This Vegan Gluten-free Pumpkin Bread is so delicious, quick and easy to make and made with oat flour and sorghum flour. Topped with a crispy, sweet coating and caramel spice glaze that makes it addictive. It is full of flavor from pumpkin and rich spices that is further brought out by sorghum flour. It is dairy-free, oil-free and super fluffy!
VEGAN GLUTEN FREE PUMPKIN BREAD
This vegan gluten-free pumpkin bread is amazing, fluffy and healthy! The rich pumpkin spice caramel takes this bread up a serious notch. Makes it stand out from all the rest of the vegan pumpkin bread recipes out there. Guaranteed. If you don’t want to make gluten-free, then you must make my Best Vegan Pumpkin Bread! It’s to DIE FOR and an absolute reader favorite.
Another bonus is this recipe requires no oil or butter. That’s right, totally oil-free vegan pumpkin bread! I make all oil-free recipes and you can learn all about my tips at How to Cook and Bake Without Oil!
If you are a big fan of pumpkin as much as I am, then you definitely need to try these vegan pumpkin recipes. Vegan Gluten-free Pumpkin Waffles or Gluten-free Pumpkin Pancakes for breakfast. Don’t miss the best ever Vegan Pumpkin Cake, Best Vegan Pumpkin Pie or these Pumpkin Chocolate Chip Cookies and we can’t forget these Pumpkin Chocolate Cake Brownies.
INGREDIENTS NEEDED
(Only 8 main ingredients needed. Full details and measurements on the recipe card below.)
- White sorghum flour: This is crucial to the overall texture and flavor of this vegan pumpkin bread. Sorghum yields a tender crumb and has a natural spice-like flavor to it, so it really enhances the overall pumpkin spice flavor beautifully.
- Superfine oat flour: I use Bob’s Red Mill. Fine flour is important so that the bread turns out fluffy and not dense.
- Baking powder
- Pumpkin pie spice: I always use my homemade blend for my recipes. It tastes the best, but store-bought is fine. The flavor may just be a bit less pronounced.
- Pumpkin puree: Make sure you are buying just canned pumpkin and not pumpkin pie puree.
- Maple syrup: Maple syrup tastes so amazing with all those pumpkin spices and keeps these vegan waffles refined sugar-free.
- Roasted almond butter: This replaces the oil, gives a wonderful depth of flavor and is a healthy option instead of oil. You can make it homemade or use store-bought. Just make sure to use a roasted runny/drippy kind and not a stiff, dry or chunky almond butter. Otherwise, your loaf may be dry. Trader Joe’s has a great roasted almond butter.
- Aquafaba: This replaces the eggs and makes the bread fluffy. It cannot be subbed or omitted. Flax makes the bread too gummy.
HOW TO MAKE VEGAN GLUTEN FREE PUMPKIN BREAD
Step 1: Combine your dry ingredients in a large bowl and whisk well.
Step 2: Add the wet ingredients to a separate large bowl and whisk until smooth.
Step 3: Add the dry to the wet and whisk until combined.
Step 4: Spread the batter into a ceramic/stone loaf pan that has been sprayed with nonstick spray.
Step 5: Bake at 350°F (177°C) for 45-55 minutes or until a toothpick comes out clean.
Step 6: Make your 2 minute caramel spice glaze and then swirl just a bit on top. Bake. The caramel glaze will spread some and bake a crispy, sweet topping.
GLUTEN-FREE FLOURS FOR PUMPKIN BREAD
The magical flours in this loaf are oat flour and sorghum flour. I use sorghum also in my Gluten-free Pumpkin Spice Muffins as one of the optional versions. Here is the thing, sorghum flour is a grain and has an, almost spice-like flavor. It works amazing in conjunction with other gluten-free flours. It works AMAZING when combined with pumpkin pie spices, as they are further enhanced with it. In fact, sorghum makes it taste even better, as it makes the spices richer. Kind of like magic.
Sorghum is also really affordable, too, and I have seen it at every grocery store I’ve been too. Just look in the specialty flour section if you don’t already have it in your pantry. The sorghum is combined with oat flour and aquafaba to create a wonderfully, light and fluffy textured loaf.
Baked to golden perfection and the aromas will smell up your house beautifully! Check out that magical texture.
ALLERGY FRIENDLY
I know there are a lot of allergies out there, so I created this version to fit most allergies out there. This vegan pumpkin bread is not only vegan, but also gluten-free. Not to mention, including the glaze, is just 8 ingredients. It is also oil-free, coconut-free and has a nut-free option.
This recipe does not use almond flour or coconut or any starch. That’s right, no coconut or starch in it! Those are usually my go-to ingredients in gluten-free vegan baking, so this one really is different. I didn’t know if it was possible to make it so delicious, as almond flour is my typical go-to flour. Thankfully, this version is not only lower fat, but still just as delicious. The natural fat from the oat flour and almond butter help to give it that moist, rich taste.
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.
MUFFIN VERSION
You can make this gluten-free vegan pumpkin bread also into muffins, too! They are fluffy, soft and so divine. To make, divide the batter into 12 muffin liners and bake at 350°F (177°C) for 20-25 minutes until a toothpick is clean.
MORE VEGAN PUMPKIN RECIPES
- Vegan Pumpkin Cream Cheese
- Pumpkin Spice Latte Ice Cream
- Vegan Pumpkin Cherry Muffins
- Vegan Pumpkin Spice Sauce
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Vegan Pumpkin Bread (Gluten-free and Oil-free!)
Ingredients
- 1 cup + 2 tablespoons (144g) white sorghum flour
- 3/4 cup (96g) fine oat flour
- 1 tablespoon (15g) baking powder
- 1 1/2 tablespoons pumpkin pie spice (I use my homemade blend)
- 1/2 teaspoon salt
- 1 cup (240g) pumpkin puree
- 3/4 cup + 2 tablespoons (280g) pure maple syrup
- 1/4 cup (64g) creamy roasted almond butter (not stiff or too thick, see Notes for nut-free)
- 1/4 cup (60g) aquafaba (liquid from a can of chickpeas)
- 1/4 cup (60g) water
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
MORE VEGAN PUMPKIN RECIPES
Nutrition
I made this last week and my husband and I LOVED it!! Ooey gooey and decadent. Not to mention the glaze essentially tastes like the inside of a cinnamon roll. Oh yeah. I added chocolate chips and chopped walnuts which put it over the edge. Between the two of us we ate the entire thing over the course of the evening Thanks so much for another home run recipe!
Drooling at my desk. Drooooling. Oh my goodness, this looks amazing. I want to eat the whole loaf right now!
I love so much pumpkin but I have never tried a cake with. Your should be the perfect one!
It’s so good, I hope you try it! Let me know, thank you!
I made 4 small loaves. Came out GREAT! Thank you for the advice you gave me on your FB page!
Yay! I’m so glad they worked out in the smaller loaves, thank you so much for the feedback!
Hello! Is it possible to sub chia seeds (maybe grounded if needed?) for the flaxseeds? If so, how much would be needed? Thank you! (:
Hi Fiona! I am not sure how chia seeds would work since flaxseed seems to produce more of a flour-like texture. I don’t use chia seeds in my baking, but if you try it, I would definitely use ground chia seeds and use the same amount. Hopefully it won’t make the loaf too wet. Please let me know how it turns out, so others can know! Thanks so much!
I followed the recipe exactly and mine turned out really gummy, not cake or bread texture. It seemed like the gummy f of of flaxseed soaked in water was the problem. However, nobody else seemed to have this happen, what did I do wrong?
Hi Gracie, so sorry to hear that! Yes, I’ve only had rave reviews on this loaf so it’s hard to say went wrong on your end without being there. Only thing I can suggest is maybe yours needed to cook longer, since so many ovens vary in their cooking temperature, that yours maybe needed longer cooking. This should not be gummy. It should be moist, but have a cooked texture. Also, with gluten-free baking, it’s really important to measure the flours to make sure they are correct and turn out right with the end result. There’s so much more room for error in gluten-free baking. Hope that helps!
Thank you so much for the help. I’m going to try it again following your advice. Also, I might have better luck because the oven repair person just put a new upper element in my larger oven.
Oh yes, that most definitely could be it, my mom’s oven always needs longer cooking times!
Hi Brandi! I LOVE this loaf – my mom and I made it together recently – TWICE. Everyone, including non-vegans, rave.
I want to make this for my birthday, tomorrow, but am sharing with a bunch of peeps and also don’t have a loaf pan – only muffin tin. Would this be terrible in muffin tins? Do you think I should adjust the recipe at all?
Also, would all purpose gluten free four work instead of sorghum?
Thank you!
Wow, so happy to hear that Hannah, thank you! Love it when everybody loves the recipe and not just vegans! It’s just dessert afterall, right?!
I think they would be really delicious as muffins, but they most definitely will cook faster, perhaps 20-22 minutes, but that’s a guess. I would just look for the toothpick to come out clean in the center (a few dry crumbs are ok) and the tops to look golden and crispy. Funny, you mention this because I was planning on trying them as muffins myself this week!
I wouldn’t adjust the recipe, just the baking time. Fill the muffin tins about 3/4 full. Also, with all muffins or cupcakes I ALWAYS use Reynolds “Staybrite” liners, they are foil lined on the interior and never, ever stick like regular paper liners and keep muffins super moist, so if you can, get those 🙂
I wouldn’t suggest trying to sub the sorghum flour either, because I’ve never tried a commercial blend and have no idea how it would affect the taste and/or texture. Sorghum is pretty crucial to the wonderful spice flavor as well.
Let me know how they turn out as muffins and I will be trying them myself and updating the recipe! Thank you again for such wonderful feedback!
I just made them as muffins and with a change to the recipe and they turned out AMAZING!! Light, fluffy and so soft and moist. They only took 20 minutes as muffins and it made 12 muffins. So good! Check out the update to the recipe!
I have been meaning to make it over here and check out the new aquafaba update for days now, and I finally made it. So sorghum flour is your starch-free secret! I think I tried (and probably failed) baking with that once before. I’m going to have to experiment with it again though, because those muffins have some serious fluff factor! And I think I would eat cardboard if it had that caramel sauce on it <3
Yes, it’s the combo of sorghum and oat flour! The aquafaba helps too. They rose really well with the flaxseed mixture as well, but they are lighter now with my aquafaba update. Sorghum doesn’t work well unless it’s combined with other flours and it’s flavor is pretty strong, almost spice-like, which is why I like it with cinnamon or pumpkin because it actually enhances those flavors, but it won’t taste that great in calmer flavor recipes!
Do you have any idea if if I could use aquafaba from homemade beans? Or do you think the canned version is essential? I kind of feel the canned liquid might somehow be more concentrated. I have seen this ingredient in a lot of recipes and am trying to get away from canned beans and have been wondering if it would still work or not.
Hi April! I have no idea, I have only tried it with the canned stuff, which is pretty thick, so I think it’s important. It did an exceptional job of binding and making the loaf fluffy. Sorry, I just don’t know without testing! Let me know if you try it, I’d love to hear!
When this recipe came into my Inbox, I knew that I needed to make it on Thanksgiving morning while the veggie teen boys were sleeping. Can I now say that I fear if they aren’t up soon that there won’t be any left and someone will have to roll me out the door for my 10 mile run? I used the aquafaba, like Brandi suggested, and made these into big hunks of muffin. I also added in chocolate chips, walnuts, and raisins to make this a full, satisfying breakfast or snack. The topping is the perfect addition to these moist, yummy muffins! They are easy, no-brainer muffins and I LOVE these! I have already linked the recipe for my non-vegan friends who saw the pic and said that this could get them back to baking! Thanks for all the wonderful recipes, Brandi and keep the goodness going.
Yay! So, so happy to hear how much you loved these muffins Lori! Your pic was just stunning of them on Instagram, thank you so much for sharing and for your kind words! Thank you for the feedback!
Absolutely love this, I made it as a bread and love that it is sweet but not overly sweet. The next time I make them which will be very soon, I am going to try muffins. Thank you so much!
I’m so happy to hear that Laurie!! Thank you so much for the wonderful feedback! I love it as both the loaf and muffins 🙂
Hi! Is it really a table spoon of baking powder?
Hi Kitty! Yes, that is correct! You don’t taste it at all, don’t worry. Since there is no eggs, the extra baking powder helps to make them rise and fluff up a lot like traditional recipes that utilize eggs do.
This was a major hit with my family! I doubled the recipe and made a cake size loaf in a 9×11 chaffing dish, good thing too because everyone wanted seconds! We are a family of 7 so what’s double for some is normal for us, lol! I really appreciate your help too Brandi! Whenever we are looking to veganize something of old, our first instinct is to check your blog! Kudos!! ?
Awww thank you so much Tarra for such kind words! I’m so happy to hear this loaf was such a hit! Your feedback made me smile, thank you so very much for letting me know!
Just baked this bread and it is SO GOOD! It was a hit with the whole family. The caramel glaze really put it over the top!
So happy to hear that Alicia, thank you for the awesome feedback! These are such a big hit with my family too, that glaze really takes these over the top compared to your standard pumpkin muffin 🙂
Hi, my son is intolerant of oats. Can you recommend a substitution for that? Thanks! These look great!
Hi Karen! Does it need to be gluten-free? That is a tough one since the oats add quite a bit of the great texture. If it doesn’t need to be gluten-free, I would sub it with all-purpose flour or maybe even spelt flour, but you would probably need 2 tablespoons less (not the full 3/4 cup) because spelt and all-purpose are much more finely ground. This is just a guess since I have not tested it.
Brandi, This looks delicious. You mention flax seed but I don’t see flax seed in the recipe or instructions. I want to sub it for the aquafaba. Also I need to sub the oatmeal. What do you suggest? I’m thinking quinoa flour or arrowroot? (can’t use rice). Thank you.
Hi Denise! I have edited the recipe now. I took out the flaxseed because the aquafaba is 10 times better and I want to put the best recipe out there. I would really suggest the aquafaba, it makes the muffins/loaf lighter and fluffier whereas I felt the flaxseed, while good, made them a bit more dense. As far as the oat flour, 3/4 cup is a lot to sub and it contributes a lot to the texture so I can’t say what other flour would work because with gluten-free baking, making even small changes can really affect the taste and texture. I have not tested it with anything else, so I just don’t know the result. Definitely don’t use arrowroot, that is a starch and would be way too much and ruin the texture and make it tough. I have no idea how quinoa flour would work. Try it and let me know. If anything, I would try more sorghum instead, but I would stick to muffins and not a loaf then because using all sorghum will make them more tender. Also know that sorghum leaves a strong taste, so using all sorghum you may taste it. The spices do a pretty great job of going with spices, but again, I didn’t like the flavor anytime I’ve using all sorghum.
Have made it today. The only bad thing that it is gone already 🙁
I have subbed the flour for spelt. I think it turned out pretty well 🙂 for sure it is on my favourite cake list 🙂 thanks Brandi!
Oh yay, so happy you loved it Marija! Sorry, it’s already gone in 1 day, haha! Glad it was that yummy though 🙂
Question about aquafaba: I cook garganzo beans myself (they’re sooo good) so don’t have canned beans. Should I just use some of the liquid from the homecooked beans?
Hi Lezlie, I have only used canned so I can’t comment on if the homecooked beans liquid works the same, but I would think it would similar enough! Try it out and let me know!
This is the BEST pumpkin loaf I’ve ever laid mouth on. It’s moist, perfectly sweet, pumpkin spice-y. The whole package. A million times better than the Starbucks version (not kidding) and the fact that it’s oil-free, whole foods-based, and gluten-free makes it even more wow! 🙈🎁Oh and that caramel sauce though. Be still my heart. 😋👼🏼 This will most definitely become my Christmas breakfast tradition ❤ thank you so much Brandi!
Gaby, this feedback made me so happy! I’m just so thrilled you loved it that much! And better than Starbucks?! Wow, I’ll take that! Thank you for sharing your lovely pic on IG as well!
Hello! I’ve wasted no time making a bunch of your pumpkin recipes this season, and just made these the night before last! They are perfectly spiced and delicious, but I think I may have done something wrong because they are fairly dense and did not rise much. Also, the glaze did not form a crust on top! Maybe I used too much (1 tsp per muffin)? Because I have a gluten sensitivity & we’ve been oil free for awhile, I’m used to denser and moist muffins and do not mind that at all but I wanted to be sure I got the right results because you described them being tall with a crust on top! In my years of being gluten free I’ve still not gotten the hang of GF baking. This was my first time using sorghum though, and I’m impressed!
Hi Alexandria! I’m so glad they were so delicious! Hmm, that’s odd, they always rise quite high for me, just like in the photos. I haven’t heard this from other readers. Did you by chance divide the batter into more muffins than called for, therefore making them more short? Did you use the aquafaba or sub an ingredient? Leave out the baking powder? If the crust did not form on top or they didn’t rise, to me it sounds like they may have been underbaked. Every oven varies, so maybe they just needed a few more mins?
Lovely light adaptable muffin! Had no sorghum flour so I used spelt, and with no allergy problems, I added a few walnuts and dried cranberries. Quite sweet, even using only 1/2 cup maple syrup, if any other Baker is wondering.
So glad you enjoyed them Ruth Anne, thank you for the lovely review! I can see how adding cranberries would give a sweeter flavor to the muffins too because 1/2 cup syrup would never be sweet enough for me with the recipe as written, haha.