Vegan Gluten-Free Pumpkin Bread Recipe

Learn how to make the best homemade vegan gluten-free pumpkin bread with this easy baking recipe. Perfect balance of warm spices and pumpkin flavor in a moist, tender loaf that nobody will believe is both vegan and gluten-free! Simple techniques ensure foolproof results every time.

Difficulty:

Beginner

Prep Time:

15 mins

Cook Time:

50 mins

Serves:

1 loaf (10 slices)

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">210g gluten-free flour blend (with xanthan gum)</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1 tsp ground ginger</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp ground cloves</li><li class="ingredients-single-item">240g pumpkin purée (not pumpkin pie filling)</li><li class="ingredients-single-item">150g coconut sugar (or brown sugar)</li><li class="ingredients-single-item">80ml maple syrup</li><li class="ingredients-single-item">80ml vegetable oil</li><li class="ingredients-single-item">60ml non-dairy milk</li><li class="ingredients-single-item">1 tbsp apple cider vinegar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">60g pumpkin seeds (optional, for topping)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm x 13cm (9x5 inch) loaf pan</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Wire cooling rack</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F) and line your loaf pan with parchment paper, leaving some overhang on the sides for easy removal. Lightly grease any exposed areas of the pan with oil.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, and all the spices (cinnamon, ginger, nutmeg, and cloves). This thorough mixing ensures even distribution of leavening agents and spices throughout the bread.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate medium bowl, combine the pumpkin purée, coconut sugar, maple syrup, vegetable oil, non-dairy milk, apple cider vinegar, and vanilla extract. Mix until completely smooth and uniform. The apple cider vinegar will react with the baking soda later, creating bubbles that help the bread rise despite having no eggs.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently fold the mixture together until just combined. Be careful not to overmix - stop when you no longer see dry flour (overmixing can make gluten-free baked goods dense).</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Transfer the batter into your prepared loaf pan, smoothing the top with a spatula. If using, sprinkle the pumpkin seeds evenly across the top, lightly pressing them into the batter so they adhere during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Bake in the preheated oven for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean with just a few moist crumbs. If the top starts browning too quickly, loosely cover with aluminum foil after 30 minutes of baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove from the oven and let the bread cool in the pan for 15 minutes - this resting time allows the structure to set. Then, using the parchment paper overhang, lift the bread out of the pan and place on a wire cooling rack to cool completely, at least 1 hour. Gluten-free vegan baked goods need this cooling time to reach their optimal texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once completely cooled, slice with a sharp serrated knife. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze individual slices, wrapped tightly, for up to 3 months - simply thaw at room temperature or toast from frozen.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Vegan Gluten-Free Pumpkin Bread?

The key ingredients are gluten-free flour blend with xanthan gum, pumpkin purée, coconut sugar, maple syrup, vegetable oil, non-dairy milk, and warming spices like cinnamon, ginger, nutmeg and cloves. Optional pumpkin seeds add crunch to the top.

How to cook Vegan Gluten-Free Pumpkin Bread at home?

Learn how to cook Vegan Gluten-Free Pumpkin Bread by whisking dry ingredients, combining wet ingredients separately, then gently folding them together. Pour into a lined loaf tin, sprinkle with pumpkin seeds if desired, and bake at 180°C for 45-55 minutes until a skewer comes out clean. Let cool completely before slicing for the best texture.

Why does my gluten-free pumpkin loaf turn out gummy in the middle?

Gummy texture typically results from underbaking, overmixing the batter, or incorrect flour ratios. Ensure your oven is properly calibrated, measure ingredients precisely, mix just until combined, and let the loaf cool completely before slicing. The cooling period is crucial for gluten-free bakes.

Can I freeze pumpkin bread, and if so, what's the best method?

Yes, you can freeze pumpkin bread for up to 3 months. Cool completely, then wrap individual slices tightly in cling film followed by foil or freezer bags. Alternatively, freeze the whole loaf. Thaw at room temperature or toast slices directly from frozen for a warm treat.

What's the secret to moist dairy-free quick bread that doesn't dry out?

The secret lies in the moisture-rich ingredients: pumpkin purée, oil instead of butter, and the right ratio of liquid sweeteners like maple syrup. Don't overbake, and store in an airtight container. The apple cider vinegar also helps activate the baking soda, creating a tender crumb.

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