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!

overhead vegan gluten free pumpkin bread in hands

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 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 featured image

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!



Wet Ingredients

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


  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


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


  • 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 gluten free pumpkin bread, oat flour pumpkin bread, gluten free dairy free pumpkin bread

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  1. 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!!

    1. 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

  2. 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?

  3. 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.

    1. 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!

      1. 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!

  4. 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.

    1. 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! 🙂

      1. 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.

  5. 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.

    1. If you modify any recipe to your own use why would you then not expect a different outcome? Follow the recipe as written IF you want to achieve a good relied upon outcome.

  6. 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 🙂

    1. 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.

  7. 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!

    1. 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!

  8. 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!

  9. 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!