Easy vegan pumpkin bread filled with pumpkin puree, pumpkin pie spice and topped with crunchy pumpkin seeds. It’s so moist and fluffy, no one will ever guess it’s gluten-free too!
It’s that time of year ya’ll – – Pumpkin Season! 🎃This is the time of year to grab your pumpkin spice latte, light the pumpkin candle, turn on your oven, and indulge in all things pumpkin.
If you don’t have any canned pumpkin in your pantry, I suggest making a run to the store 🎯right now and grab a few cans. I’ll wait here, sipping my PSL until you come back!
I’m not sure if anyone loves pumpkin more than me, well, except my friend Lesley who has had her house decorated in fall decor since July. My kids have been teasing me because in this past week, I’ve made pumpkin chocolate chip cookies, pumpkin cupcakes, pumpkin brownies, pumpkin snickerdoodles and this pumpkin bread recipe.
This pumpkin bread is one that I’ve been making for years. I don’t even know where it originally came from but it’s the one Grandma use to make and everyone knows that Grandma’s baking is the best.
Of course it’s been tweaked and adapted to be allergy-friendly, but after lots of testing and happy bellies, this recipe takes like Grandma’s but without the things we can’t have. 🙌🏼
SUGAR & SPICE & EVERYTHING NICE
This pumpkin bread is the best I’ve tasted! It’s moist, tender, pumpkin’y and simply amazing. Not to mention the crunchy peptia topping that takes this loaf over the top.
Plus, it has just the right amount “spice” and it’s so good when it’s nice and warm, topped with vegan butter. THE BEST!
INGREDIENTS FOR PUMPKIN BREAD RECIPE
- Flour (All Purpose flour or Bob’s Red Mill 1:1 gluten free)
- Sweeteners (Wholesome Sweeteners are my fav)
- Baking soda + baking powder (they’re bff’s)
- Salt (just a pinch will do)
- Pumpkin Spice
- Canned pumpkin (real pumpkin, NOT pumpkin pie mix)
- Vegetable oil (Coconut oil is awesome in this too)
- Non-dairy milk + lemon juice
- Pumpkin Seeds for topping (can also use chocolate chips)
HOW TO BAKE 1-BOWL PUMPKIN BREAD
- Start off by sifting the dry ingredients together. This just makes it extra light and fluffy.
- Add the wet ingredients to the flour blend and mix until well absorbed. I always use my stand mixer but you could also use a hand mixer.
- Pour into parchment lined loaf pan and spread out evenly. Sprinkle pumpkin seeds on top.
- Bake just until center comes out clean. But if its almost clean, you’re still ok, you just don’t want a goopy center.
- Option: If your a die-hard chocolate lover, you can add some chocolate chips and sweeten things up a bit!
This recipe makes 1 loaf but if you’d like to make an extra to give away, simply double the recipe. This pumpkin bread loaf is a perfect idea for teacher gifts, welcoming a new neighbor, or to bringing to your next fall party. It stays fresh for days and can be eaten for breakfast, dessert or as an after-school snack. You’ll totally win AWESOME MOM award for this one.
HOW DO YOU STORE PUMPKIN BREAD?
- It’s important to let the loaf cool completely. Then after it’s cooled, remove from pan and wrap in plastic wrap. It can be stored on the counter for two days but I prefer refrigerating it and heating it up when the craving hits (aka ALWAYS).
- Pumpkin bread can be also be frozen in a freezer-safe resealable bag. It will keep in the freezer for two months. (If it lasts that long of course!)
IF YOU LOVE FALL INSPIRED RECIPES, YOU’LL WANT TO TRY THESE:
- PUMPKIN DONUTS WITH MAPLE CINNAMON GLAZE
- PUMPKIN SWIRL CHEESECAKE
- VEGAN PUMPKIN PIE
- PUMPKIN SPICED PANCAKES
DID YOU MAKE THIS RECIPE?
I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag @allergylicious.
- 1 3/4 cup 1:1 gluten free blend or all-purpose flour
- 1 cup sugar (I used Wholesome brand)
- 1/4 cup dark brown sugar
- 2 1/4 tsp. baking soda
- 1/4 tsp. baking powder
- 1/2 tsp. fine sea salt
- 2 tsp. pumpkin pie spice
- 1 cup pure pumpkin puree
- 1 tablespoon melted coconut oil (or neutral oil)
- 1 tablespoon maple syrup (or brown rice syrup)
- 1/2 cup dairy free milk (coconut, flax, soy )
- 1 teaspoon lemon juice
- 1/2 C. dry unsalted pumpkin seeds (sunflower seeds, cranberries or vegan chocolate chips)
- Preheat oven to 350°. Line an 8x4 loaf pan with parchment paper and lightly spray to coat.
- In a large bowl, stir together flours, sugars, baking soda, baking powder, salt, and pumpkin pie spice.
- Add the pumpkin puree, oil, syrup, lemon juice and milk and mix until dry ingredients are well incorporated.
- Pour batter into prepared loaf pan. Top with pumpkin seeds.
- Bake for 50-60 minutes in preheated oven, or until toothpick inserted in the center comes out almost clean. Remove from oven and let cool 15 minutes in pan (it will continue to cook a little).
- Remove from pan and sit on a cooling rack to cool completely before slicing.