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Vegan Gluten-Free Pumpkin Bread

  • Author: Liz Madsen
  • Total Time: 1 hour, 10 minutes
  • Yield: 10 servings 1x
  • Diet: Vegan


This moist and delicious Vegan Gluten-Free Pumpkin Bread is the perfect mix between breakfast and dessert. Easy to make and customize.


Units Scale


  1. Make the flax egg: Mix together the ground flaxseed and water and stick it in the fridge for a few minutes to gel.
  2. Prep: Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius) and grease a loaf pan. I also like to line a long strip of parchment paper so that two “tabs” stick out of the long ends of the loaf pan (see picture in article), to make it easy to get it out of the pan.
  3. Mix the wet ingredients: In a large mixing bowl, add the pumpkin puree, gelled flax egg, non-dairy milk, apple cider vinegar, vanilla extract, and the two sugars (if using both). Mix well.
  4. Add the dry ingredients: In the same bowl, sprinkle in the gluten-free flour, baking powder, baking soda, and pumpkin pie spice. Mix until JUST combined--if a few powdery bits remain at this point, that’s OK.
  5. Add the chocolate: Fold in the chocolate chips or pepitas or nuts if using.
  6. Transfer to pan: Transfer the mixture to your lined loaf pan. Smooth out the top with your spatula. Pick up the pan and tap it on the counter a few times to settle any air pockets.
  7. Add the topping: Sprinkle a small handful of chocolate chips, pepitas, or nuts on top.
  8. Bake: Bake uncovered for an hour or until an inserted toothpick comes out clean.
  9. Let cool, seriously: Let cool in the pan for 10 minutes. Use a butter knife to separate the unpapered edges if anything is stuck. Let it finish cooling on a wire rack. It’s best to let gluten-free baked goods cool completely before cutting, otherwise they can be gummy if cut too soon.
  10. Store: Store leftovers in an airtight container on the counter for 2-3 days. Remember that gluten-free baked goods don’t last as long as their gluten counterparts (especially since we don’t use preservatives like commercial brands do).


  • Note 1: Other vegan egg replacements should work. I’m also a fan of Bob’s Red Mill Egg Replacer, and Just Egg has worked well for me in other baking recipes.
  • Note 2: Apple cider vinegar does a few things--it helps activate the baking soda in the recipe but it also helps the texture. Gluten-free baked goods can sometimes be dense or stodgy (internet cookie for you if you know where I picked up that term), so apple cider vinegar helps counteract that.
  • Note 3: I love the flavor of the warm coconut sugar with the pumpkin in this recipe, but I was also missing an overall sweetness when I *just* used coconut sugar so I blended the two. You’re welcome to use all coconut sugar or all organic cane sugar.
  • Note 4: Please please measure your flour by weight if you can, or at least by spoon and level method--I have a brief tutorial about this in the article above, just below the What You’ll Need section. If you dig your measuring cup into the bag you’ll get too much flour and your pumpkin bread might not turn out well. I used King Arthur Measure for Measure Gluten-Free Flour in this recipe and it works great. I have also made it with Bob’s Red Mill 1:1 Gluten-Free Flour with a lot of success. I’ve heard wonderful things about Cup4Cup gluten-free flour but I haven't used it personally. As I mentioned above, I’ve also tested this recipe with regular all purpose flour and it works great for those of you who aren’t gluten-free.
  • Note 5: Both baking powder and baking soda together help create a gluten-free pumpkin bread with good rise and good crumb.
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Category: Dessert, Snack
  • Method: Baking
  • Cuisine: American

Keywords: Vegan, Gluten-Free, Oil-Free, Nut-Free, Soy-Free, Vegan Pumpkin Bread