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–+ servings
vegan coconut flour pumpkin bread on a cutting board
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5 from 3 votes

Vegan Coconut Flour Pumpkin Bread (GF, Oil-Free)

Pumpkin is for all-year-round eating, especially when it's baked into the best vegan coconut flour pumpkin bread! Perfect for snacking, breakfast, desserts, or workout fuel, this easy, yummy bread is also oil-free, gluten-free, grain-free, and nut-free.
Prep Time5 minutes
Cook Time1 hour 52 minutes
Total Time1 hour
Course: Bread
Cuisine: American
Keyword: banana bread, Bread, coconut flour, easy gluten-free bread, easy grain-free bread, easy vegan gluten-free pumpkin bread, easy wfpb bread, gluten-free vegan pumpkin bread, grain free oil-free pumpkin bread, grain-free oil-free bread, Grain-free vegan pumpkin bread, pumpkin bread, wfpb
Servings: 14 slices
Author: Camilla

Equipment

  • 1 9x5 inch loaf pan

Ingredients

  • 1.5 cups pumpkin puree (unsweetened, about one 15 ounce can)
  • 1.75 cups water
  • 1/2 cup coconut sugar (or more, as desired; see notes for options)
  • 2 teaspoons pumpkin pie spice (see notes for options)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup coconut flour
  • 1 cup flaxseed meal
  • 1 tablespoon baking powder (certified gluten-free, as needed)
US Customary - Metric

Instructions

  • Preheat the oven to 350F (180C). Line a 9×5-inch (22.5x12.5 cm) loaf pan with parchment paper (if you eat some oil, spray with nonstick baking spray.) No lining needed if using a nonstick pan.
  • In a large bowl, whisk the pumpkin puree, water, coconut sugar, pumpkin pie spice, vanilla extract and salt until blended.
  • Add the coconut flour, flaxseed meal and baking powder to the bowl. Stir until completely blended (the result will be a thick, moist dough, not the usual batter for pumpkin bread).
  • Press and spread the dough into the prepared pan. Press so that it is an even, smooth loaf (I use a bowl scraper to even out the top).
  • Bake the bread in the preheated oven for 55 to 60 minutes until deep golden brown and a toothpick inserted near the center of the loaf comes out with only a few moist crumbs attached.
  • Transfer the pan to a cooling rack and cool completely in the pan (the bread is moist, and somewhat fragile, when warm). Remove the bread from the pan and slice as desired with a sharp, straight-edged knife (not serrated; it can tear the structure).

Notes

Storage: Store the cooled pumpkin 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.
Coconut Sugar Options: Please feel free to use the granulated sweetener of your choice in place of the coconut sugar (e.g., light or dark brown sugar, a 1:1 granulated sugar replacement, or granulated sugar). You can also use 1/3 cup (75 mL) maple syrup or other liquid sweetener and reduce the total amount of water by 2 tablespoons (30 mL).
Pumpkin Pie Spice Options: Feel free to use spices you have on hand in place of the pumpkin pie spice. For example, 1 teaspoon ground cinnamon + 1 teaspoon ground ginger, cardamom or allspice. For DIY pumpkin pie spice, use the following:
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves

Nutrition

Serving: 1slice | Calories: 127kcal | Carbohydrates: 16g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 210mg | Potassium: 149mg | Fiber: 7g | Sugar: 5g | Vitamin A: 4086IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg