Vegan and Gluten Free Pumpkin Bread that is friendly to the Mediterranean diet too!
I like how good this bread tastes and smells when it is baking.
Vegan and Gluten Free Pumpkin Bread
Vegan and Gluten Free Pumpkin Bread
This is a wonderful pumpkin bread recipe that is both vegan and gluten free.
Even better, this bread is also friendly to the Mediterranean diet!
Did you try my Mediterranean diet Pumpkin Bread recipe?
That recipe is for a basic pumpkin bread that is made with ingredients that are also friendly to the diet.
However, this pumpkin bread recipe is also gluten free and vegan in addition to begin friendly to the Mediterranean diet.
Do you want to learn more about the Mediterranean Diet?
Find out how to follow the Mediterranean Diet here.
This recipe for pumpkin bread is especially for anyone asking what can I make from a pumpkin.
This bread calls for pumpkin puree made from the pumpkin (I will explain later).
We will also use typical autumn spices that you would expect from a tasty pumpkin bread that may not be gluten free or vegan.
This recipe is also gluten free.
It is actually easy to make this recipe using gluten free flour instead of regular all purpose flour.
You can find gluten free all purpose flour here.
This recipe is great for anyone asking how do you eat pumpkin bread.
Personally, I like this bread best when it is still warm.
You can eat this bread plain or maybe with a bit of nut butter on top.
Here is how we will make this a vegan recipe.
Instead of adding an egg, you can use an egg replacer for baking that is equivalent to one egg. Or, you can make this vegan by using two tablespoons of flaxseed meal and three tablespoons of water and allow this to sit in the refrigerator to thicken (10-15 minutes usually).
Tips for making this pumpkin bread.
I just mentioned that to make this a gluten free recipe you will need gluten free all purpose flour. You will also need an egg replacer to make this a vegan recipe.
Here are some more great tips for you.
- This recipe calls for Âľ cup of honey. Suitable alternatives for that honey would include agave syrup, brown sugar or coconut palm sugar (you may want to increase the quantity as desired).
- Yes, this is a bread recipe that uses a basic bread loaf pan to bake it in. However, you could use a mini loaf pan or even muffin pan for baking. You may need to adjust baking times if you do.
- While I have not included any kind of chopped nut in this recipe, feel free to add some if you would like to. I like a half cup or so of chopped walnuts with pumpkin bread.
How do you know when pumpkin bread is done?
I know, this is one of those breads that may be hard to tell. Especially since we are using whole wheat flour and not the usual all purpose white flour.
Unlike with other breads, I would not judge this bread by browning on the top.
Subscribe to FoodWineandLove!
We'll email this post to you as well as weekly recipes!
A simple toothpick test to see if the toothpick comes out clean should be good.
I would check in more than one spot as well.
Here is how to make pumpkin puree.
Preheat the oven to 325 and cut a small pumpkin in half (some folks like a sweet or baking pumpkin as they have more meat in them). Remove the stem, seeds, and pulp. Cover both of the halves with foil and bake for an hour or until tender. Then while the pumpkin meat is still warm, scoop it from the pumpkin and puree it until done. You can freeze this away for later use!!
By the way, while you are here you may also be interested in these ideas.
- Chocolate Cake Made With Pumpkin.
- Easy Pumpkin Risotto
- Easy and Savory Pumpkin Hummus.
- Butternut Squash Pizza Crust.
- Blender Pumpkin Soup
- Baked Carrot Fritters.
- How to Follow the Mediterranean Diet.
Be sure to follow me on Pinterest| Facebook | and Instagram.
Also, subscribe to my weekly newsletter!--KEEP SCROLLING--
Vegan and Gluten Free Pumpkin Bread
Vegan and Gluten Free Pumpkin Bread
As a reminder, to make this a gluten free recipe you will need gluten free all purpose flour. You will also need an egg replacer to make this a vegan recipe.
Also mentioned above was that this recipe calls for Âľ cup of honey.
Suitable alternatives for that honey would include agave syrup, brown sugar or coconut palm sugar (you may want to increase the quantity as desired).
The Ingredients Needed To Make Pumpkin Bread
Please make sure that you are using ingredients that are labeled 'gluten free' and 'vegan' on the packaging.
- Gluten Free All Purpose Flour.- 2 ½ Cups . Please make sure that you are using an all purpose flour and also, check the packaging to make sure that you do not need a binder such as xanthan gum (or add it if you do need it).
- Baking Soda- 1 teaspoon.
- Baking Powder- 1 ÂĽ teaspoon.
- Ground Cinnamon- ½ teaspoon.
- Cloves- ½ teaspoon ground.
- Allspice- ½ teaspoon.
- Nutmeg- ½ teaspoon.
- Applesauce- 1 cup. You can use an extra cup of vegetable oil if you choose to omit the applesauce.
- Vegetable Oil- â…“ cup.
- Egg Replacer for Baking- Equivalent to 1 egg. Make your own by using two tablespoons of flaxseed meal and three tablespoons of water that has been allowed to thicken (or your favorite recipe for replacer).
- Honey- Âľ cup. Suitable alternatives for the honey would include agave syrup, brown sugar or coconut palm sugar (you may want to increase the quantity as desired for sweetness).-
- Pumpkin Puree- 2 cups (one can is about 15 ounces, one ounce less than two cups).
- Water or nut milk- 4 tablespoons or as needed.
How to make Pumpkin Bread for the Mediterranean diet that is also gluten free and vegan.
- If you are using the flaxseed and water replacement for egg, it is a good idea to prepare that and allow it to set in the refrigerator before beginning to prep for this recipe.
- Preheat your oven to 350 and prep a loaf pan well. Using two methods works well- for example, grease and flour over the grease.
- In a medium bowl, use a fork or a whisk to mix together the gluten free flour, baking soda, baking powder, ground cinnamon, cloves, allspice and nutmeg. Set this bowl aside.
- Next, in a mixing bowl, blend together the applesauce, oil with the brown sugar or alternative. Then beat in the egg alternative. Lastly, stir in the pumpkin puree and the water (or alternative).
- For the next step, we will add the dry ingredients from the first bowl (flour, etc) to the mixing bowl. Do this by adding half of the dry ingredients at a time, stirring between additions.Mix until just blended, do not over-mix.
- Bake this bread for 35-40 minutes or until a toothpick comes out clean.
Thanks so much for visiting!
If you decide to make this recipe, please stop back and let me know how it turned out for you. Also, if you have any tips or tweaks to the recipe to share, please do so in the comment section below. My readers like to stop by periodically for updates on the recipes. Reading the comments below is helpful to these readers and hopefully to you too!!
Looking for a recipe that is not on my site?
Please let me know and I will on getting that recipe for you.
Happy baking, eating, and enjoying life!
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
Vegan and Gluten Free Pumpkin Bread,a yummy Mediterranean diet friendly healthy bread recipe especially for fall
Vegan and Gluten Free Pumpkin Bread
Ingredients
- Gluten Free All Purpose Flour.- 2 ½ Cups . Please make sure that you are using an all purpose flour and also check the packaging to make sure that you do not need a binder such as xanthan gum (or add it if you do need it).
- Baking Soda– 1 teaspoon.
- Baking Powder– 1 ¼ teaspoon.
- Ground Cinnamon– ½ teaspoon.
- Cloves– ½ teaspoon ground.
- Allspice– ½ teaspoon. Nutmeg– ½ teaspoon.
- Applesauce– 1 cup. You can use an extra cup of vegetable oil if you choose to omit the applesauce.
- Vegetable Oil– ⅓ cup.
- Egg Replacer for Baking– Equivalent to 1 egg.
- Honey– ¾ cup.
- Pumpkin Puree– 2 cups
- Water or nut milk– 4 tablespoons or as needed.
Instructions
- If you are using the flaxseed and water replacement for egg, it is a good idea to prepare that and allow it to set in the refriegerator before beginning to prep for this recipe.
- Preheat your oven to 350 and prep a loaf pan well. Using two methods works well- for example, grease and flour over the grease.
- In a medium bowl, use a fork or a whisk to mix together the gluten free flour, baking soda, baking powder, ground cinnamon, cloves, allspice and nutmeg. Set this bowl aside.
- Next, in a mixing bowl, blend together the applesauce, oil with the brown sugar or alternative. Then beat in the egg alternative. Lastly, stir in the pumpkin puree and the water (or alternative).
- For the next step, we will add the dry ingredients from the first bowl (flour, etc) to the mixing bowl. Do this by adding half of the dry ingredients at a time, stirring between additions.Mix until just blended, do not over-mix.
- Bake this bread for 35-40 minutes or until a toothpick comes out clean.
Recipe Notes
originally posted:
October 1, 2020*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
Follow Me
Vegan and Gluten Free Pumpkin Bread