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Gluten-Free + Vegan Pumpkin Bread

Author - Alyssa Rimmer

This healthy Gluten-Free + Vegan Pumpkin Bread recipe is packed with protein, fiber and healthy fats. It's also low in sugar and is the perfect breakfast!

GF + VEGAN PUMPKIN BREAD -- light, tender, low in sugar and tastes absolutely amazing!

Happy Halloween! I can't believe we're already at the end of October, but seeing as this is a holiday to celebrate all things sweet and pumpkin, I figured it was the perfect time to give you this updated version of my vegan pumpkin bread!

Plus, now that the weather has finally turned and the leaves are starting to fall, there's nothing better than toasting up a few slices of this incredible vegan pumpkin bread to start your day off right!

Yes it's true…I've been forgoing my morning smoothie bowls, but I wouldn't have it any other way. There is just something so cozy and comforting about waking up and nourishing your body with a warm, hearty and protein-packed meal!

GF + VEGAN PUMPKIN BREAD -- light, tender, low in sugar and tastes absolutely amazing!

I've been making almond flour based quick breads for a few years now, but I have struggled to veganize them. But since I know a lot of you don't eat eggs, either because you're plant-based or sensitive, I wanted to give you a vegan version of my favorite quick bread recipe to date.

This healthy pumpkin bread is not only vegan, but it's also naturally gluten-free, packed with healthy fats, fiber and protein and uses just 6 tablespoons of added sweetener!

GF + VEGAN PUMPKIN BREAD -- light, tender, low in sugar and tastes absolutely amazing!

Unlike traditional pumpkin bread recipes, that call for over a cup of sugar and oil, this recipe is light and tender, without sacrificing on any flavor.

The trick is to use almond flour AND quinoa flour together as they're both naturally high in protein (helping to give the bread some lift), but also higher in healthy fats so they help keep it moist.

How does that break down nutritionally? Let's look at a slice of Starbuck's pumpkin bread vs. this vegan pumpkin bread recipe:

  • Calories: 410 vs. 160
  • Fat: 15g vs. 9g
  • Sugar: 39g vs. 9g
  • Protein: 6g vs. 5g

Kinda crazy, right?!

And yet this recipe is still perfectly sweet, toasts up beautifully, has all those warming fall spices and tastes absolutely amazing!

This AMAZING Vegan Pumpkin Bread recipe is healthy, gluten-free and made with ZERO refined sugar!

For serving, I'm always partial to slathering on some sort of nut butter!

I particularly love my maple cinnamon mixed nut butter, but it's also amazing with some honey roasted peanut butter and apple slices on top. If you're not a nut butter fan, it's super tasty with some coconut yogurt or even just a non-dairy buttery spread.

Honestly, you can't go wrong!

GF + VEGAN PUMPKIN BREAD -- light, tender, low in sugar and tastes absolutely amazing!

If you're looking for even more vegan pumpkin recipes, you should definitely try my Skinny Pumpkin Quinoa Muffins, my Pumpkin Pie Quinoa Breakfast Cookies or my 90-second Pumpkin Pie Quinoa Breakfast Bowls!

And if you end up making this recipe, I'd love to see ❤ make sure to share a photo with me on Instagram by tagging @simplyquinoa or #simplyquinoa!

 

GF + VEGAN PUMPKIN BREAD -- light, tender, low in sugar and tastes absolutely amazing!
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Gluten-Free & Vegan Pumpkin Bread

This healthy Gluten-Free + Vegan Pumpkin Bread recipe is packed with protein, fiber and healthy fats. It's also low in sugar and is the perfect breakfast! 

Course Baked Goods
Cuisine American
Keyword gluten free bread, pumpkin, pumpkin bread, vegan bread, vegan pumpkin, vegan pumpkin bread
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12 slices
Calories 160 kcal

Ingredients

  • 1/4 cup flaxseed meal divided
  • 6 tablespoons water
  • 1 1/2 cups blanched almond flour
  • 1/2 cup quinoa flour
  • 2 tablespoons arrowroot powder
  • 2 tablespoons coconut sugar
  • 2 teaspoon coconut flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 tablespoon pumpkin pie spice
  • 1/2 cup pumpkin puree
  • 1/4 cup maple syrup
  • 1/4 cup non-dairy milk
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • Turbinado sugar + pumpkin seeds to garnish

Instructions

  1. Preheat the oven to 350ºF. Line a loaf pan with parchment paper and set aside.
  2. Whisk together 2 tablespoons flaxseed meal with the water. Set aside to gel for at least 5 mins.
  3. Meanwhile, add the dry ingredients to the bowl and whisk to combine.
  4. To the bowl with the flaxseed eggs, stir in pumpkin, syrup, non-dairy milk, oil and vinegar and beat until smooth. Fold in chocolate chips if desired.
  5. Transfer batter to the prepared loaf tin, sprinkle with sugar and pumpkin seeds if using, and bake on the center rack for 50 - 60 minutes until the top has turned golden brown and a cake tester inserted into the center comes out clean.
  6. Cool in the pan for 1 hour then transfer to a wire rack and cool completely before slicing.
Nutrition Facts
Gluten-Free & Vegan Pumpkin Bread
Amount Per Serving
Calories 160 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Sodium 134mg 6%
Total Carbohydrates 16g 5%
Dietary Fiber 3g 12%
Sugars 7g
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

This HEALTHY Gluten-Free + Vegan Pumpkin Bread recipe is packed with protein, fiber and healthy fats. It's also low in sugar and is the perfect breakfast!

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15 comments
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  1. Hi Alyssa!
    We have nut allergies in our family and we can not use Almond flour..can I sub Oat flour and Spelt flour for the Almond flour? Thanks so much!! PS- Your recipes are my go to recipes for keeping my family healthy. Thank you from the bottom of my heart for all your time and work that has gone into your recipes and your site, so that we can stay healthy. <3

    • Hi Jennifer! So so happy to have you here 🙂 I haven’t tested this with oat flour, BUT I think you could probably try almond flour. You might want to start with a little less and see how the batter looks then add a bit more if needed. Keep me posted! xx

      • Hi Alyssa!
        Happy Thanksgiving! I am thankful for your site 🙂
        I did make this using Oat flour and Spelt flour and it turned out just fine! I used the same measurements and same cooking time. It was perfect and delicious. Everyone loved it and asked for the recipes, so I directed them to your site 🙂

  2. Hi Alyssa,
    I have been making your other vegan pumpkin quinoa and almond flour bread for quite some time but I cannot find it on your website any longer. I made a loaf last week and it is so delicious. Is it possible to get that recipe still, I didn’t print it out? Unfortunately, I cannot eat many of the ingredients in this current vegan bread but the other one was perfect.
    Thanks for all the great recipes,
    Lauren

  3. Hi Alyssa. I made this last week and have a question about the bake time. I did use oat flour instead of almond so I don’t know if that’s what the problem was, but when I checked it at the 50 min mark it still seemed gooey inside. I baked it in total for like an hour and 20 min at least because it just didn’t seem to be baking through. I do have a new oven so I’m not sure if that’s the problem, maybe it’s not getting up to the actual temp. Or if baking gluten-free just has a different feel…
    It tastes good once I finally felt it was done. 😄

  4. Hi Alyssa
    I like the sound of this recipe, but do not need it to be either gluten free or vegan.
    And I would like to have eggs in the pumpkin bread. That’s good protein too.
    So do you have a variation that is OK without the extra ingredients to make it gluten free and or vegan?
    Joy

  5. I have almond Flour. Never heard of Blanched Almond Flour. Is regular Almond Flour ok? I can also make flour from Quinoa. Is that ok?

    Thanks,
    Susan

  6. Hi Alyssa! This pumpkin bread looks great! I only have almond flour, are all the other flours necessary or could I just sub them with almond flour?

    • I haven’t tested it that way! I would say if you do, you might want to double the almond flour (or more) and use eggs instead of flax eggs. I really can’t be sure if it will work though – sorry!!

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