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!
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.
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.
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:
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.
Add the Dry Ingredients
Add all the dry ingredients to that same bowl.
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?
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.
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.
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
- Easy Vegan Gluten Free Pumpkin Muffins
- Irresistibly Moist Vegan Gluten Free Zucchini Bread
- Super Moist Vegan Oatmeal Chocolate Chip Banana Bread
- Gluten Free Pumpkin Cookies (Vegan)
- Pumpkin Pie Smoothie (Vegan)
- Healthy Easy Apple Crisp Recipe
Vegan Gluten Free Pumpkin Bread (1-bowl, Oat Flour)
- Total Time: 1 hour 25 minutes
- Yield: 10–14 slices (1 loaf) 1x
- Diet: Vegan
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
Wet Ingredients
- 1 cup 100% pure pumpkin puree
- 1/4 cup melted coconut oil
- 1/4 cup + 2 tablespoons pure maple syrup
- 1/4 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)*
- 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
- 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! 🎃
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
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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! .