This bread has been a long time in the making.
I posted about it weeks ago on Instagram and have since tested it a few more times to perfect it. The first attempt yielded moist, flavorful bread that was a bit too crumbly. The second attempt seemed hopeful, but it failed to remedy that problem once again. Third time was a charm! I think I’ve nailed it.
So excited to share this simple 1-Bowl Vegan AND Gluten-Free Pumpkin Bread with you guys!
It starts with the vegan miracle – flax eggs.
And then an additional natural binder: mashed banana. I’ve found that banana binds otherwise crumbly baked goods when they’re both vegan and gluten-free. Even though it’s the tiniest bit detectable in the overall flavor, the texture is spot on and the pumpkin and pie spices really shine through.
When you bake this up, two things happen:
1) Your house will smell like pumpkin heaven.
2) Dancing will ensue when you peer inside the oven and see how beautifully it rises and turns deep golden orange in color.
Huzzah! But you must, and I repeat, must, resist the urge to slice in right away. Let it cool completely before slicing or it can be a tad on the crumbly side.
Now the important part. What’s it taste like? AMAZING. It’s
Tender
Moist
Pumpkin-y
Perfectly sweet
Subtly spiced
Studded with pumpkin seeds
Light
Satisfying
& Shareable
In testing this recipe several times, I’ve eaten more pumpkin bread than any human should in one month. But, surprisingly, it was all so delicious it didn’t wear on me one bit and I even struggled to give the last loaf away to friends. That’s how good this bread is!
This is the perfect bread to make for fall parties, Thanksgiving, Friendsgiving, pumpkin carving, or just to have on hand for a snack on chilly days. Picture this: You, chai latte, pumpkin bread, oversized sweater, stretchy pants, a book. HEAVEN.
If you give this recipe a try, please let us know! We loving hearing about what you make and enjoy. If you do, be sure to tag a picture #minimalistbaker on Instagram so we can check it out. Cheers and happy baking!
1-Bowl Pumpkin Bread (V + GF)
Ingredients
- 1 ½ Tbsp flaxseed meal (to make flax eggs)
- 4 Tbsp water (to make flax eggs)
- 1/4 cup olive oil
- 1/4 cup maple syrup (or honey if not vegan)
- 3/4 cup pumpkin puree
- 2 Tbsp mashed ripe banana (primarily for binding)
- 2/3 cup packed brown sugar (plus more to taste)
- 1/2 tsp sea salt
- 2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1 tsp pumpkin pie spice (plus more to taste)
- 1/2 cup water
- 1 heaping cup gluten-free rolled oats
- 1/2 heaping cup almond meal (ground from raw almonds)
- 1 1/4 cup gluten-free flour blend*
- 3 Tbsp raw pepitas (I mixed in a couple pecans)
Instructions
- Prepare flax eggs in a large mixing bowl by mixing flaxseed meal and water and let rest for 5 minutes. Preheat oven to 375 degrees F (190 C).
- Prepare loaf pan by lightly greasing or lining with parchment paper.
- To the flax eggs, add pumpkin, mashed banana, agave or maple syrup, and olive oil and whisk to combine.
- Next, add brown sugar, baking soda, salt, cinnamon, and pumpkin pie spice and whisk.
- Add water and whisk again.
- Add oats, almond meal, and gluten-free flour blend and stir. If it appears too wet, add in another couple Tbsp of oats or GF flour blend. It should be semi-thick and pourable (see photo).
- Scoop into loaf pan and top with raw pepitas (and/or pecans).
- Bake for 40-47 minutes or until deep golden brown and a toothpick inserted into the center comes out clean.
- Remove from oven and let set in pan for at least 20 minutes and then gently transfer to a plate to cool.
- Let cool completely before slicing, preferably several hours. Otherwise, it can be a bit crumbly.
- Also, slice gently, as it’s rather tender.
- Once cooled, store in a covered container or cover with plastic wrap at room temperature to keep fresh. Freeze after that to keep fresh for up to one month.
Video
Notes
*You can substitute an equal amount of our NEW 1:1 gluten-free flour blend for the gluten-free flour blend in this recipe.
*If not GF, sub a mix of whole-wheat pastry flour and unbleached all-purpose for the GF blend. Start with 1 cup and then add 1 Tbsp at a time as it can be more absorbent than GF flour.
*Nutrition information is a rough estimate.
*Adapted from my V/GF Carrot Apple Muffins
Diane says
I am curious if you have ever used the “just egg” replacer instead of flax seed with success in any of your recipes? I quite like it for scrambled eggs but have never attempted with baking.
Hi Diane, we haven’t, but we have used a chickpea flour egg which is similar. We don’t love the beany flavor it adds to baked goods. Hope that helps!
Kim says
I am so excited to make this! I plan to bring this to a large gathering and was thinking about doing several mini bread tins (8x4in). Do you know how to adjust the bake time for this?
Hi Kim, yay! We’re excited for you to try it. We used a standard-size loaf pan which is ~8 1/2 x 4 1/2 x 2 1/2 inches. For 8 x 4-inch tins, we’d suggest checking on it 5 minutes sooner. Hope that helps!
Amber says
Hi!
I finally made this and it turned out g-r-e-a-t!! I followed the recipe to a ‘T’ but used Bobs Red Mill 1-to-1 gf flour. Very impressed. With the use of oats and such it’s especially hardy/cozy. For this reason I’m hesitant to change anything… Having said that, banana is a very strong flavor, even if there’s only 2 tbsp (apparently). I understand the purpose of using banana but is there any way to omit the use of banana? If I use eggs instead of flax-eggs would that work?
Thanks!
We’re so glad you enjoyed the texture, Amber! Thank you for sharing! Hmm, that could work. Or perhaps applesauce? Or a less ripe banana!
Sharon Koss says
Can I use eggs instead of flax eggs? If so how many eggs do I use?
Hi Sharon, that should work! We would recommend two small or one large egg. Enjoy!
Sheryl Krupat says
I notice that many of your gluten free recipes contain almond flour. Several members of my family have nut allergies. Have you experimented with 1:1 gluten free flour?
Hi Sheryl, we’re sorry to hear you haven’t been able to make some of our recipes due to allergies! The purpose of the almond flour is that it really lightens up gluten-free baked goods. When using just a 1-1 gluten-free flour, they often turn out too dense and floury. If you’re not vegan, adding eggs can help get around that! Otherwise, you can try a seed meal (raw pumpkin and/or sunflower seeds blitzed in a blender) in place of the almond flour. Hope that helps!
Barbara Qualls says
Think this would work out as MUFFINS? Sounds so delish but we find it easier to control ourselves if portioned smaller….some of your recipes are just too darned good! please advise and thank you!
Hi Barbara, Muffins would work, just bake for less time! They should be done around 27-32 minutes. We have a similar recipe for pumpkin muffins here. Hope that helps!
Jennifer Jacobs says
So lovely! We have surprise fall-like weather in August and my 12 year old wanted something pumpkiny this morning. I’m gluten free so I always come to MB first, since your gf baked goods are always delish. We made these as muffins, with some chocolate chips added. Baked for about 27-30 minutes before done, and it made 20 muffins (in parchment muffin liners). I whipped up some quick cinnamon maple Greek yogurt dip to top the muffins for an extra kick of protein. A lovely false-fall breakfast treat. Thanks!
Aw, YAY! Thank you, Jennifer! We’re so glad you enjoy our GF baked goods and feel honored that you check here first. xo
prashanthi atluri says
Does this come with a guided video? Thank you for the awesome recipes!!
Thank you for your kind words! Yes! You can find a video for it here. Hope that helps!
Kevin says
I’ve made this a couple times, and find that I need to extend the bake time to 60 minutes or more, and it’s still undercooked and gooey inside. By the time I pull it, the outside is getting dark brown and crispy, headed toward burning. I use a metal pan. I’ve made it with Bob’s Red Mill 1:1 GF flour, and King Arthur’s Measure for Measure GF.
Any thoughts, or tips how to make it work?
I’d love to have a “real” loaf. We all love the flavor of the 30% that’s edible.
Sorry to hear it’s given you trouble, Kevin! We have the most success with our homemade GF blend. Another option would be to try adding more flour. Also, if you aren’t already placing it on the center rack in a conventional (not fan-assisted/convection oven), those would be our other tips. Hope that helps!
Amber says
I just made this last night and had the same issue (realized this at the 40min mark). I turned down the oven temperature and baked it another 20 or so minutes and do not have burnt edges! I’m going to make another loaf today and plan on going with the lower temperature for 60+ minutes. Hope this helps!
Sydney says
Could you sub almond butter for the oil? I’m trying to avoid or at least minimize it.
Hi Sydney, it would likely be quite dense since pumpkin already results in a more dense loaf.
Sercy says
Instead of using the brown sugar I blended up about 13 dates with a little bit of water. I just put it in the oven so we will see how it tastes, but the texture looked very nice and fluffy. I blended oats for the GF flour and used a little bit of white flour. I’m not GF just health conscious lol.
Michelle says
I’m wondering about convection oven baking time. I have a Breville, and I’ve had mixed results with time and temperature with regard to bread.
Hi Michelle, a convection oven will be more prone to browning it on the outside before the inside is done. We would suggest reducing the oven temperature by 25 degrees Fahrenheit (15 Celsius) and maybe baking a bit longer or covering with foil. Hope that helps!
melissa says
I usually don’t even like pumpkin anything. Had leftover cans from Thanksgiving. Love this bread and so did everyone else in the family. used coconut sugar. Making again tonight and added a whole banana. Thank you! Love all your recipes. Been making them for many years. White bean potpie is one of my favorites.
We’re so glad you and your family enjoyed it, Melissa! Thanks so much for the kind words and support. xo
Laurie Hoffman says
Made this twice in one week and unlike many other GF, vegan pumpkin bread recipes, this one turned out perfectly! 👩🏻🍳
We’re so glad you’re enjoying it, Laurie! Thanks so much for the lovely review. xo
Michelle Wine says
Hey! Wanting to try this recipe, but need to make some alterations… been using a lot of your recipes as we have an egg/dairy allergy in the house plus we are gluten free. (Thank you for sharing your recipes and experience 😊.). I usually just read comments, do research, then wing it and they’ve been turning out pretty good! So we also have a nut allergy, banana allergy, and don’t do flax. Could you recommend an amount of applesauce to sub for banana? And I have been liking to use psyllium husk powder as a binder… can I use that instead of flax? I also don’t like to use gums. Can you recommend an amount of psyllium husk? I know my consistency may not be ideal with so many subs, but I always go in with low expectations 😂. Also, I would LOVE if you could make a gluten free flour blend recipe that doesn’t include rice. We were eating so much of it, and now i try to limit it after learning about the arsenic levels. I’ve been doing a bread with cassava/ Teff/ sorghum/ tapioca that is pretty good! You think a blend like that could work here?? Thanks so much!
Hi Michelle, we’re so glad you’ve been enjoying our recipes! Chia seeds would be the best alternative to flax here, but you could possibly use psyllium (we’d recommend only 1/2 – 1 Tbsp because it is more absorbent). 2 Tbsp applesauce should work well! Thank you for the flour suggestion! We wish other GF flours worked as well as brown rice, but we haven’t found one that yields as good of a result. We think cassava/teff/sorghum/tapioca would turn out gummy, unfortunately!
kathy says
Thank you so much for all that you do. I love your (vegan) recipes. If I were to mix walnuts into the batter, would that work? I wasn’t sure if you thought that might upset the recipe somehow. Thank you!!
Hi Kathy! Thanks so much for the support! We think walnuts should work in this recipe. Let us know how it goes!
Cheryl - Lee Fast says
Put in cacao nibs coconut flour substitute and replaced brown sugar with raw honey :)
Louise says
Hello,
Love your recipes! I do a lot of baking for my toddler to take to daycare but they all have to be nut free. Could you suggest an almond flour replacement please?
Thank you!
Hi Louise, yes! You could try sunflower seed meal or more oats + GF blend. Hope that helps!
Melissa says
Sooo good! The flavors are great, and this is very easy to modify to make whole foods plant-based. Feels a little weird reviewing it given how many substitutions I made (like what am I even reviewing lol), but I loved the base flavors and that it’s very easy to make these changes.
These are the modifications I made: I replaced the oil with about 1/4 cup extra pumpkin and a 1/4 cup tahini. I used about 2x the amount of banana called for. Instead of maple syrup and brown sugar, I blended 10 deglet nour dates with water (1/4 cup of water to replace the maple syrup + the 1/2 cup water the recipe already calls for). I left out the flour and instead subbed that for an extra 1/2 cup of almond flour and 3/4 cup oat flour. This made it more dense, almost like a baked oatmeal loaf. I also added some vanilla. I used roasted butternut squash instead of pumpkin because I didn’t have pumpkin on hand.
Since that amount of dates made it so it wasn’t very sweet, I decided to make a frosting for it. I don’t remember the amounts, but I blended some squash/pumpkin, cashews, pumpkin spice, cinnamon, dates, a splash of homemade soy yogurt, and water. It turned into a delicious, beautiful light orange pumpkin “cream cheese” frosting. The best was heating up a piece of the loaf and then spreading the cool frosting on it.
Whoop! We’re so glad you enjoyed it. Thank you for sharing, Melissa!
Simone says
Hi there! How many eggs, if were not into flax eggs? Usually you put that in parenthesis. Love your recipes, thank you!!
Hi Simone, we would recommend two small or one large egg. Enjoy!
Eileen says
I want to make this recipe, but I’m wondering if I can use Ener-G egg replacer instead of flax eggs. Your thoughts?
Hi Eileen, we think it would work well. Let us know if you try it!
Megan says
Hi there! What size loaf tin is this recipe written for? Thank you!
Hi Megan, it’s for a standard-size loaf pan which is ~8 1/2 x 4 1/2 x 2 1/2 inches. We hope you love it!
Jenna Brooks says
I have been using your recipes for years and love everything I’ve tried. I hesitate to make any modifications to anything gluten free because it usually doesn’t work out for me. Could I substitute oat flour by weight for the oats? And almond flour for the meal? If I wanted to double this recipe and make mini loaves would you recommend any modifications to the recipe? How long would you recommend baking mini loaves? Thanks!
Hi Jenna, we totally get that – gluten-free baking can be finicky! If using oat flour, you wouldn’t need as much of it because it will be more absorbent. It may also make the loaf a bit dense/gummy, so if possible, stick with oats! Almond flour should work well. If making mini loaves, you would want to decrease the bake time. If your mini loaf pans are 5 x 3 inches, then probably 4-6 mini loaves for a double batch? Let us know how it goes!
Corelia says
Hi!! I have a whole bunch of pumpkin puree that is about to expire, so I’m trying to use ’em all up this week. (Already made your delicious pumpkin pie bars and pumpkin pie overnight oats and pumpkin pie creamer lol.) This recipe looks awesome but I don’t have gf flour blend right now. I believe I’ve been able to sub gf flour with an almond flour/oat flour mix in some of your other recipes, but I wanted to check and see if you have any thoughts. Maybe I could add extra almond flour and oats in place of the gf flour?? Thanks in advance!!! :)
Hi Corelia, love your dedication! Hmm, we think the texture might be too dense and crumbly but it should still be tasty. Do you have some of the flours in our DIY blend linked in the recipe? If so, using a blend of those or something similar would be best!
Corelia says
Thank you for the advice!!! Actually, I do have potato starch. I think I’m going to make this recipe subbing the 1 1/4 cup gf flour blend with 1/2 cup oat, 1/2 cup almond, and 1/4 cup potato starch. I will update tomorrow on how it goes!
Hannah Pattison says
Hi, this looks amazing. Any suggestions for subbing the almond flour to make to school safe? This looks like a great school snack minus the almond flour.
Hi Hannah, perhaps sunflower seed meal (it may have a green tint once baked), or 2 Tbsp oat flour and 2 extra Tbsp GF blend. Hope that helps!
Erin says
I’m moving, so I’m working through my opened baking ingredients I don’t want to pack. I didn’t have almond flour, so I added more pumpkin purée + some potato flakes (just eyeballed the amounts). It turned out amazing! This bread is hearty & so tasty, & the recipe is wonderfully flexible. Thanks!
Amazing! Thank you for sharing, Erin! xo
Maker Majuer says
Love this recipe. Made this without oil by substituting tahini for olive oil and coconut sugar for brown sugar. Moist and delicious!
Yay, thanks for sharing your modifications!
Whitney Long says
If you don’t have brown sugar could you use something else? Or lore maple?
Hi Whitney! We think cane sugar would be your best bet.
Maker Majeur says
I used coconut sugar and it came our marvelously!
Elaine says
Several hours to cool. How many do you mean? I just made this.
Hi Elaine, it usually takes 2-3 hours for a loaf to cool fully.
Jo says
I really like most of MBs recipes, but this did not work. I was trying to find a GF recipe to serve a friend and so glad I tested it before taking a loaf to someone. The bread was dry and overcooked on the outside and barely done in the middle. The texture was like a grainy cake and the whole thing was flavorless. Plus it falls apart like most GF baked goods.
Hi Jo, we’re so sorry this one didn’t work out for you! Did you make any modifications?
Jo says
I did not make any intentional modifications, but will note that the recipe includes things like “a heaping cup” and “if it appears too wet, add in another couple Tbsp of oats or GF flour blend” and “plus more to taste” instead of precise measurements, so yes – it’s likely my attempt was different than that of the original recipe.
Hi Jo, Another idea – what gluten-free flour blend did you use? They can vary quite a lot and we wonder if the one you used may have been higher in refined starches like white rice flour.
Grace says
This is absolutely delicious; made it this morning. I didn’t have traditional brown sugar so I used coconut sugar plus like 1 tsp molasses. And for the almond meal (I followed the link to the almond meal recipe) I used like 1 c almonds and 1/2 c pecans blended together. I think those were the only substitutions I made. I used HEB Organics brand GF flour. I did cook it slightly longer because I know my oven … I think I did 51 minutes. And I let it sit for like 3 hours before cutting into it. I enjoy having the seeds on top because they add a nice texture but they create a little extra difficulty when slicing the loaf (kind of ripped it up a little). Anyhow, it’s light, fluffy, moist, substantial, and the perfect amount of sweetness. Love it, and will be making it again and again!
We’re so glad you enjoyed it, Grace. Thank you so much for your kind words and support! xo
Tania Spil says
I followed the recipe except used almond flour instead of almond meal. The flavor was great! Super moist! But mine was a bit crumbly yet still delicious! I guess maybe due to the almond flour. I added more spices, extra cinnamon, cardamom and pumpkin spice. A winner and I will definitly try it again. Thank you, as I know all the trial + error that goes into your work and the time +energy for writing and posting.
We’re so glad you enjoyed it, Tania. Thank you so much for your kind words and support! xo
Kathy says
Made this today – perfect Fall bread. Your recipes never disappoint. Thank you!
We’re so glad you enjoyed it, Kathy. Thanks so much for the lovely review! xo
Kelly says
Don’t use namaste flour, it made the texture gummy and dense. I’d give it a lower rating but because I didn’t use the same flour blend as written that seems unfair. Just don’t make my mistake.
We’re so sorry it didn’t turn out well, Kelly! If you’re up for giving it another try, we’d recommend our DIY blend (link in recipe) for best results. Hope that helps!
Vanessa says
This pumpkin bread is fantastic! I made it as written. I had some bags of frozen pumpkin puree from pumpkins I grew last summer. It’s now June and I need to make room for this season’s produce. I’m so glad I found this recipe! I’m back for the recipe today because I’m going to make a double batch and freeze the extra.
Amazing! Thank you for the lovely review, Vanessa! xo
Georgina says
How do I switch it for not vegan and GF? Hope to hear back soon
Thanks 😊
Hi Georgina! We haven’t tried this recipe with eggs or regular flour and we aren’t sure if it would work. You could possibly try it with 2 eggs (in place of the flax AND water) and ~1 1/2 cups all-purpose flour in place of the almond meal AND gf blend.. but we cannot guarantee results. Hope this helps!
Liv says
This was great!
Super tender and I loved the oats in it. Made lovely chewy bits!
Didn’t have pepitas, which while normally a favourite, surprisingly we were great without! We used Robin Hood gluten free flour and Bobs Red Mill egg replacer instead of the flax. Used all cinnamon instead of the spice mix and tripled it on top of that! Delicious!
Ate a huge slice for dessert, slathered with vegan butter! Heaven.
Tempted to find a vegan spiced buttercream to put on for tomorrow.
Healthy, tasty and way better than Starbucks! Great job.
We’re so glad you enjoyed it, Liv! A spiced buttercream would be AMAZING on this! Thank you for the lovely review! xo
Jennifer says
This is the best thing I’ve made so far this holiday season! Wonderful texture and flavor. Thank you so much for making GF/vegan recipes that are so awesome 😊
Aw, thank you so much for your kind words and lovely review, Jennifer! We are so glad you enjoy it! xoxo
Nicole says
Dana and team,
I’ve been making your recipes for years, and this is my first review (long overdue!). Thank you so much for all of the amazing vegan recipes–so many of your recipes have added so much enjoyment and joy to my and my loved ones’ lives!
More specifically, this recipe is the best of yours that I have ever made! I cannot believe how good it is. I added chocolate chips instead of the seeds and walnuts (i also used Bob’s red mill 1:1 gluten free flour), and everyone that tried it LOVED it.
Thank you for all of your recipes, but especially this one!!
Woohoo! We LOVE to hear this. Thank you so much for such a lovely and thoughtful review, Nicole! We are so glad you’re a part of the MB community!
Crystal Fu says
Hi, I LOVED this tender pumpkinbread, but my bf and his family were less than enthused. Probably b/c I used 1 c of dates instead of brown sugar and maple syrup. I probably would use more pumpkin puree and more
spices in the future. I don’t eat a lot of processed food, so I prefer
my desserts to be a lot less sweet than the typical American.
Hi Crystal, We’re glad to hear you enjoyed it! Dates will contribute a different texture, so perhaps that’s why they didn’t enjoy it as much? Thank you for sharing your experience!