Gluten Free Pumpkin Bread

The best Vegan Gluten Free Pumpkin Bread Recipe with Almond Flour

I cannot tell you how many times I have tried a gluten free pumpkin bread that is falling apart, dry, and lacking flavor. However, this vegan recipe with almond flour is incredible!

• Moist
• Spiced Perfectly
• Vegan
• Gluten-Free
• Easy to make!

No need to fear a collapsed, dry, or mushy pumpkin bread! This will still be the best recipe there is out there.

Made from our Pumpkin Butter recipe which already has all the spices incorporated!

If you aren’t following my Pumpkin Butter recipe, simply use a can of pumpkin puree, and your favorite pumpkin spice blend.

Let’s get started!

Gather your Equipment

For this recipe, you’ll need:

• 5″x9″ Load Pan (This one comes with a lid which is so convenient!)
• Parchment paper
• Mixing Bowls

PREP

1. Preheat oven to 350 Degrees F
2. Line a 5″ x 9″ Loaf pan with parchment paper (or grease with coconut oil)
3. Take a jar of coconut oil, and set inside a large bowl filled with very hot water. This will melt the coconut oil in a mess free manner, and allow you to pour the amount you need easily!
4. Mix together 1 Tbsp. flax meal with 3 Tbsp. warm water, whisk, and set aside for it to thicken. This is called a flaxseed egg! A perfect 1-1 replacement for an egg in baking.

Mix Dry Ingredients

In a large bowl, whisk together the gluten-free flour blend, almond flour, baking soda, baking powder, a pinch of sea salt.

If you aren’t using homemade pumpkin butter, add in 3 tsp. pumpkin spice

Mix Wet Ingredients

First, make sure you have melted the coconut oil. After that, measure out 1/4 of liquid oil.

Then, in a medium mixing bowl, whisk together the pumpkin butter, maple syrup, coconut sugar, melted coconut oil, combined flax egg, and vanilla extract.

Mix Together Wet & Dry Ingredients

To the large bowl, add the wet ingredients. After, mix with a silicone spatula very very well, until there is absolutely no dry mixture left over.

As a result of these ingredients, the gluten free pumpkin bread batter will be very thick! But do not add any additional liquids! This is how it should be.

Put Pumpkin Bread Batter in Loaf Pan

Once you have made sure there are no dry areas to the batter, to the parchment lined loaf pan, add the thick pumpkin bread batter and smooth with your spatula

Because this isn’t a gluten bread, you’ll need to almost sculpt the loaf so it looks like it rises in the center. Then, take a knife and make a small slice off-center

Now it’s time to bake!

Baking The Pumpkin Bread

After you have placed the batter in the load pan, it is time to bake. Set the loaf pan in the pre-heated oven at 350 degrees F for about 55-65 minutes, depending on your own oven. My pumpkin bread took exactly one hour, for instance.

To test if it’s done, take a wooden toothpick and push down the center. For example, if the toothpick comes out fairly clean, and the bread seems firm, it’s ready!

At this point, your house probably smells like an Autumn festival.

But before we can slice and serve, we need to cool the pumpkin bread for 2- 3 hours, uncovered. While it cools, it will firm up. After that, dig in!

To store, cover in an airtight container. This loaf pan comes with a lid, so that makes this very convenient!

Gluten Free Pumpkin Bread with almond flour can be left out at room temperature, for 3-4 days, or stored in the fridge for about a week. Certainly, you can eat it right away too!

It can also be frozen, and then thawed, just in case you wanted to get a head start for a thanksgiving side dish or breakfast!

Make sure to try a slice with some homemade apple butter!