gluten free pumpkin bread recipeWho is ready for some simple, cozy, gluten free, fall bread?

I’ve always loved a good, moist, homemade bread—and what is fall without all things pumpkin?

gluten free pumpkin breadI recently set out to make the best pumpkin bread recipe to share with you all. The result: a simple, gluten free + vegan bread made from healthy and nutrient-dense ingredients.

Let’s make my new favorite Gluten Free Pumpkin Bread!

vegan pumpkin breadThis pumpkin bread is made gluten free using oat flour—nothing fancy or expensive. Oat flour bread is light and naturally a bit sticky—making it the perfect option for gluten free pumpkin bread.

I love sharing this recipe at parties for a snack or dessert—since it is gluten free, vegan and can be made nut-free, it is the perfect bread for any group!

oat flour pumpkin breadMy bread is incredibly moist (from the pumpkin puree), naturally sweetened (from the coconut sugar), hearty (from the nut butter), and sticky (from the flaxseed).

I hope you love this recipe as much as I do! My gluten free pumpkin bread is:

Soft

Flavorful

Moist

Easy to slice

Sweet

& perfect for fall!

gluten free vegan pumpkin breadIf you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!

For more recipes like this, check out my banana bread mug muffin, gluten free zucchini bread muffins, carrot cake muffins, or my pumpkin fat balls.

gluten free pumpkin bread healthy

Gluten Free Pumpkin Bread

The simplest gluten free pumpkin bread. This recipe requires only 8 ingredients and comes together quickly. The perfect vegan pumpkin bread for fall!
Prep Time10 mins
Active Time55 mins
Total Time1 hr 5 mins
Course: Breakfast, Dessert, Snack
Cuisine: Gluten Free, Nut Free, Oil Free, Vegan
Yield: 12 slices
Author: The Local Sprout

Materials

Instructions

  • Preheat oven to 350 degrees F. Line an 8x4” bread pan with parchment paper or lightly grease.
  • 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”).
  • In a large bowl, whisk together oat flour, coconut sugar, pumpkin pie spice, salt, and baking soda.
  • Add in the pumpkin puree, nut butter, and “flax egg”. Stir until mixture is thick and no clumps remain.
  • Dump batter into the bread pan and smooth top with rubber spatula.
  • Bake for 50-55 minutes or until top of bread is dark and toothpick comes out mostly clean.
  • Remove from oven and let rest for 20 minutes and transfer to cooling rack. Allow bread to cool completely before slicing.
  • Store leftovers in airtight container at room temperature for up to a week.

Notes

*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

Serving: 1g | Calories: 131kcal | Carbohydrates: 19.8g | Protein: 3.3g | Fat: 4.6g | Saturated Fat: 0.7g | Cholesterol: 19.8mg | Sodium: 438mg | Fiber: 2.7g | Sugar: 6.9g

The Local Sprout

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