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5 from 26 votes

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.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American, Gluten-free, Vegan
Keyword: gluten free vegan pumpkin bread, healthy vegan pumpkin bread, oil free vegan pumpkin bread, vegan gluten free pumpkin bread
Servings: 1 loaf
Calories: 265kcal
Author: Brandi Doming

Ingredients

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

NOTE

  • 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.

NOTE

  • 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.

Instructions

  • 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.

Notes

  • 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
 

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Nutrition

Serving: 9slices | Calories: 265kcal | Carbohydrates: 46.7g | Protein: 6.3g | Fat: 6.1g | Sugar: 23.6g