Vegan Pumpkin Bread (Gluten-Free)
This vegan pumpkin bread is moist, tender, warmly spiced, and made with simple ingredients like pumpkin puree, oat flour and maple syrup. Add chocolate chips, chopped walnuts, or keep it simple and let the pumpkin spice shine! What says autumn more than a warm slice of homemade pumpkin bread?
I originally published this recipe in 2023 and recently retested it, tweaking a few ingredients to get the soft, tender texture I wanted. I’ve also added step-by-step photos and my testing notes below.
Growing up, I wasn’t much of a pumpkin person. Maybe it was the orange color? 😂 Now, I can’t wait for fall to arrive, mostly because it gives me an excuse to make all the pumpkin things, like my pumpkin pie overnight oats, pumpkin spice granola, and this pumpkin bread.
This pumpkin bread is one of my favorites fall bakes because it’s made in one bowl, packed with pumpkin spice flavor, and has that soft, tender texture I always want from pumpkin bread. And despite being gluten-free and egg-free, there isn’t a dry crumb in sight!
Call me crazy… but pumpkin + chocolate is one of my favorite combinations. I almost always add chocolate chips to this loaf, just like I do in my vegan chocolate chip pumpkin muffins, and chocolate chip pumpkin oat pancakes. It’s too good!
Featured Review
I made this pumpkin bread after seeing Boo Boo Bakery’s reel on Instagram. It looked so yummy, so simple to make and it was vegan. Let me tell you, it was so very delicious. I added pumpkin seeds and cinnamon on top and BOMB. Definitely a must try. So happy I have this for breakfast all week.
Table of Contents
What Makes This Pumpkin Bread So Good
- Soft and tender with a moist crumb.
- Made with real pumpkin puree and bursting with warm pumpkin spice.
- Easy to make in one bowl (no mixer required).
- Made with simple, wholesome ingredients.
- Naturally sweetened with maple syrup + coconut sugar.
- Gluten-free, vegan, dairy-free, egg-free, and oil-free.
- Easy to customize with chocolate chips, walnuts, or pecans.
And while it bakes, your kitchen will smell like you just lit the best fall candle.
How I Perfected This Recipe
The first time I tested this recipe, I used 2 ½ cups of oat flour, which made the loaf way too dry. For my next test, I swung too far in the other direction, adding a flax egg, coconut oil, and almond flour. It was way too moist, and had more ingredients than it needed… too many cooks in the kitchen!
So, I went back to basics for the final version and simplified the recipe. I removed the flax egg, coconut oil, and almond flour. I added more pumpkin puree, used 2 cups of oat flour (the perfect middle ground), and added apple cider vinegar to react with the baking soda to help the loaf rise. The result was a moist (but not dense) loaf that held it’s shape and was bursting with pumpkin flavor. The texture is similar to my vegan apple bread, just without the chunks of apple.
Funny story… for my final recipe test, I intended to add coconut oil, but completely forgot about it in the microwave. Later that night, my sister opened the microwave and asked “what’s this?”… cue the panic. 😂 But the bread turned out beautifully without it! So, the accidental oil-free version became the final recipe.
The Ingredients That Make This Recipe Work
- Oat Flour: I recommend store-bought oat flour for the softest texture. It’s more finely milled than homemade oat flour, which can give the bread a slightly coarser crumb.
- Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- Coconut Sugar: Adds sweetness and a subtle caramel-like flavor.
- Maple Syrup: Adds sweetness and moisture.
- Non-Dairy Milk: Any unsweetened dairy-free milk works here, such as almond, oat, or soy milk.
- Apple Cider Vinegar: Reacts with the baking soda to help the loaf rise.
- Vanilla Extract: Rounds out the pumpkin and warm spices.
- Baking Powder + Baking Soda: Work together to give the loaf rise and a tender crumb.
- Pumpkin Pie Spice: I love using my homemade pumpkin pie spice here.
- Salt: Makes the pumpkin flavors pop.
Chocolate chips are optional, but highly encouraged around here. Pumpkin + chocolate is one of my favorite combinations, and I usually go heavy on them, just like in my healthy banana bread.
Got leftover pumpkin puree? Put it to good use in my vegan pumpkin muffins, pumpkin pie overnight oats, or pumpkin spice energy balls next!
How to Make Vegan Pumpkin Bread
- Step 1: In a large bowl, whisk the pumpkin puree, coconut sugar, maple syrup, non-dairy milk, and vanilla extract until combined.
- Step 2: Stir in the oat flour, baking powder, baking soda, pumpkin pie spice, and salt until just combined. If using, fold in the chocolate chips, or any other mix-ins.
- Step 3: Pour the batter into a greased or parchment-lined 9×5-inch loaf pan. Sprinkle with extra chocolate chips if you like. Bake at 350°F for 60–65 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Step 4: Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Pumpkin Bread Variations
Once you’ve got the base recipe down, it’s easy to switch things up:
- Add some crunch: Stir ½ cup chopped walnuts or pecans into the batter and sprinkle a few more on top.
- Go chocolatey: Fold in ½ cup vegan chocolate chips and add extra on top. This is my go-to.
- Add frosting: For a dessert-like loaf, top it with the frosting from my frosted carrot cake muffins.
FAQs
I don’t recommend substituting the oat flour because it plays an important role in the texture of this loaf. I developed and tested this recipe specifically with oat flour, so changing the flour will affect the overall recipe.
Store your pumpkin bread in an airtight container at room temperature for 3-5 days… if it lasts that long!
Yes! Slice and store in a freezer-safe container or bag for up to 2 months. Thaw at room temperature or warm a slice in the microwave for a few seconds before serving.
Absolutely. Chocolate chips are completely optional. The pumpkin bread is delicious plain, or you can add chopped walnuts or pecans instead.
More Pumpkin Recipes For Your Fall Baking List
Got extra pumpkin puree? Here’s where I’d put it to good use. 🎃
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!
Vegan Pumpkin Bread (Gluten-Free & Oil-Free)
Equipment
Ingredients
wet ingredients
- 1 ½ cup pumpkin puree
- ½ cup coconut sugar
- ¼ cup maple syrup
- ¼ cup non-dairy milk
- 2 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
dry ingredients
- 2 cups oat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- ½ cup vegan chocolate chips, optional
Instructions
- Preheat the oven to 350°F. Grease or line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, whisk the pumpkin puree, coconut sugar, maple syrup, non-dairy milk, and vanilla extract until combined.
- Stir in the oat flour, baking powder, baking soda, pumpkin pie spice, and salt until just combined. If using, fold in the chocolate chips, or any other mix-ins.
- Pour the batter into the prepared loaf pan, and sprinkle with extra chocolate chips if you'd like. Bake for 60–65 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Video
Notes
- Use 100% pure pumpkin puree, not pumpkin pie filling.
- For the softest texture, I recommend store-bought oat flour rather than homemade oat flour. Use certified gluten-free oat flour if needed (that’s a link to the one I use).
- Chocolate chips are optional, but highly recommended! Pumpkin + chocolate is one of my favorite combos.
- Let the bread cool completely before slicing for the best texture.
- Store in an airtight container at room temperature for 3–5 days.
- Freeze sliced bread for up to 2 months.
What can be substituted for oat flour? Somehow I don’t do well with GF oats.
Hi Josee! Unfortunately, I haven’t tried this recipe with any other flour, so I’m not sure what would work best here. I’m sorry I can’t be more help! I’d hate to recommend a substitution without testing it first. 🤍
Can I sub with Almond flour?
Hi Joyce, I wouldn’t recommend substituting with almond flour as you’ll get a drastically different texture. Oat flour is what gives the bread it’s fluffy, light crumb and sturdy texture. If you have oats on hand, you can make your own oat flour by blending them into a fine flour!
I made this Pumpkin Bread after seeing Boo Boo Bakerys reel on Instagram. It looked so yummy, so simple to make and it was vegan. Let me tell you, it was so very delicious. I added Pumpkin seeds and cinnamon on top and BOMB. Definitely a must try.
So happy I have this for breakfast all week.
I’m SO happy you enjoyed this pumpkin bread, friend 🤗 I love the addition of pumpkin seeds + cinnamon on top, I’m going to copy that next time. I appreciate you sharing your review!
This bread is delicious. I want some now. Lol i will be having your pumpkin chocolate chip cookies today. 🙂
#happyholidays
I had this on Thanksgiving and it was delicious! Mmmm i want some now, but I will be having your pumpkin chocolate chip cookies later. 🙂 #happyholidays
I really enjoyed thos bread. It was so tasty. The chocolate chips really added a lot of flavor. #happyholidays
The advertisement box is covering the top part of the recipe. I’m viewing this on my iPad. I have mentioned this before. I can’t specify the volume measurements.& the 1st ingredient.
Hi Michelle, I’m looking into this to see if there’s a way to adjust the layout to improve your experience. In the meantime, you can always hit the “print recipe” button on any of my recipes and it will take you to a page that shows the full recipe with no ads. Happy baking!
Would you happen to have the nutrition facts? Can’t wait to try!
Hi Christina, I don’t typically do nutrition facts but I did plug the recipe into the VeryWellFit online calculator and it looks to be just under 200 calories per serving. 🥰 I hope you enjoy!