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