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gluten free vegan pumpkin spice bread

September 13, 2016 by Sarah 12 Comments

Gluten Free Vegan Pumpkin Spice Bread. Slices of this beautiful fall quick bread are sure to please!Slices of soft, gluten free vegan pumpkin spice bread. This beautiful fall quick bread is sure to please!

It’s September and you know what that means. The start to ALL THINGS PUMPKIN!! Before it’s officially fall, I’m already creating new pumpkin recipes in my kitchen. I just can’t help myself.

I decided to kick off pumpkin season with a new recipe for pumpkin spice bread. My most fave of all pumpkin treats. This bread slices oh so beautifully. You can see just how soft it really is and it’s seriously moist too. The perfect crumb to this perfect pumpkin bread.

I like my pumpkin bread with a lot of spice. I added cinnamon, ginger and nutmeg to my recipe cause that’s just how I roll. I also topped the bread with pepitas before going into the oven. Adds a little texture and you know, just keeping with the whole pumpkin theme here.

Not only is this recipe gluten, egg and dairy free, it’s also refined sugar free. I used both coconut sugar and pure maple syrup. Probably my two favorite sweeteners. They really do help with the texture of this bread too. I know {I’m certain} you are going to make this pumpkin spice bread time and time again. It’s sure to become a fall favorite!

Gluten Free Vegan Pumpkin Spice Bread. Slices of this beautiful fall quick bread are sure to please!

5.0 from 3 reviews
gluten free vegan pumpkin spice bread
 
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AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: breads
SERVES: 12 slices
INGREDIENTS
  • 2 1/4 cups Sarah's gluten free flour blend
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon sea salt
  • 3/4 cup So Delicious unsweetened almond milk or coconut milk
  • 1/2 cup grapeseed or sunflower seed oil
  • 3/4 cup pumpkin puree
  • 3/4 cup coconut sugar
  • 1/4 cup pure maple syrup or honey
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons pepitas/shelled pumpkin seeds
INSTRUCTIONS
  1. Preheat oven to 350 degrees. Line 8x4-inch loaf pan with parchment paper, with overhang for easy removal.
  2. In large bowl, whisk together flour, cinnamon, ginger, nutmeg, baking powder, baking soda and salt. Set aside.
  3. Mix together almond milk, oil, pumpkin puree, coconut sugar, maple syrup, vinegar and vanilla in separate bowl. Pour over flour mixture and stir until combined.
  4. Pour batter into prepared loaf pan and smooth out top. Sprinkle on pepitas and slightly press into top of batter.
  5. Bake pumpkin bread 45-50 minutes. Cool in pan 15 minutes. Carefully remove from pan with parchment paper. Cool completely on cooling rack.
  6. Slice and serve. Store in airtight container.
3.5.3208

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

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Comments

  1. Brianna Hobbs says

    September 14, 2016 at 10:16 am

    I love the pumpkin seeds on the top. I bet they add a great crunch!

    Reply
  2. Lacy says

    September 14, 2016 at 10:25 am

    I love pumpkin bread and this looks to die for!

    Reply
  3. Sharon @ What The Fork says

    September 15, 2016 at 10:49 am

    Loving those seeds on top! And I can’t believe this is GF AND vegan!

    Reply
    • Sarah says

      October 4, 2016 at 4:05 pm

      Thank you, Sharon!

      Reply
  4. Jennie says

    November 1, 2016 at 11:00 am

    I do not have sunflower seed or grapeseed oil…do you think I could sub coconut oil? Looking forward to trying this!!

    Reply
    • Sarah says

      November 2, 2016 at 10:40 am

      You can, it just might change the texture a bit, as it hardens when cooled. Melt the coconut oil first in the recipe.

      Reply
  5. Magali@TheLittleWhiteHouse says

    November 9, 2016 at 11:27 am

    I tried your recipe with my own flour mix and less sugar and it’s really moist and delicious! Thank you!

    Reply
  6. Praj says

    July 3, 2017 at 3:10 pm

    Hi Sarah ,
    Looking great receipe ! Is this bread doesn’t require proofing time? Or just blend the mixture and put in the oven for baking?can we use Olive oil instead of grapseed oil?

    Reply
  7. Praj says

    July 3, 2017 at 6:03 pm

    I just followed ur receipe it was so delicious ????????

    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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