Slices of soft, gluten free vegan pumpkin spice bread. This beautiful fall quick bread is sure to please!
It’s September and you know what that means. The start to ALL THINGS PUMPKIN!! Before it’s officially fall, I’m already creating new pumpkin recipes in my kitchen. I just can’t help myself.
I decided to kick off pumpkin season with a new recipe for pumpkin spice bread. My most fave of all pumpkin treats. This bread slices oh so beautifully. You can see just how soft it really is and it’s seriously moist too. The perfect crumb to this perfect pumpkin bread.
I like my pumpkin bread with a lot of spice. I added cinnamon, ginger and nutmeg to my recipe cause that’s just how I roll. I also topped the bread with pepitas before going into the oven. Adds a little texture and you know, just keeping with the whole pumpkin theme here.
Not only is this recipe gluten, egg and dairy free, it’s also refined sugar free. I used both coconut sugar and pure maple syrup. Probably my two favorite sweeteners. They really do help with the texture of this bread too. I know {I’m certain} you are going to make this pumpkin spice bread time and time again. It’s sure to become a fall favorite!
- 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
- Preheat oven to 350 degrees. Line 8x4-inch loaf pan with parchment paper, with overhang for easy removal.
- In large bowl, whisk together flour, cinnamon, ginger, nutmeg, baking powder, baking soda and salt. Set aside.
- 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.
- Pour batter into prepared loaf pan and smooth out top. Sprinkle on pepitas and slightly press into top of batter.
- Bake pumpkin bread 45-50 minutes. Cool in pan 15 minutes. Carefully remove from pan with parchment paper. Cool completely on cooling rack.
- Slice and serve. Store in airtight container.
I love the pumpkin seeds on the top. I bet they add a great crunch!
I love pumpkin bread and this looks to die for!
Loving those seeds on top! And I can’t believe this is GF AND vegan!
Thank you, Sharon!
I do not have sunflower seed or grapeseed oil…do you think I could sub coconut oil? Looking forward to trying this!!
You can, it just might change the texture a bit, as it hardens when cooled. Melt the coconut oil first in the recipe.
I tried your recipe with my own flour mix and less sugar and it’s really moist and delicious! Thank you!
Hi Sarah ,
Looking great receipe ! Is this bread doesn’t require proofing time? Or just blend the mixture and put in the oven for baking?can we use Olive oil instead of grapseed oil?
I just followed ur receipe it was so delicious ????????