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–+ servings

1-Bowl Pumpkin Bread (V + GF)

1-Bowl Vegan Gluten-Free Pumpkin Bread that's moist, perfectly spiced and sweet, and seriously simple! Ideal for breakfast, snacking, and fall gatherings.
Author Minimalist Baker
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Partially sliced loaf of Vegan GF Pumpkin Bread on a tray
4.79 from 114 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10 (slices)
Course Breakfast, Dessert, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

  • 1 ½ Tbsp flaxseed meal (to make flax eggs)
  • 4 Tbsp water (to make flax eggs)
  • 1/4 cup olive oil
  • 1/4 cup maple syrup (or honey if not vegan)
  • 3/4 cup pumpkin puree
  • 2 Tbsp mashed ripe banana (primarily for binding)
  • 2/3 cup packed brown sugar (plus more to taste)
  • 1/2 tsp sea salt
  • 2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice (plus more to taste)
  • 1/2 cup water
  • 1 heaping cup gluten-free rolled oats
  • 1/2 heaping cup almond meal (ground from raw almonds)
  • 1 1/4 cup gluten-free flour blend*
  • 3 Tbsp raw pepitas (I mixed in a couple pecans)
US Customary - Metric

Instructions

  • Prepare flax eggs in a large mixing bowl by mixing flaxseed meal and water and let rest for 5 minutes. Preheat oven to 375 degrees F (190 C).
  • Prepare loaf pan by lightly greasing or lining with parchment paper.
  • To the flax eggs, add pumpkin, mashed banana, agave or maple syrup, and olive oil and whisk to combine.
  • Next, add brown sugar, baking soda, salt, cinnamon, and pumpkin pie spice and whisk.
  • Add water and whisk again.
  • Add oats, almond meal, and gluten-free flour blend and stir. If it appears too wet, add in another couple Tbsp of oats or GF flour blend. It should be semi-thick and pourable (see photo).
  • Scoop into loaf pan and top with raw pepitas (and/or pecans).
  • Bake for 40-47 minutes or until deep golden brown and a toothpick inserted into the center comes out clean.
  • Remove from oven and let set in pan for at least 20 minutes and then gently transfer to a plate to cool.
  • Let cool completely before slicing, preferably several hours. Otherwise, it can be a bit crumbly.
  • Also, slice gently, as it’s rather tender.
  • Once cooled, store in a covered container or cover with plastic wrap at room temperature to keep fresh. Freeze after that to keep fresh for up to one month.

Video

Notes

*My go-to GF flour blend
*You can substitute an equal amount of our NEW 1:1 gluten-free flour blend for the gluten-free flour blend in this recipe.
*If not GF, sub a mix of whole-wheat pastry flour and unbleached all-purpose for the GF blend. Start with 1 cup and then add 1 Tbsp at a time as it can be more absorbent than GF flour.
*Nutrition information is a rough estimate.
*Adapted from my V/GF Carrot Apple Muffins

Nutrition (1 of 10 servings)

Serving: 1 slices Calories: 235 Carbohydrates: 35 g Protein: 4.5 g Fat: 9.5 g Saturated Fat: 1.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 100 mg Fiber: 4.3 g Sugar: 12.6 g