Today I’m sharing a family favorite: pumpkin bread. I bake it year-round, and it’s especially loved during the holidays. The first time my husband tried it he declared, “this is the best pumpkin bread I’ve ever had,” which was the sweetest compliment.
I love simple recipes, and quick breads are perfect: mix, pour, bake. The result is a warm, moist loaf with cozy fall flavors. This version includes a bit of fresh apple cider — we get ours from a local pumpkin patch, but you can substitute apple juice if you prefer.
This gluten-free, vegan pumpkin bread pairs beautifully with coffee or tea and is great for breakfast alongside fresh fruit. It’s delicious any time of day.
Gluten Free Vegan Pumpkin Bread
Recipe Type: Breads
Author: Sarah Bakes Gluten Free
Serves: 10-12
Ingredients
- 2 cups Sarah’s gluten-free flour blend
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 cup pumpkin puree
- 3/4 cup organic cane sugar
- 1/2 cup coconut oil, melted
- 1/4 cup pure maple syrup
- 1/4 cup apple cider or apple juice
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by spraying with cooking spray or lining with parchment paper.
- In a large bowl, sift together the gluten-free flour blend, baking powder, salt, cinnamon, ginger and nutmeg. Set aside.
- In a separate bowl, whisk the pumpkin puree with the sugar, melted coconut oil, maple syrup, apple cider and vanilla until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 40–45 minutes, or until the loaf is golden and a toothpick inserted in the center comes out clean.
- Cool the bread in the pan for 15–20 minutes, then remove it and finish cooling on a wire rack. Slice to serve. Store airtight and enjoy within 2–3 days for best freshness.
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