Enjoy this gluten free vegan pumpkin bread with a hot cup of cider or tea! This is the perfect fall dessert. Vanilla icing on top makes it extra delicious.
When fall arrives, it’s easy to get a little frustrated. So many treats in the stores look delicious, but aren’t safe if you have food allergies. Food allergy families are thinking, “We want pumpkin spice everything, too! Don’t forget about us!”
Don’t worry, there are so many yummy fall desserts for you on my site. From gingerbread to pumpkin cookies to this delicious bread, I have you covered!
This loaf of iced pumpkin bread is gluten free, vegan, free of the top 8 allergens, and very soft and delicious. It’s nicely spiced with ginger, nutmeg, and cinnamon, and dripping with a sweet glaze. Enjoy a slice with a cup of hot tea and your favorite book.
Top Tip
Make sure you let this loaf cool in the pan before using the parchment paper to remove it. Most gluten free baked goods are a bit delicate before they are fully cooled.
Ingredient Notes
- Gluten Free Flour – I like to use my own gluten free flour blend for quick breads. I find that it works well and creates a nice, light texture. You can definitely try your favorite blend and see what works for you!
- Brown Sugar – Brown sugar gives this loaf a great flavor. You could also use coconut sugar if you like.
- Oil – Organic canola oil works well in this recipe. Melted coconut oil or vegan buttery spread would also work well.
- Powdered Sugar – Wholesome Sweeteners makes powdered sugar that is corn free and vegan.
Substitutions
If you can’t have pumpkin, you could try butternut squash puree. Unsweetened applesauce should also work.
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Storage
After you bake it, you will want to wrap any leftovers tightly in plastic wrap, or store them in an airtight container. A piece of gluten free sandwich bread inside can help keep the bread moist. This should stay fresh for about 3 or 4 days.
Disclosure: This post contains affiliate links.
Recipe
Scrumptious Gluten Free Vegan Pumpkin Bread with Icing.
Ingredients
For the bread:
- 2 cups gluten free flour you can use all purpose flour or another gluten free flour blend
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- 1¼ teaspoon cinnamon
- ½ teaspoon ginger
- ½ cup organic cane sugar
- ½ cup light brown sugar
- ⅜ cup organic canola oil coconut oil is also fine, or melted vegan buttery spread
- ¾ cup pure pumpkin puree
- 1 teaspoon vanilla extract
- ¼ cup water
For the glaze:
- 1 cup confectioner’s sugar sifted
- 2-4 teaspoons of water
Instructions
- Preheat the oven to 350 degrees F. Place parchment paper in a 9×5 loaf pan so that it hangs over the sides.*
- Whisk together the first nine ingredients in a mixing bowl.
- Add the oil, pumpkin puree, vanilla extract, and water. Stir well.
- Spoon the batter into the prepared loaf pan. Smooth out the top with the back of a spoon.
- Bake at 350 degrees F for about 40 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan.
- Once cool, use the sides of the parchment paper to lift the bread out of the pan and place on a wire baking rack over a piece of parchment paper.
- Whisk together the confectioner’s sugar and water. (Start with 2 teaspoons of water, and add more if needed). Drizzle the glaze over the loaf. Enjoy!
Notes
Nutrition
This post was originally published in October 2016. It has been updated.
Shawna
I cooked this in the Instant Pot on the cake setting ( 20 min I think) and it came out moisr and perfect! Used the cheesecake pan.
Shawna
Correction the cake setting is 40 minutes
Kelly Roenicke
Awesome! Thank you for the tip!
Lacy Black
I am not sure if 3/8 cup is a typo. Should it be 3/4? Really don’t want to mess this up :X
Kelly Roenicke
3/8 is correct!
Shree
I can’t do normal gluten free flours, because on allergies. Can I use banana flour? I love your site and recipes can I replace this flour in other recipes?
Kelly Roenicke
I have never tried banana flour, so I don’t know if it would work or not. If it is a very heavy, dense flour, then that may not work well. If you try it, let me know!
Kelly Roenicke
Thank you, Rachel!
Sharon - Nut Free Wok
Looks yum, you are so good at baking allergen free! Thanks for another a great recipe!
Kelly Roenicke
Thank you so much, Sharon!
Bethany @ athletic avocado
Oh hello beautifully iced allergy-free pumpkin bread, so nice to meet you! This looks super moist (sorry if that creeps you out) and delectable!
Kelly Roenicke
Thanks, Bethany!
Regina
My family and I made this together last night and it is a fan favorite. I like that it is dense, but very moist and has great flavor. The glaze is the perfect topping. Thank you for sharing this recipe!
Kelly Roenicke
Yay, so glad it worked for you!
Liz
Love this recipe! I had some extra pumpkin in my fridge from another recipe, so I made this one this afternoon! I used all-purpose flour and found that the batter was really dry, so I had to add some extra water to it to mix at the end. It needed an extra 5 mins in the oven, too, but that could just be that oven temps vary so widely. It’s cooling in the kitchen now– can’t wait to try it with the glaze!
Kathy
HI Kelly, Could you please explain how to put the parchment paper in the loaf pan. I find parchment paper to be so stiff its hard to keep it in place to pour the batter in evenly. Kathy
Regina
I am not sure if Kelly has any tricks, but we just push it down and pressed all of the corners and sides and then folded the edges over. There were some creases, but I knew once we got the batter is place it would smooth out. Not sure that helps, but hope it does!
Kelly Roenicke
Thanks for replying, Regina!
Kelly Roenicke
Hi Kathy, Here’s a quick link to a photo: http://1.bp.blogspot.com/_LvR7XfnpJMQ/TH9KbE-YoEI/AAAAAAAAAlk/pb4nVq4nMoE/s1600/DSC01928.JPG
I will include a photo next time so that it’s clear in the post. But I just have a piece of parchment that is as wide as the pan, and let it hang over the edges on the long sides.
Kelly Roenicke
Yay, so glad it worked for you! Thanks for sharing!
Deborah
Thanks Kelly! I love your recipes and this looks so easy. I can’t wait to try this over the weekend. The photos look amazing!
Kelly Roenicke
Thank you so much, Deborah! I hope you love it! :)
Erin
Thank you!! I cannot have gluten or dairy and church pitch-ins leave me, well, hungry! I cannot wait to make and take this tomorrow. I’ve had difficulties finding recipes that I can eat and that others will even try. I’m so thankful to have found you. ?
Kelly Roenicke
Oh good! I hope you love it! Thank you for reading, I’m glad you’re here!