This is one of those vegan fall recipes that is going to be on repeat all October long! This vegan pumpkin bread is super moist and isn’t uber dense like a lot of gluten-free baking. The ingredients that you need are likely already in your pantry or fridge. This gluten-free pumpkin bread is one for the books.

Pumpkin Bread [Vegan, Gluten Free]

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9 slices

Cooking Time



For the Wet Ingredients:

  • 1 flax egg (1 tbsp flax meal mixed with 3 tbsp of water)
  • cup pumpkin puree
  • 2 tablespoons molasses
  • 1/3 cup oat milk
  • 1 teaspoon vanilla
  • 1/3 cup coconut oil (melted)

For the Dry Ingredients:

  • cup almond flour
  • 1/2 cup oat flour
  • 1/2 cup brown rice flour
  • 1/4 cup arrowroot starch
  • 2/3 cup coconut sugar
  • teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 1/8 teaspoon sea salt
  • tablespoon pumpkin spice

For the Optional Toppings:

  • pecans
  • walnuts
  • chocolate


  1. Preheat the oven to 400ºF and line a 9" loaf pan with parchment paper.
  2. Prepare the flax egg by adding 1 tbsp of flax meal to 3 tbsp of water. Let it sit for 5 minutes until a yolky consistency has formed.
  3. Melt the coconut oil and let it cool slightly. Then combine the flax egg, molasses, milk, oil, pumpkin puree and vanilla to a bowl. Mix until combined.
  4. Add all the dry ingredients together in a separate bowl and whisk together. Then add the wet ingredients to the dry. Stir until it's just combined. Option to fold in any nuts or chocolate at this point.
  5. Add the loaf batter to the loaf pan and spread it out evenly. Bake in the oven for 5 minutes. Then turn the temperature down to 350ºF without opening the oven and bake for an additional 30-35 minutes. Until a toothpick comes out clean and the top is slightly crispy (not burnt though).
  6. Let the loaf cool in the pan for at least ten minutes. Then transfer to a cooling rack to completely cool before slicing.
  7. Store leftovers in a sealed container on the counter top.


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