One Bowl Gluten Free Vegan Pumpkin Bread (V, GF, DF) Recipe


55 mins
55 mins

One Bowl Gluten Free Vegan Pumpkin Bread (V, GF, DF): an easy, one bowl recipe for perfectly rich and moist classic pumpkin bread. Vegan, Gluten Free, Dairy Free.
Author: Demeter | Beaming Baker
Recipe type: Quick Bread, Vegan, Gluten Free, Dairy Free
Serves: 1 loaf

  • ¼ cup melted coconut oil
  • ¼ cup + 2 tablespoons pure maple syrup
  • Wet Ingredients
  • 1 cup 100% pure pumpkin puree (not pumpkin pie mix)
  • 1 teaspoon pure vanilla extract
  • ¼ cup + 2 tablespoons coconut sugar
  • 1 flax egg (1 tablespoon ground flax + 3 tablespoons water, whisked together, set for 5 mins)

Dry Ingredients
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 cups gluten free oat flour
  • ½ cup almond meal
  • ½ teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt

  1. Preheat the oven to 350°F. Line an 8.5x4.5 or 9x5 inch loaf pan with parchment paper or greased foil. Set aside.
  2. Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, flax egg, and vanilla. Whisk until well incorporated.
  3. In the same bowl, add the dry ingredients: oat flour, almond meal, baking soda, baking powder, cinnamon, cloves, nutmeg and salt. Whisk together until just incorporated, making sure no flour patches remain.
  4. Pour batter into prepared loaf pan and spread into an even layer. Using a butter knife, cut a slit down the top of the loaf, making it slightly off center. This will create a beautiful split down the top of the loaf. Bake for 50-65 minutes.* Test for doneness by sticking a toothpick into the center of the loaf. The toothpick will come out clean when the loaf is done.
  5. Allow to cool on a cooling rack for 2-3 hours, or until completely cool. Lift out, slice and enjoy!

- *Bake time for each loaf: In an 8.5x4.5 inch loaf pan, mine took about 60 minutes. In an 9x5 inch loaf pan, mine took about 55 minutes.
- Adapted from my Chocolate Banana Nut Bread (Vegan, Gluten Free, Dairy Free).
- Storage notes: Cool completely, then store in an airtight container for up to 1 week.
- This loaf freezes well. Wrap in parchment paper and store in an airtight container in the freezer for up to 1 month. Allow to thaw at room temperature for 30 minutes, or pop in the microwave for 20 second increments until warm.

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One Bowl Gluten Free Vegan Pumpkin Bread (V, GF, DF) Recipe Rating: 4.5 Diposkan Oleh: Unknown