, as the batter will bake up very close to how it looks raw.
  6. Using a butter knife, cut a slit down the center (or off center, based on your preference, 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.
  7. 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

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.

  • Prep Time: 25 minutes
  • Cook Time: 60 minutes
  • Category: Breakfast, Dessert
  • 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

© 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.

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270 Comments

    1. Then you’ll absolutely love this! It’s the opposite of mushy–yay!! 😉 Can’t wait to hear what you think, Allie. 🙂

  1. 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






  2. 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!!.

    1. Haha. Take that, ATK! Just kidding, don’t tell them I said anything. Lolol. Can’t wait to hear what you think! Thanks Holly! 🙂

  3. 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






    1. 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

  4. 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.

    1. Haha… patience or dogged persistence? Lolol. Can’t wait to hear what you think! Thanks so much Stephanie! 🙂

  5. 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.

    1. 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

  6. 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!

    1. 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!

  7. 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.






    1. 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

  8. 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

    1. 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

  9. 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

    1. 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

    1. Thanks so much Shelby! 🙂 There’s something so special about a great pumpkin bread recipe, that’s for sure. 🙂

    1. 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

  10. 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






    1. Thanks so much Rebecca! It’s nearly the holiday season and definitely the time to get our quick bread on! 😉

  11. 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. 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

  12. 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. 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

  13. 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!

    1. 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! 🙂

    1. Haha. Right?? 😉 Not to worry, that “recipe” is hidden deep in the depths of the circular file cabinet. 😉 Thanks so much Miranda! 🙂

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

      1. 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! 🙂

      2. 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. 🙂

    2. 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. 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! 🙂