Vegan GF Pumpkin Bread

A moist, flavorful pumpkin bread that's vegan and gluten-free with warm fall spices.

Ingredients

Wet Ingredients

• 150g (3/4 cup) caster or granulated sugar
• 75g (1/4 cup + 2 tablespoons) light brown soft sugar
• 225g (1 cup) canned pumpkin puree
• 135g (1/2 cup + 1 tablespoon) non-dairy milk, room temperature (almond, rice, soy, or oat)
• 85g (1/3 cup + 1 tablespoon) neutral-tasting oil (sunflower, canola, or vegetable)
• 1 teaspoon apple cider vinegar

Dry Ingredients

• 210g (1 3/4 cups) plain gluten-free flour blend (or: 3/4 cup chickpea flour, 3/4 cup tapioca starch, 1/4 cup brown rice flour)
• 35g (1/3 cup) almond flour (or equal weight of finely ground sunflower seeds for nut-free)
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon xanthan gum (omit if your GF flour blend already contains it)
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg

Optional Topping

• Streusel topping

Instructions

• Preheat oven to 375°F (190°C). Line a loaf pan with parchment paper.

• In a large bowl, whisk together (3/4 cup) caster sugar, (1/4 cup + 2 tablespoons) light brown sugar, (1 cup) pumpkin puree, (1/2 cup + 1 tablespoon) non-dairy milk, (1/3 cup + 1 tablespoon) oil, and (1 teaspoon) apple cider vinegar until well combined.

• In a separate bowl, whisk together (1 3/4 cups) gluten-free flour blend, (1/3 cup) almond flour, (1 1/2 teaspoons) baking powder, (3/4 teaspoon) baking soda, (1/2 teaspoon) xanthan gum, (1/4 teaspoon) salt, (1 teaspoon) cinnamon, (1/2 teaspoon) ground ginger, and (1/4 teaspoon) nutmeg.

• Add the dry ingredients to the wet, and whisk everything together into a smooth batter with no flour clumps.

• Transfer the batter into the lined loaf pan and smooth out the top.

• If using streusel topping, scatter it on top in an even layer.

• Bake at 375°F for about 65-70 minutes, or until well risen, golden brown on top, and an inserted toothpick or cake tester comes out clean or with a few moist crumbs attached.

• Let cool in the pan for 15 minutes before removing to a wire rack to cool completely.

Notes

• Don't use canned coconut milk — it's too heavy for this recipe
• If using almond flour for nut-free, ground sunflower seeds work but may give the bread a slightly darker color
• Check the bread around 55-60 minutes and tent with foil if browning too quickly
• Stores well wrapped at room temperature for 3-4 days, or freeze for longer storage