Easy Gluten-Free Vegan Pumpkin Bread with Oat and Almond Flour
This tender, spiced pumpkin bread combines the earthy sweetness of pure pumpkin puree with warm fall spices like cinnamon, cloves, and nutmeg. Made with gluten-free oat flour and almond flour, it's naturally vegan using a flax egg and coconut oil. The bread has a beautiful golden color and moist crumb that's perfect for breakfast, afternoon snacks, or holiday gatherings. What sets this version apart is its carefully balanced flour blend that creates an incredibly soft texture without any gums or complicated ingredients.
Ingredients
- 1 cup 100% pure pumpkin puree
- ¼ cup coconut oil, melted
- ¼ cup + 2 tablespoons, coconut sugar
- ¼ cup + 2 tablespoons, pure maple syrup
- 1 flax egg (1 tablespoon golden ground flaxseed + 3 tablespoons water, whisk together, set for 15 mins)regular egg1:1vegetarianadds eggs
Will work but removes vegan status
- 1 teaspoon pure vanilla extract
- 1 ¾ cups gluten free oat flour, very finely groundall-purpose gluten-free flour blend1:1gluten-free
Works well but texture may be slightly different
Full guide → - ½ cup blanched almond flour, finely ground
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
Instructions
- 1
Preheat oven to 350°F and line an 8-inch loaf pan with parchment paper
- 2
Whisk together pumpkin puree, melted coconut oil, coconut sugar, maple syrup, prepared flax egg, and vanilla in a large bowl
- 3
Add oat flour, almond flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt to wet ingredients
- 4
Whisk until just incorporated with no flour patches remaining, using a rubber spatula if needed
- 5
Transfer batter to prepared pan and spread evenly with a rise down the center
- 6
Cut a slit down the center with a butter knife for a beautiful split top
- 7
Bake for 60-70 minutes until done
- 8
Cool in pan on rack for 1 hour, then remove and cool completely for 2-3 hours before slicing
Tips
Make sure oat flour is very finely ground, not coarse, for the best texture
Don't add extra liquids even though the batter seems thick - it's designed to be dense
Shape the batter with a rise down the center before baking to mimic a perfect loaf shape
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made 1 day ahead and stored covered at room temperature
Slice and serve at room temperature, optionally toasted with butter or nut butter
Common Mistakes
Don't overmix the batter to avoid dense, tough bread
Don't skip shaping the loaf before baking or it may have an uneven top
Don't add extra liquid even if batter seems thick
Substitutions
Gluten-Free Swaps
Works well but texture may be slightly different
Full guide →General Alternatives
Will work but removes vegan status
FAQ
Can I use regular all-purpose flour instead of oat flour?
Yes, but use a gluten-free flour blend to maintain the gluten-free nature. Regular wheat flour will change the texture and add gluten.
What if I don't have almond flour?
You can substitute with more oat flour, but the texture will be slightly less tender. Sunflower seed flour also works as a nut-free option.
How long does this bread keep and can I freeze it?
Keeps 3 days at room temperature or 1 week refrigerated. Freezes well wrapped tightly for up to 3 months.