December 7, 2022

Gluten-Free Pumpkin Bread

Some of my favorite activities for the fall and winter are staying in and baking some seasonal goods. Make it a point to partake in some baking therapy with this gluten-free pumpkin bread that’s also refined sugar free and vegan… great for seasonal depression, trust me 😉

This recipe is great to make for potluck gatherings or a sweet treat for those nights of the week you indulge in dessert post dinner. All of the ingredients are clean so is it really an indulgence though?

Wooden cutting board with gluten-free pumpkin bread with white vegan cream cheese frosting topped with raw pumpkin seeds and a bunched up green linen napkin

Ingredients for this gluten-free pumpkin bread recipe

Gluten-free flour, baking soda, baking powder, salt, pumpkin spice, cinnamon, brown sugar monk fruit, melted coconut oil, maple syrup, vanilla extract, almond milk, apple cider vinegar, ground flax seed, pumpkin puree.

Optional toppings: vegan cream cheese frosting + raw pumpkin seeds

Clean, simple and healthy ingredients

Method to make this recipe

Preheat Oven to 350°F

In a small bowl mix almond milk + apple cider vinegar and set aside for 1 minute. Then mix ground flax seed and set aside for 5 minutes to make vegan buttermilk flax egg.

In a medium bowl, add in GF Flour, baking soda, baking powder, salt, pumpkin spice and cinnamon.

brown and white dry baking ingredients in mixing bowl

In a large bowl, mix together brown sugar monk fruit and melted coconut oil. Then mix in maple syrup, vanilla, pumpkin puree. Whisk together until well combined.

orange, brown and white wet baking ingredients in mixing bowl

Using a rubber spatula, slowly mix the dry ingredients into the wet ingredients until well combined and smooth.

orange pumpkin bread batter raw in parchment paper lined grey bread tin on wooden board

Pour into a bread pan lined with parchment paper and bake for 1 hour and 20 minutes.

Once the bread is fully baked through (check with a toothpick and make sure it comes out clean) then transfer the loaf over to a cooling rack.

gluten-free pumpkin bread on parchment paper on cooling rack

While the pumpkin bread is cooling, make the frosting by whisking powdered stevia, vegan butter, vegan cream cheese and coconut milk until all clumps are smooth into a frosting consistency. Spread it onto the cooled pumpkin bread and top with raw pumpkin seeds.