This vegan, gluten-free, and refined sugar-free pumpkin bread recipe is my hands-down favorite. I made it over and over until I got the texture and flavor I wanted. And now you can too.
Every year around this time, I’m overtaken by a huge urge to eat pumpkin. And lots of it. I like roasting pumpkins and eating the warm puree, I like it in muffins, I like it as a snack. I just like it. My dogs are big pumpkin fans, too.
There isn’t much vegan baking that takes place in my kitchen mostly because I like to bake with eggs. They’re a great protein source and help leaven gluten-free baked goods.
I’m pregnant, though, and this momma-to-be can’t taste any batter with raw eggs. After my first batch of pumpkin bread came out of the oven without enough sweetness or spice, I decided the only option was to venture into the land of vegan baking.
The result is, well, incredible. I added a little freshly squeezed orange juice and orange zest to brighten the flavor. It’s the magic ingredient that makes this recipe special.
If you choose, you can use 2 large eggs instead of the flaxseed meal and warm water. The loaf is slightly more domed when baked with eggs, but honestly I prefer the vegan version. Gluten-free foods are delicious!
Other Gluten-Free Fall Quick Bread Recipes:
- Paleo Pumpkin Bread from Elana’s Pantry
- Cranberry Orange Loaf from The Baking Beauties
- Cranberry Walnut Bread from SS&GF
- Pumpkin Pie Bread from Gluten-Free Goddess
Vegan, gluten-free pumpkin bread full of fall flavors. Simple, healthier, and delicious. This loaf would make a perfect hostess gift for the holidays.
Ingredients
- 2 tablespoons flaxmeal seed
- 1/4 cup warm water
- 1 1/4 cups Basic Flour Blend
- 2 1/2 teaspoon gluten-free baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon xanthan gum
- 3/4 cup unsweetened pumpkin puree
- 1/2 cup coconut palm sugar
- 2 tablespoons fresh squeezed orange juice
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
- 1/8 teaspoon alcohol free liquid vanilla stevia
- 1/2 cup melted coconut oil
Instructions
- Preheat the oven to 350F. Grease a (8 x 4) inch bread pan with coconut oil.
- Combine the flaxseed meal and warm water. Stir well and set aside.
- Whisk together the flour blend, baking powder, cinnamon, nutmeg, cloves, salt, and xanthan gum. Set aside.
- In a separate bowl, stir together the pumpkin puree, coconut palm sugar, orange juice, orange zest, vanilla extract, and vanilla stevia. Mix in the flaxseed mixture then stir in the melted coconut oil.
- Add the wet ingredients to the dry ingredients and stir until combined. The batter will be thick.
- Turn batter into prepared loaf pan and smooth the top with a spatula.
- Bake for 45 - 55 minutes until a toothpick inserted in the center of the loaf comes out clean, rotating 180 degrees halfway through.
- Let cool in the pan on a wire rack.
p.s. liked KIND bars & SSGF on FB
Annie @ Naturally Sweet Recipes
posted on October 19, 2011 at 10:25 am
Delicious! My sisters and I are obessed with coconut sugar, these look like a perfect treat to use it in! Thanks for sharing!
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Peter Bronski
posted on October 19, 2011 at 12:27 pm
Sounds delicious, Amy! The pumpkin plus the blend of spices is right up my alley, and I can only imagine with the addition of the OJ and zest. Nice!
Cheers, Pete
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Priyanka
posted on October 19, 2011 at 1:52 pm
It just looks superb…loved it
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Iris
posted on October 19, 2011 at 4:11 pm
Love the addition of freshly squeezed orange juice…see this is why you rock.
You always give me ideas for my own baking! Of course I just got back from the grocery store…and now I need an orange.
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Amy Reply:
October 20th, 2011 at 8:49 am
@Iris, I get that…I bought a big crate of oranges from Costco so I wouldn’t run out. And, I’m saving the peel so I can make candied orange peel. Maybe, just maybe, I’ll be able to pull off some panettone this holiday season.
xo,
Amy
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Maureen
posted on October 19, 2011 at 8:36 pm
I need to make this recipe! It looks delicious!
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Kristin @ Eating with Purpose
posted on October 19, 2011 at 10:43 pm
I love, love, love anything pumpkin! This would be amazing for Thanksgiving morning too… I know this is vegan, but a little cream cheese on top would be to die for! Thanks Amy for a real food recipe that will keep us all on track as the holidays quickly approach. Yum!!
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christine Reply:
October 20th, 2011 at 5:06 am
@Kristin @ Eating with Purpose, of course, you could use a vegan cream cheese substitute, and wouldn’t it be great with a little orange oil and/or finely grated zest in it, to enhance the flavour of the bread? Yummy!
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Amy Reply:
October 20th, 2011 at 8:47 am
@Kristin @ Eating with Purpose, I agree….I ate mine with Greek yogurt.
xoxo,
Amy
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InTolerant Chef
posted on October 20, 2011 at 4:40 am
Sounds really yummy. To leave out the stevia, should I up the palm sugar a bit and add some vanilla extract, Or just leave the amounts the same do you think?
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Amy Reply:
October 20th, 2011 at 8:47 am
@InTolerant Chef, I added the stevia to add a little more sweetness – you can’t taste it all in the final product. I would use more palm sugar but it will probably change the final product.
Hugs,
Amy
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christine
posted on October 20, 2011 at 5:08 am
this sounds great – and it’s vegan – yay:) I reckon with some dried cranberries tossed in it would be great for Christmas:)
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Abel James
posted on October 20, 2011 at 10:23 am
Thanks Amy! I can’t wait to try this! Pumpkin is the best thing about the fall…
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Amanda Larson
posted on October 23, 2011 at 10:16 pm
This looks amazing! I am roasting pumpkins in the oven as I type this and I can’t wait to try this bread. So, if I don’t have to eat gluten free, would I just sub regular flour for the GF mix and regular baking powder? Would I still need the xanthan gum?
I too am in a fall mood. I made cookies the other day (and will be linking them up on Tuesday!)
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Katrina
posted on November 15, 2011 at 9:38 pm
Could I sub something else for the coconut oil? It’s the only ingredient I am missing!
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Amy Reply:
November 16th, 2011 at 2:00 pm
@Katrina, Yes – you can sub any other oil. I’d go with something neutral flavored like canola or grapeseed.
Hugs,
Amy
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Julie
posted on January 22, 2012 at 11:30 am
I’m interested in trying your recipe but is there a substitute for the coconut sugar (eg. agave or more stevia).
Thanks!
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Amy Reply:
February 2nd, 2012 at 3:58 pm
@Julie, Coconut palm sugar is a granular sweetener made from the sap of the coconut tree. To use agave or stevia you’d have to play around with the recipe.
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