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Vegan Grain-Free Pumpkin Bread {oil-free}

Vegan grain-free pumpkin bread, made with almond flour and chickpea flour, is the perfect test launch for fall baking. It is tender, moist, and fragrant with pumpkin spice. Quick and easy to make, it is also oil-free, gluten-free, refined sugar-free, and equally wonderful for breakfast, snacking, or dessert. 

Overhead shot of grain free vegan pumpkin bread

Vegan Pumpkin Bread without Grains & Oil

It was the first cool morning in a long time this week (yippee!). That was the only nudge I needed to let the pumpkin baking festivities begin! ♡

I’ll inevitably revisit some of my favorites, such as my, Chickpea Flour Pumpkin Muffins, or Coconut Flour Pumpkin Pie Bars.

But today, it’s all about pumpkin bread. Specifically, a plant-based, grain-free pumpkin bread that is a cinch to make and a joy to eat. So grab your pumpkin spices, friends, it’s time bake a beautiful loaf!

Handheld slice of vegan pumpkin bread with a bite taken out of it

Recipe Benefits

This is a pumpkin bread like no other in many ways. It is all of the following, and more:

  • Grain-free
  • Gluten-free
  • Vegan (egg-free & dairy-free}
  • Oil-free
  • Yeast-free
  • Xanthan gum-free
  • Refined sugar-free
  • High in fiber (4.4 g per slice)
  • Easy

Ingredients for the Bread

Overhead shot of the ingredients for grain free vegan pumpkin bread

A complete list of the ingredients, with amounts and instructions, is located in the recipe card below.

The grain-free flours that comprise this loaf are two of my favorites: chickpea flour and almond flour. I have used them in tandem in other recipes, such as my 3-ingredient Grain-Free Sandwich Bread.

Almond flour has a mild flavor, and produces a fine texture in all varieties of baked goods. It is also rich in fiber & heart-healthy natural fats. Chickpea flour adds the structure that almond flour needs in the absence of eggs and gluten.

The remaining ingredients are similar to other pumpkin bread recipes. The exception is psyllium husks, which work in a unique way, adding structure and volume to the bread in a fashion similar to eggs. Here is what you will need:

Tip: Grind Your Own Chickpea Flour

If you have a high-speed blender, you can grind your own chickpea flour from whole dried chickpeas. It’s easy, frugal, and convenient.

High speed blenders can break down hard, dried chickpeas into a fine flour in one to two minutes. Simply place the chickpeas (I do 1 cup at a time) in the blender and then blend away. Sift the flour through a fine-mesh sieve afterwards to remove any stray bits that are left unblended. Store any extra flour in an airtight bag or container and freeze until next time.

I wish I could say that food processors or regular blenders can grind chickpeas into flour. They cannot. Trying to do so can quickly burn out the motor of either.

Vinegar Options

Any light-color vinegar can be used in place of the cider vinegar. If you do not have vinegar, or do not use it for dietary reasons, substitute an equal amount of lemon or lime juice.

Step by Step Instructions

An added bonus for this pumpkin bread? Making it requires no more than a single mixing bowl and a mixing spoon or spatula. I love minimal cleanup, always.

Step One: Preheat the Oven & Prep the Loaf Pan

Before mixing commences, preheat your oven to 325F (180C). This bread needs a long, lower heat bake to cook through. Spray a 9×5-inch (22.5×12.5 cm) loaf pan with nonstick cooking spray (alternatively, oil or grease the pan).

Step Two: Mix the Wet Ingredients & Psyllium

A glass mixing bowl filled with the liquid liquid ingredients for vegan pumpkin bread, all mixed together

Whisk the pumpkin, water, coconut sugar, vinegar and vanilla in a large mixing bowl until blended. Let the mixture stand for 5 minutes for the mixture to thicken.

Be sure to follow this step (do not rush it, or add everything—all the wet and dry—together at once). The psyllium needs to plump up in order for the bread to achieve and maintain its volume and shape.

Step Three: Add the Dry Ingredients

Add the remaining ingredients, all of which are dry: the almond flour, chickpea flour, pumpkin pie spice, baking powder, baking soda, and salt. Stir until completed combined (no visible dry bits) into a thick batter (it more closely resembles a thick dough than a batter).

Glass mixing bowl filled with the thick batter for vegan grain free pumpkin bread

Step Four: Place in Baking Pan

Scrape the batter into the prepared loaf pan and smooth the top. I prefer to use my hands for smoothing (I wet my hands with some water and towel them off until just damp).

The shape that you create here will determine the final look of the bread, so take time to create a smooth, even, bump- and lump-free loaf before sending it to the oven.

Unbaked vegan grain free pumpkin bread in a silver loaf pan

Step Five: Bake the Bread.

Bake the bread in the preheated 325F (160C) oven for 80 to 90 minutes until deep brown, the surface feels dry and firm to the touch, and a toothpick inserted near the center comes out clean.

Note that the loaf will have a flat, not peaked, top. It will smell heavenly.

Loaf of baked grain free vegan pumpkin bread in a metal loaf pan, set on top of a cooling rack.

Cool the Bread

Let the bread cool, in the pan, on a cooling rack for 15 to 20 minutes.

Remove the bread from the pan and cool the loaf completely on a cooling rack.

Vegan pumpkin bread loaf cooling on a wire rack

Hello, fall baking, it’s been awhile.

Slice it Thick or Thin

This pumpkin loaf has a firm, yet soft, texture, so it can be sliced super thin (without crumbling or breaking). I prefer thick, hearty slices most of the time :).

Overhead shot of vegan grain free pumpkin bread on a wood cutting board, sliced

What is the Texture & Taste?

Texture: This is a fine-textured, firm bread that is also soft and lightly moist (due to the pumpkin purée and the natural fat from the almond flour). Some traditional pumpkin breads are too dense and wet for my taste; this bread is not like that at all.

Taste: The flavor of the bread is like classic pumpkin bread. It is sweet, but mildly so, and there is plenty of spice. It is excellent plain, but also wonderful spread with toppings (jam, vegan butter, nut or seed butters, etc.). It toasts well, too.

Sliced vegan pumpkin bread on a white parchment paper lined cutting board

FAQ

Can I use different flours (in place of the almond flour and/ or chickpea flour)?

I do not recommend it. The proportion of wet and dry ingredients, as well as the quantity of psyllium husk, is particular to these particular flours and quantities.

Can I Use Something Other than Whole Psyllium Husks?

Alas, no, it must be whole psyllium husks. Other gelling agents, such as flaxseed meal or chia seeds, will not work as direct substitutes (they might work, but it would involve some experimenting to determine their efficacy).

You are welcome to use psyllium powder, but keep in mind that I have not tested the bread with psyllium powder. I have notes in the recipe card for subbing with psyllium powder. The weight is equivalent, but not the spoon measurement (1 tablespoon of whole husks = 1 teaspoon of powder. Both are 5 grams).

How Do I Make My Own Pumpkin Pie Spice?

You can make your own pumpkin pie spice blend with spices you already have in your pantry. No special purchase required!

Simply mix all of the following and then store in an airtight container:

  • 2 tablespoons ground cinnamon
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cloves
  • 1 tablespoon ground allspice
  • 1 and 1/2 teaspoons ground nutmeg


Happy baking!

More Vegan Gluten-Free Pumpkin Recipes to Try

Yield: 1 9x5-inch loaf (14 slices)

Vegan Grain-Free Pumpkin Bread {oil-free}

Overhead shot of grain free vegan pumpkin bread

Vegan grain-free pumpkin bread, made with almond flour and chickpea flour, is the perfect test launch for fall baking. It is tender, moist, and fragrant with pumpkin spice. Quick and easy to make, it is also oil-free, gluten-free, refined sugar-free, and equally wonderful for breakfast, snacking, or dessert. 

Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes

Ingredients

  • 1 cup (244 g) pumpkin purée
  • 1 cup (250 ml) watet
  • 2/3 cup (96 g) coconut sugar
  • 3 tablespoons (15 g) whole psyllium husks
  • 1 teaspoon (5 mL)cider vinegar
  • 1 teaspoon (5 mL) vanilla extract
  • 1 and 1/4 cups (140 g) almond flour
  • 1 and 1/4 cups (150 g) chickpea flour
  • 1 tablespoon (14.4 g) baking powder
  • 2 and 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon (3.2 g) baking soda
  • 1/2 teaspoon (3 g) salt

Instructions

  1. Preheat the oven to 325F(160C). Spray or grease a 9x5-inch (22.5x12.5 cm) loaf baking pan (or line with parchment paper).
  2. In a large mixing bowl, whisk the pumpkin, water, coconut sugar, psyllium husks, vinegar, and vanilla until blended. Let stand for about 5 minutes until thickened.
  3. Add the almond flour, chickpea flour, pumpkin pie spice, baking powder, baking soda and salt to the bowl with the pumpkin mixture. Mix with a spoon or spatula until completely blended, scraping the bottom and sides of the bowl to combine all of the ingredients (the batter will be thick, more like a dough).
  4. Scrape the batter into the prepared pan and spread into an even loaf shape. Use moist hands to smooth the top and round the sides slightly.
  5. Bake in the preheated oven for 80 to 90 minutes until deep brown, the surface appears dry, and a toothpick inserted near the center comes out clean. Cool in the pan, on a cooling rack, for 15 to 20 minutes.
  6. Remove the bread from the pan and cool completely on the cooling rack before slicing.

Notes

Storage: Store the cooled bread in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, and the freezer for up to 6 months.

Chickpea flour: Chickpea flour can be purchased (sometimes labeled garbanzo bean flour or gram flour), or ground at home from whole dried chickpeas. Use a high-speed blender to grind the chickpeas to a fine flour. Sift through a fine mesh sieve to remove any unground pieces.

Vinegar Options: An equal amount of any other vinegar, or lemon or lime juice, can be used in place of the cider vinegar.

Sweetener Options: An equal amount of the granulated sweetener of your choice can be used in place of the coconut sugar (e.g., lightly packed brown sugar, natural cane sugar, regular sugar). An equivalent amount of granulated sugar free sweetener—one that is designed for baking— can also be used in place of the coconut sugar.

Psyllium Tip: I tested this recipe using whole psyllium husks. Whole psyllium husks look like small flakes and are pale tan in color. If using psyllium powder, you will only need 3 teaspoons, which is the same equivalent by weight (15 grams) as 3 tablespoons of whole psyllium husks.

Nutrition Information

Yield

14 slices

Serving Size

1 slice

Amount Per Serving Calories 134Total Fat 6gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 5gCholesterol 0mgSodium 233mgCarbohydrates 17gFiber 4.4gSugar 9gProtein 5g

Did you make this recipe?

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Anna

Monday 20th of September 2021

Could I use dates instead of the sugar in this recipe? I’d probably use around 100g i think

Camilla

Monday 20th of September 2021

Hi Anna! I love the idea of using dates to sweeten, but I am not sure if that would work for this bread. Baking is so temperamental, and dates (were you thinking of using them as a paste/purée) will have a very different effect on the bread’s rise and texture. Date sugar, which is drier and granulated (but still all dates) might be the best option, but I am still not sure what effect it would have on the bread.

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