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.
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Gluten Free Vegan Pumpkin Bread with Icing.
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
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!
I used a 9x5 loaf pan. If you use an 8x4 loaf pan, the baking time will be a little longer. I recommend the 9x5 - I think the loaf bakes more evenly in that size.
Nutrition facts are for one slice with icing. You should be able to get 8 slices out of a loaf.
What other treats are you wishing you could bake this fall?
This post was originally published in October 2016. It has been updated.