Pumpkin Bread, Vegan & Gluten-Free


Fall is in the air. How about making Pumpkin Bread this weekend?

2 cups all purpose gluten-free flour (we use Bob’s Red Mill All Purpose Baking Flour, Gluten Free)
2 teaspoons baking powder
1 1/2 teaspoons xanthan gum
1 fifteen-ounce can pumpkin purée
2/3 cup packed brown sugar
1 tablespoon cinnamon
1/4 teaspoons allspice
1/4 teaspoons cloves
1/4 teaspoons nutmeg
1/2 teaspoons ginger
(1 1/2 Tablespoons Pumpkin Spice mix can be used instead of above individual spices)
2 teaspoons vanilla extract
1/2 cups chopped walnuts (for tree-nut allergy pumpkin seeds may be substituted)
1/2 cups chopped figs, dates or raisins

Preheat oven to 350oF.
Line a loaf pan with parchment paper, or lightly grease with oil.
Mix together the flour, baking powder and xanthan gum in a large bowl.
In another bowl mix the pumpkin purée, brown sugar, spices, vanilla extract, walnuts and figs (or dates or raisins). The result is like a very thick batter or very wet dough.
Fold into the loaf pan, smoothing out the top.
Bake for 50 minutes at 350oF.
Remove from oven and let cool before slicing.

  3 comments for “Pumpkin Bread, Vegan & Gluten-Free

  1. Quite delicious ! Thanks so much for this easy and tasty recipe Caryn. One small question, is there a tweak I could make for a slightly less dense loaf with a tad more rise. Thanks again for your inspiring website and all that you do ! Kind Regards, Steve

    • Thanks Steven. I made up this recipe on a whim, from ingredients we had on hand. Gluten-free, vegan baking is trickier than baking with wheat or with eggs. I would recommend two options to try. One is you can whip up some Aquafaba and fold it into the batter. Are you familiar with Aquafaba, bean water, the leftover water from a can of garbanzo beans? It whips up into meringue! I would use a 1/4 cup. More on Aquafaba here: https://responsibleeatingandliving.com/favorites/zsu-dever-aquafaba/

      Or you might try using yeast, proofed in a 1/4 cup of water and add that to the batter and let it rise in the pan for an hour before baking. If the batter is too wet when adding the yeast water you could add in a little more flour.

      • Thanks so much Caryn!

        I made 2 more Pumpkin Breads today, one for our oldest daughter who came over for leftovers with our granddaughter today and another for a dear friend.

        I love it that the Bob’s RedMill Gluten Free All-Purpose flour’s first ingredient is Garbanzo Bean flour ! Thanks for letting me know the options to try and get a taller rise…I’m going to try your second suggestion tomorrow…I’d never heard of proofing yeast, so I googled it and read how its done here:


        and I love your idea of adding it to the bater to increase the rise so I’m going to give it a try.

        Thanks again for all your wonderful recipes and for your inspiring website.


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