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.
Listen…do you hear that? The sounds of fall?
No, not leaves crunching, not the wind blowing.
It’s the sound of all my food allergy friends saying, “But we want pumpkin spice everything, too! Don’t forget about us! We want soft, delicious gluten free pumpkin bread. And it needs to be dairy and egg free. No nuts, and no eggs!”
Don’t worry, there are so many yummy fall recipes for you! Lots of gingerbread and pumpkin spice recipes are coming your way. All top 8 allergen free, of course!
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. Bonus points if you’re wearing cozy leggings and a scarf. :)
What flour works best to make gluten free vegan pumpkin bread?
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!
This iced pumpkin spice bread is simple to make. A little mixing, put it in a loaf pan, and bake. Just make sure you let it 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.
How do you prevent gluten free baked goods from getting too dry or crumbly?
I find that this batter doesn’t get too dry. But 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 as well.
What can I use in place of pumpkin in this recipe?
If you can’t have pumpkin, you could try butternut squash puree. Unsweetened applesauce should also work.
Can I make this pumpkin bread with almond flour or coconut flour?
I don’t think this bread will work that well with grain free flours. If you want to incorporate some of those flours, you could try that, but you should still use some gluten free flour as well. Using only grain free flours may result in a dense, heavy bread.
Disclosure: This post contains affiliate links.
Recipe
Gluten Free Vegan Pumpkin Bread with Icing.
Ingredients
For the bread:
- 2 cups gluten free flour 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
- 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. Place parchment paper in a 9x5 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 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
What other treats are you wishing you could bake this fall?
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!