Print Recipe

Vegan Pumpkin Bread (gluten-free, oil-free)

This vegan pumpkin bread is healthy but so delicious. It is the perfect moist texture and isn't too overly sweet. It is oil-free, gluten-free, and is made with low glycemic sweeteners. 
Prep Time10 mins
Cook Time24 mins
Total Time34 mins
Course: Dessert
Keyword: Vegan Pumpkin Bread


  • 1 flax egg (1.5 tbsp flax + 4 tbsp water)
  • 1/4 cup applesauce
  • 1/4 cup maple syrup
  • 3/4 cup pumpkin puree
  • 1/3 cup coconut sugar
  • 1/2 tsp sea salt
  • 2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 cup water
  • 1 cup gluten-free rolled oats
  • 1/2 cup almond meal
  • 1 1/4 cup gluten-free flour
  • Raw pumpkin seeds to sprinkle on top
  • 2 tbsp mashed banana


  • Prepare flax egg in a large mixing bowl and preheat oven to 375 degrees F (190 C).
  • Get loaf pan ready by lining it with parchment paper
  • To flax eggs, add pumpkin, mashed banana, maple syrup, and applesauce. Mix to combine.
  • Next, add coconut sugar, baking soda, salt, cinnamon, and pumpkin pie spice and mix.
  • Add water and mix again.
  • Now add the oats, almond meal, and gluten-free flour blend and mix together.
  • Pour the batter into loaf pan and sprinkle some pumpkin seeds on top (you can even do chocolate chips if you want)
  • Bake for 40-45 minutes or until very golden brown and a toothpick comes out clean when inserted in the center.
  • Remove from oven and let set in pan for at least 20 minutes and then gently transfer to a plate to cool.
  • Let cool completely before slicing, at least an hour.
  • Slice it gently - don't be too rough.
  • Once completely cooled off, store in a covered container or cover with plastic wrap at room temperature to keep fresh.