Gluten Free Pumpkin Bread

This Gluten-Free Vegan Pumpkin Bread is moist, subtly spiced and perfectly dense. It’s great for breakfast, brunch, a snack or dessert!


  • 60 g (1/4 cup) coconut oil 
  • 150 ml (2/3 cup) unsweetened almond milk (or any other plant-based milk)
  • 225 g (1 cup) pumpkin purée
  • 1 teaspoon apple cider vinegar 
  • 8 tablespoons maple syrup 
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 150 g (1 1/4 cup) ground almonds
  • 150 g (1 1/4 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
  • 4 teaspoons baking powder (ensure gluten-free if necessary)
  • 1/4 teaspoon bicarbonate of soda (baking soda)
  • 2 teaspoons mixed spice to taste (pumpkin pie spice, or a mixture of nutmeg, cloves and cinnamon)
  • 1/2 teaspoon ground ginger

To decorate (optional):

  • Pumpkin seeds


  • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
  • Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave 
  • Once melted, add the milk to the same bowl along with the pumpkin purée, vinegar, maple syrup, vanilla, salt and ground almonds
  • Sift in the flour, baking powder, bicarbonate of soda, mixed spice and ground ginger
  • Mix well, adding a splash more milk if looking too dry
  • Transfer the mixture into a loaf tin lined with greased baking paper (I used a one-pound loaf tin)
  • Scatter over pumpkin seeds to decorate, if desired
  • Bake in the oven for around 45 minutes until risen and golden brown and an inserted skewer comes out clean
  • Once out the oven, leave to cool on a wire rack before slicing
  • Keeps covered in the fridge for up to a few days – best reheated in the toaster


For a no added sugar/savoury version you can omit the maple syrup.


Calories: 238kcal | Carbohydrates: 27g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Sodium: 51mg | Potassium: 244mg | Fiber: 4g | Sugar: 11g | Vitamin A: 3502IU | Vitamin C: 1mg | Calcium: 154mg | Iron: 2mg