Say hello to The Best Pumpkin Bread! If you’re craving pumpkin, look no further because I’m sharing my absolute favorite recipe. It bakes up tender, moist and fluffy with just the right amount of pumpkin and warm flavor. It is the perfect fall treat that can be enjoyed as breakfast, snack, or dessert.
Pumpkin Bread Ingredients needed
This gluten-free pumpkin bread is such a winning recipe! Not only is it perfectly moist, packed with cozy spices and so delicious, it's easy to mix up in one bowl. Hassle-free with simple ingredients. Here's everything you'll need:
- Pumpkin Puree: Use 100% pure canned pumpkin here. Don’t grab pumpkin pie filling by mistake, which has added spices and sugar.
- Milk: To keep this recipe vegan and for dairy free pumpkin bread, use oat milk or almond milk. If you are not vegan or dairy-free, regular 1%, 2% of whole milk will work.
- Sweetener: A combination of coconut sugar (or cane sugar) and maple syrup are used for amazing autumn flavor and texture. Sub the coconut sugar with brown sugar, if you'd like.
- Butter: Adds incredible moisture and richness. Use plant-based butter to keep this recipe dairy free and vegan. If you are not vegan or dairy-free, regular butter works great.
- Vanilla: For delicious flavor.
- Baking Essentials: Apple cider vinegar, baking powder and baking soda help the bread rise and bake properly.
- Spices: Homemade pumpkin pie spice that includes a blend of cinnamon, nutmeg, ground ginger and cloves give this quick bread that warm, cozy, fall flavor.
- Flour: Use either regular all purpose flour or for gluten-free pumpkin bread, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
How to Make Pumpkin Bread
Making this vegan gluten-free pumpkin bread recipe is super easy! It’s a simple mix of wet ingredients in one bowl, then stir in the dry ingredients and pour into a loaf pan. Here’s the simple method:
Mix wet ingredients: In a large mixing bowl, use a fork to whisk the pumpkin puree, milk, maple syrup, sugar, melted butter, vanilla, apple cider vinegar, and pumpkin pie spices until well combined.
Add dry ingredients: Mix in the baking powder and baking soda. Add the flour and stir gently until a batter forms.
Bake: Pour the batter into a greased 9x5 metal loaf pan and bake in a preheated oven for 40-45 minutes or until toothpick inserted comes out clean.
Cool & enjoy: Allow bread to cool completely on a wire rack before slicing and enjoying.
Different Pumpkin Bread Recipe Variations
We love this gluten free pumpkin bread as is, but here are some options, if you’d like to change it up:
- Add a Glaze: Adding a glaze to your vegan pumpkin bread adds a real decadence! Whip up a simple glaze by mixing ¼ cup confectioners’ sugar with 1 to 2 teaspoons of regular or plant-based milk. Stir until smooth and drizzle over the cooled [pumpkin bread.
- Make Pumpkin Nut Bread: If you're a fan of nuts in your quick breads, add about ½ cup finely chopped pecans or walnuts to the bread batter.
- Make Chocolate Chip Pumpkin Bread: Fold ½ cup dark chocolate chips or semi sweet chocolate chips into the batter, and sprinkle more over the top too. If you are vegan or dairy-free, be sure to use dairy-free chocolate chips.
Expert Tips
- Follow the Recipe: For best results, I highly recommend following the recipe instructions and using the exact ingredients I’ve listed.
- Don’t Over Mix the Pumpkin Bread Batter: It’s very important to avoid over-mixing the pumpkin bread batter, which can result in tough and not fluffy pumpkin bread.
- Use Fresh Baking Soda & Baking Powder: If your baking soda and/or baking powder is older than 6 months, I suggest replacing it for best baking results.
Frequently Asked Questions
Healthy is subjective and means something different to everyone, but the ingredients in this bread are mostly wholesome and simple. In addition, pumpkin is filled with vitamins and minerals including: fiber, vitamin A and C, potassium, copper, manganese, iron, B vitamins, and vitamin E. It is also high in antioxidants.
This pumpkin loaf is plenty moist because of the 1 cup pumpkin puree, milk and butter. To keep leftovers moist, be sure to wrap it up tightly in plastic wrap or store it in an airtight container.
Wrap any leftover gluten free pumpkin loaf in plastic wrap and store on the counter for 3-4 days or in the fridge for about 1 week. Any longer than that and you can freeze it in an airtight, freezer-safe container for up to about 3 months.
More pumpkin recipes to try
- Vegan Chocolate Pumpkin Bread
- Fried Pumpkin Butter Sandwich
- Pumpkin Bagel Bites
- Vegan Pumpkin Chili
- Pumpkin Chocolate Chip Cookies
Pumpkin Bread
Ingredients
Pumpkin Bread Batter
- 1 cup pumpkin puree
- 1 cup almond or oat milk regular milk will work
- ½ cup maple syrup
- ½ cup coconut sugar or cane sugar
- ⅓ cup melted vegan butter regular butter will work
- 1 teaspoon vanilla
- 1 tablespoon apple cider vinegar
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoon pumpkin pie spice or see instructions for homemade pumpkin pie spice below
- 2 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
Homemade Pumpkin Pie Spices
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon cloves
Instructions
Pumpkin Bread Recipe Instructions
- Preheat oven to 375
- In a large mixing bowl, use a fork to mix the pumpkin puree, oat or almond milk, maple syrup, sugar or purecane, melted vegan butter, vanilla, apple cider vinegar, and pumpkin pie spices until well combined.
- Then, mix in the baking powder and baking soda. Add the flour and mix until a batter forms. Don't over mix the flour or the bread will be tough.
- Pour the batter into a greased 9x5 metal loaf pan and bake for 40-45 minutes.
Video
Notes
Nutrition
The recipes on Peanut Butter and Jilly can easily be adapted to fit a vegan lifestyle, a gluten-free lifestyle, or both depending on the ingredients you use. Please review the ingredients lists carefully and refer to our recommendations in the Notes of the recipe card to make this recipe compatible with your needs. Nutrition information provided is an estimate, and will vary based on specific brands of ingredients used and cooking methods.
embocks22 says
This is so yummy!!
JillianGlenn says
So glad that you like it!!
Aleesia says
This is absolutely one of my FAVORITE recipes! It’s so simple and super delicious! This time around I decided to add some enjoy life mini chips and I already know it’s gonna be heaven on earth. 🙂
Jillian says
Thank you so much for trying my pumpkin bread recipe!! I am thrilled you like it!!
Kelly says
Can this be used as a muffin recipe too?
Jillian says
I think so! But I would also recommend using one of the pumpkin muffin recipes on my site 🙂
Maria says
Trying this out…. But for muffins instead.. batter taste delicious!!
Jillian says
Love it!! So happy you enjoyed it. Thanks for trying my recipe!
Jackie says
Just took my out of the oven……SO delish! Added crushed pecans on top, can’t wait to dig in!
Batter was so yummy too, LOL
Jillian says
Thank you so much for trying my recipe, Jackie!! I am so glad you like it!!
Nazifa says
I love all your recipes! Can this one work with all sugar and no maple syrup?
Jillian says
Hi Nazifa, thank you!! I think this will work with sugar. If your batter seems a little thick due to the lack of liquid from the maple syrup- feel free to add another splash of almond or oat milk.
Charlotte says
Hi! if we don't have apple cider vin, what should we replace it with/if anything?
Jillian says
Hi there, I would recommend leaving this out. The recipe should still work well without it!
Kim says
Hello! Is there a substitute I can use for the vegan butter?
Jillian says
Absolutely, coconut oil works well in place of vegan butter. Just make sure your non-dairy milk isn't cold when mixing it with the coconut oil or this will cause the coconut oil to harden.
Christie says
Hi, Jilly!
Do you know of how I could substitute sugar with Stevia? I can’t get the PureCane zero calorie sweetener where I live.
I looove your blog/IG and I cannot wait to be able to get your books!
I hope you are well. 🙂
Jillian says
Hi Christie!! Thank you! I am so happy you like my blog and instagram! I would recommend trying 3 or 4 teaspoons of pure stevia in place of the sugar!
Shekinah says
Hi!
Could you substitute Pumpkin Pie Spice for the individual spices? If so, how much? Thanks!
Jillian says
Hi there! I would recommend using 1 tsp of cinnamon, 1/4 tsp nutmeg, 1/8 tsp ginger and 1/8 tsp cloves 🙂
Crystal says
Can I use a 1 to 1 flour or will it only work with all purpose gf flour?
Jillian says
You can use either regular all purpose flour or a gluten free flour such as King Arthur Measure for Measure
Julia says
I made 2 changes to your recipe…. I used steamed sweet potatoes instead of pumpkin and date sugar instead of coconut sugar. I was delicious!
Jillian says
Hi Julia! Love to hear that you were able to enjoy my recipe with your swaps! Great job!
Kelsey says
This recipe sounds amazing! Will oat flour work in place of AP flour?
Jillian Glenn says
Hi Kelsey! Thank you! I have not used oat flour in this recipe but I think it could work. You may need a smidge more - perhaps another 1/4 of a cup should do the trick.