I have made so many things gluten free + vegan over the Years. Some have been a challenge- others came easily to me. This one funny enough was a bit of a challenge. Only because pumpkin puree is a heavy ingredient..and it really weighs a baked good down. Eggs counteract that and help keep things fluffier.

Don’t get me wrong this bread is moist & somewhat dense still- but in the way it SHOULD be. Its pretty perfect If you ask me. It took about 4 tries but I got it to the finish line & I’m so happy to add it to the growing collection of pumpkin recipes here in the club!

This is a great recipe to make & enjoy for breakfast in the morning, or if you have a smaller or single household you can make it, slice it then freeze it to pull out a little at a time. I enjoy it with a smear of butter!

Just like the famous Starbucks pumpkin loaf I opted to keep things simple. I didn’t add any extra mix in ingredients & I topped the bread with chopped pumpkin seeds. Sometimes simple really is best! However- I included some ideas and the amount of mix in’s that can be added. So if you want to dump in some cranberries, pumpkin seeds, pecans, walnuts or even diced candied ginger- by all means GO FOR IT! <3

Make it however you love your pumpkin bread the most!

Bobs red mill double acting baking powder:

This baking powder is my ride or die and has been for years. I wont touch any other brand at this point. Why? It doesn't have that terrible metallic aftertaste & so I can get away with using a bit more of it than I would other brands.

But what if you have a corn allergy? In that case don’t fret looking for a baking powder that is listed as “double acting” and use whatever works for you & your allergy needs. Yes double acting has a bit more oomph to it- but don’t stress. Your baked goods will still turn out great. You can always add a tsp of acid (like lemon juice or vinegar) to most baked goods (including this one) to help activate the baking powder further!

King Arthur Gluten Free Measure for Measure Flour

This flour is wonderful for muffins, scones, pancakes and cookies! Its really affordable and can be found in most grocery stores these days. I normally just order it on amazon.

Using other gluten free all purpose flour blends

The bad news is that there isn’t truly a gluten free measure for measure flour or cup for cup. Its a marketing ploy. There are blends that work decent in place but never exactly. Each and every blend is totally different. For example I LOVE better batter (and lovingly refer to it as a gluten free bread flour!) - but in this recipe it would make for cookies that do not spread.. I chose King Arthur as its lower in gum and therefore I knew my cookies would end up with the perfect texture.

So of course you are welcome to experiment. But please keep in mind that there are no guarantees. Any change means the recipe will change. I opted to use King Arthur as I think its the easiest gluten free flour blend to come by these days (including outside of the US!)

The GO TO Gluten Free + Vegan Pumpkin Bread

Yield: 1 Standard Sized Loaf of Quickbread

Author: Brittany Angell

Prep time: 15 MinCook time: 75 MinTotal time: 1 H & 30 M

Everyone needs a pumpkin bread recipe that is super dependable that they always reach for when fall rolls around. This is that recipe especially if you are egg and or dairy sensitive! The loaf can be made without any mix ins or toppings- or of course you can add an assortment of chocolate chips, pecans, dried cranberries etc! them in. Make it your own! No matter what route you go I know you will love it.

Ingredients

4 Tsp Flax Meal
2.5 Tbsp Water
15 ounce can of Unsweetened Pumpkin Puree
290 grams Brown Sugar
101 grams Mild Flavored Oil or Melted Butter (regular or vegan)
60 grams of Milk (any variety) Dairy or Nondairy. I used oat milk.
1 Tbsp Vanilla Extract
265 grams King Arthur Measure for Measure Gluten Free Flour
1 3/4 Tsp Double Acting Baking Powder (I highly recommend using bobs red mill brand)
1 1/4 Tsp Salt
1 Tbsp Pumpkin Pie Spice
1-2 Tbsp Chopped Pumpkin Seeds for the top
Optional Mix Ins (up to 1 cup) : Vegan Chocolate Chips, Chopped Pecans, Chopped Walnuts, Minced Candied Ginger, Cranberries and or Pumpkin Seeds.

Instructions

Preheat oven to 350 degrees. Line Loaf pan with Parchment. (Use an 8.5 x 4.5 loaf Pan OR 9x5 Loaf Pan.) *I recommend double lining the baking pan with parchment. I have found that when you surpass 60 minutes in the oven quick breads tend to start burning on the bottom and edges. Using a few layers of parchment prevents this.
Combine all wet ingredients in a large bowl & mix. Add to the bowl the sugars, baking powder, spices, salt and all-purpose flour. Mix just until the batter is smooth. If you wish to add any mix-ins stir those in.
Pour into the prepared loaf pan. Bake 70-75 minutes in total until toothpick comes out clean. Remove from oven and allow to cool. Store at room temperature in a sealed bag or container OR freeze for another day.