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.

Mixing batter for 1-Bowl Vegan GF Pumpkin Bread

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

It starts with the vegan miracle – flax eggs.

Bowl of batter for making our Vegan GF Pumpkin Bread recipe
Parchment-lined baking pan filled with Vegan Gluten-Free Pumpkin Bread

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. 

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.

Loaf of Vegan GF Pumpkin Bread topped with pecans and pepitas
Slicing into a loaf of Vegan Gluten-Free Pumpkin Bread

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. 

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

Perfectly sweet
Subtly spiced
Studded with pumpkin seeds
& 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 Bread
Partially 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.

Plate with slices of Gluten-Free Vegan Pumpkin Bread topped with syrup and vegan butter

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!

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
Partially sliced loaf of Vegan GF Pumpkin Bread on a tray
4.78 from 105 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


  • 1 ½ Tbsp flaxseed meal (to make flax eggs)
  • 4 Tbsp water (to make flax eggs)
  • 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)


  • Prepare flax eggs in a large mixing bowl by mixing flaxseed meal and water and let rest for 5 minutes. Preheat oven to 375 degrees F (190 C).
  • Prepare loaf pan by lightly greasing or lining with parchment paper.
  • To the 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.


*My go-to GF flour blend
*You can substitute an equal amount of our NEW 1:1 gluten-free flour blend for the gluten-free flour blend in this recipe.
*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. Nikki says

    Hi there, thank you so much for all your amazing recipes and love that you share- I have many favourites of yours!

    I can’t have oats and wonderd what your #1 oat substitute would be for cakes?

    Thank you!


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad you enjoy our recipes, Nikki! Thank you for your kind words! Our top recommendation would be sorghum flour, but we’d recommend using slightly less of it. Hope that helps!

  2. Kiersten says

    What size is your loaf pan? I have two different size loaf pans. want to make sure i use the correct one! thanks!

  3. Jan says

    We’re vegan because of food allergies but can eat gluten. Could I swap the almond meal (nut allergy) and GF flour for all-purpose flour measure for measure?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jan, All purpose flour will be more drying than almond meal, so we’d suggest using less of it. Let us know how it goes!

  4. Caitlin B says

    What could I replace the almond flour with? I’m baking for someone with a nut allergy and just so used to using almond flour. Thank you!!! Can’t wait to bake this!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Caitlin, perhaps sunflower seed meal (it may have a green tint once baked), or 2 Tbsp oat flour and 2 extra Tbsp GF blend. Hope that helps!

      • Caitlin B says

        That is actually exactly what I did! I had to make the “sun flour” and I was just a tad short (using a raw sun flower) so I ended up using a couple tablespoons of oat flour to top it off. They came out perfectly! Thanks again!

  5. Emily S. says

    so so good! me and three friends ate the entire loaf after dinner. I added chocolate chips and used bobs red mill 1 to 1 in place of the gf flour combo (still used almond flour and oats in addition to the bobs red mill flour) and it came out perfect, not crumbly at all. Will definitely be making this again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Heather, we haven’t tried it that way, but perhaps? We’d suggest replacing the olive oil with a mix of 2 Tbsp applesauce and 2 Tbsp almond butter. Let us know how it goes!

  6. Minay Masimova says

    I love all your recipes and make them with such pleasure! This was just another wonderful recipe that I just had to try :) Here in Turkey we don’t always have the ingredients you mention, but even with replacements they come our great! I used coconut sugar instead of brown sugar and I used super-mix vegan flour, which worked out perfectly. Thank you so much for making my transition to plant based so much easier, sending much love from Istanbul!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy our recipes, Minay! Thanks so much for your kind words and lovely review! xo

    • Janet says

      This recipe looks great! What could l use to replace the oats as l have someone in the family intolerant to any oats even gluten free? Also could coconut oil be used instead of olive oil? Thank you

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Janet, we think coconut oil would be lovely! Another reader mentioned using quinoa flakes in place of the oats, or you could try more GF blend and almond meal. Let us know how it goes!

  7. ellen says

    I am wondering if anyone has omitted the oil and had good success? Or is there a sub that would work with whole plant based no oils as an option?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ellen, another reader mentioned sweetening with dates and using no oil. We also think almond butter might work well in place of the oil. Let us know if you try it!

  8. Jose says

    This was amazing. I had to keep adding time to it (15 minutes more?) but these kinds of breads can be particular and my oven may run cool. The taste is so good. I was too impatient to let it cool fully so it fell apart a bit, like you said. But everyone loved it. I used applesauce instead of banana for the binder and regular flour (1 heaping cup).

  9. Gail Young says

    I made this gluten-free vegan pumpkin bread it was delicious crunchy tastes really healthy. Each morning I break off a little bit and just eat it cold it is so good. I think next time I would put in a little more pumpkin but thank you for sharing it with me

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lauren, did you let it cool completely before cutting? That should help! Otherwise, we’d suggest our DIY gluten-free blend for best results. Hope that helps!

  10. Nicole says

    I have made this pumpkin bread many times, both GF and non GF. They are both delicious. I do find the GF version to be very crumbly.

  11. Trinity Wave says

    ITS AMAZING. JUST MADE 2 LOAVES. Add vegan chocolate chips for added sweetness and goey-ness. I substituted pumpkin seeds for sliced almonds because that’s what I had on hand. I also used the applesauce and stirred it in with the pumpkin puree before adding the other wet ingredients, and I just used used double baking powder instead of baking soda.So yummy! Thank you!

  12. 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 ??

  13. 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 :)

  14. 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!

  15. 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.

  16. 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!

  17. 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!

  18. 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 :)

  19. 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.

  20. 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.

  21. 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!

  22. 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!

  23. 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!

  24. 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

  25. 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.

  26. 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 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

  27. 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.

  28. 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!

  29. 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!

  30. 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

  31. 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

  32. 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.

  33. 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!

  34. 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!

  35. 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.

  36. 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.

  37. 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!

  38. 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 :-)

  39. 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!

  40. 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!

  41. 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!

  42. 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.

  43. 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!

  44. 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!

  45. 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!

  46. 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!

  47. emily goldberg says

    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,

    • 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!!!!!!!!!

  48. 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!

  49. 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.

  50. 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.

  51. 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.

  52. 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!!

  53. 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.

  54. 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!

  55. 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

  56. 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!

  57. 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.

  58. 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!

  59. 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!

  60. 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?

  61. 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!

  62. 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!

  63. 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?

  64. 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

  65. 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!

  66. 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.

  67. 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!

  68. 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!

  69. 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 :)!

  70. 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

  71. 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.

  72. 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!

  73. 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.

  74. 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!

  75. 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!