1 bowl or pot/ a dozen ingredients or less/ All Recipes/ breakfast/ dessert/ sides/ snacks

Gluten Free Pumpkin Bread

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:




Easy to slice


& 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
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

The Local Sprout


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