Glazed Vegan Gluten-Free Pumpkin Bread
Dense, moist pumpkin bread made with oat flour and almond meal, bound with a flax egg and sweetened with maple syrup and coconut sugar. Topped with a thin powdered sugar glaze. Requires no dairy, eggs, or gluten. Bakes in about an hour until a toothpick comes out clean.
Ingredients
- 1 cup pumpkin puree, 100% pure
- ¼ cup coconut oil, melted
- 2 ¼ tablespoon maple syrup, pure
- 2 ¼ tablespoon coconut sugar
- 1 flax egg, 1 tablespoon ground flaxseed whisked with 3 tablespoons water, set 15 minuteschia egg1:1binder
equal hydration
- 1 teaspoon vanilla extract, pure
- 2 cup oat flour, gluten-free, finely ground
- ½ cup almond meal
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon, ground
- ½ teaspoon cloves, ground
- ½ teaspoon nutmeg, ground
- ¼ teaspoon salt
- ¼ cup powdered sugar, organic
- 1 ½ teaspoon non-dairy milk, unsweetened, white and thick consistency
Instructions
- 1
Preheat oven to 350°F. Line an 8-inch loaf pan with parchment paper or greased foil.
- 2
Whisk together pumpkin puree, melted coconut oil, maple syrup, coconut sugar, prepared flax egg, and vanilla until well incorporated.
- 3
Add oat flour, almond meal, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt. Whisk, then switch to folding with a spatula until no flour patches remain. Do not add extra liquid.
- 4
Transfer batter to prepared pan. Smooth into an even layer with a gentle rise down the center using a clean spatula.
- 5
Using a butter knife, cut a slit down the center. Bake for 55-65 minutes until a toothpick inserted in the center comes out clean.
- 6
Cool on a rack for 1 hour. Lift loaf out of pan onto rack.
- 7
Whisk together powdered sugar and non-dairy milk until thickened. Drizzle over loaf. Cool for 1-2 hours, then slice into 12 slices.
Tips
Ensure homemade oat flour is finely ground, not coarse, for proper texture.
Do not thin the batter with extra liquid; it should be very thick.
Shape the batter with a gentle rise down the center before baking for optimal loaf shape.
Non-dairy milk for glaze must be white and thick, not translucent.
Good to Know
Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Prepare batter up to 2 hours ahead and refrigerate. Bake when ready. Cooled loaf can be frozen for up to 1 month.
Slice and serve at room temperature or lightly warmed. Glaze can be applied before or after storage.
Common Mistakes
Do not add extra liquid to the batter to avoid a dense or gummy crumb
Do not use coarse oat flour to avoid a grainy texture
Do not use translucent non-dairy milk for glaze to avoid a thin, runny coating
Do not skip the center slit to avoid uneven baking and cracking
Substitutions
Nut-Free Alternatives
General Alternatives
equal hydration