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Gluten Free Vegan Pumpkin Bread (GF): this moist, classic gluten free pumpkin bread recipe is flourless, healthy! The best dairy free pumpkin bread—made with oat flour! #Vegan #GlutenFree #Pumpkin #DairyFree | Recipe at BeamingBaker.com

One Bowl Gluten Free Vegan Pumpkin Bread Recipe (GF, Dairy-Free)


  • Author: Demeter | Beaming Baker
  • Prep Time: 25 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 25 minutes
  • Yield: 10-14 slices (1 loaf) 1x

Description

Gluten Free Vegan Pumpkin Bread (GF): this moist, classic gluten free pumpkin bread recipe is flourless, healthy! The best dairy free pumpkin bread—made with oat flour. Non-Dairy, Refined Sugar-Free.


Ingredients

Scale

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

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: 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). 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

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

Keywords: vegan pumpkin bread, gluten free pumpkin bread, vegan gluten free pumpkin bread, oat flour pumpkin bread, dairy free recipe