Vegan Grain-Free Pumpkin Bread {oil-free}

Overhead shot of grain free vegan pumpkin bread

4.97 from 30 votes

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.

Prep Time10

Cook Time1 30

Total Time1 40

Course: Grain-Free Vegan Bread

Cuisine: American

Keyword: egg free grain-free bread, gluten-free vegan pumpkin bread, Grain-free vegan pumpkin bread, vegan almond flour pumpkin bread, vegan chickpea flour pumpkin bread, vegan grain free bread, yeast free bread

Servings: 9x5-inch loaf (14 slices)

Author: Camilla

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 mLcider 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

Preheat the oven to 325F(160C). Spray or grease a 9x5-inch (22.5x12.5 cm) loaf baking pan (or line with parchment paper).
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.
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).
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.
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.
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