This Vegan Gluten-free Pumpkin Bread is so delicious, quick and easy to make and made with oat flour and sorghum flour. Topped with a crispy, sweet coating and caramel spice glaze that makes it addictive. It is full of flavor from pumpkin and rich spices that is further brought out by sorghum flour. It is dairy-free, oil-free and super fluffy!
VEGAN GLUTEN FREE PUMPKIN BREAD
This vegan gluten-free pumpkin bread is amazing, fluffy and healthy! The rich pumpkin spice caramel takes this bread up a serious notch. Makes it stand out from all the rest of the vegan pumpkin bread recipes out there. Guaranteed. If you don’t want to make gluten-free, then you must make my Best Vegan Pumpkin Bread! It’s to DIE FOR and an absolute reader favorite.
Another bonus is this recipe requires no oil or butter. That’s right, totally oil-free vegan pumpkin bread! I make all oil-free recipes and you can learn all about my tips at How to Cook and Bake Without Oil!
If you are a big fan of pumpkin as much as I am, then you definitely need to try these vegan pumpkin recipes. Vegan Gluten-free Pumpkin Waffles or Gluten-free Pumpkin Pancakes for breakfast. Don’t miss the best ever Vegan Pumpkin Cake, Best Vegan Pumpkin Pie or these Pumpkin Chocolate Chip Cookies and we can’t forget these Pumpkin Chocolate Cake Brownies.
(Only 8 main ingredients needed. Full details and measurements on the recipe card below.)
- White sorghum flour: This is crucial to the overall texture and flavor of this vegan pumpkin bread. Sorghum yields a tender crumb and has a natural spice-like flavor to it, so it really enhances the overall pumpkin spice flavor beautifully.
- Superfine oat flour: I use Bob’s Red Mill. Fine flour is important so that the bread turns out fluffy and not dense.
- Baking powder
- Pumpkin pie spice: I always use my homemade blend for my recipes. It tastes the best, but store-bought is fine. The flavor may just be a bit less pronounced.
- Pumpkin puree: Make sure you are buying just canned pumpkin and not pumpkin pie puree.
- Maple syrup: Maple syrup tastes so amazing with all those pumpkin spices and keeps these vegan waffles refined sugar-free.
- Roasted almond butter: This replaces the oil, gives a wonderful depth of flavor and is a healthy option instead of oil. You can make it homemade or use store-bought. Just make sure to use a roasted runny/drippy kind and not a stick, dry or chunky almond butter. Otherwise, your loaf may be dry. Trader Joe’s has a great roasted almond butter.
- Aquafaba: This replaces the eggs and makes the bread fluffy. It cannot be subbed or omitted. Flax makes the bread too gummy.
HOW TO MAKE VEGAN GLUTEN FREE PUMPKIN BREAD
Step 1: Combine your dry ingredients in a large bowl and whisk well.
Step 2: Add the wet ingredients to a separate large bowl and whisk until smooth.
Step 3: Add the dry to the wet and whisk until combined.
Step 4: Spread the batter into a ceramic/stone loaf pan that has been sprayed with nonstick spray.
Step 5: Bake at 350°F (177°C) for 45-55 minutes or until a toothpick comes out clean.
Step 6: Make your 2 minute caramel spice glaze and then swirl just a bit on top. Bake. The caramel glaze will spread some and bake a crispy, sweet topping.
GLUTEN-FREE FLOURS FOR PUMPKIN BREAD
The magical flours in this loaf are oat flour and sorghum flour. I use sorghum also in my Gluten-free Pumpkin Spice Muffins as one of the optional versions. Here is the thing, sorghum flour is a grain and has an, almost spice-like flavor. It works amazing in conjunction with other gluten-free flours. It works AMAZING when combined with pumpkin pie spices, as they are further enhanced with it. In fact, sorghum makes it taste even better, as it makes the spices richer. Kind of like magic.
Sorghum is also really affordable, too, and I have seen it at every grocery store I’ve been too. Just look in the specialty flour section if you don’t already have it in your pantry. The sorghum is combined with oat flour and aquafaba to create a wonderfully, light and fluffy textured loaf.
Baked to golden perfection and the aromas will smell up your house beautifully! Check out that magical texture.
I know there are a lot of allergies out there, so I created this version to fit most allergies out there. This vegan pumpkin bread is not only vegan, but also gluten-free. Not to mention, including the glaze, is just 8 ingredients. It is also oil-free, coconut-free and has a nut-free option.
This recipe does not use almond flour or coconut or any starch. That’s right, no coconut or starch in it! Those are usually my go-to ingredients in gluten-free vegan baking, so this one really is different. I didn’t know if it was possible to make it so delicious, as almond flour is my typical go-to flour. Thankfully, this version is not only lower fat, but still just as delicious. The natural fat from the oat flour and almond butter help to give it that moist, rich taste.
If you are allergic to almonds though, I would suggest subbing with sunbutter. It gives a very slight sunbutter flavor, but if you are used to using sunbutter, you probably won’t even notice, as it’s not a large amount.
You can make this gluten-free vegan pumpkin bread also into muffins, too! They are fluffy, soft and so divine. To make, divide the batter into 12 muffin liners and bake at 350°F (177°C) for 20-25 minutes until a toothpick is clean.
MORE VEGAN PUMPKIN RECIPES
- Vegan Pumpkin Cream Cheese
- Pumpkin Spice Latte Ice Cream
- Vegan Pumpkin Cherry Muffins
- Vegan Pumpkin Spice Sauce
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Vegan Pumpkin Bread (Gluten-free and Oil-free!)
This Vegan Gluten-free Pumpkin Bread is so delicious, oil-free, easy to make and only 8 ingredients! Soft, fluffy and moist. Topped with a crispy, sweet coating and caramel spice glaze.
- 1 cup + 2 tablespoons (144g) white sorghum flour
- 3/4 cup (96g) fine oat flour
- 1 tablespoon (15g) baking powder
- 1 1/2 tablespoons pumpkin pie spice (I use my homemade blend)
- 1/2 teaspoon salt
- 1 cup (240g) pumpkin puree
- 3/4 cup + 2 tablespoons (280g) pure maple syrup
- 1/4 cup (64g) creamy roasted almond butter (not stiff or too thick, see Notes for nut-free)
- 1/4 cup (60g) aquafaba (liquid from a can of chickpeas)
- 1/4 cup (60g) water
CARAMEL GLAZE (You'll probably want to double this, it's so good!)
- 2 tablespoons (32g) creamy roasted almond butter
- 2 tablespoons (40g) maple syrup
- 2 teaspoons pumpkin pie spice
- pinch sea salt
- water if needed to thin
- To make different versions of this loaf, add in any of your favorite ingredients. I also baked one with chocolate chips and it was to die for. Raisins or cranberries or even nuts would be nice too.
- Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups, just the scale and bowl.
- I use this scale.
Preheat an oven to 350°F (177°C) and spray a 9x5 ceramic or glass loaf pan with nonstick flour spray, or grease and flour. OR, this will make 12 fabulous fluffy tall muffins.
Add the sorghum flour, oat flour, baking powder, pumpkin pie spice and salt to a medium bowl and whisk together until well mixed.
In a separate large bowl, combine the pumpkin, syrup, almond butter and 1/4 cup aquafaba and 1/4 cup water. Whisk well. You don't want any chunks of almond butter in the batter.
Slowly add in the dry ingredients into the wet ingredients and whisk until completely smooth and no lumps remain. The batter should be smooth and fairly thick.
Pour the batter into the prepared pan (or 12 muffin liners) and smooth out the top with the back of a spoon. Take your pan and rock it back and forth a few times, so the batter settles.
Mix together the caramel ingredients with a fork until smooth. Using only about a heaping tablespoon, drop little dollops over the top of the batter. The more you add, the crispier it will be. Drag with the tip of a knife to create swirls. When it bakes, it will spread some and form a nice, sugary crust on top. Save the remaining glaze to drizzle over the baked loaf later.
Bake for 45-55 minutes (see next step for muffins) until a toothpick comes out clean. It's ok if there are a few dry crumbs, but it shouldn't be wet batter. The top should be firm and shiny and slightly springy.
Cool in the pan for at least 30 minutes before removing, as it will be firming up a lot and still cooking as it cools. Flip the loaf over on a cooling rack to cool completely.
To make as muffins (SO good!), divide the batter between 12 muffin liners. The batter will be filled high. Smooth out the tops with the back of a spoon. Drop a dollop of the glaze on each one and just slightly swirl it around the top with a toothpick. Bake for 20-25 minutes or until a toothpick comes out clean. Mine were done at about 23 minutes. The tops will not spring back because of the caramel crust but it should be fairly firm. Cool 20-30 minutes before eating.
Drizzle remaining glaze over the top of individual slices when you are ready to eat. If you want the glaze thinner, add a tiny amount of water. Store the loaf/muffins at room temperature. I like to rewarm leftovers just slightly and then drizzle some glaze on.
- NUT-FREE SUBSTITUTION: If you are allergic to almonds though, I would suggest subbing with sunbutter. It gives a very slight sunbutter flavor, but if you are used to using sunbutter, you probably won't even notice, as it's not a large amount.
- MUFFINS: The nutrition for the muffins (based per muffin for a dozen): 198.7 calories, 4.6 g fat, 35 carbs, 4.7 g protein, 17.7 g sugar
MORE VEGAN PUMPKIN RECIPES