Vegan Gluten-Free Pumpkin Bread (Oil-free Option)

Healthy, delicious vegan and gluten-free pumpkin bread that tastes like the classic! It is delicious, easy-to-make, & made without eggs, dairy or gluten.

Classic Pumpkin Bread made Vegan & Gluten-Free

Pumpkin bread needs a huge thank you. Specifically, to the to the person (a woman? My guess is yes!) who decided to throw pumpkin into a bowl, add some flour and sugar, and then bake it into a delicious loaf. 

I know I am not alone in loving it.

It is so moist, tender, fragrant, and satisfying tat I decided to create a recipe that can be made without eggs, dairy or gluten. No one should be left out when it comes to eating and enjoying pumpkin bread.

This beautiful loaf is every bit as good as the classic, but healthier (less sugar, less oil, but all the flavor). It’s my Vegan Gluten-Free Pumpkin Bread.

Recipe Benefits

• vegan (egg-free, dairy-free)
• gluten-free
• made in one bowl
• nut-free
• made without refined sugar
• oil-free option

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

• canned unsweetened pumpkin puree
• coconut sugar (see notes for options)
• neutral vegetable oil (see notes for oil-free option)
• vanilla extract
• all-purpose gluten-free flour (1:1 ratio)
• pumpkin pie spice
• baking powder
• baking soda
• Optional: pepitas (green pumpkin seeds) & turbinado (raw) sugar, for topping

You will also need some water (I use filtered tap water) and optional/adjustable salt.

Step by Step Directions

Note that the complete directions are also in the recipe card below.

Very little is needed to make this pumpkin loaf, both in terms of ingredients and equipment. Here is how to do it:

• Preheat oven to 350F (180C).
• Spray or lightly oil a 9×5-inch (22.5×12.5 cm) loaf baking pan.
• In a large bowl, mix together the pumpkin puree, coconut sugar, water, oil,  and vanilla until blended.
• Add the flour, pumpkin pie spice, baking powder, baking soda and salt to the bowl. Mix until completely blended.Spread batter in prepared pan; if using, sprinkle top with pepitas and a bit of raw sugar.
• Bake in the preheated oven for 50 to 60 minutes until a long skewer (a long piece of uncooked spaghetti works great) inserted in the center comes out clean.
• Cool completely on a cooling rack. Run a knife around the edges and carefully remove loaf.

Hello, gorgeous!

Baking Tip

You do not have to worry about over-mixing since the flour is gluten-free (i.e., there is no gluten that can make the bread tough from over-mixing). I love worry-free baking.

FAQ

• How should I store the bread? Store the cooled bread in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.
• What is a substitute for coconut sugar? An equal amount of brown sugar, cane sugar, or the sugar of your choice can be used in place of the coconut sugar. An equal amount of maple syrup can also be used (reduce the water to 1/3 cup total).
• Is there an oil-free option? Yes! If you do not or cannot eat oil, simply swap it out for an equal amount of unsweetened applesauce. To keep the richness without oil, replace both the oil and water with full-fat canned coconut milk.
• Can the bread be made with all-purpose flour or whole wheat flour? Yes. If you do not need the bread to be gluten-free, feel free to substitute an equal amount of all-purpose flour or white whole wheat flour.
• Can the bread be made with other gluten-free flours? No. As much as I love other gluten-free flours, such as chickpea flour, coconut flour, cassava flour and almond flour, I do not recommend using them as a substitute in this particular recipe.

I hope you enjoy this recipe as much as my family does! Happy baking!

Relate Pumpkin Recipes

I love canned pumpkin, all year round! It is such an easy way to add vitamin- and fiber-rich vegetables to my baked goods, breakfasts, soups and smoothies with ease! Here are some more of my favorites that I hope you will give a go in your kitchen.

• Pumpkin Almond Flour Biscotti (4 ingredients, oil-free}
• Quick Coconut Curry Pumpkin Soup
• Pumpkin Toasted Walnut Hummus (no beans)
• Chickpea Flour Pumpkin Muffins (grain-free)
• Pumpkin Coconut Flour Biscuits {grain-free}