Gluten Free Pumpkin Bread
Incredibly tasty gluten-free and egg-free pumpkin bread recipe. The perfect homemade fall bread.
- Prep Time: 15
- Cook Time: 55
- Total Time: 1 hour 10 minutes
- Yield: 2 loaves 1x
- Category: Sweets
- Method: Baked
- Cuisine: American
- Diet: Vegan
Ingredients
Units
Scale
Dry Ingredients
- 2-3/4 cups of Bob's Red Mill gluten free all purpose baking flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup sugar
- 2 teaspoons xanthan gum
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ground cloves
Wet Ingredients
- 1/4 cup unsweetened plain cashew yogurt
- 1/2 cup olive oil
- 2 teaspoons apple cider vinegar
- 2 teaspoons vanilla
- 1 tablespoon molasses
- 14oz. can pumpkin puree
- 2 tablespoons ground flaxseed
Optional topping - raw pepitas (hulled pumpkin seeds)
Instructions
- Preheat the oven to 350°. Grease two glass bread loaf pans with olive oil. Just use your hand to coat the bottom and the sides of the dishes. No need to flour.
- Add all the dry ingredients to a large mixing bowl: flour, baking soda, baking powder, sugar, xanthan gum, cinnamon, nutmeg, and cloves. Mix together until combined. Use the back of a spatula to break up any chunks.
- In a separate medium-sized bowl, add all the wet ingredients: yogurt, olive oil, apple cider vinegar, vanilla, molasses, pumpkin puree, and ground flaxseed. Mix together with a spatula.
- Pour the wet ingredients into the dry ingredients and mix everything together.
- Pour half the dough into each of the bread loaf pans. Sprinkle the tops with the raw pepitas (hulled pumpkin seeds) and pop them in the oven. Bake for 55 minutes. Once removed from the oven, let the bread rest for 15 minutes before slicing and removing it from the pan. Then it’s ready to enjoy, yum!
Find it online: https://bowlofyum.com/2025/09/gluten-free-pumpkin-bread/