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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!
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)
Equipment
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 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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! 🙂