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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.
Can I sub almond flour for brown rice flour? Or would you suggest all purpose instead? Thanks
ap gf flour. bake it into muffins then as the almond flour is needed to hold the bread loaf and the loaf will fall in the center without. If you are lookign for a regular flour pumpkin bread, try this one https://fettabbau-trim.today/2015/11/1-bowl-vegan-pumpkin-bread-recipe.html%3C/a%3E%3C/p%3E
Hi Richa,
Will this recipe work in a round cake tin. Need to take a ‘send off’ cake for a gluten intolerant colleague.
I’m in love with this bread, can’t get enough of it. My friends love it too 🙂
I would do 2 small round cakes, just so the cakes dont fall in the center.
Thanks Richa 🙂
Appreciate and respect your opinion Richa. Thank you for the tip on xantham gum, haven’t use it before but hopefully it will come out right. I will attempt at some combinations and see which works best for me. Thanks a lot for your help. Will attack your marbled pumpkin bread next 🙂
Hey Richa, made this bread as per the recipe. Dint rise as much as the gluten one bowl option. Any thoughts? Though it tasted absolutely YUM, I felt the flavour of banana overpowered pumpkin. Is there a way I can reduce the banana and/or increase pumpkin. Thanks a lot for your help and your amazing recipes.
That is normal for gluten-free baking. It doesnt rise much if at all. GF Vegan baking is also very iffy, ie. with consistency changes, it will has high chanes of making dense or dry or flat baked result. With practice you get an idea of the types of batters that bake well and sometimes you still wouldnt know.
You can use all pumpkin in this bread if you use some xanthan gum. Without the gum, the structure needs volume to hold which comes from the banana.
Hi Richa, I would like to use eggs for this recipe. Could you please help me tweak it. As in would I still need the chia seed meal, banana or potato starch. Thanks a lot for your help. The recipes I have tried have turned out excellent! Which is amazing since GF or vegan baking is a little tricky
As I mentioned earlier, I havent used eggs in years and cannot suggest using them. I am vegan for ethical reasons, as I do not support 300+ million egg laying hens that are kept in such small cages that they cannot even once spread their wings, and then slaughtered when they are just teens. thats 300,000,000 per year, thats 600 hens per Minute just in the US. and grinding up or suffocating 10s millions of baby male chicks per year, because they are useless.
Its a personal choice that does make a difference. Because of people choosing less meat, dairy, eggs, 400 million fewer animals were killed in 2014. There are more and more alternate options coming out by bigger brands because of the demand. So the urbanization/commercialization shifts depending on demand.
Which is why I have so many options on the blog, both vegan and vegan + gf. The bread works with almond flour and works even better if you use a 1/2 tsp of xanthan mixed into the flours. You can omit the banana when using xanthan and bake it into muffins to see how the crumb and crust hold up . I havent used Lsa flour so i am not sure if it works as well as almond flour.
So many other factors also matter, the type of pumpkin puree, the oven temps etc. Even with eggs, gf baking is a lot of trial and error, more error and flop than perfect success the first time( as I have seen and read on other blogs). I am not gluten-free, but I know many of my readers cannot eat gluten for various reasons. So I keep trying and learn from the errors and even then sometimes the result isnt always perfect. Thats just how gf baking is, with or without help from other ingredients. :/
I am so glad the recipes have mostly turned out excellent. Thank you for trying them! Keep at this one to mke it perfect for you.
Hi Richa, I can’t seem to find any brown rice flour. Could you please suggest a substitute. Also I have black chia seeds, can I grind them at home and use for this recipe. Also can I use tapioca flour in place of potato starch (can’t find that easily either)
Use white rice flour. yes for black chia seeds and yes for tapioca starch
Thanks Richa. Will give it a shot.