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gluten free vegan pumpkin bread

October 9, 2013 by Sarah 21 Comments

pumpkin bread1

Today I’m sharing a favorite in our house…pumpkin bread! I make it all year round, but even more so during the holidays. My husband took one bite of this bread after the first time I made it and said, “this is the best pumpkin bread I’ve ever had!” That is one compliment that just warms my heart. Thanks, my love!

Don’t you just adore simple recipes? I know I sure do. I think that’s why I like quick breads so much. Mix, pour and bake. The end result is a warm loaf of sweet, moist bread. I used a little fresh apple cider in this recipe. We buy it from our local pumpkin patch and it’s seriously amazing! You could easily use apple juice in place of the apple cider.

This gluten free vegan pumpkin bread goes great with your morning cup of coffee or tea. My kids enjoy it for breakfast with a side of fresh fruit. Anytime of day is a good time for a slice of this delicious pumpkin bread!

pumpkin bread2

gluten free vegan pumpkin bread
 
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AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: breads
SERVES: 10-12
INGREDIENTS
  • 2 cups Sarah's gluten free flour blend
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 cup pumpkin puree
  • 3/4 cup organic cane sugar
  • 1/2 cup coconut oil, melted
  • 1/4 cup pure maple syrup
  • 1/4 cup apple cider or apple juice
  • 1 teaspoon pure vanilla extract
INSTRUCTIONS
  1. Preheat oven to 350 degrees. Prepare 9x5-inch loaf by spraying with cooking spray or lining with parchment paper.
  2. In large mixing bowl, sift together flour, baking powder, salt, cinnamon, ginger and nutmeg. Set aside.
  3. Mix together the pumpkin puree, sugar, melted coconut oil, maple syrup, apple cider and vanilla. Add the pumpkin mixture to the flour mixture. Stir until combined.
  4. Pour batter into prepared loaf pan. Bake for 40-45 minutes, until golden brown and center is set.
  5. Leave bread in pan to cool for 15-20 minutes. Remove from pan and allow to cool on cooling rack. Slice and serve. Best served within 2-3 days.
3.3.3077

Filed Under: breads Tagged With: bread, dairy free, egg free, gluten free, pumpkin, vegan

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Comments

  1. Yolanda Crisostomo says

    October 13, 2013 at 7:35 am

    I need to start eating gluten free! I can't wait to bake this!

    Reply
  2. celiackiddo says

    October 14, 2013 at 8:57 pm

    I made this the other day and it is GONE! So delicious ๐Ÿ™‚ I substituted canola oil for coconut oil only because my daughter doesn't like coconut flavor (bummer) but if I was making this solely for myself, I wouldn't have changed a thing!
    -Dana

    Reply
  3. Betsy says

    October 27, 2013 at 10:23 pm

    Thank you so much for this recipe! I'm trying it out asap! ๐Ÿ™‚
    I just went on a gluten-free, dairy-free, egg-free diet (due to allergies), so I appreciate all of your recipes!

    Reply
  4. Vicki ~ FL says

    November 5, 2013 at 9:12 pm

    How much pumpkin pie spice is needed?

    Reply
  5. Anonymous says

    November 17, 2013 at 6:43 pm

    Is there anything I can use to replace both the maple syrup and the coconut oil? Allergies on top of allergies! Would love to make this!

    Reply
    • sarahbakesgfree@gmail.com says

      November 20, 2013 at 4:47 am

      Honey and agave would both work great in place of the maple syrup. With the coconut oil, I prefer the texture with the coconut oil, but canola oil works wonderful too!

      Reply
  6. Laura Wagner says

    November 20, 2013 at 4:24 am

    Just made this and it's amazing! And in response to the comment above me, I used canola oil and honey and it turned out great!

    Reply
    • sarahbakesgfree@gmail.com says

      November 20, 2013 at 4:48 am

      Thanks for sharing, Laura!

      Reply
  7. Sami Turner says

    December 3, 2013 at 12:10 am

    Is there any substitution for the apple juice? We have an apple allergy here-weird I know! Thanks for the recipes. Your blog has been a life saver!!

    Reply
    • mama2fgkids says

      October 26, 2014 at 6:03 pm

      Pear juice? (from the baby food isle)… We cant do apples (low salicylates) and have used pears to replace apples in recipes.

      Reply
  8. Anonymous says

    November 17, 2014 at 7:40 pm

    can you use just a reg gf flour mix? Like bob redmills?

    Reply
  9. Becky says

    November 29, 2014 at 12:49 am

    This turned out great! I added some chopped fresh cranberries. They add just the right amount of tang. Thank you!

    Reply
  10. Anonymous says

    January 11, 2015 at 10:49 pm

    I used Bob's Red Mill and it seemed to turn out well. The second time I made it I used chopped pumpkin seeds, shredded coconut and enjoy life chocolate chips as mix ins. I added a tiny bit extra apple juice because of the extra bulk. It turned out similar to a breakfast muffin.

    Reply
  11. Allison Yamamoto-Sparks says

    February 12, 2015 at 4:30 pm

    This is THE BEST pumpkin bread ever! I've made it 5-6 times now, several times for potlucks, and everyone loves it! Everyone is always shocked when I tell them it's 'everything' free! (gluten, egg, dairy, etc) The last couple times I made it, I added Enjoy Life chocolate chips, and it's wonderful! Thank you so much for the amazing recipes!

    Reply
  12. Angela says

    February 3, 2016 at 6:43 pm

    Thanks for this great recipe–I subbed orange juice for the apple and it is amazing!

    Reply
  13. Lexi says

    September 25, 2016 at 9:35 am

    Hi Sarah! Oh my goodness I am soo happy to have found this blog! I am gluten-free, egg-free, and very limited dairy and so is my daughter! Its SO impossible to bake without egg but I’m so happy i found someone who can! ๐Ÿ˜€ Anyways, would coconut flour or almond flour work in this recipe or would it be too heavy? Maybe a mix of almond flour and oat flour? I’m just about to start my own website and blog and I will definitely be posting you all over it if thats okay?! ๐Ÿ˜€

    Reply
    • Sarah says

      October 4, 2016 at 4:03 pm

      Thank you, Lexi! With almond and coconut flour, they bake very differently than my flour blend, as they contain starches too. You would have to do some experimenting as I have only tested this recipe with a gluten free flour blend.

      Reply
  14. Beth says

    December 2, 2016 at 7:51 pm

    I am gluten free, and my coworker is vegan, so I made this pumpkin bread to bring to work. Everyone in the office, including those who are neither vegan or gluten free, LOVED it! Definitely going to make this again! Thanks for the recipe!

    Reply
    • Sarah says

      December 5, 2016 at 12:37 pm

      Yay! I’m so glad you enjoyed it, Beth!

      Reply
  15. Wendi says

    November 9, 2017 at 4:39 pm

    I just bought some Trader Joe’s Gluten Free Flour mix. From their flyer: “This is a blend of brown rice flour, potato starch, rice flour and tapioca flour (33% whole grains) that can be used cup for cup in place of all purpose wheat flour. ”
    Can you please let me know if this flour blend will work cup for cup in your pumpkin bread recipe, or if I need to add other ingredients (like cornstarch) to make it work. Your best guess is fine!

    Thanks,
    Wendi

    Reply
    • Sarah says

      November 30, 2017 at 8:54 pm

      Iโ€™m not totally sure, but it should work great cup for cup!

      Reply

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HELLO THERE!

I'm Sarah, the baker and blogger here at Sarah Bakes Gluten Free. Creating gluten, dairy and egg free recipes, that are approachable and delicious. So glad you are here to bake with me! read more...

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