Fall is here, and that means it’s time to make everything with apples and pumpkin, right? 😉😉Today’s gluten free pumpkin bread is also a vegan recipe, and top 8 allergy free, so many can enjoy it together. This recipe is also refined sugar free (which made Kid Three very happy). I enjoyed making everyone a version of this recipe as chocolate chip pumpkin muffins (details on that below) too.
Related Recipe: Gluten Free Pumpkin Waffles (Vegan, Top 8 Allergy Free, Truly Corn Free)
For those of you who can have soy and/or almond, I’d suggest whipping up a batch of our Vanilla Cream Cheese Frosting recipe to serve with your pumpkin bread. Around here, it was a HUGE hit. To make this recipe, you’ll also need to have some pumpkin pie spice on hand. We have a recipe here, and several brands sell it in stores too.
Below you’ll find the recipe and video, along with answers to questions we’ve been receiving about gluten free baking (there are more questions and answers after the recipe card).
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Top 8 Allergens, Sesame, Alliums, Apple, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Cane/Refined Sugar, Celery, Citrus, Corn, Cruciferous, Garlic, Legume, Lupin, Mushroom, Mustard, Nightshade, Oat, Onion, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Red Meat, Rice, Strawberry, Sweet Potato & Yam, Tomato, Yeast
Friendly To: Diabetic, EOE, FPIES, Vegan
Related Recipe: Amazing Pumpkin Frosting (Gluten Free, Vegan, Top 8 Allergy Free, Truly Corn Free)
How To Make Vegan Pumpkin Chocolate Chip Bread
Today’s easy vegan pumpkin bread has a chocolate chip component that’s optional. To make a chocolate chip bread, you’re going to start with the base recipe, then add as much chocolate chips as you’d like.
In our case, we split the batter in half. Half we used for a pumpkin bread loaf, and the other half we added chocolate chips to (about 125 g). With our chocolate chip batter, we opted for pumpkin muffins.
How do you keep pumpkin bread moist?
Keeping your gluten free vegan pumpkin bread moist starts with your ingredients. Our recipe calls for oil which increases the fat content. Have you ever seen recipes that call for mayo? That’s another way to have mega moist recipes.
Once your pumpkin bread has cooled, how you store it can alter the moistness as well. If you opt to store it on the countertop, make sure it has an air-tight lid. You can also store it in the fridge or freezer. Should you choose cold storage, you’ll still need to cover your pumpkin bread to prevent the outside from becoming dry/hard.
RAISE has hundreds of recipes and hundreds more resources for people with special diets, restricted diets, food allergies, and more. Our Trial Membership is a great place to start.
Does canned pumpkin contain gluten?
Usually no. You’ll always hear me talk about shared equipment and calling companies. Naturally, pumpkin is gluten free. It will always be the processing you have to worry about. Sometimes I’m totally SHOCKED by what a company shares their equipment with (think baby food shared with shellfish). With that in mind, make sure you know the brand, but 99% of the time, your canned pumpkin should absolutely be gluten free.
Can I use a different sweetener in this recipe?
Yes. Granulated sugars are usually a 1:1 exchange. Whilst it’s not always perfect, that should get you started. Coconut sugar and maple sugar are close when swapping. Cane sugar and maple sugar however are a little different. It’s not uncommon for me to use more cane sugar than I would have maple, but that’s where you’ll need to know your audience and the science/balance of baking.
Related Free Article: All About Alternative Sweeteners
Gluten Free Vegan Pumpkin Bread Recipe & Video
- Mixing Bowl
- Loaf Pan
- Muffin Pan
- 15 ounces Organic Pumpkin Purée
- 1/2 tsp Baking Soda
- 3 tsp Baking Powder
- 1 tsp Sea Salt
- 2 tsp Organic Vanilla Extract
- 4 ounces Organic Extra Virgin Olive Oil
- 1 tsp Organic Ground Cinnamon
- 5 TBSP Golden Flax Meal
- 10 TBSP Water
- 1 TBSP Pumpkin Pie Spice
- 30 g Arrowroot
- 70 g Millet Flour superfine
- 200 g Sorghum Flour OR Brown Rice Flour superfine
- 130 g Organic Maple Sugar
- Chocolate Chips of Choice Optional
- Combine your flax and water, and set aside.
- In your mixing bowl, whisk together your pumpkin, oil, vanilla, cinnamon, pumpkin pie spice.
- Add the rest of your dry ingredients and mix again.
- When the batter has come together some, add your flax gel.
- Mix until everything is well combined.
- If you'd like chocolate chips, now's the time to fold them in.
- For Pumpkin Bread, add your batter to your loaf pan.
- For Pumpkin Muffins, scoop batter into your muffin pan (use liners)
- Bake at 325 for 40 - 50 minutes. Bake time will vary based on how much batter you've used and the size of your pan.
What do they make gluten free bread out of?
A traditional gluten free bread will contain yeast, gluten free flour, select liquid, egg (or egg substitute) and a few other ingredients. If you make the gluten free bread at home, your results will be different than store-bought. When your purchase gluten free bread, manufactures will often times use ingredients you may not be OK with (we aren’t OK with a lot of them). This is done to better replicate the texture of gluten, and its specific properties as well.
If you want a cleaner option when purchasing gluten free bread, look for sourdough breads. A traditional sourdough bread is naturally fermented without yeast and uses a lot less ingredients.
Why is gluten free bread so dry?
If your gluten free bread (with or without yeast) is coming out dry, you’ll need to examine a few things. First, are you using a good flour blend? This Gluten Free Flour article talks more about this. Second, is your recipe balanced with wet to dry ingredients? If there aren’t enough wet ingredients, the recipe will naturally be more dry. Finally, is there a fat component? We personally use oil in lots of our gluten free recipes to make sure there’s a balanced approach which produces excellent results.
What to add to gluten free flour to make it rise?
Gluten free flour is like gluten full flour. You’ll need to use a rising agent for the flour to rise. Yeast, baking soda, and baking powder are all common rise agents.
Do you use yeast in gluten free bread?
Whilst you don’t have to use yeast in gluten free bread, you absolutely can. Pumpkin bread (and similar options such as banana bread) are considered yeast free quick breads. There’s no proofing involved, as there’s no yeast. The rise comes from the baking powder primarily.
If you’re looking for a more traditional gluten free bread recipe, we have a Gluten Free Vegan Sandwich Bread recipe, and a Gluten Free Honey Oat Loaf recipe. Both of those recipes are also top 8 allergy free.