this bread is epic, truly, hence the title. it’s one of my best and better than any other pumpkin bread you’re going to find out there. from the light and fluffy texture, to the pumpkin spice, there’s not one thing about this bread that’s not nice.
i have seen a billion and one pumpkin breads out there and made more than plenty myself. whether it was someone else’s recipe or mine, i was never fully satisfied.
that is, until i set out the make epic bread that’s not only vegan but gluten-free. there’s not even yeast in this bread, it’s just the perfect formulation of ingredients.
my recipe is unique and calls for some apple juice AND the entire can of pumpkin.
there’s not even flax eggs in here because almond butter and arrowroot powder do such a great job binding the bread together.
as far as sweetness, it’s definitely sweet, but not overpowering at all.
you can use organic cane sugar or a sugar free sub like i did! lakanto 1:1 sugar free classic monkfruit sweetener is my favorite!
as far as flours, my recipe calls for gluten free all purpose flour and oat flour, but make sure the oat flour is gluten free!
i encourage you not to make substitutes here as this is the only way i have tried the bread and the formulation is perfect.
just sub at your own risk :). for the gluten free all purpose flour, the brand i used is Good Measures Flour.
use any brand you want, the bread will still turn out great, but if possible, i would use the same one!
the bread is so fluffy, like a total dream! here’s everything you need to make Epic Vegan and Gluten-Free Pumpkin Bread.
- all purpose gluten free flour
- oat flour
- baking powder
- baking soda
- pumpkin pie spice
- arrowroot powder
- organic cane sugar or sugar free sub like lakanto
- runny almond butter (Trader Joe’s is excellent)
- canned pumpkin
- apple juice
- vanilla extract
ah, when it’s done baking, add some vegan butter and cinnamon on top and oh my goodness, what a healthy and heavenly treat.
if you love Epic Vegan and Gluten-free Pumpkin Bread, then you will also enjoy these other pumpkin recipes from my blog 🙂
are you going to make my Epic Vegan and Gluten-free Pumpkin Bread?!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
Epic Vegan and Gluten-free Pumpkin BreadCourse: Breads, BreakfastDifficulty: Easy
6-8 pieces depending on size
1 entire can of pumpkin puree (15 ounce can)
1/2 cup runny almond butter (important that it’s runny, if not, melt with some coconut oil)
1/2 cup apple juice (have also tried with oat milk)
1/2 tbsp vanilla extract
3/4 cup organic cane sugar or sugar free 1:1 sub
2 tsp pumpkin pie spice
1 tsp baking powder
1 tsp baking soda
2 cups gluten free all purpose flour
1/2 cup oat flour
2 tbsp arrowroot powder
- preheat the oven to 350 degrees.
- in a mixing bowl, mix the wet ingredients first and then add in the dry ones.
- pour into a greased bread loaf pan and bake at 350 degrees for 50 minutes.
- let the loaf cool completely before cutting into it. store in the fridge or freezer in an airtight container and enjoy/!