1-Bowl Pumpkin Bread (V + GF)

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Loaf of our 1-Bowl Vegan GF Pumpkin Bread recipe topped with peans and pumpkin seeds

This bread has been a long time in the making.

I posted about it weeks ago on Instagram and have since tested it a few more times to perfect it. The first attempt yielded moist, flavorful bread that was a bit too crumbly. The second attempt seemed hopeful, but it failed to remedy that problem once again. Third time was a charm! I think I’ve nailed it.

So excited to share this simple 1-Bowl Vegan AND Gluten-Free Pumpkin Bread with you guys!Mixing batter for 1-Bowl Vegan GF Pumpkin Bread

It starts with the vegan miracle – flax eggs.

And then an additional natural binder: mashed banana. I’ve found that banana binds otherwise crumbly baked goods when they’re both vegan and gluten-free. Even though it’s the tiniest bit detectable in the overall flavor, the texture is spot on and the pumpkin and pie spices really shine through. Bowl of batter for making our Vegan GF Pumpkin Bread recipeParchment-lined baking pan filled with Vegan Gluten-Free Pumpkin Bread

When you bake this up, two things happen:

1) Your house will smell like pumpkin heaven.
2) Dancing will ensue when you peer inside the oven and see how beautifully it rises and turns deep golden orange in color.

Huzzah! But you must, and I repeat, must, resist the urge to slice in right away. Let it cool completely before slicing or it can be a tad on the crumbly side. Loaf of Vegan GF Pumpkin Bread topped with pecans and pepitasSlicing into a loaf of Vegan Gluten-Free Pumpkin Bread

Now the important part. What’s it taste like? AMAZING. It’s

Tender
Moist
Pumpkin-y
Perfectly sweet
Subtly spiced
Studded with pumpkin seeds
Light
Satisfying
& Shareable

In testing this recipe several times, I’ve eaten more pumpkin bread than any human should in one month. But, surprisingly, it was all so delicious it didn’t wear on me one bit and I even struggled to give the last loaf away to friends. That’s how good this bread is!

Partially sliced loaf of the best Vegan Gluten-Free Pumpkin BreadPartially sliced loaf of moist and delicious 1-Bowl GF Pumpkin Bread

This is the perfect bread to make for fall parties, Thanksgiving, Friendsgiving, pumpkin carving, or just to have on hand for a snack on chilly days. Picture this: You, chai latte, pumpkin bread, oversized sweater, stretchy pants, a book. HEAVEN.

If you give this recipe a try, please let us know! We loving hearing about what you make and enjoy. If you do, be sure to tag a picture #minimalistbaker on Instagram so we can check it out. Cheers and happy baking!Plate with slices of Gluten-Free Vegan Pumpkin Bread topped with syrup and vegan butter

1-Bowl Pumpkin Bread (V + GF)

1-Bowl Vegan Gluten-Free Pumpkin Bread that's moist, perfectly spiced and sweet, and seriously simple! Ideal for breakfast, snacking, and fall gatherings.
Author Minimalist Baker
Print
Partially sliced loaf of Vegan GF Pumpkin Bread on a tray
4.79 from 82 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10 (slices)
Course Breakfast, Dessert, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

  • 1 1/2 batches flax eggs (1 1/2 Tbsp (10 g) flaxseed meal + 4 Tbsp (60 ml) water)
  • 1/4 cup olive oil
  • 1/4 cup maple syrup (or honey if not vegan)
  • 3/4 cup pumpkin puree
  • 2 Tbsp mashed ripe banana (primarily for binding)
  • 2/3 cup packed brown sugar (plus more to taste)
  • 1/2 tsp sea salt
  • 2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice (plus more to taste)
  • 1/2 cup water
  • 1 heaping cup gluten-free rolled oats
  • 1/2 heaping cup almond meal (ground from raw almonds)
  • 1 1/4 cup gluten-free flour blend*
  • 3 Tbsp raw pepitas (I mixed in a couple pecans)

Instructions

  • Prepare flax eggs in a large mixing bowl and preheat oven to 375 degrees F (190 C).
  • Prepare loaf pan by lightly greasing or lining with parchment paper.
  • To flax eggs, add pumpkin, mashed banana, agave or maple syrup, and olive oil and whisk to combine.
  • Next, add brown sugar, baking soda, salt, cinnamon, and pumpkin pie spice and whisk.
  • Add water and whisk again.
  • Add oats, almond meal, and gluten-free flour blend and stir. If it appears too wet, add in another couple Tbsp of oats or GF flour blend. It should be semi-thick and pourable (see photo).
  • Scoop into loaf pan and top with raw pepitas (and/or pecans).
  • Bake for 40-47 minutes or until deep golden brown and a toothpick inserted into the center comes out clean.
  • 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, preferably several hours. Otherwise, it can be a bit crumbly.
  • Also, slice gently, as it’s rather tender.
  • Once cooled, store in a covered container or cover with plastic wrap at room temperature to keep fresh. Freeze after that to keep fresh for up to one month.

Notes

*My go-to GF flour blend
*If not GF, sub a mix of whole-wheat pastry flour and unbleached all-purpose for the GF blend. Start with 1 cup and then add 1 Tbsp at a time as it can be more absorbent than GF flour.
*Nutrition information is a rough estimate.
*Adapted from my V/GF Carrot Apple Muffins

Nutrition (1 of 10 servings)

Serving: 1 slices Calories: 235 Carbohydrates: 35 g Protein: 4.5 g Fat: 9.5 g Saturated Fat: 1.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 100 mg Fiber: 4.3 g Sugar: 12.6 g

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  1. ila says

    Your recipe looks great. I would like to use regular eggs instead of flax egg. How many egg should I use for this recipe ??

  2. Zuzana says

    Loved it. Again – just like any other recipe from your blog :)) I do have a question though – the recipe uses just baking soda. What does it react with in the recipe, would you please know? I see the soda in other recipes of yours, where I can’t locate an ingredient that soda reacts with :) I keep wondering :D thanks a lot :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It reacts with molasses in the brown sugar! You can add some baking powder here too for more lift (start with 1 tsp). Glad you enjoyed!

    • Linda says

      Hi Zuzana! Wow you brought up such a good point! I wish I had seen this before I baked. Essentially I baked it with the baking soda and subbed stevia instead of the brown sugar…now while it smells LOVELY, unfortunately the taste is a bit off :( metallicky and not the nicest… I shall be sure to keep this in mind next time I bake.

      • Zuzana says

        Hi Linda, indeed – I noticed sometimes that I could taste the soda a bit as well. Super happy I know about this now :)

  3. Blake says

    Hi! I saw that the pumpkin chocolate chip oat bread in the Minimalist Baker’s Everyday Cooking cookbook is very similar to this recipe except the cookbook version calls for lemon juice or apple cider vinegar. What does the lemon juice/ACV add to the recipe? Thank you for the information and I am looking forward to baking the pumpkin bread.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Blake, when combined with dairy-free milk or water it has a “buttermilk” effect. Hope that helps!

  4. Samantha says

    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.

  5. LeeAnn says

    Hi Dana.
    I am wanting to make this bread. Can I sub cup4cup GF flour instead of your mix? I like your mix but I am wanting to try the cup4cup. Do you have any experience with it?
    Thank you

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi LeeAnn, we don’t have experience with that blend. It looks like the ingredients are somewhat similar to ours, but less brown rice flour. If you use it, you may want to add a little brown rice flour or add more flour if it seems to liquidy. Let us know how it goes!

  6. Amanda MB says

    Followed the recipe exactly – except time in the oven probably 60 mins – and it came out a little dense. Not sure if this is the norm for pumpkin/ gluten free breads as this is my first try. Pecans on top are absolutely to die for and the flavor it quite nice. Any suggestions to help make it a little lighter/ fluffier?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amanda, did you use our DIY GF blend or a store-bought brand? If so, which one? That’s our best guess as to why it was dense!

  7. Lauren says

    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 :)

  8. Michelle says

    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.

  9. Cheryl Baldwin says

    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.

  10. Mel says

    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!

  11. MaryE says

    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!

  12. Emily says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad everyone enjoyed it, Emily! Thanks so much for the lovely review!

  13. Lexi says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Lexi. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  14. Laura says

    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.

  15. Bess in Florida says

    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

      • Bess says

        This recipe is a KEEPER Dana!
        Spread a smidgen of peanut butter on my slices. Mmmm..mmm delicious!

        (Substituting 1/4cup of water instead for the Agave/Maple Syrup worked fine.
        Texture perfect and my sweet tooth has finally been satiated ! )
        In a few days,
        I have enough pumpkin puree left over to make another loaf!
        Life is good, Bess

  16. Erica says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried it, but it is similar, so we think it might work! Let us know how it goes!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, it will definitely affect the texture but it’s worth a shot! Let us know if you give it a try.

  17. Matias says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We would suggest trying additional gluten-free oats or gluten-free flour blend. Hope that helps!

  18. Mattie says

    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!

  19. Kelly says

    I’m so excited to try this recipe for my NYE party! If GF is not a priority, can I substitute wheat flour or a wheat/almond flour combo without compromising the recipe? Xo

  20. Amanda says

    This bread has graduated into my “recipes that I’ve written down” category – so good that I don’t even want to bother looking the recipe up! Wow, this is amazing. I may or may not add dark chocolate chips to mine, which is so tasty. I sub the almond flour for oat flour and use regular flour instead of gluten-free. I usually have to bake for about 50 minutes. SO delicious, it never lasts more than 24 hours in our house.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Amanda. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  21. Jessica says

    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.

  22. Deb salinger says

    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!

  23. Melissa DeGasperis says

    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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Melissa. This can be for a number of reasons – altitude, variation in quality of ingredients, and varying oven temperatures. I tend to use my own GF blend these days as the Bob’s blend doesn’t work quite as well, so I’d say that may be the primary reason. However, otherwise, just know that with gluten-free baking things tend to take longer to bake. And sometimes when you pull a toothpick out it may have some crumbs (it shouldn’t be wet though). It will continue to cook / firm up once it’s out of the oven and cooled. Hope that helps!

  24. Kimberly Edwards says

    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.

  25. Samantha says

    This was yummy I do love these breads. I used a pie pumpkin for this. I know it lasts one month if frozen, but what about in the fridge? Also, mine had a slightly salty taste (not sure why since there isn’t added salt in the flour.) Can I omit the added salt next time, or will this effect the bake? Thank you!

      • Deb salinger says

        If regular table salt was used in exchange for sea salt this could happen or perhaps if the nuts and seeds were salted or too much baking soda was accidentally used

        • Alison Luciana says

          Yes, I was thinking probably regular table salt was used. Sea salt doesn’t leave that salty taste.

  26. Erin says

    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!

  27. Sarah Day-Boodhoo says

    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 :-)

  28. Vanessa Burks says

    I have loved all of you recipes that we have made. My husband decided to change to the vegan lifestyle in July so the baker in me had to learn some new tricks. I made this today and I didn’t have gluten free flour so I used regular. My question is if I use regular flour do I need the banana? The middle of the bread was still a little mushy when I cut into it and I wondered if it was because of the banana. The top and bottom was perfectly golden brown. I even tried to cut the bread up and bake it a little bit more and it didn’t seem to change the texture much.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, so it was either slightly under-baked or it just needs to rest a bit more. This bread is better on day 2!

  29. Meghan says

    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!

  30. Ming Marshall says

    Hi Dana,
    Can I use apple sauce instead of banana for binding,
    and quick oats instead of rolled oats? Thanks!:)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      The apple sauce should work. Or you could just leave it out! We aren’t sure whether quick oats would work, but if you give it a try, we would love to hear whether it works!

  31. Kristen says

    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.

  32. Amy says

    I made this as muffins and they were super tasty! My three year old gobbled it up. I’m wondering if there is a way to add in a sort of rye flavour? I’m a novice baker but after eating this pumpkin bread, I craved a rye/sour note. Is that weird? Is it even a thing? Thanks for all your recipes, I’m slowly working my through them!

  33. Jacquelyn Potvin says

    Looks delicious! Been looking for an easy pumpkin bread recipe. I am not gluten free and instead will be using whole wheat flour- is the almond meal a necessity? I have all other ingredients except that one!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It’s not a necessity I don’t think. It just adds to the crumbly texture. Let us know how it goes!

  34. Sara says

    I made this today using homemade pumpkin purée from a small roasted pumpkin, Bob’s Red Mill gluten free all-purpose flour mix, one real egg and half of the flax mixture, half butter and half olive-oil, and oat bran instead of rolled oats because they didn’t have gf rolled oats at the store. Stuck to the original recipe for the rest of the ingredients. Baked it in 3 mini-loaf pans lined in parchment. Let it cool in the tins for half an hour, popped them out, and couldn’t resist giving one a little taste while they were still warm, the texture was great, the taste was good, but there was a strange ammonia smell that seemed to be coming from the steamy center of the loaf. Let them cool for about an hour longer and now the smell seems to have dissipated. Any idea why this happened? I’m thinking it might have to do with the baking soda along with one of the substitutions I made.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, that’s definitely odd. Not sure why that wouldn’t happened! Must’ve been one of the swaps you made?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Great idea! Thanks for sharing! Yes- we think that would work well. Let us know if you give it a try!

  35. Nicole says

    How can I make this without sugar or dates? Can I just not add the sugar? I’m a terrible baker if I don’t follow recipes exactly, so I need a little help.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nicole, if you can have coconut sugar, others have used that in place of brown sugar with success. Hope that helps!

  36. emily goldberg says

    Hi,
    Can I use applesauce instead of bananas for the binding?
    Also, Dana, I’ve made the gluten free carrot cake & it’s amazing.
    I now have a ready supply of your gluten free mix for baking when I want something gluten free. It’s so much better than most of the junk they sell.

    thanks again,
    Emily

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Emily, that should work! Or you could also just leave it out! And maybe scale back on the flours since there will be less moisture. This is how we made the first batch and it honestly turned out AMAZING! It was just a little on the crumbly side. If you’re OK with that, go ahead!

      • emily goldberg says

        Thanks so much for the quick answer. I want to make it this week. And – in general, am really loving your receipes. Think I”ll have to buy the book!!!!!!!!!

  37. Alexis says

    I can’t have oats, would it be okay to use quinoa as a substitute? Would I use cooked quinoa or uncooked?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alexis, we haven’t tried it this way, but think it might work with quinoa flakes. Hope that helps! If you give it a try, we would love to hear how it goes!

  38. Dani says

    So I was a little nervous about this one but it came out great! I used almond flour instead of meal. I also used like 4 bowls.. def not one. But worth the clean up.

  39. Barb says

    I wanted to know how I can use wholegrain flour and real eggs instead of the GF ingredients. I do not like the taste and texture of these ingredients. I have no allergies.

  40. Elisa says

    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.

  41. Jenn Welch says

    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!!

  42. Sarah Mandell says

    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.

  43. Rachael says

    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!

  44. Heiba says

    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

  45. Adrienne Fincher says

    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!

  46. Lindsey says

    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.

  47. Kaide says

    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!

  48. Sarah says

    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!

  49. Rena says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Another reader used quinoa flakes and had success. That may be something you want to try in place of oats?

  50. Susannah says

    Hey! I love so many of your recipes! I am making the pumpkin bread as we speak and I was wondering why you use baking soda instead of baking powder? I have been getting interested in the science of cooking/baking and looking up why we add vinegar and what is the difference between bs and bp. Well they say you should use an acid with the soda. Is there an acid in the bread? I’m curious who not use powder which already has the acid mixed in. Plus soda can leave an aftertaste if not balanced. I”m sure you have an answer for this because your recipes are always yummy!

  51. Mariam says

    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!

  52. Sage says

    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?

  53. CAROLINE says

    HELLO, I Made your gluten free banana bread and it was amazing. I am not vegan, so please tell me how many eggs I should use to make the pumpkin bread recipe that calls for flax eggs. Thank you

  54. Cathy says

    I am gluten free and egg free and I made this with egg replacer, doubled the recipe and included a one whole ripe banana and a splash of vanilla and it was HEAVENLY!!!! You would never guess it was gluten-free. Thank you so much for sharing!

  55. Julia Eberly says

    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.

  56. Nicki says

    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!

  57. Tatum says

    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!

  58. Yulca says

    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 :)!

  59. L says

    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

  60. Melissa Bissell says

    I am wondering how this bread freezes? We have several large gatherings during the holidays and I like to make my baked goods ahead in large batches, freeze them, and thaw them as needed. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Melissa! Once cooled, store in a covered container or cover with plastic wrap at room temperature to keep fresh. Freeze after that to keep fresh for up to one month.

  61. Tina says

    Hi there, this looks yummy! If I’m adding vegan protein powder to the recipe for an added boost, should I decrease the gf flour by the amount of protein powder I add or just add the dry protein to the recipe above? Also, since I’m allergic to almonds, what’s a good substitute for almond meal? I’m looking forward to trying this out!

  62. Laura says

    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.

  63. Lindsay says

    Made it! Yummy! But I subbed sprouted rice flour for the almond meal due to my almond sensitivity, and somehow it ended up crumbly. Maybe my measurements were imprecise. What do you recommend as a sub for almond meal?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lindsay! You could sub the almond meal for a mixture of extra oats and gluten free flour blend. Or, sub ground seeds, such as pumpkin seeds! If you can have other nuts you could also try subbing a nut meal like walnut or pecan. Let me know how it goes if you give it a try!

  64. Eden Garner says

    So incredibly DELICIOUS! Made it yesterday and made it again today for an event tonight. This will be my go-to pumpybread from now on. Thank you!
    I just have one question, I’m using all of the ingredients as listed in your recipe, does the finished bread need to be stored in the refrigerator or how long do you think it can be left out at room temperature? Thanks in advance!

    PS I’ve made so many of your recipes and each one was a winner, I haven’t met one that I’ve disliked or my family has disliked. We’ve raved about them all! Thank you for providing easy, wholesome and nourishing recipes that are fun to cook!

  65. Donna says

    Hi Dana
    I love your blog!! Thanks for all the great recipes. I am wondering what I can use in place of the oats because my daughter has celiac and right now we are not doing oats even gluten free oats until her blood test comes back normal. Then we will reintroduce the oats? Should I put more almond flour? I hate to add more gf flour blend as the almond will be more nutritious.
    Thanks for any advice.
    Donna

  66. Caitlin says

    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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! You can, but I would add more maple syrup to compensate for leaving out the brown sugar. Just add a little more dry ingredients (like GF flour).

  67. Maria says

    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!!!!!

  68. Giu says

    Hi all,

    I made this on Sunday and it tasted DELICIOUS.
    However the texture was a bit off..it came out a little too moist and ‘heavy’ in the centre..I left it for longer (1hr) but I wonder if I should have left it even longer or should have added more baking soda as someone suggested.
    I baked it in a round pan because I didn’t have a plum cake one…could that be the cause?
    Any tips?
    Thanks a mill!!!

  69. Kirsten says

    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!

  70. Ramona Chandler says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sherry! Flax eggs are just flax seed and water! But if you’d like to use a regular egg instead, go for it :)

  71. Liz says

    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.

  72. Deborah Hollander says

    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!!

  73. Teresa R says

    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

  74. Matilda says

    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!

  75. Bianca says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      If you can have other nuts try subbing a nut meal like walnut or pecan. Otherwise, potentially cornstarch or arrowroot?

  76. Kim says

    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!

  77. pamela says

    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).

  78. Lisa says

    A friend made this and it was amazing!!! He made 15 loaves for an event and everyone loved it! I begged for the recipe. It will be a favorite in my house, for sure!

  79. Christine McMahan says

    I have almond flour, would that work in place of the meal? I also have raw almonds and a vitamix if that would be better. Just being lazy, lol.
    Thanks

  80. Chocci says

    Hi Dana

    My daughter has a possible oat allergy, wondering if we could substitute the oats with say coconut flour?

    Many thanks

  81. Valerie says

    Looks fantastic, just bought canned pumpkin at Whole Foods. I don’t use sugar or honey – can applesauce, banana and stevia work together?

  82. Emily says

    Is it possible to sub maple syrup? How would that change with the extra liquids . Coconut sugar would likey sub straight out?

  83. Tere says

    I also do sugar free so I used a Tbs of stevia instead of the brown sugar. My first attempt was delicious- a little crumbly but next time I’ll add some more banana and water.

  84. sarah smiley says

    I love your recipes. Im not a great baker in general and we have a few strict vegan and gluten free folks in my family. I have made the coconut berry muffins, chocolate cherry muffins and they were delicious and now this pumpkin bread for a potluck . Its baking now but im sure it will be good. Thank you.

    Sarah

  85. Patty Perez says

    I have a bread pan that is about half the size of yours. If I halved the whole recipe do you think it would turn out the same?

  86. Bridget says

    Another amazing success Dana! I subbed one teaspoon molasses for the brown sugar, and one cup oatflour/almond flour for the gf flour blend. They were great!!

  87. Wynne says

    This disappeared so quickly that I didn’t have a chance to take any photos, which is half the fun for me in baking. Vegans, non-vegans and even the gluten tolerant in my family loved it!

    Since I didn’t have the flours in your mix, I calculated the weight and substituted 70% whole grain to 30% white starches (hat-tip to Shauna James Ahern for that ratio). I left out the syrup as it was quite sweet and used a chai blend instead of pumpkin pie spices.

    Truly excellent for such a humble little bread. I will be making this again.

  88. Trista says

    Curious if anyone can recommend a sub for banana in these types of recipes. My little one and I are severely allergic to banana which is so often used in vegan, GF baking. Can’t do gluten, dairy, soy, or eggs either. If the banana is acting as a binder would chia or extra flax work?

  89. Ozum says

    Another winner recipe! I was skeptical about the use of water instead of non-dairy milk but the end product is delicious nonetheless. I omitted olive oil and instead used mashed bananas. Also I guess because of that my mix didn’t need that much flour, so I used half the flour the recipe suggested. The pumpkin flavor was not very prominent because of the amount of banana I used so the next time I will put more pumpkin puree. Thank you for making being vegan so easy and delicious!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Me too! it was a happy accident b/c I was out of nut milk and subbed water. But it worked so great! Glad you agreed! xoxo

  90. Patty Perez says

    This. Recipe. Is. AWESOME!!! I topped it with some dairy free chocolate chips and it is the absolute best! By far this is the best use for my almond pulp, not to mention an amazingly dense and moist, super pumpkiny pumpkin bread. Thank you so much for this.

  91. Michelle says

    Thanks for perfecting this recipe! I absolutely love this bread. It is sweet, but not too sweet. It also has just the right amount of moisture. I find that many gluten free/vegan breads are too dry but this is perfect. I have tried many of your recipes and am always extremely happy with the wonderful unique flavors, while keeping the recipes simple, healthy and mostly vegan/gluten free. It’s about time I expressed my gratitude for your blog!

  92. mary hancock says

    I never get tired of pumpkin. But I am VERY tired of looking for recipes that I can have, as directed by a Registered dietician: apparently, I am wheat intolerant but also, of all things, “chemical sensitive,”
    This means that all foods with wheat but ALSO, containing these things are going to make me very sick:
    sodium metabisulfite, solannine, tyramine, potassium nitrate, acetaminophen, and FD&C #4.
    Add garlic, grape, and buckwheat and I am now starving.

    Can you help me find a place that has recipes like yours? and would you consider an email subscription if you do. I am seriously desperate.
    Thank you

  93. Leigh says

    I am in the middle of making 5 loaves and they have been in the oven now for 70 + minutes and still raw in the middle. I seem to be having this problem a lot lately with other vegan, gf recipes, I am using a standard size loaf pan and I followed the recipe exactly except I used honey instead of maple syrup. What could I be doing wrong?

  94. Simone says

    This recipe is amazing!!! It turned out so well :) And I’m presently thoroughly enjoying a slice. I didn’t add the banana (didn’t have any on hand) and it didn’t turn out crumbly. I subbed oats for quinoa flakes and it has turned out more than perfect. Thank you so much for this awesome recipe!

  95. Casey says

    So yum! Made this for my roommates and I today. Didn’t have almond flour so I added 1/4 cup each of oats and gf flour. It worked out pretty well, the only thing is the oats were a little chewy. Still loved it

  96. gf baker says

    I love the idea of a pumpkin bread with oatmeal in it, so thanks for sharing this recipe! That said, I don’t think this one is for me. I had trouble getting the middle cooked through and left the loaf in longer than stated, but the outside was beginning to burn. I made it as written, and I think I agree with another comment about the banana — for me it changes the profile of the bread. The one place where I deviated from the recipe was to substitute for the pumpkin pie spice (I followed the suggested subs in the comments) and that was a bit to aggressive for me — I prefer a more subtle spicing in a pumpkin bread. This bread was plenty sweet — if I were to try to make it again, I would try cutting back on the sweeteners.

  97. Jess says

    Thanks for this wonderful recipe! I definitely need to try again, to more closely follow your recipe, but I’m thrilled, because I know it will be delicious! The modifications I made were: 1 chia egg instead of 1.5 flax eggs (all I had on hand), 1/3 c regular sugar (no brown sugar on hand, and the less added sugar the better!), for pumpkin pie spice I had to use the spices already in my cabinet, so nutmeg, ginger, cinnamon, and allspice in a mix that added up to 1 tsp, and finally for the gluten free flour blend I used a pre-made mix (Trader Joe’s brand). My results were: DELICIOUS! Not very sweet at all, which I enjoy. Pumpkin and spice flavors come through wonderfully. Quite crumbly, but nothing that bothers me! I am thinking the .5 egg I left out could have made a big difference. Also, I might add a little more banana since I left out sugar and that will sweeten and bind at the same time. I don’t notice a banana flavor as of yet, so it could stand some more! Excited to try again! Love that this is gluten, egg, and dairy free!!

  98. Susan says

    This recipe came out awesome…can’t wait to taste it this evening! As I was baking, I was wondering if you’ve tried with different size loaf pans (i.e. 2 smaller 7″), or muffin pans, & if you figured out baking times accordingly…thinking this would be great for kids’ holiday class parties (i.e. Thanksgiving!) thx in advance for any advice/suggestions :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So great! I have a pumpkin muffin recipe coming up soon if you can wait! If not, keep the cooking temp the same and slightly decrease the time. Check every few minutes for doneness after 25 minutes.

      • Susan says

        Just to let you know…made the loaf. Awesome. The next week, I tried the muffins…made 24, greased pans beforehand, & baked for about 25-30 min…awesome! Think I like them better than the loaf! So thx so much :)

    • Simone says

      I used an 8′ cake pan baked at the same temperature for the same time and it still turned out perfectly. A little crispy on the top and bottom too!

  99. Lauren says

    Hello! I already know this will taste amazing as your recipes always do, but I was wondering if this recipe would work if I used it to make muffins instead? If it does, do you think it would drastically increase the calories/fat etc?
    Thank you! xx

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! But I actually have a recipe coming up demonstrating how to do that if you can wait a couple weeks! Otherwise, feel free to experiment in the meantime!

  100. Mo says

    Wow!!!! I am a terrible baker, and the gluten free recipes I make are usually awful. They are usually too thick, too runny, or just bad. I am gluten, dairy, and egg free. This recipe was easy to follow and turned out amazing!!! I’m so glad I made this. Yum!!!!

  101. Colleen says

    “Picture this: You, chai latte, pumpkin bread, oversized sweater, stretchy pants, a book. HEAVEN”

    You ain’t kidding! Cannot wait to try this recipe!

  102. Heather says

    Yum! Just made this last night and added almond pulp (from making almond milk) Worked great!
    Thank-you,
    Heather

  103. Janet E says

    So amazing! I cut the sugars in half again, added more cinnamon and pie spice, and also added walnuts. Decided to sprinkle raw sugar, chia seeds and hemp hearts on top with more walnuts— turned out SO good! thank you for giving us such a great recipe!

  104. Madeleine says

    This looks delicious, but what I’m searching for is a simple vegan pumpkin bread recipe that’s as close to the “real thing” (aka what my non-vegan dad loves) as possible. Could this be made non-GF, or do you any other recommendations? Might I just replace eggs with flax eggs and maybe some other binding agent in the recipe I’ve always used? I’m desperate to prove to my dad that his childhood fave can be veganized.

  105. Jay says

    Just had two yummy slices! :)
    Thank you for sharing this little bit of heaven!
    Has anyone made muffins with this mixture yet?

  106. Katcy says

    Hi Dana,
    I’m Katcy from Thailand. Just follow you in couple days. I try to cook and bake some diet menu or healthy food. I love your food and thanks for your recipe. I made yesterday it’s really YUM. :))x

  107. Johanna says

    I made this yesterday afternoon, and it was so hard not to gobble up the whole loaf as soon as I retrieved it from the oven. I tried to wait several hours, but after around 2 I called everyone to dessert. Oh my goodness is no more. I horked down 2 slices and wanted a third. I’m having more for breakfast.

    What have you done to me?

  108. Grace says

    Hi,
    Can I use almond flour instead of almond meal? Are they virtually the same thing?
    Also, do you think if I add a few scoops of vanilla protein powder to the batter it would change the taste of the bread?

  109. Yanic says

    We are fairly new to the gluten-free world and your recipes are just amazing. But this one is the BEST we’ve tried so far! Just amazing…

    Little note, we substituted the brown sugar for coconut sugar and actually used 1/3 cup less and it was wonderful. So for people avoiding sugar, coconut palm sugar works really well.

  110. Alisha says

    This was one of the first recipes of yours that I tried and it made me fall hard for your blog. Since then I’ve tried a bunch of other stuff, but I also just started my own blog with the help of your resources and with your photography course… although I still think my photos need some work :D

    Thanks for helping enrich/inspire the community!

  111. Rachel says

    I subbed coconut flour for almond flour and added a bit more water and oil, the batter was a lot thicker than yours. I know coconut flour requires more liquid be added. How much more water and/or oil would you recommend if using coconut flour? Also I used a gluten free all purpose baking mix instead of gf flour andbaking soda. Cooked for 47 min and texture was doughy. Suggestions? Thanks!

  112. Karen says

    I made this tonight. It was very it was very impressive. What disappointed me was the texture which was pretty gritty and crumbly. I usually have such good luck with my Minimalist recipes.
    I think I’ll probably make them as muffins next time to avoid being concerned about the crumb lines.
    Also, I might do less oats and more oatflour, and less gf flour and more almond flour to get a smoother taste. I’ll let you know how it goes

  113. MaryEllen says

    I love love LOVE your recipes! I’ve been making your chocolate chip oatmeal pancakes for over two years now. They always seem to find a way into my weekends. :) Anyway, I really want to make this because it just looks way too yummy to pass up! I was wondering–what size bread pan did you use for this?

    Thanks! ^^

  114. Lauren @ sassy molassy says

    I just made this with reg whole wheat pastry flour and no almond meal(was out of it) and it turned out great. Also used a whole banana and a little less flour/almond meal overall. Yum!

  115. Linda says

    WOW! Finally a pumpkin bread that is moist, fluffy, springy and flavorful … not a flat, dense brick. I have tried for many years to create something I miss so much since being gluten and egg free due to sensitivity, but have not had success. I bought armloads of unusual ingredients only to have another experiment fail. Your trials have proven this recipe to be delicious.
    I made it without banana (didn’t have one), and almond meal, but added a bit more GF flour & pumpkin. It is very pumpkin flavored and the texture is perfect. Flax eggs were new for me and I think it’s a new golden key to my baking! Thank you.

  116. Maddy says

    Hi! I love your recipes! I have made this one twice and am having a bit of trouble getting it to taste pumpkin. I have used more pumpkin puree, more cinnamon, more pie spice, and then added all spice and nutmeg, and it is still missing something! Any ideas?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Have you tried leaving out the banana? It makes it a little crumbly, but it tends to steal the flavor show a little bit. Otherwise, add a ton more pumpkin pie spice. Hope that helps!

  117. kmi says

    I’m loving the recipes I’ve tried. But I have a question on this one. Why maple syrup & brown sugar? Can the brown sugar be replaced with maple syrup, adjusting for the liquid amount? Thank you.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I just like mixing! For both texture and flavor purposes. Maple syrup is expensive, so I try and use it sparingly. But if you use all maple syrup, just add a little more dry ingredients (like GF flour) to compensate. And if you use all brown sugar, compensate with a little more water. Hope that helps!

      • kmi says

        Thank you. I actually tried it both ways, with brown sugar & all maple syrup. With adjustments for sweetness & wet/dry ratio. The brown sugar one had a touch more moisture, but I’m the only one who noticed. Happy baking. Love pumpkin :) Going to do it again with some sweet potato, to up the fiber ratio & sweetness.

  118. Lil Klein says

    This sounds like a great recipe for our gluten free, egg free dairy free family.
    However, we are also sugar free. Would I be able to leave out the brown sugar and use stevia?
    Thanks, I love your website!
    Lil

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It’s worth a shot! I’d say use a little more maple syrup if you can, and then use stevia to sweeten. Adjust the texture as needed, adding more almond milk to thin, and GF flour and almond meal to thicken! Good luck! And be sure to check back with the results. I’d love to hear how it goes.

  119. maria says

    I’m too lazy to go out and buy whole wheat pastry flour. will regular whole wheat flour do (for the non – gluten option)?

  120. Kate Isaac says

    Hi Dana! I found your website a few weeks ago and as someone who is very conscious about what they eat but has an insane sweet tooth, your website has been very helpful and inspiring.

    I work at a coffee shop and my boyfriend is OBSESSED with the pumpkin spice loaf there but I know how much rubbish its probably packed with so I want to surprise him by baking your version at home. Quick question though, I have no idea what flax eggs are and I can’t get pumpkin puree or pumpkin spice where I am, therefore, can I just use regular eggs (neither of us are vegan) and just buy and cook and pumpkin then mash it for the puree?

    Sorry if these are silly questions but I’m new to baking! Thanks again :)

    Kate

    • I Ain't says

      Was reading the comments to see if my questions had already been answered (so I wouldn’t have to ask them), and saw your comment. I believe I can help there.

      1. In a reply to another comment, Dana suggested two small eggs or one large one instead of the “flax eggs.” Having tried the same substitute in her amazing banana bread recipe (which is quite similar), I can assure you it works well.

      2. When making homemade pumpkin puree, it may turn out watery, which affects recipes that use it. It’s best to cook down the extra liquid or strain it through a fine cloth to get the consistency down to the level of solid-pack canned pumpkin. But if you do that, it’ll work just about the same as canned pumpkin. (If you’ve never worked with canned pumpkin, it might be difficult to know what the consistency is; I recommend watching cooking videos that use it to try to get a feel for the consistency.)

      3. You didn’t specifically ask about a substitute for pumpkin pie spice, but if you don’t put in a sub your bread won’t be as flavorful. For a teaspoon of spice (as the recipe suggests), I’d recommend half a tsp of cinnamon, an eighth of a teaspoon each of ginger, allspice, and nutmeg, and a dash of cloves. Or if you don’t have allspice you can just put an eighth of a teaspoon of cloves, or if you don’t have cloves just use the allspice and forget the cloves.

      4. Just to be on the safe side, rolled oats (aka “old-fashioned oats) are different than “instant oats” or “quick-cook oats.” If you buy some for this recipe, I heartily recommend cooking any leftovers as oatmeal using the package directions. You’ll be amazed at how much better they are than instant oats.

      5. I don’t actually have a fifth bullet point, but I thought I’d tell a bad joke: What’s black and white and red all over? My graded term paper.

      • Mer Now Fitz says

        “I Ain’t” – I LOVE your super-helpful response to Kate Isaac’s questions! Personally, I only really needed your first bullet point (although, the 4th was a good refresher for me too), but I really enjoy it when commentators add a lot of helpful information to a recipe! Thank you for your insight!
        Dana – I haven’t been in much of a baking mood lately, but I have been in a pumpkin, pumkin all the time mood lately, and so many recipes that claim to be “pumpkin” only have pumpkin pie spice in them! Where’s the puree?? Oh, here it is, on minimalistbaker.com. I’m definitely going to be trying some of the recipes I’ve found here today & signing up for your emails!!

  121. Candace @ The Wheatless Kitchen says

    This looks perfect! I’m in the process of perfecting a grain-free version too! Hopefully my third time will be a charm like yours! :)

  122. Abbie @ Needs Salt says

    This pumpkin bread! Ahh. I can’t get over the perfection. I can never seem to make my GF quick breads rise beyond 1 inch. So yes, I’m so stoked to try this recipe! It’s just too much brilliance.
    Pinning for now! (:

  123. Nadine says

    Looks just AMAZING! *.* But one single question: how many “normal” eggs would you use? I’m not yet a hardcore-vegan, so I’d like to try the bread without the flax eggs. Thanks!

  124. Angela says

    This looks delicious and i’m sure i’ll be dancing too smelling the pumpkin aroma drift though my house :) although i’m so not a vegan baker and when you said flax eggs i had to read it twice, I guess i’ll be asking the health market what the heck flax eggs are :) Nice to meet you at chopped

  125. Mikaila McGlothin says

    I need this bread in my life. Right. Now. Looks amazing and I can just picture myself snuggling up with a book and a slice of this stuff. Yum!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’m not sure! If you make any adjustments to your current baked goods, I’d stick to that rule. Sorry I can’t be of more help!

  126. The Blonde Chef says

    I love making bread in the fall! In fact, I just whipped up a pumpkin brioche the other day. But I have been meaning to make a banana bread but couldn’t decide on a recipe! Thanks for having perfect timing!

    • Kathy says

      I made this twice and my batter comes out so thick. I don’t know what I am doing wrong. I am using Bob’s Red Mill all purpose baking flour. That is the only difference. What can I add more or less of? It still comes out tasting GRAET!

  127. Lisa @ Simple Pairings says

    This pumpkin bread looks fabulous! I love that it’s a one-bowl preparation – so much easier to make and then clean up afterwards. Pepitas sound like the perfect finishing touch, too.

  128. hippymomelizabeth says

    Dana, Don’t stop now make French toast with it, or smoosh some of your wonderful ice cream between two pieces. YUUUUUMMM

  129. Tiffany Myrick says

    This looks wonderful but I have a question. I was thinking about preparing this for my son’s 4th grade class party this Friday morning because the breakfast needs to be GF, V, and….. nut free. Is there any way to adapt this to be nut free as well or is there another recipe that you would suggest? Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It isn’t perfect, but I think you could sub the almond meal for a mixture of extra oats and gluten free flour blend. Or, sub ground seeds, such as pumpkin seeds! Hope that helps! Let me know how it goes if you give it a try!

  130. Keri says

    My 6 year old son is adamantly vegetarian by his choice, I’m very picky about ingredients and make most things from scratch, and my husband will eat anything from anyone. Thank you so much for your recipes and the hard work you put into them. They are perfect for our (eclectic?) family! I’m making your fall pot pies for dinner tonight!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ah, that’s wonderful to hear! It’s a challenge sometimes but it’s always rewarding when I know it benefits people like you and your family! Let me know how this goes! I hope you all love it.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That would work! Add a little bit less at first, though, since NON gluten free flours can be a bit more absorbent. Good luck! Please check back with results!

  131. jenna @ just j.faye says

    I love the pecans and pepitas sprinkled everywhere in these pictures and want that silverware! I also want this bread with a book, chai, and a cozy, comfy outfit. That does sound heavenly.

  132. Meg @ The Housewife in Training Files says

    I am such a pumpkin bread lover that with all those trails, I wouldn’t be disappointed!

  133. Danielle @.Chits and Chats and Chocolate says

    I am a pumpkin bread junkie; I’ll eat it any time of the year for any occasion. This recipe looks like it has just the right amount of moisture and it’s definitely got that perfect pumpkin bread color!

  134. Alison says

    This looks amazing! I was so excited – until I got to the bit about banana. Let’s say, hypothetically, you were cooking this for a household that contains a coeliac, two vegans, and someone allergic to bananas (for a total of only two people, but we’re quite high value, restriction-wise) Er, any useful subs for the banana? Otherwise I’ll just try upping the flaxseed, and if that fails, maybe applesauce?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Alison, just leave it out! And maybe scale back on the flours since there will be less moisture. This is how I made the first batch and it honestly turned out AMAZING! It was just a little on the crumbly side. If you’re OK with that, go ahead!

      • Jessica says

        I was thinking of omitting the banana but maybe adding a couple of extra tablespoons of pumpkin. That might give it a little more moisture?

      • Wendy says

        I use about 1 tsp. of Guar Gum instead of the Xanthan gum to help with the crumb. You can also use shredded zucchini in place of the banana or applesauce.

  135. Valentina - sweet kabocha says

    I need to try this! Here in Italy we haven’t canned pumpkin puree, I think I’ll mash 3 pumpkins to have a good provision :P

    • Jackie says

      Does your gluten free flour blend use xantham gum? Do you recommend altering the recipie if you use a flour blend with xantham gum?

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Jackie, my blend does NOT have xanthan gum. I tried this recipe with and without it and it honestly didn’t make a difference. I actually liked the one WITHOUT it better! Hope that helps! Also, here’s my updated blend, by the way. I’ll add it to the recipe.

  136. Lana says

    This looks so good! I have never used pumpkin in baking before but I lovee you recipes and will have to give this a try :) x

    – Lana