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Vegan Gluten free Pumpkin Bread Recipe with cranberries and walnuts. Gum-free, Soy-free, Yeast-free. Can be made oat-free.
I try to provide gluten-free options on the blog whenever possible. Gluten-free vegan baking is difficult. It doesn’t always behave the way we expect it to behave and it turns out dry, gosh so dry! There have been many loaves of bread or baked things that I had to either trash or slice and bake into biscotti which no one wanted to eat. This one does not have that problem!
The pumpkin and banana hold the structure together and make this a very moist loaf and make this more of a Banana Pumpkin Bread. This bread also doesn’t need added gum. You can use a 1/2 tsp xanthan with the dry ingredients to help the crumb if you want. Use chocolate chips or dried fruit of choice for variation. For a regular wheat based loaf, see this 1 bowl Pumpkin Bread. Add cranberries for a festive breakfast loaf.
I and the home are not gluten-free. So gluten-free baked goods have to be really good and close to their with gluten versions to really be liked. And that is what I always aim for. This loaf uses brown rice flour, almond flour, starch and oat flour. You can use any other flour which is similar to oat flour to sub oat flour if needed. I have not tried the loaf with any other starch. Arrowroot hasn’t worked well for me in the past. A blend of tapioca and corn might work, but I would recommend sticking to potato starch for the first try. Make this festive loaf with cranberries and walnuts/pecans and let me know how it turns out! Feedback helps future recipe development. Whether it turned out good, just ok, something didn’t work out or you did not like (taste, texture), suggestions, anything, leave me comments on the post or on social media.
Also check out my Vegan Gift Guide for ideas to gift this holiday season and an update on Projects and organizations supported by us.
And All the Thanksgiving meal, sides, brunch options here. Happy ThanksLiving!
More pumpkin recipes from the blog
- One bowl Pumpkin Bread
- Pumpkin Cinnamon rolls
- Gluten-free Pumpkin cinnamon Rolls with pumpkin caramel. GF Yeast free
- 1 bowl pumpkin cream cheese muffins
- Pumpkin cinnamon Swirl Sandwich Bread all fancy
More gluten-free baked recipes
how to make vegan gluten free pumpkin bread
Whisk all the dry ingredients in one bowl and wet ingredients in another bowl. Mix into a batter.
Fold in cranberries, walnuts or other add ins. Drop the batter onto parchment lined loaf pan. Even it out. Garnish with pumpkin seeds or chopped walnuts.
Bake until a toothpick from the center comes out almost clean without any liquid.
Cool for 15 minutes. then remove from pan and cool completely before slicing.
Vegan Gluten Free Pumpkin Bread with Cranberries
Ingredients
Dry:
- 1/2 cup brown rice flour
- 1/2 cup almond flour
- 1/4 cup oat flour, certified Gluten-free or other gf flour of choice like white sorghum, amaranth etc , do not use bean flour
- 1/4 cup potato starch
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup powdered sugar, (Blend up any unrefined sugar in a blender to make it fine)
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp chai spice , or use more pumpkin pie spice
Wet:
- 1 very ripe banana, medium size
- 1 tbsp pysllium husk powder , or chia seed meal
- 1/4 cup sugar (raw, coconut or other)
- 3/4 cup + 2 tbsp pumpkin puree, not pumpkin pie filling
- 1/4 cup maple syrup
- 2 tbsp oil
- 1 tsp apple cider vinegar
Add ins:
- 3 Tbsp or more chopped walnuts
- 1/4 cup or more fresh or frozen cranberries
Instructions
- Preheat the oven to 365 degrees F / 180ºc. In a bowl whisk all the dry ingredients very well until well combined.
- In another bowl, mash the banana really well until smooth and there are no lumps. Add the rest of the wet ingredients and mix well to dissolve the sugar. Powder the pysllium husk before adding.
- Add the dry into the wet and mix until well combined and there are no wet streaks. Mix really well.
- Fold in the cranberries and walnuts.
- Drop into parchment lined pan. Even it out. top with pepitas
- Bake at pre-heated 365 degrees F / 180ºc for 55 to 65 minutes or until a toothpick from the center comes out almost clean with no liquid stuck to it. the bake time will depend on the consistency of the pumpkin puree and banana.
- Cool in the pan for 15 minutes. Remove from the pan and cool completely before slicing with a serrated knife. Preferably chill in the refrigerator for an hour or so before slicing.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Richa,
What do you think of LSA? Can I use it for any of your recipes?
No clue about it what is LSA ?
LSA is Linseed, Sunflower and Almond meal. I am keen to try it too and would be really helpful if you had any recipes using LSA. Thanks a lot 🙂
You can use that to sub the almond meal in the recipe. I wouldnt use all of just that as that you be a very heavy flour and will make a dense bread.
Can I use only almond flour in this recipe? Thanks, Nora
it wont work for a loaf. You can make it into bars (bake in a brownie pan and slice into bars once baked and cooled)
Hi Richa,
Just wanted to let you know that I made this as mini-muffins, and they were delicious! The recipe made 24 minis – just the right amount. I baked them at 350F for 20 minutes. I put the batter into the pan and then remembered I forgot to fold in chopped pecans. So I topped each one with a pecan half before baking, and they looked and tasted great. Thanks for the recipe!
Hi Richa,
Thanks for answering my questions! Just one more general question…
How do you measure your flour? Do you scoop from the bag directly with the measuring cup and then level it off? Or do you spoon it from the bag into a measuring cup and then level it off? This can make a big difference in the weight that results from these two different methods.
Thank you,
Jill
Hi Jill,
I scoop it from the bag directly and level it off. Most flours in my house are used quite frequently, so they are generally loose and fluff. If flour in the bag or storage container seems too set, it will fluff it with the cup and and then measure it. A bit of measurement differences do not matter in my regular (non gf) recipes. With gf recipes I keep a close eye on the consistency depending on the recipe. The batter consistency should not be too runny or too stiff. With yeasted breads, the dough should not be too stiff and so on. I adjust the batter or dough if needed before baking. For eg. with this recipe, the measurement will be more forgiving with gum in the dry. Without the gum, the bread might fall if the measurement is such that there is too much moisture in the bread. Hope this helps. Eventually I will be adding weight measurements with the recipe as well, when i get time or help (volunteer or paid work)
What are the dimensions of the loaf pan you are using? Thanks!
8.5 by 4.5 inch