gluten free vegan pumpkin bread
SERVES: 10-12
  • 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
  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.
Recipe by Sarah Bakes Gluten Free at