Remember a few months back when everyone was in lockdown and baking banana bread every week. Ha! Good times, good times (not really). So now that we’re approaching fall, maybe it’s time to switch to pumpkin bread? I think it’s a very good idea personally. So I created this delicious vegan gluten free pumpkin bread. And not only is it low in ingredients, it’s moist (sorry for using the “m” word) and made in just one bowl! I’m all about less clean up, so if there’s a way to make something in one bowl, you better believe I’ll do it.
Healthy Pumpkin Bread
This pumpkin bread is almost too good. I found myself eating it for breakfast, as a snack and as dessert. Because the spiced vegan buttercream icing isn’t too sweet, it can work nearly any time of the day, depending on your taste preferences of course. Either way, I can almost guarantee, this vegan gluten free pumpkin bread won’t last long in your kitchen!
If you love pumpkin, be sure to check out my other pumpkin recipes!
- Pumpkin Oatmeal Bars: perfect for an on-the-go breakfast
- Vegan Pumpkin Smoothie: this has a delicious layer of salted date caramel that takes this smoothie to the next level.
- No Bake Pumpkin Bars: these vegan layered pumpkin bars are so pretty to look at and even better to eat.
- Instant Pot Pumpkin Steel Cut Oats: my favourite way to make oats is in the Instant Pot. You can make a big batch and reheat it in the morning.
- Grain Free Pumpkin Granola: homemade granola is the way to go! Your house will also smell amazing after!
And What About The Vegan Buttercream?
This “buttercream” isn’t a traditional one at all, but it works so well. And I love that you don’t need to have any fancy ingredients like vegan butter or cream cheese. All you need are some soaked cashews. Once you blend them with the other ingredients, it’s transformed into a silky, smooth, creamy frosting. You’ll have leftover buttercream icing (not a bad thing!) so feel free to freeze leftovers or bake up something else that you can use it with. Muffins would also be a great idea!
For this vegan gluten free pumpkin bread, you need the following ingredients:
You can’t have a pumpkin bread without the pumpkin, right?! Be sure to use pumpkin purée and not pumpkin pie mix in a can. You can probably substitute fresh pumpkin purée if you have that on hand too. I always use canned because I’m lazy.
Oat Milk (or other dairy free milk)
Any type of dairy free milk will work, but I’d recommend sticking to either oat, almond, cashew or coconut (from the carton). I’ve personally been loving oat milk lately so that’s what I have on hand.
To add some sweetness to the pumpkin bread, maple syrup is essential! I love the flavour that maple syrup adds to this recipe.
Try and use real maple syrup, like this one.
Cashew Butter (or almond butter)
Any type of nut butter will do, but peanut butter will be too strong. I’d stick to almond or cashew. If you need it to be nut-free, perhaps tahini will work too.
This adds some moisture to the pumpkin bread. You’ll want to ensure you use melted coconut oil.
One of my favourite egg replacers is using a flax egg. To make a flax egg, you’ll need to just combine ground flax seeds with water. For this recipe because I’m serious about just using one bowl, you don’t even need to mix it aside separately. Just add some along with some raw apple cider vinegar and you’re all set.
I buy these flax seeds and then grind them into a powder. This is a better option than buying pre-ground flax seeds which can turn rancid quicker.
For the flour, you’re going to use rolled oats and grind that into a flour with your blender. This is the way I make oat flour at home. You can also buy oat flour as well. You’ll need a mix of rolled oats (whole) and flour.
This is the the brand I always buy, which are gluten free!
Gotta have that pumpkin spice! I use a blend in this vegan pumpkin bread, but you can of course use a mix of pumpkin pie spices too.
I just can’t resist adding chocolate chips to baked goods! Be sure to use vegan chocolate chips to keep this pumpkin bread vegan, like this brand. If you don’t want chocolate chips, you can omit. Or use some walnuts or pecans instead for crunch.
The Ingredients for Vegan Spiced Buttercream
The main ingredient to making this spiced vegan buttercream are raw cashews. Remember to soak them ahead of time. Or if you’re like me and always forget, soak them in just boiled water for about 45 minutes to 1 hour and then blend. I use a high powered blender to get it very smooth, I love my Vitamix!
You need a little bit of acidity, so lemon juice it is.
Cinnamon & Nutmeg
To make this buttercream spiced, you’ll need a little bit of warming Fall spices. Just a pinch of each will do the trick.
To help with the creaminess, coconut oil is a great option. You only need a little, but it goes a long way!
To keep things slightly less sugary (I just don’t have a big sweet tooth), I like using maple syrup. If you want this to be sweeter, you can use powdered sugar.
To help thin out this icing, a dairy free milk is essential. I use oat milk again because that’s what I have on hand, but any dairy free milk will work.
How to Make The Bread
Because this is all made in ONE BOWL, it’s soooo easy to whip up! Here is exactly how to make it:
Grease an 8.5 x 4.5″ loaf pan with coconut oil and set that aside. Don’t forget to preheat your oven too!
In a large bowl, add all the wet ingredients from the pumpkin purée through to the apple cider vinegar and ground flax seeds. And then mix well.
Then add in your dry ingredients from the oat flour through to the spices. Mix until combined and then fold in your chocolate chips. Then give that a final mix.
Pour the vegan pumpkin bread mix into your prepared loaf pan and pop it into your preheated oven. Bake for 50 to 55 minutes. You can tent it with aluminum foil if it’s starting to get browned on top, usually during the last 10 minutes.
Let it cool for about 45 minutes to 1 hour and then remove from the pan and place on a cooling rack.
How to Make The Vegan Buttercream
Making this easy vegan spiced buttercream is really easy and quick (minus the whole soaking your cashews thing). Here is how you’ll make it:
After your cashews have soaked for at least a few hours (or in just boiled hot water for 1 hour), strain and rinse them.
Add these, along with all other ingredients into a high powered blender and blend on high until smooth and creamy. That’s it! There is your easy, vegan spiced buttercream frosting.
How to Store
I’d recommend storing leftover slices in the fridge in a sealed container. It should keep in there for up to one week. You can also try freezing it for longer, but I haven’t tried so I’m not sure how it would taste afterwards. I imagine it would work just fine though.
When you want to enjoy a slice from from the fridge, my favourite way to do so is by reheating it in the microwave for about 20 seconds. This softens it just a bit and it tastes delicious.
Also, you can opt to frost the whole loaf as I did, or individual slices. Just store your frosting in the fridge as well.
If you make this gluten free vegan pumpkin bread, I’d love to hear from you. Feel free to tag me on Instagram, and/or leave a comment, rating or review below.
This post contains affiliate links, which means I may receive a small commission at no extra cost to you. I only share products and services I have personally used and love. Disclosure here.
Vegan Gluten Free Pumpkin Bread
A delicious vegan and gluten free pumpkin bread that's moist, easy and made in one bowl! Top it with my spiced vegan buttercream icing.
For the Pumpkin Bread
- 1 cup pumpkin purée
- 1/4 cup oat milk or other dairy free milk
- 1/3 cup maple syrup
- 1/4 cup cashew butter or almond butter
- 2 tbsp coconut oil melted, or softened
- 2 tsp raw apple cider vinegar
- 2 tbsp flax seeds ground
- 2 1/2 cups oat flour
- 1/2 cup rolled oats
- 2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp kosher salt
- 1 tsp pumpkin pie spice
- 1/3 cup chocolate chips
For the Spiced Vegan Buttercream Icing
Start by making sure you have soaked your cashews for at least 4 hours, or 1 hour in just boiled hot water if you are making the icing.
Preheat the oven to 350ºF (177ºC). And grease an 8.5 x 4.5" loaf pan with coconut oil and set that aside.
In a large bowl, add all the wet ingredients from the pumpkin purée through to the apple cider vinegar and the ground flax seeds. Mix well.
Add in your dry ingredients from the oat flour through to the pumpkin pie spice. Mix until combined and then fold in your chocolate chips. Then give that a final mix.
Pour the pumpkin bread mix into your prepared loaf pan and pop it into your preheated oven. Bake for 50 to 55 minutes. You can tent it with aluminum foil if it's starting to get too brown on top, usually during the last 10 minutes.
Let it cool for about 45 minutes to 1 hour in the pan and then remove from the pan and place on a cooling rack. Let it cool on the cooling rack for another 30 minutes before slicing.
To Make the Spiced Buttercream Icing
Drain and rinse your soaked cashews and place in a high powered blender along with all other ingredients and blend on high until smooth and creamy.
Once the pumpkin bread is cool enough, slather on the icing. Store leftovers in the fridge for up to one week, or freeze in a sealed container for longer.
Store leftover pumpkin bread in a sealed container in the fridge for up to one week.
You can keep fresh pumpkin bread on the counter for 2 to 3 days, and then move to the fridge.
Freeze leftover pumpkin bread slices in a plastic bag in the freezer for up to 2 months.
Freeze leftover vegan buttercream in the freezer in a sealed jar or container for up to 2 months.