Gluten Free Pumpkin Bread
Our Gluten Free Pumpkin Bread recipe is made with canned pumpkin, almond flour and coconut flour, pure maple syrup, almond milk and coconut oil. This is a delicious vegan pumpkin bread recipe with a nutty streusel that totally screams of fall!
Our gluten free and vegan pumpkin bread is super moist and tender with delicious warm fall spices in every bite. Homemade pumpkin bread is a fall favorite! And this easy gluten free almond flour pumpkin bread recipe comes together in a pinch so you can make it as often as you like! You’ll love how incredible your house smells while it bakes in the oven!
Why You’ll Love This Recipe
- Gluten Free and Dairy Free Ingredients. This Gluten Free Pumpkin Bread is made with almond flour and coconut flour instead of all-purpose flour, coconut oil instead of butter, almond milk instead of dairy milk. So this pumpkin bread is perfect for people who follow a gluten-free or vegetarian diet.
- Shareworthy. This gluten free pumpkin bread is so moist and delicious, make it for breakfast, brunch or a holiday feast.
- Fall Flavors. This vegan pumpkin bread has cozy fall flavors, warm spices and they are a perfect way to start the season.
- Moist And Fluffy. This vegan pumpkin bread with streusel is deliciously soft and moist.
Gluten-Free Pumpkin Bread Recipe Ingredients
- Flour. We use both almond flour and coconut flour.
- Baking Powder AND Baking Soda. Make sure you have fresh baking powder and baking soda.
- Seasoning. Use store-bought pumpkin pie spice or use our Homemade Pumpkin Pie Spice, and ground cinnamon.
- Eggs. We like to use free-range brown eggs.
- Pumpkin Puree. Be sure to use pumpkin puree and not pumpkin pie filling.
- Pure Vanilla Extract. We add just a hint of pure vanilla extract to the mix.
- Pure Maple Syrup AND Coconut Sugar. We use both pure maple syrup and coconut sugar to sweeten this pumpkin bread.
- Coconut Oil. Coconut oil is used instead of butter.
- Almond Milk. We use almond milk, but you could use oat milk if you like.
- Walnuts. We use toasted walnuts, but you could use pecans if you prefer.
Find printable recipe with the measurements below.
How To Make Vegan Pumpkin Bread
The streusel in this vegan pumpkin bread might remind you a wee bit of Sock-it-to-me cake (which is one of my favorite coffee-cakes). The walnut cinnamon swirl is made with chopped walnuts (lightly toasted), cinnamon, pure maple syrup and coconut sugar. It’s SO good!!
- Make Streusel. Mix the ingredients together in a small bowl and set aside.
- Mix Dry Ingredients. Stir together the almond flour, coconut flour, salt, baking powder, baking soda, pumpkin pie spice and ground cinnamon in a large bowl and set aside.
- Mix Batter. Whisk together the eggs, almond milk, pumpkin puree, coconut oil, pure maple syrup, vanilla extract. Gradually stir in the dry ingredients until combined. Scoop half of the batter into a greased loaf pan. Sprinkle the streusel over the batter and and even it out over the batter. Top the streusel with the remaining batter. Using a butter knife, zigzag the knife through the batter to swirl the streusel in the batter.
- Bake Pumpkin Bread. Bake at 350°F for 40-50 minutes, or until a toothpick inserted in the center comes out dry and clean. Remove from oven and let it rest in the loaf pan for 5-10 minutes before transferring to a wire cooling rack. Let the pumpkin bread cool completely before slicing.
Tips For Making The Best Vegan Pumpkin Bread
- Be sure to use pumpkin puree, not pumpkin pie mix.
- Don’t over-mix the batter.
- Make sure your baking powder and baking soda are fresh so the bread will rise.
How Long Will This Vegan Gluten Free Pumpkin Bread Last?
Store leftover almond flour pumpkin bread in an airtight container. If properly stored, is should last 3-5 days.
More Healthy Dessert Recipes
Gluten Free Pumpkin Bread
Our Gluten Free Pumpkin Bread recipe is made with canned pumpkin, almond flour and coconut flour, pure maple syrup, almond milk and coconut oil. This is a delicious vegan pumpkin bread recipe with a nutty streusel that totally screams of fall!
Ingredients
- 1-1/4 cups almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon aluminum-free baking powder
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 3/4 cup pumpkin
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 4 free-range brown eggs
- 2 tablespoons almond milk
- 2 teaspoons pure vanilla extract
For The Streusel
- 1 cup lightly toasted walnuts, chopped
- 2 tablespoons pure maple syrup
- 2 tablespoons coconut sugar
- 1/4 teaspoon sea salt
Instructions
- Whisk together the almond flour, coconut flour, salt, baking powder, baking soda, pumpkin pie spice and ground cinnamon in a large bowl and set aside.
- Whisk together the eggs, almond milk, pumpkin puree, coconut oil, pure maple syrup, vanilla extract in a large bowl. Gradually fold in the dry ingredients with the wet ingredients until combined. Don't over mix. Scoop half of the batter into a greased loaf pan. Sprinkle the streusel over the batter and and even it out with a spatula over the batter. Top the streusel with the remaining batter. Using a butter knife, zigzag the knife through the batter to swirl the streusel in the batter.
- Bake at 350°F for 40-50 minutes, or until a toothpick inserted in the center comes out dry and clean. Remove from oven and let it rest in the loaf pan for 5-10 minutes before transferring to a wire cooling rack. Let the pumpkin bread cool completely before slicing.
For The Streusel
- Mix all of the ingredients together in a small bowl.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 406Total Fat: 32gSaturated Fat: 10gUnsaturated Fat: 22gCholesterol: 93mgSodium: 386mgCarbohydrates: 22gFiber: 4gSugar: 13gProtein: 10g
theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.
