Gluten Free and Vegan Pumpkin Bread



Introduction: Gluten Free and Vegan Pumpkin Bread

About: You don't deserve my tears. I guess that's why they ain't there.

Having allergies is definitely not easy or fun, especially during the holidays. It really dampers the holiday spirit for me when everyone around you is enjoying the holiday season with a glass of eggnog and a few gingerbread cookies. This recipe is is the ultimate exception to stereotyped gluten free and vegan desserts. This pumpkin bread is soft and fluffy and full of holiday spice specifically crafted so that you too can relax and enjoy a seasonal treat with your family. And trust me, no one will have the slightest idea its allergen free. I have always loved baking but when I found out I was allergic to pretty much everything: Eggs, Dairy, Gluten, Corn, and Almonds, I was really discouraged. Recipes like this have helped me learn to use new ingredients and that I can still make tasty food. I wrote this instructable to help others in my situation find a holiday treat they would love!

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Step 1: Get All Your Ingredients for the Pumpkin Bread


Here is what you will need to complete this recipe, please look online for any substitutions you may need throughout the recipe.

One banana

1/4 cup olive oil

1/4 cup maple syrup (or honey if not vegan)

3/4 cup pumpkin puree (not seasoned or sweetened)

1/2 tsp sea salt

2 tsp baking soda

1/2 tsp ground cinnamon

1 tsp pumpkin pie spice (+ more to taste)

1/2 cup water

1 cup gluten-free rolled oats

1/2 Coconut Flour

1 cup Arrowroot flour

3 Tbsp raw pumpkin seeds

Handful of raisins

Step 2: Prep

Go to your oven and turn on the preheat to 375 degrees Fahrenheit and go ahead and grease a 9x4 baking pan with some vegan butter, coconut oil, or olive oil

Step 3: Banana

Peel, slice, and mash the banana in a small bowl until smooth and liquid like.

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Step 4: Liquid Ingredients

Add olive oil, vanilla, maple syrup, and pumpkin puree to the mashed banana and whisk until all the ingredients are evenly Incorporated.

Step 5: Dry Ingredients

In a larger bowl add coconut flour, arrowroot flour, rolled oats, salt, and baking soda. Whisk until evenly incorporated and smooth in texture.

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Step 6: Combine Wet and Dry Ingredients

Add spices: Cinnamon and pumpkin pie spice to the bowl of dry ingredients and stir. Next pour dry ingredients into wet ingredients and whisk until smooth.

Step 7: Pepitas

Then add water and pumpkin seeds and incorporated.

Step 8: Final Steps

Pour the Pumpkin batter into the 9x4 bread pan and sprinkle raisins on top if you want. Place the bread in the oven on 375 degrees for 45 minutes.

Step 9: Time to Eat

Poke the bread with a knife after 45 minutes to determine if the inside is fully cooked, if so then pull the bread out of the oven and allow it to cool overnight before cutting into it the fresh loaf. Enjoy!

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Step 10: Last Thoughts

I really loved the way that this bread came out, it was super moist and very well seasoned. I would definitely recommend this recipe for anyone with allergies who is looking for a sweet holiday treat. Thanks and Happy Holidays!

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