Gluten-Free Vegan Pumpkin Bread

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

For our Austin Bakes bake sales, I always like to make sure there is something for those with special diets. We organize our baked goods beforehand with a spreadsheet, and I noticed that no one had signed up for gluten free or vegan treats. That just wouldn’t do.

Gluten-Free Vegan Pumpkin Bread - Spiced pumpkin bread is made vegan and gluten free!

I figure there are plenty of people out there who don’t mind pumpkin baked goods after Thanksgiving has passed. There’s me, at least, so if there’s no one else then I’ll just be able to eat all of it myself.

This recipe uses flax to replace the eggs, coconut oil, and King Arthur Flour Gluten-Free Baking Mix. For only occasional gluten-free bakers like me, this boxed mix is really convenient and gives good results.

I think you get better results when making mini loaves, but a standard loaf works as well – just be sure that it’s cooked all the way through.

Gluten Free Vegan Pumpkin Bread

Gluten-Free Vegan Pumpkin Bread

Pumpkin bread made without gluten or eggs!
5 from 1 vote
Print Pin Save
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Breads
Cuisine American
Servings 10 servings
Calories 303 kcal


  • 2 tablespoons flax meal
  • 6 tablespoons water
  • 2 cups King Arthur Flour Gluten-Free Baking Mix
  • 1/2 teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 1 15- ounce can pumpkin puree
  • 1/3 cup coconut oil, melted
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar


  • Preheat oven to 350°F. Line a loaf pan with parchment paper.
  • Whisk together flax meal and water. Let stand for 10 minutes to thicken.
  • Sift together baking mix, salt, and pumpkin pie spice in small bowl.
  • In a larger bowl, whisk together remaining ingredients and thickened flax meal. Stir in dry ingredients.
  • Bake 60 minutes, until a toothpick inserted into the center comes out clean. Let cool in pan 10 minutes before removing to a rack to cool the rest of the way. If making mini loaves, bake for 25-30 minutes.


Calories: 303 kcalCarbohydrates: 50 gProtein: 4 gFat: 10 gSaturated Fat: 7 gSodium: 265 mgFiber: 3 gSugar: 22 g
Tried this recipe?Share on Instagram and mention @stetted or tag #stetted!

More gluten-free recipes you might like:

Leave a Reply

Your email address will not be published.

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.