Vegan Pumpkin Bread (Gluten-Free & Oil-Free)
This vegan pumpkin bread is moist, tender, warmly spiced, and made with oat flour, pumpkin puree, maple syrup, and coconut sugar. It's gluten-free, oil-free, and delicious with or without chocolate chips!
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 9x5-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.
Serving: 1 slice, Calories: 164kcal, Carbohydrates: 32g, Protein: 4g, Fat: 2g, Saturated Fat: 0.5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 294mg, Potassium: 195mg, Fiber: 3g, Sugar: 12g, Vitamin A: 5744IU, Vitamin C: 2mg, Calcium: 66mg, Iron: 2mg
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