Fluffy, Gluten-Free, and made with only 8 ingredients, this Vegan Pumpkin Bread is sure to be a hit! Perfect for a delicious Fall breakfast, snack, or healthy dessert.

It’s Fall, y’all. Which mostly means that it’s now socially acceptable to include Pumpkin in anything and everything. This Fluffy Vegan Pumpkin Bread is Gluten Free, Oil Free, and made with only 8 plant-based ingredients. Shall we?

To be honest, I am very excited for Fall this year. It’s always been my favorite season, even though my birthday is in the Summer. There’s just something magical about those crisp leaves, fresh air, and changing leaves that makes my heart skip a beat.

I just moved to the Pacific Northwest from Miami, so this will be my first proper Fall in 2 years! Needless to say, I will be drinking allll the mugs of tea + making all the Pumpkin things this year. Starting with this delicious Vegan Pumpkin Bread!

This Pumpkin Bread is a perfect balance of fluffy, moist, and subtly sweet. I mean…can we LOOK at that fluff factor?! It’s PACKED with Pumpkin Pie Spice too, of course. I’m pretty sure we all know that’s a given at this point 😉

I’ve always been a fan of sweet breads, and this Vegan Pumpkin Bread is certainly no exception. They’re easy to make, a perfect afternoon snack, and they freeze well too! I always had a loaf of Banana Bread in my kitchen in college for snacking emergencies…and I’m pretty sure that if this Pumpkin Bread recipe existed back then, it would have been replaced.

With crisp edges and a soft and chewy inside, this Fall-themed sweet bread is amazing on it’s own! You can also dress it up with fun spreads and toppings, if you want to get fancy. I personally love to toast a slice and spread a thick dollop of Nut Butter on top! Now that I think of it, it would be great with some Apple Butter or Maple Butter too…

A Few Final Thoughts:

Nut Allergy? No worries! Simply replace the Nut Butter in this recipe with Sunflower, Coconut, or Pumpkin Seed Butter

The batter for this Pumpkin Bread will look very thick…but no worries! It’ll fluff right up after you put it in the oven.

let cool before slicing. Ever wonder why all these recipes say to “let cool before slicing”? Me too, so I looked it up! Apparently it has to do with the way the “ starch retrogrades “. Basically, even the smallest amount of pressure on the loaf (aka a knife) can deflate the bread and cause it to be less fluffy! So please,

If you’re looking for more Sweet Vegan Bread recipes, you’ll also love this Fluffy Vegan Banana Bread and this Vegan Zucchini Bread!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

Vegan Pumpkin Bread (Fluffy & Gluten-Free!) ★ ★ ★ ★ ★ 5 from 22 reviews Author: Caitlin Shoemaker

Prep Time: Prep Time: 15 Minutes

Cook Time: Cook Time: 60 Minutes

Total Time: Total Time: 1 hour 15 minutes

Yield: Yield: 8 - 12 slices 1 x

Category: Category: Dessert

Method: Method: Oven

Cuisine: Cuisine: American Print Recipe Pin Recipe Description Fluffy, Gluten-Free, and made with only 8 ingredients, this Vegan Pumpkin Bread is sure to be a hit! Perfect for a delicious Fall breakfast, snack, or healthy dessert. Ingredients 2 tbsp Ground Flax OR Ground Chia Seeds + 5 tbsp Filtered Water

2 ¼ cup Quick or Rolled Oats, blended into a fine flour

2 tsp Baking Soda (not Powder)*

1 tbsp Pumpkin Pie Spice

1/2 tsp Salt

1 cup Pumpkin Puree

2/3 cup Coconut Sugar

1/4 cup Nut or Seed Butter

Juice of 1/2 Lemon Instructions Preheat your oven to 350F. In a small bowl, combine the Ground Flax OR Ground Chia seeds with 5 tbsp water to form an “egg.” Stir and set aside for 5-10 minutes. In the meantime, add the Oat Flour, Pumpkin Pie Spice, Baking Soda, and Salt to a Medium Bowl. Mix well and set aside. Mix all of the remaining ingredients together in a separate larger bowl, along with the thickened Flax “Egg”. Slowly incorporate the dry flour mixture into the wet mixture, stirring well and until all clumps have dissolved – the batter will be thick. Spread the batter into a parchment paper-lined or greased 8”x4” bread pan, smoothing the top off with a spatula. Bake at 350F for 60-65 minutes, or until the top is golden brown, and a toothpick comes out cleanly or with minimal crumbs. Remove from the oven and carefully transfer to a cooling rack. Allow to cool completely before slicing and store any leftovers in a container at room temperature for up to one week. Notes I have not tested this recipe with any other Flour combinations or substitutions

Coconut Sugar may be substituted for Brown Sugar

If you do not have Pumpkin Pie Spice in your pantry, here is an easy recipe to make your own!

is an easy recipe to make your own! Make sure your Baking Soda is new/fresh, otherwise the bread will not rise. Here’s an easy way to test it.

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