This recipe has been stored up in the F&B’s archives for a while now but seeing the influx of pumpkin recipes out there recently, I figured now is a great time to share the tastiest gluten-free vegan pumpkin bread out there. I feel a bit all over the place with recipes lately. In fact, life has been an extension of the recipes I have been creating…

To recap: 3 weeks ago I quit my job. For multiple reasons. Reason #1: It was a terrible place to be at–full of toxicity that I needed to rid of. Reason #2: I was tired of always dreaming about what I really wanted to do with my life instead of actually doing it. Having a terrible job was great motivation to branch off on my own, but so was several years of feeling that crazy push in my heart to do what I wanted…

Gluten-Free Vegan Pumpkin Bread - Fork & Beans

Changing what you are used to doing (regardless of what it is that needs to be changed) is always scary. For me, money was a big factor but also, what if I found out that I couldn’t do it after all? The first few nights of being “unemployed,” or self-employed really, I had a rough time sleeping. I worried about finances and time-management: Would I feel stressed and uninspired like I did last year when I was looking for a job? Would I be able to pay my bills once the money I saved up ran out?

Then I realized that thoughts like those were all a part of self-sabotage, not to mention they were useless because I was already moving in the direction that I wanted–wasn’t that victory enough? Wasn’t that enough evidence to keep my thoughts positive?…

So I have begun my new journey with a positive outlook. I switched to words like YES and straying away from “going there” with catastrophic possibilities.  Instead of fixating on what could go wrong, I started to tell myself silly things like, Hey Cara, why not focus on what could go right?! Well, I’m not sure about what is going to happen but what I do know is because of positivity I was able to make one happy gluten-free and vegan pumpkin bread…

Gluten-free & Vegan Pumpkin Bread
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Cook Time
1 hr
Total Time
1 hr 15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Dry ingredients
  1. 2/3 c. brown rice flour
  2. 2/3 c. sorghum flour
  3. 1/3 c. potato starch
  4. 1/3 c. arrowroot powder
  5. 3/4 c. brown sugar
  6. 1/2 c. sugar
  7. 2 tsp. baking soda
  8. 1 tsp. baking powder
  9. 3/4 tsp. xanthan gum
  10. 1 1/2 tsp. cinnamon
  11. 1/4 tsp. nutmeg
  12. 1/4 tsp. ground cloves (optional)
  13. 1/2 tsp. salt
Wet ingredients
  1. 1 c. canned pumpkin puree (not the pie mix)
  2. 1/2 c. oil
  3. 1/2 c. boiling water
  4. 1 Tbsp. EnerG egg replacer + 4 Tbsp. warm water, beaten with electric mixer for 30 seconds
  5. 1/2 c. walnuts, chopped (optional)
  6. Raw pepitas for garnishing the top
  1. Preheat oven to 350 degrees. Lightly grease a 9x5 loaf pan.
  2. In a large bowl, mix all of the dry ingredients together.
  3. In a medium bowl, thoroughly mix the wet ingredients together.
  4. Pour wet ingredients into the dry. With a wooden spoon, mix until just combined. Fold in walnuts.
  5. Pour batter into the loaf pan (if garnishing, place pepitas on top of batter). Bake for 50-60 minutes or until knife comes out smooth when inserted.
  6. Allow to cool for 10 minutes and transfer to cooling rack.
Fork and Beans
 Remind me to say YES more often!