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4.8 from 333 votes

1-Bowl Pumpkin Bread (V + GF)

1-Bowl Vegan Gluten-Free Pumpkin Bread that's moist, perfectly spiced and sweet, and seriously simple! Ideal for breakfast, snacking, and fall gatherings.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 10 (slices)
Calories: 235 kcal
Course: Dessert , Breakfast , Snacks
Cuisine: Vegan

Ingredients

  • 1 ½ Tbsp flaxseed meal (to make flax eggs)
  • 4 Tbsp water (to make flax eggs)
  • 1/4 cup olive oil
  • 1/4 cup maple syrup (or honey if not vegan)
  • 3/4 cup pumpkin puree
  • 2 Tbsp mashed ripe banana (primarily for binding)
  • 2/3 cup packed brown sugar (plus more to taste)
  • 1/2 tsp sea salt
  • 2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice (plus more to taste)
  • 1/2 cup water
  • 1 heaping cup gluten-free rolled oats
  • 1/2 heaping cup almond meal (ground from raw almonds)
  • 1 1/4 cup gluten-free flour blend*
  • 3 Tbsp raw pepitas (I mixed in a couple pecans)

Instructions

    Cup of Yum
  1. Prepare flax eggs in a large mixing bowl by mixing flaxseed meal and water and let rest for 5 minutes. Preheat oven to 375 degrees F (190 C).
  2. Prepare loaf pan by lightly greasing or lining with parchment paper.
  3. To the flax eggs, add pumpkin, mashed banana, agave or maple syrup, and olive oil and whisk to combine.
  4. Next, add brown sugar, baking soda, salt, cinnamon, and pumpkin pie spice and whisk.
  5. Add water and whisk again.
  6. Add oats, almond meal, and gluten-free flour blend and stir. If it appears too wet, add in another couple Tbsp of oats or GF flour blend. It should be semi-thick and pourable (see photo).
  7. Scoop into loaf pan and top with raw pepitas (and/or pecans).
  8. Bake for 40-47 minutes or until deep golden brown and a toothpick inserted into the center comes out clean.
  9. Remove from oven and let set in pan for at least 20 minutes and then gently transfer to a plate to cool.
  10. Let cool completely before slicing, preferably several hours. Otherwise, it can be a bit crumbly.
  11. Also, slice gently, as it’s rather tender.
  12. Once cooled, store in a covered container or cover with plastic wrap at room temperature to keep fresh. Freeze after that to keep fresh for up to one month.

Notes

  • *My go-to GF flour blend*You can substitute an equal amount of our NEW 1:1 gluten-free flour blend for the gluten-free flour blend in this recipe.*If not GF, sub a mix of whole-wheat pastry flour and unbleached all-purpose for the GF blend. Start with 1 cup and then add 1 Tbsp at a time as it can be more absorbent than GF flour.*Nutrition information is a rough estimate.*Adapted from my V/GF Carrot Apple Muffins
  • *You can substitute an equal amount of our NEW 1:1 gluten-free flour blend for the gluten-free flour blend in this recipe.

Nutrition Information

Serving 1slices Calories 235 (12%) Carbohydrates 35g (12%) Protein 4.5g (9%) Fat 9.5g (15%) Saturated Fat 1.4g (7%) Trans Fat 0g Cholesterol 0mg (0%) Sodium 100mg (4%) Fiber 4.3g (17%) Sugar 12.6g (25%)

Nutrition Facts

Serving: 10(slices)

Amount Per Serving

Calories 235

% Daily Value*

Serving 1slices
Calories 235 12%
Carbohydrates 35g 12%
Protein 4.5g 9%
Fat 9.5g 15%
Saturated Fat 1.4g 7%
Trans Fat 0g 0%
Cholesterol 0mg 0%
Sodium 100mg 4%
Fiber 4.3g 17%
Sugar 12.6g 25%

* Percent Daily Values are based on a 2,000 calorie diet.