Gluten-Free and Vegan Pumpkin Bread

Gluten-Free and Vegan Pumpkin Bread

GF & Vegan Pumpkin Bread from She Let Them Eat Cake

Always look on the bright side.

In the past year I have learned so much about substitutions. I was actually forced to learn when my then 3 year old was diagnosed with gluten, dairy, and egg sensitivities. Holy moly that was a stressful week. Thankfully, my husband Pete was already gluten-free due to a celiac diagnosis in 2004.

While we were feeling a little bit stressed (can ya blame me), at the same time Pete and I were relieved. We finally had an answer for some of the difficulties plaguing my little man: tummy aches, difficulty sleeping, the sniffles, asthma, and mild eczema.

The other positive that came out of that week was the beginning of the end. Our journey to a whole food lifestyle was about to begin, thus ending our relationship with the majority of processed foods.

Unhealthy Ingredients

The amount of processed foods on the markets for babies, toddlers, preschoolers, and kids kind of drives me crazy. For instance, why is there a picture of a baby on the box of Arrowroot cookies? Should we really be giving our babies Arrowroots?

And what about Fruit by the Foot? Is that really fruit? Corn syrup and partially hydrogenated cottonseed oil. I have never even seen cottonseed oil on the grocery store shelves.

I am so thankful for the forced change to our diets. Callum’s sensitivities have forced us to pay attention to the food we eat. And our whole family is much healthier for it.

Today I want to share a gluten-free, dairy-free, and egg-free pumpkin bread recipe with you. It’s full of good ingredients. And it’s simple to whip up. Homemade snacks with ingredients you can pronounce aren’t hard to make!

Both Callum and Liv love this bread – and that’s saying something. Callum has been such a picky monkey when it comes to my baking. I was shocked when he asked for some pumpkin bread. Pleasantly shocked. And even more shocked when he asked for more.

Gluten-Free & Vegan Pumpkin Bread

  • 2 and 1/2 tablespoons ground flax mixed with 3 tablespoons warm water
  • ¾ cup coconut sugar
    (or sugar of your choosing), plus more for sprinkling
  • 1/3 cup plus 3 tablespoons unsweetened applesauce
  • 1 cup unsweetened pumpkin puree (not pumpkin pie filling)
  • 1 tablespoon vanilla extract
  • ½ cup melted coconut oil, plus more for brushing
  • 2 cups my gluten-free flour mix
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoon cinnamon
  • ½ teaspoon sea salt

1. Preheat the oven to 350 degrees. Lightly oil a 9×4 inch loaf pan.
2. Combine the flax-water mixture in a large bowl, set aside for a couple of minutes.
3. Add the sugar and combine until the mixture is a little frothy.
4. Add all of the applesauce, pumpkin puree, vanilla and oil and stir until combined.
5. Sift the flours, baking powder, baking soda, cinnamon and sea salt in a medium sized bowl.
6. Add the wet mixture to the dry mixture and stir just until combined (now would be a good time to add 1 cup of chocolate chips or nuts if you like them in your pumpkin bread).
7. Pour batter into the prepared loaf pan and sprinkle the top with a handful of sugar. Place in the oven and bake for 20 minutes.
8. Remove from the oven and brush with some melted coconut oil. Bake for another 15-18 minutes – or until tested with a knife.
9. Let cool in pan on a wire rack. Cut into slices and enjoy. Store in an air-tight container on the counter for 3 days, if it lasts that long!

Pete and I like to toast ours and drizzle it with coconut oil. So good.

Are you in the mood for pumpkin? Check out these great pumpkin recipes!

And as always, this recipe is linked to Amy’s Slightly Indulgent Tuesdays.

88 Replies to "Gluten-Free and Vegan Pumpkin Bread"

  • comment-avatar
    Shanel July 30, 2013 (12:29 pm)

    Made this yesterday. The very first time I have had a gluten free, vegan recipe actually come out great. Thank you so much. My sister was t my house as I was putting the recipe together and made a ace when she saw the flax eggs and ane sugar. She ate the sample I brought her and said how great it was.

    • comment-avatar
      Maggie July 30, 2013 (9:02 pm)

      Yay Shanel! Thanks for sharing your success.
      Have a great week,

  • comment-avatar
    Mary Beth September 21, 2013 (9:19 pm)

    I just made this tonight but had to add water just to make it stirable. I’m wondering if the water/flax amount is right because when I added the coconut sugar, frothy did not happen, gluey paste did. Anyway, it’s in the oven…we’ll see how it turns out!
    Thanks for the recipe! I also have a daughter with allergies and a million food sensitivities (so I had to leave out cinnamon and vanilla) and it is so wonderful to find sites like yours!

  • comment-avatar
    Karen January 27, 2015 (8:58 am)

    If you make without vanilla extract are they nut free?

    • comment-avatar
      Maggie January 27, 2015 (10:33 am)

      Hi Karen! I didn’t realize vanilla extract wasn’t nut-free so I’m not sure I can safely answer your question. I always send baked goods to school in my kids’ lunches with vanilla extract. I would be more concerned about the coconut oil as I know some people with nut allergies also avoid coconut.
      Enjoy the bread, it’s delish!

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