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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.
Hello Richa, hope you’re well.
I tried two of your recipes this past weekend. One was the pumpkin cake with chocolate ganache and the other one is this pumpkin loaf. The cake didn’t come out as high as your picture and was kind of spongy. The loaf came out a bit dense and dry. Both were very tasty though. I measured 3/4 cup of pumpkin but I was already past the weight in grams that you suggest. Should we use the measuring cups or the weight?
Do you have any suggestions as to what might’ve happened to my trials? Thank you in advance.
Did you make both Glutenfree?
With Glutenfree baking, it can easily come out fry or not rise well with changed ingredients, types of ingredients or measuring differences. Maybe the pumpkin purée was too moist and the loaf ended up dense because of that. That will also dry out the edges more.
For the pumpkin cake if you made it Glutenfree then it will be less tall as the cake recipe uses regular flour. With gluten flours always rise more
I make this every week or so. It’s probably one of our favorite recipes. I have reviewed this before and also gave it 5 stars. Today, I wanted to make this but didn’t have any bananas. I would have substituted 4 oz apple sauce for 1 banana but didn’t have that either. I make my own oat, almond and other dairy free milks. So I used the pulp leftover from my milk making instead. I had made an almond-oat milk combination this morning. And used 4 oz of pulp instead of a banana. Omg it came out delicious you would never have known. I just wanted to share this with you— not sure how many of your readers make their own milk but I bet there are many -just another thing one can do with leftover pulp. 😀
Fantastic recipe. I made mine in a square pyrex rather than a loaf shape and it worked out beautifully.
Made this this morning. It was delicious. The recipe was easy to follow too. I used both walnuts and dried apricots since I didn’t have cranberries . It was moist and perfect for anytime not just for breakfast;)
Awesome
It’s DELICIOUS!
Thank you ❤️
Hello Richa! I need to make a grain free version of this. Would it be possible to sub buckwheat instead of rice flour, and amarnath instead of oats? Thanks so much!
Use following recipe and replace banana with pumpkin.
https://fettabbau-trim.today/2018/01/gluten-free-banana-bread-flourless-carrot-banana-bread.html%3C/a%3E%3C/p%3E
I’ve made this twice now and it is absolutely FANTASTIC!!!! My only minor change is subbing the oil for either apple sauce or non-dairy milk. The spices are a big wow, as is the texture and flavor. The whole cranberries are such a delight. Honestly, best quick bread I think I’ve ever made! I’ve served it to several people who are not normally gluten-free, and everyone loved it. I’ll be searching your website for more gluten free baking for sure! Thank you!!!
Superb. I doubled the recipe to make 1 big loaf. To be honest, I had such a craving for baking I used boiled purple sweet potatoes in instead of pumpkin since roasting and mashing the pumpkin I had would have taken too much time on a weekday evening…SP are of course drier so I had to add some plant milk, plus I reduced sweeteners to my own preference and used pecans instead of walnuts. This is the first time I used rice flour as the main flour in bread (I eat gluten but like to experiment with gf-free flours) and the result is fabulous. My other grain flour was teff, which worked beautifully. This is so delicious I’m now eager to try the original version. Thanks Richa for another perfect recipe.
Perfect loaf Richa. I added candied ginger and chocolate chips. So good. Thank you!
awesome!
I made this last night and it is divine!! I substituted the banana for applesauce mixed with ground flax (tried to mimic the stickyness) because I have an allergy to bananas. And then traded the walnut for macadamia and doubled and then some the cranberries!! Great texture, thank you for this recipe 😍😋
yay! great subs!