gluten-free & vegan pumpkin bread

Fall came, lasted for a day. It snowed and then fall came back! Yesterday, the temperatures were rising from mid 20s to low 40s and all the leaves were fragrant and yellow! Pumpkin bread was calling my name!

I have a great recipe for maple pumpkin baked doughnuts here, and felt that there needed to be a friend of that recipe to go along with the fall theme. This pumpkin bread is full of delicious organic pumpkin flavor, spice and melty vegan chocolate chips.

Print

gluten-free & vegan pumpkin bread

  • Author: Paige
  • Prep Time: 15
  • Cook Time: 55
  • Total Time: 1 hour 10 minutes

Description

easy to make and full of gluten-free flavor!


Scale

Ingredients

  • 1/2 cup of melted vegan butter
  • 3/4 cup of pumpkin puree
  • 1/2 cup of maple syrup
  • 1/4 cup of granulated sugar or coconut sugar
  • 1/2 tsp of salt
  • 1 tsp of baking powder
  • 2 tsp of baking soda
  • 2 tsp of pumpkin pie spice
  • 1 cup of almond milk
  • 2.5 cups of gluten-free flour 
  • 2 cups of vegan chocolate chips

Instructions

  1. pre-heat your oven to 350°F and line your loaf pan with parchment paper and grease the ends with vegan butter
  2. in the bowl of a stand mixer or in a bowl with a hand mixer combine your melted vegan butter, pumpkin puree and maple syrup
  3. next add in your baking soda, baking powder, salt, sugar and pumpkin pie spice
  4. add in your almond milk and combine well
  5. lastly add in your 2 1/2 cups of gluten-free flour 1/2 cup at a time
  6. remove the paddle attachment from your stand mixer and hand fold in your chocolate chips with a rubber spatula
  7. pour your batter into your prepared loaf pan and bake for 55 minutes
  8. test with a tooth pick and ensure it comes out clean with a few tight dry crumbs 
  9. let sit for 30 minutes before slicing

Notes

*can sub almond milk for any dairy alternative milk

*can also omit chocolate chips

This recipe is a perfect afternoon treat to go with a cup of tea. My favorite way to enjoy a slice of pumpkin bread is on the porch in a jacket enjoying the crisp fall air! Follow my instagram for more details!

  • Gluten-Free & Vegan Chocolate Cake

    November 13, 2019 by

    The chocolate gluten-free & vegan cake of your dreams! Sweet, rich and full of flavor!

    Advertisements
  • Apple Spice Holiday Cocktail

    November 8, 2019 by

    Spicy, sweet and full of holiday flavor, this bright apple spice cocktail is easy to make and perfect for the holidays!

    Advertisements
  • gluten-free & vegan pumpkin bread

    October 13, 2019 by

    easy to make and full of delicious flavor! This gluten-free & vegan pumpkin bread is the taste of fall!

    Advertisements
View all posts
Advertisements

Vegan & Gluten-Free Pumpkin Bread (with crumble topping)

Print

Vegan & Gluten-Free Pumpkin Bread (with crumble topping)

  • Author: Paige
  • Prep Time: 25
  • Cook Time: 50
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf of bread 1x

Description

sweet, spicy and full of pumpkin flavor!


Scale

Ingredients

Bread

  • 1 can of pumpkin puree
  • 1/4 cup of melted coconut oil
  • 1/2 cup of almond flour
  • 1 1/4 cups of gluten-free flour
  • 2/3 cups of coconut sugar
  • 2 tbsp of maple syrup
  • 2 tsp of pumpkin pie spice
  • 1 tsp of vanilla extract
  • 1/3 cups of gluten-free oats
  • 1 tbsp of almond milk
  • 1 tsp of baking soda

Topping

  • 1 tbsp of coconut oil (melted)
  • 2 tbsp of whole oats
  • 1 tbsp of chopped unsalted roasted pecans
  • 2 tbsp of gluten-free flour
  • 1 pinch of pumpkin pie spice

Instructions

  1. preheat your oven to 350°F and grease your loaf pan with vegan butter
  2. in a bowl mix together your pumpkin, coconut oil, almond milk, maple syrup and vanilla extract
  3. next add your dry ingredients to your wet mixture until the batter is smooth
  4. pour your bread batter into the prepared loaf pan and in a separate bowl prepare your crumble topping
  5. combine with a fork or hands your crumble ingredients and sprinkle over the top of your bread
  6. place in the oven to bake for 50 minutes
  7. once a tooth pick inserted comes out clean, remove your bread and let cool for 40 minutes
  8. eat and enjoy