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overhead view of gluten free vegan pumpkin bread in loaf pan withautumn leaves, cinnamon sticks and pumpkin seeds

Pumpkin Bread, Gluten-Free Vegan

Author: Janet Harlow
Course: Baked Goods
Cuisine: American
Servings: 1 loaf
This pumpkin bread is gluten-free and vegan, super moist and filled with autumn spices.
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Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins


  • 3 tsp flax seed meal
  • 1 Tbsp warm water
  • c gluten-free flour blend*
  • 1 tsp baking powder
  • ¾ tsp baking soda
  • ¾ tsp salt
  • ½ tsp xanthan gum*
  • 1 tsp cinnamon
  • ¼ tsp ground ginger
  • tsp ground clove
  • OR use 1½ tsp pumpkin pie spice instead of above spices
  • 1 15 oz can pumpkin puree or 1⅔ c fresh pumpkin puree
  • 1 c sugar
  • c oil sunflower, canola, avocado
  • 2 tsp vanilla extract


  • Pre-heat the oven to 350°F
  • Stir the flax seed meal and warm water together in small bowl and set aside for 10 minutes.
  • Stir the dry ingredients (except sugar) together in a large mixing bowl.
  • In a separate mixing bowl, beat the pumpkin, sugar, oil and vanilla extract together until smooth.
  • When the flax and water has thickened to a gel-like consistency, stir it into the liquid ingredients.
  • Add the liquid ingredients to the dry and stir until smooth.
  • Let the batter sit for 10 minutes. This will help the rising process significantly.
  • Grease an 8.5" loaf pan and pour in the batter. Smooth and level the top.
  • Bake for 45 minutes, then add a foil tent over the loaf and bake an additional 30-35 minutes.
  • Cool in the pan for 10 minutes then transfer to a wire rack to cool at least another 2 hours.


Omit the xanthan gum in the recipe if your flour blend already contains it.
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.