Gluten Free Pumpkin Bread
Prep time
Cook time
Total time
The simplest gluten free vegan pumpkin bread. This recipe requires only 8 ingredients and comes together quickly.
Recipe type: Breakfast, Snack, Dessert
Cuisine: Gluten Free, Vegan, Oil Free, Nut Free
Serves: 12 slices
  1. Preheat oven to 350 degrees F. Line an 8x4” bread pan with parchment paper or lightly grease.
  2. In a small bowl, combine flaxseed with 5 Tbsp of cold water. Stir to combine and set aside for 5 minutes until mixture thickens (forming a “flax egg”).
  3. In a large bowl, whisk together oat flour, coconut sugar, pumpkin pie spice, salt, and baking soda.
  4. Add in the pumpkin puree, nut butter, and “flax egg”. Stir until mixture is thick and no clumps remain.
  5. Dump batter into the bread pan and smooth top with rubber spatula.
  6. Bake for 50-55 minutes or until top of bread is dark and toothpick comes out mostly clean.
  7. Remove from oven and let rest for 20 minutes and transfer to cooling rack. Allow bread to cool completely before slicing.
  8. Store leftovers in airtight container at room temperature for up to a week.
*If you do not have oat flour on hand, simply grind oats into a flour using a food processor or blender.
*sub a seed butter (like sunbutter) for nut-free option

Nutrition information is a rough estimate of 1/12 of the recipe
Nutrition Information
Serving size: 1 slice, of 12 Calories: 131 Fat: 4.6g Saturated fat: .7g Carbohydrates: 19.8g Sugar: 6.9g Sodium: 438mg Fiber: 2.7g Protein: 3.3g Cholesterol: 19.8g
Recipe by The Local Sprout at