Who wants a slice? This gluten free vegan pumpkin apple bread is so scrumptious. Moist pumpkin bread, perfectly spiced and loaded with fresh apples.
I don’t know how many pumpkin recipes I’ve made in the past two months. Probably too many to count. I just can’t stop. Every time I go to the store I pick up one {or three} more cans of pumpkin puree. Just in case. I was at Whole Foods this week and they were $1 a can. One dollar! Load me up, please.
Is it pumpkin season or is it apple season? That is the question. Some prefer all the pumpkin baked goods, some favor all the apple sweet treats. I’m a fan of both. How about you?
Pumpkin bread is a classic fall recipe, but have you made it with with diced apples? It’s magical! The apples add an extra sweetness and flavor that is so yummy. The cinnamon, ginger and nutmeg give it a little spice, that pairs so well with both the pumpkin and apples.
My son took a bite and said, “this is the best pumpkin bread ever!” He wouldn’t stop raving about it. Whether you are team pumpkin or team apple, I’m certain you will also love this gluten free vegan pumpkin apple bread. The fall flavors are most definitely on point!
- 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
- Preheat oven to 375 degrees. Prepare 9x5-inch loaf pan by spraying with nonstick cooking spray or lining with parchment paper for easy removal.
- In large mixing bowl, whisk together flour, sugar, cinnamon, ginger, nutmeg, baking powder, baking soda and salt. Set aside.
- 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.
- Scoop batter into prepared loaf pan {batter will be thick}. Spread out batter evenly.
- Bake bread 55-60 minutes or until toothpick inserted in center comes out clean and edges are golden brown.
- Let pumpkin apple bread cool in pan 10 minutes. Invert onto cooling rack to cool completely. Slice and serve.
I am new to your blog. After discovering dairy and gluten allergies, I am so glad I found your blog and recipes! I have enjoyed everything I have tried to make using your recipes, and this is also one of them. I just made this tonight, and it was so incredibly delicious that even those who can still eat dairy and gluten couldn’t tell that there was no dairy or gluten! I also want to add that I made your GF flour blend, and I actually prefer yours over Bob’s Red Mill. Thank you for posting such delicious recipes that I can enjoy without feeling like I am missing out!
I’m so glad to hear you are enjoying my recipes!