Vegan GF Pumpkin Bread

A moist, flavorful pumpkin bread that’s vegan and gluten-free with warm fall spices.

Ingredients

Wet Ingredients

  • 150g (3/4 cup) caster or granulated sugar
  • 75g (1/4 cup + 2 tablespoons) light brown soft sugar
  • 225g (1 cup) canned pumpkin puree
  • 135g (1/2 cup + 1 tablespoon) non-dairy milk, room temperature (almond, rice, soy, or oat)
  • 85g (1/3 cup + 1 tablespoon) neutral-tasting oil (sunflower, canola, or vegetable)
  • 1 teaspoon apple cider vinegar

Dry Ingredients

  • 210g (1 3/4 cups) plain gluten-free flour blend (or: 3/4 cup chickpea flour, 3/4 cup tapioca starch, 1/4 cup brown rice flour)
  • 35g (1/3 cup) almond flour (or equal weight of finely ground sunflower seeds for nut-free)
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon xanthan gum (omit if your GF flour blend already contains it)
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg

Optional Topping

  • Streusel topping

Instructions

  1. Preheat oven to 375°F (190°C). Line a loaf pan with parchment paper.

  2. In a large bowl, whisk together (3/4 cup) caster sugar, (1/4 cup + 2 tablespoons) light brown sugar, (1 cup) pumpkin puree, (1/2 cup + 1 tablespoon) non-dairy milk, (1/3 cup + 1 tablespoon) oil, and (1 teaspoon) apple cider vinegar until well combined.

  3. In a separate bowl, whisk together (1 3/4 cups) gluten-free flour blend, (1/3 cup) almond flour, (1 1/2 teaspoons) baking powder, (3/4 teaspoon) baking soda, (1/2 teaspoon) xanthan gum, (1/4 teaspoon) salt, (1 teaspoon) cinnamon, (1/2 teaspoon) ground ginger, and (1/4 teaspoon) nutmeg.

  4. Add the dry ingredients to the wet, and whisk everything together into a smooth batter with no flour clumps.

  5. Transfer the batter into the lined loaf pan and smooth out the top.

  6. If using streusel topping, scatter it on top in an even layer.

  7. Bake at 375°F for about 65-70 minutes, or until well risen, golden brown on top, and an inserted toothpick or cake tester comes out clean or with a few moist crumbs attached.

  8. Let cool in the pan for 15 minutes before removing to a wire rack to cool completely.

Notes

  • Don’t use canned coconut milk — it’s too heavy for this recipe
  • If using almond flour for nut-free, ground sunflower seeds work but may give the bread a slightly darker color
  • Check the bread around 55-60 minutes and tent with foil if browning too quickly
  • Stores well wrapped at room temperature for 3-4 days, or freeze for longer storage
Cook: 65-70 min Servings: 1 loaf