Today I’m sharing a favorite in our house…pumpkin bread! I make it all year round, but even more so during the holidays. My husband took one bite of this bread after the first time I made it and said, “this is the best pumpkin bread I’ve ever had!” That is one compliment that just warms my heart. Thanks, my love!
Don’t you just adore simple recipes? I know I sure do. I think that’s why I like quick breads so much. Mix, pour and bake. The end result is a warm loaf of sweet, moist bread. I used a little fresh apple cider in this recipe. We buy it from our local pumpkin patch and it’s seriously amazing! You could easily use apple juice in place of the apple cider.
This gluten free vegan pumpkin bread goes great with your morning cup of coffee or tea. My kids enjoy it for breakfast with a side of fresh fruit. Anytime of day is a good time for a slice of this delicious pumpkin bread!
- 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
- Preheat oven to 350 degrees. Prepare 9x5-inch loaf by spraying with cooking spray or lining with parchment paper.
- In large mixing bowl, sift together flour, baking powder, salt, cinnamon, ginger and nutmeg. Set aside.
- 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.
- Pour batter into prepared loaf pan. Bake for 40-45 minutes, until golden brown and center is set.
- 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.
I need to start eating gluten free! I can't wait to bake this!
I made this the other day and it is GONE! So delicious 🙂 I substituted canola oil for coconut oil only because my daughter doesn't like coconut flavor (bummer) but if I was making this solely for myself, I wouldn't have changed a thing!
-Dana
Thank you so much for this recipe! I'm trying it out asap! 🙂
I just went on a gluten-free, dairy-free, egg-free diet (due to allergies), so I appreciate all of your recipes!
How much pumpkin pie spice is needed?
Is there anything I can use to replace both the maple syrup and the coconut oil? Allergies on top of allergies! Would love to make this!
Honey and agave would both work great in place of the maple syrup. With the coconut oil, I prefer the texture with the coconut oil, but canola oil works wonderful too!
Just made this and it's amazing! And in response to the comment above me, I used canola oil and honey and it turned out great!
Thanks for sharing, Laura!
Is there any substitution for the apple juice? We have an apple allergy here-weird I know! Thanks for the recipes. Your blog has been a life saver!!
Pear juice? (from the baby food isle)… We cant do apples (low salicylates) and have used pears to replace apples in recipes.
can you use just a reg gf flour mix? Like bob redmills?
This turned out great! I added some chopped fresh cranberries. They add just the right amount of tang. Thank you!
I used Bob's Red Mill and it seemed to turn out well. The second time I made it I used chopped pumpkin seeds, shredded coconut and enjoy life chocolate chips as mix ins. I added a tiny bit extra apple juice because of the extra bulk. It turned out similar to a breakfast muffin.
This is THE BEST pumpkin bread ever! I've made it 5-6 times now, several times for potlucks, and everyone loves it! Everyone is always shocked when I tell them it's 'everything' free! (gluten, egg, dairy, etc) The last couple times I made it, I added Enjoy Life chocolate chips, and it's wonderful! Thank you so much for the amazing recipes!
Thanks for this great recipe–I subbed orange juice for the apple and it is amazing!
Hi Sarah! Oh my goodness I am soo happy to have found this blog! I am gluten-free, egg-free, and very limited dairy and so is my daughter! Its SO impossible to bake without egg but I’m so happy i found someone who can! 😀 Anyways, would coconut flour or almond flour work in this recipe or would it be too heavy? Maybe a mix of almond flour and oat flour? I’m just about to start my own website and blog and I will definitely be posting you all over it if thats okay?! 😀
Thank you, Lexi! With almond and coconut flour, they bake very differently than my flour blend, as they contain starches too. You would have to do some experimenting as I have only tested this recipe with a gluten free flour blend.
I am gluten free, and my coworker is vegan, so I made this pumpkin bread to bring to work. Everyone in the office, including those who are neither vegan or gluten free, LOVED it! Definitely going to make this again! Thanks for the recipe!
Yay! I’m so glad you enjoyed it, Beth!
I just bought some Trader Joe’s Gluten Free Flour mix. From their flyer: “This is a blend of brown rice flour, potato starch, rice flour and tapioca flour (33% whole grains) that can be used cup for cup in place of all purpose wheat flour. ”
Can you please let me know if this flour blend will work cup for cup in your pumpkin bread recipe, or if I need to add other ingredients (like cornstarch) to make it work. Your best guess is fine!
Thanks,
Wendi
I’m not totally sure, but it should work great cup for cup!