gluten free vegan pumpkin apple bread
  • 2 1/4 cups Sarah’s gluten free flour blend
  • 3/4 cup cane sugar
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3/4 cup pumpkin puree
  • 1/2 cup apple cider or apple juice
  • 1/4 cup grape seed oil or sunflower seed oil
  • 1/4 cup pure maple syrup
  • 1 tablespoon apple cider vinegar or white vinegar
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cup peeled, cored and diced apples
  1. Preheat oven to 375 degrees. Prepare 9x5-inch loaf pan by spraying with nonstick cooking spray or lining with parchment paper for easy removal.
  2. In large mixing bowl, whisk together flour, sugar, cinnamon, ginger, nutmeg, baking powder, baking soda and salt. Set aside.
  3. Stir together pumpkin puree, apple cider, oil, maple syrup, vinegar and vanilla extract in separate bowl. Add to flour mixture and stir until batter is smooth. Fold in diced apples.
  4. Scoop batter into prepared loaf pan {batter will be thick}. Spread out batter evenly.
  5. Bake bread 55-60 minutes or until toothpick inserted in center comes out clean and edges are golden brown.
  6. Let pumpkin apple bread cool in pan 10 minutes. Invert onto cooling rack to cool completely. Slice and serve.
Recipe by Sarah Bakes Gluten Free at