1-Bowl Pumpkin Bread (V + GF)

Another great recipe and simple to boot. The smell in the house when baking anything that contains anything pumpkin pie spice always makes me happy. This one did not disappoint.

This recipe is amazing! I substituted monkfruit for the brown sugar, and just ground up some oats to use as flour instead of the GF blend – worked like a charm! Perfect cozy fall bread :)

It’s always hard for me to find what is gluten-free and vegan. My 14-year old son eats meat, but he’s allergic to gluten, milk and eggs, which leaves out a lot of things I could normally make. This recipe was wonderful! I am so happy when things I bake for him work out and when they make him happy. It’s a definite keeper. Thank you.

I used 1cup of dates instead of any sweetners and no oil and it turned out DELISH!!
Thank you for this recipe. So much.

These are so good! We made 12 muffins out of this recipe and baked for about 18 mins. Perfect way to celebrate September with my kids who can’t have milk egg peanut and gluten.

Just tried this recipe. Had some leftover pumpkin purée. I didn’t have olive oil. I used coconut oil instead. Came out so moist and absolutely delicious. Thank you!

I have made this recipe twice this week and both times it turned out great. I used pumpkin that I roasted and then pureed.

I like that you can make it in 1-bowl and it is hearty, but not dry. My entire family loved it (even my 4 year old). Saving this recipe to make again for sure!

Very delicious recipe. My whole family raved about it. I used an egg instead of flax eggs, and I doubled the measurement of spices. It turned out wonderfully- flavorful, but not too overpowering. Can’t wait to try more of your recipes!

Baked this today and it came out soo yum! I used coconut oil instead, added some raisins and sprinkled a little brown sugar on top. Love that it’s just the right amount of sweetness!

Hi Dana-I made the pumpkin bread! Delicious! I substituted a chia egg for the flax egg (1 1/2 T chia : 4T coconut water), and 1/4 C coconut oil for the olive oil, and 2 tsp pumpkin pie spice instead of the 1 tsp in recipe. Let the loaf sit overnight (to firm up) wrapped in the parchment pan liner inside a gallon ziploc bag…it sliced perfectly this morning using a sharp knife.
This one is a keeper…love your website…thanks for all you do.

Dana a thousand salutations!
Your creation just came out of the oven. And it looks beautiful!
A beautiful deep brown with a 1/2-inch crack down the middle that gives the bread character.

The smells are so inviting!
Your pumpkin spice recipe is amazing!

No ALLSPICE in the cupboard, so I substituted STAR ANISE. Wow!
Oops! No almond meal , so I substituted fresh ground flax seed and a smidgen of chia seed.

Fore goed the agave/maple and substituted 1/4 cup water.
(I usually don’t do sweet…. but I splurged on the brown sugar for binding purposes.)

Before I placed the quick bread in the oven I coated the top with hemp seeds.
Then patted the hemp seeds down in place with a silicone spatula.

Cooked the quick bread in a confection oven at 350F for 30-minutes.

I have to do my early morning yin yoga session first.
But, I promise you I will share with you the texture and taste later today!

Stay safe,
Bess

This was great! I did not use any brown sugar. I added extra banana and extra pumpkin for sweetness. I also used a real egg instead of a flax egg. Mine took 43 minutes to cook perfectly

I made this today but made some changes which resulted in a delicious loaf too!!
Instead of rolled oats I added 5 tbsp of brown rice flour
Instead of almond meal and GF flour blend I used Oat Flour
Reduced the amount of water to 5 Tbsp
Replaced brown sugar for 2 tbsp of Liquid Stevia Leaf
And I used 2 tbsp of Pumpkin Spice

I’ve made this recipe dozens of times. It’s a fan favorite in my family. It holds up to all sorts of substitutions when I’m out of one ingredient or another, but the only routine sub I do is I use sweet potato purée instead of pumpkin due to a pumpkin allergy. I also always use about quadruple the amount of spices due to personal taste. I make a double batch at a time or else it is all gone within a day.
My oven runs “slow” so I do have to bake the loaves 60-70 minutes (also I usually use Bob’s Red Mill 1:1 GF mix so that may be part of the slow bake- but really I think it’s my oven as typical flour or gluten containing recipes are just as slow). I typically leave off the nuts as my kids are 2.5 and 1 years old and they can be choking hazards.
Everyone loves this loaf. Thanks for the great recipe!

I made this today and is the best pumpkin bread I’ve ever made! Just because I tend to tinker with recipes, I used a whole banana and used soy milk instead of water…turned out marvelous! Thank you for yet another awesome recipe.

FANTASTIC. Everyone of all diet types in my family loved this. I’m making it for the extended gang on Thanksgiving. Sweet, moist, full of flavor and the perfect texture- just the right amount of chew and melt in your mouth goodness. My swaps were only 1 egg plus one egg white and melted coconut oil for the olive. My banana took some extra ripening in a 350 oven for 15 minutes followed by cooling. I cooked the whole thing in a bunt pan on 350 and it was perfect after 40 minutes. Added touch of some decorative confectioners sugar on top and we were ready for prime time. thanks!

Hello! The cook Time says 40-47 minutes but I have cooked mine well over an hour and 10 minutes?… it’s in the oven again. I used Gluten Free Bob Red Mills ‘All Purpose Flour’ and followed all directions. Not sure why it’s not cooking all the way through?

Thank you

I made this the other day and it came out amazing!! I used spelt flour because that’s what I had and Hmm hmm good. Thanks for the yummy recipes.

I just made these into muffins and they were amazing!! I am not gluten free so used regular flour but kept the addition of almond flour. I added mini chocolate chips to ensure the kids would eat them although I don’t think that would be an issue. The flavor we even better the next day and they stayed moist for the days afterward, they only lasted that long BC they were gobbled up so quickly! Will be making again very soon!

This recipe is a family favorite!! We have the obstacles of (a) nut allergy (b) what oats ‘look like’ (7-year old, lol!) (c) vegan and (d) occasional gluten free (cousins). Some modifications we’ve made are: 1.25cp of oat flour – I grind my oats in the coffee bean grinder (and now we can’t ‘see’ the oats) and 1 cp all purpose flour (when not making GF) and a fresh farm raised, rooster free egg when available. We then top with salted & roasted pumpkin seeds. I’ve tried several variations when modifying and the above have consistently worked for us. Even with the modifications the recipe is fantastic. Thank you for all you do :-)

LOVE this bread! I was looking for a cozy autumn bread recipe that was on the healthier side. I knew a Minimalist Baker recipe was the route to go as they’ve never let me down before!

I only had 3/4 cup gf all-purpose flour, so I subbed the remaining amount for oat flour. Seemed to work just fine, although the bread had a really tricky time cooking through to the middle.

Definitely would make again!

Amazing as usual. Why do your recipes always work?!?! I made 18 muffins instead and subbed more flour instead of the almond flour because I’m out at the moment. Cooked about 15 minutes on 375F.

Yummy!

I made this last night with 1/2 cup of brown sugar instead of 3/4, cardamom since I don’t have pumpkin pie spice, and about 4 oz. of bittersweet chocolate chips mixed in at the end. Came out beautifully and very tasty! I love the texture the oatmeal adds.

This pumpkin bread is amazeballs! Yes I said amazeballs! The texture is light and fluffy and the flavor is perfect! It does not taste vegan or gluten free (if that makes sense lol). Thank you for delivering another amazing recipe!!

falling apart and too crumbly……I love all the recipes on this blog so much so that i went ahead and made three of these breads last night. Ready to share with friends and clients (i’m a personal chef). However, the final result was beyond crumbly. i not only let it cool several hours, but overnight. I attempted to cut it this morning, with caution and tenderness, but every piece just falls apart making impossible to present to anyone. Also, the pumpkin flavor does not really come through…i used the canned pumpkin puree from Whole Foods. I guess one question would be in the recipe, the formula given for a flax eggs is confusing…is that for one egg OR is it for what is called for in the recipe 1 1/2 eggs. In other words, is the flax egg quotient in parens the total to be used or do you need to do that 1 and half times? I’m not sure if that would solve the crumble problem. all this being said, do you have another pumpkin bread recipe that does not suffer the crumble/falling apart issue? i have no problem with regular eggs so i could try that. i would really love a go to pumpkin bread recipe and i have come to rely on Minimalist baker for all my baking recipes now…because i love you so much!!!! any advice would be much appreciated so can get this to a ‘client ready’ state.

NYT has an amazing brown butter bourbon pumpkin bread, but it’s hard to adapt to vegan/GF. So I checked to see if Dana had a pumpkin bread, and sure enough! Jackpot. I added some elements from NYT, including reducing water to 1/4 cup + 1/4 cup bourbon. I also added 1/2 tsp ginger and 1/2 tsp cardamom. On my own accord, I also added 1/8 tsp allspice and 1/8 tsp nutmeg because I can’t get enough fall spice. I subbed the olive oil with almond butter, so the dough is a little tackier but that’s ok. My only regret is I didn’t stir in cranberries. Just another reason to make this again!

This was delicious! I used 2 regular eggs, unbleached AP flour versus gluten-free, and the almond flour as instructed. Did not have pumpkin pie spice so used a tablespoon more pumpkin purée and extra cinnamon, along with some nutmeg. Thanks! <3

I made this last night! I used coconut oil, eggs, and added chocolate chips. It turned out pretty great and yummy! Thanks for the recipe!

Made this without brown sugar and replaced with 10 soaked dates. Turned out well

I made donuts! I omitted the pumpkin seeds and the pecans because I knew I was pouring the batter into a small donut tin. Yes, they came out a little “muffiny” and not quite as sturdy as other donuts I’ve made. They are delicious though. I made a vegan cream cheese glaze to dip them in and it leaned them further toward donuts and less towards muffin. I also made your pumpkin ice cream and kind of hoping the donuts that didn’t get glaze get stale and then I’m going to slice them in half and make pumpkin donut ice cream sandwiches!! Thanks for the inspiration and guidance.

I have literally never made a comment on a food blog, ever. I had to break that streak to say how delicious this is. I made it with coconut sugar in place of brown sugar (didn’t have brown sugar on hand) and whole wheat flour rather than GF, but otherwise followed the recipe as written. I didn’t expect much as I haven’t had the best luck with vegan baking, but OH MY GOODNESS!! This recipe is perfection. Thank you!

This turned out SO yummy! My hubby is recently GF and neither of us could even tell it tasted any different to similar wheat flour recipes.

I subbed applesauce for the mashed bananas because I didn’t have any and wanted to keep the ratio of wet ingredients the same. I also subbed 2 small eggs for the flax eggs and cranked up the spices (clove, nutmeg, ginger). It all came together beautifully. We *barely* were able to wait until it cooled!

Super impressed! Turned out really tasty! It took almost an hour in the oven, but it’s possible that it’s because of our oven or because of substitutions (I used Bob’s Red Mill GF flour instead of making the flour mix). Not sure. Either way, it turned out really great!

Made this today and it turned out PERFECTLY. The texture is SO ON POINT! I used about 1/2 the recommended syrup and sugar and added a lot more pumpkin spice + cinnamon. The flavor is perfect. Thank you so much for the wonderful recipe. I’ll be making it again!

If I don’t love the texture of whole Oats in baked goods, would I be able to use oat flour instead? Or at least be able to chop down the oats a bit?

I love this recipe and have made it several times. I find that for a double recipe I use a 9 x13 baking pan (glass) and it cooks more evenly, and I don’t have to worry about burning. If I am making a single recipe I use an 8 x11 pan. Thanks again for the great recipe.

Now my go to pumpkin bread. I just used AP flour instead of GF, threw in a cup of fresh cranberries and it was perfection! Thanks!

I just made this after my roommate made it and I only got to try a crumb. Hers was a bit dry and quite crumbly, but mine turned out extra moist, almost underdone (even though my tester came out clean). She used a gluten free blend of her own that used coconut flour, which I think is the reason hers turned out so dry. In mine I used honey (my honey is pretty thick), coconut sugar instead of brown, and Bob Mills 1-for-1 Gluten Free Baking Blend. I baked at 375 for 40 minutes. I accidentally used 1/3 c oil, but I caught it before I mixed, so I carefully took out the extra. I don’t know if that affected it. I may have put a tiny bit too much banana? I don’t know! It’s still DELICIOUS! Just kinda gooey. At least I know it’s not uncooked eggs!

Made this today and loved it! I worked with what I had at home, replacing the flaxseed with chia seeds and the maple syrup with agave, using an unsweetened apple & banana sauce instead of the mashed banana, topping it off with a nut and seed mixture originally made for salads. I also reduced the brown sugar to 1/3 cup. It needed 55 minutes in the oven and turned out absolutely delicious!! Thank you :)!

I made this and followed the recipe to a T but left it in the oven for 52 minutes and it was still like… not cooked whatsoever. Completely raw glob of batter in a super dark crusty shell with burnt pecans on top :/
the flavor is good though

This bread is uh-maze-ing. So good. I’m going to make it again with chia tea instead of water.

Great recipe! Moist and hearty! I used 2 eggs rather then flax and banana.

I’ve been making pumpkin bread for years from my mom’s old Joy of Cooking book, and I’ve slowly been editing the recipe (less sugar, changing it to gluten free when I was diagnosed celiac, etc). This weekend I was going to a party at a vegan friend’s house so I decided to try this recipe instead of doctoring up my previous recipe even more. It turned out AMAZING! I have never been disappointed by any of your recipes, Dana, and this one is no different! I am definitely going to replace my old tried and true pumpkin bread recipe with this one.

Delicious! Taste and texture spot on!! My new go to recipe.

I made this recipe and it was delicious!!! My house smelled amazing afterwards!

Made this with all-purpose, organic flour instead of gf flour, scaled it to 1 cup instead of 1 c + 1 tbs–turned out absolutely perfect. Moist, dense, but still a little fluff! I do love traditional pumpkin bread but I was SO happy to have something I could feel good about eating any time of the day :P didn’t last but a day! Will have to double batch next time :)

I just made this pumpkin loaf today and it will be, from this point forward, one of my go to recipes!!! The pumpkin flavour is awesome, dense enough to have as a snack and feel satisfied. I love it!!!!!

I just made this yesterday, and it’s delicious! A few subs – I halved the maple syrup (2 T) and used 1/3 cup of coconut sugar in place of 2/3 cup of packed brown sugar. In addition, I increased the mashed banana to 1/4 c (4 T). The loaf was plenty sweet; I suspect if we waited several hours for the loaf to totally cool that it would be less crumbly (but who can wait that long!). Next time, I’m going to bake this at 350°F and see if it’s a bit less brown on top.

Thanks again!

My husband loves this…little does he know how healthy it is. I used one 15oz can of pumpkin and doubled the recipe. A few changes -used 1/2c unsweetened apple sauce and one mashed banana, oat flour rather than rolled oats, and pastry/whole wheat flour rather than GF and a bit more water for that semi-thick/pourable batter. Delicious and moist. Thanks, will make again and again.

I’ve been dying to try out this recipe and finally came around to making it! I subbed the GF flour for plain all-purpose and omitted the almond flour because I didn’t have any on hand (I think I used about 1 cup and 1/3 of regular flour overall to compensate). I also added a 1/3 tsp of baking powder because these recipes always come out a little to dense for my liking. Unfortunately, the top of my loaf was burnt after about 38 minutes in the oven. My oven’s temperature may be too hot in general, but next time I’ll probably lower the temp to 350. Had to scrape off the top, but the texture and flavor was still amazing!! Will definitely experiment more on this recipe.

Ok this was perfection!! I just want to say that I never realized that eating gluten free vegan would be so tasty! I made this for my daughter who has Celiac Disease and is vegan-the whole house smelled like beautiful holiday cooking. The recipe was so easy to follow with pictures etc. And I could not find potato starch so I used as the flour blend Amy’s Artisan Flour and let me tell you this loaf held together, was moist, and so delicious. The pecans and pepitas on top really added to the flavor. But I just loved the recommendation you made on using parchment paper as an alternative to greasing the loaf pan. I have never done this and will for now on, It came out of the pan easily. I love, love this recipe. Will be following you and making other recipes-you obviously have taken great time to develop amazing recipes!!

I recently came upon this blog because of Pinterest, and I am beyond thrilled. I started out with her pumpkin pancakes which turned out delicious, and I was so happy with those I searched her blog for curry recipes. I took bits and pieces from both yellow curry recipes and it turned out divine. I loved the idea of adding fresh mango and cashews. Today I baked your Pumpkin Bread! Ahhh! I made it to share but I am keeping 2 for my husband and I. Bananas weren’t ripe yet so I subbed apple sauce. Keep up the good work. What a treasure to stumble upon this blog. Thank you for doing all the leg work and repeating making the recipes until you get them just right. You have made my life easier and more delicious. IF I am going to go to the trouble of cooking, it’s nice to know it is going to turn out great. Three for Three now.
-Teresa

Now this is the best freaking bread i have ever tasted!! Its just like my grandmas syrupbread, but with an extra pumpkin-y touch! 100000/10 recommending to everyone and will do over and over and over again! It was simple and easy adjustable, i cant wait til im not as full anymore so i can eat even more!

Amazing!! I made them into muffins and they are spectacular! Makes 12+ muffins and I bake them at same temp for 20minutes.
Thanks so much for this recipe!

So so excited to find a gluten, corn, soy, dairy free Pumpkin bread recipe. The Trader Joes box mix had been one of my favorite foods ever…and Now I’m eliminating inflammatory foods from my diet. That you’ve come up with this concoction for “our” benefit, I give Many many thanks to you!
This recipe is Great! What I like about it. It’s dense/heavy. It’s super moist! Its texture is perfect. It’s well-structured. What can be even better: Less banana taste
and perhaps more pumpkin purée to hold the contents together. Crunchy hard top. I think the banana also prevents this from happening. Not sure. I’m open to hearing your thoughts. I too will make this again and again again. I am over the top grateful!

the pumpkin bread turned out perfect. I only used the maple syrup (1/4 c– no additional sugar. Substituted shredded coconut for oats. Used coconut water instead of “water”. Added dates to batter. Used Avocado oil instead of olive oil. Did not use almond flour just gluten free Namaste flour. Used flax seed eggs. However, I cooked the bread for 35 minutes (I think my oven runs hot – would use 350 I think instead of 375).