Fluffy Vegan & Gluten Free Pumpkin Bread

These Pumpkin Bread are Fluffy, Gluten-Free, and made with only 8 ingredients and sure to be a hit! Perfect for a delicious Fall breakfast, snack, or healthy dessert.


  • 2 tbsp Ground Flax OR Ground Chia Seeds + 5 tbsp Filtered Water
  • 1/2 tsp Salt
  • 1 cup Pumpkin Puree
  • 2 ¼ cup Quick or Rolled Oats, blended into a fine flour
  • 2 tsp Baking Soda (not Powder)*
  • 1 tbsp Pumpkin Pie Spice
  • 2/3 cup Coconut Sugar
  • 1/4 cup Nut or Seed Butter
  • Juice of 1/2 Lemon


  1. Preheat your oven to 350F. In a small bowl, combine the Ground Flax OR Ground Chia seeds with 5 tbsp water to form an “egg.” Stir and set aside for 5-10 minutes.
  2. In the meantime, add the Oat Flour, Pumpkin Pie Spice, Baking Soda, and Salt to a Medium Bowl. Mix well and set aside.
  3. Mix all of the remaining ingredients together in a separate larger bowl, along with the thickened Flax “Egg”. Slowly incorporate the dry flour mixture into the wet mixture, stirring well and until all clumps have dissolved – the batter will be thick.
  4. Spread the batter into a parchment paper-lined or greased 8”x4” bread pan, smoothing the top off with a spatula.
  5. Bake at 350F for 60-65 minutes, or until the top is golden brown, and a toothpick comes out cleanly or with minimal crumbs. Remove from the oven and carefully transfer to a cooling rack. Allow to cool completely before slicing and store any leftovers in a container at room temperature for up to one week.


  • I have not tested this recipe with any other Flour combinations or substitutions
  • Coconut Sugar may be substituted for Brown Sugar
  • If you do not have Pumpkin Pie Spice in your pantry, here is an easy recipe to make your own!
  • Make sure your Baking Soda is new/fresh, otherwise the bread will not rise.

Source: frommybowl.com