Fork and Beans

Making food fun for the family

Gluten Free Vegan Pumpkin Bread

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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…

This gluten free vegan pumpkin bread is so moist and tasty, you'll never know it's made without gluten, eggs, and dairy!

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…

 

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Gluten-free & Vegan Pumpkin Bread

  • Author: Fork & Beans
  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 10 mins
  • Yield: 8-10 slices 1x
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Ingredients

Dry ingredients

  • 2 c. Cara’s All Purpose GF Flour
  • 3/4 c. brown sugar
  • 1/2 c. sugar
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 3/4 tsp. xanthan gum
  • 1 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ground cloves (optional)
  • 1/2 tsp. salt

Wet ingredients

  • 1 c. canned pumpkin puree (not the pie mix)
  • 1/2 c. oil
  • 1/2 c. boiling water
  • 1 Tbsp. apple cider vinegar
  • 1/2 c. walnuts, chopped (optional)
  • Raw pepitas for garnishing the top

Instructions

  1. Preheat oven to 350 degrees. Lightly grease a 9×5 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.

Nutrition

  • Serving Size: 1 slice
  • Calories: 303
  • Sugar: 27g
  • Sodium: 123mg
  • Fat: 10g
  • Carbohydrates: 48g
  • Fiber: 3g
  • Protein: 3g

 

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?

This gluten free vegan pumpkin bread is so moist and tasty, you'll never know it's made without gluten, eggs, and dairy!

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…

Remind me to say YES more often!

This gluten free vegan pumpkin bread is so moist and tasty, you'll never know it's made without gluten, eggs, and dairy!

Need more pumpkin recipes? Whip these recipes up:

Pumpkin Cinnamon Roll Biscuits

Pumpkin Coffee Cake Muffins

Vegan Pumpkin Pancakes

Reader Interactions

Comments

    • Hi Angelica 🙂 You can use either guar gum or try it without xanthan and see how it works. It just might hold together but make sure you let it cool completely if you are doing that! xo

    • Hi Debbie–By eggs, do you mean the Ener-G egg replacer? If so, don’t sub anything, simply omit it. I think it might be fine without it, actually. Let me know though! I’d be very curious…

  3. Morning,Cara. Is there a substitute for arrowroot powder? I don’t have any. Also, congratulations on moving forward. I would like to suggest a site: DailyOM.com. It has wonderful, very positive, and short readings everyday. Try it, it’s free. Great, uplifting, thought provoking. 100% positive! Enjoy!!

  7. This was so delicious! I just added a little bit of allspice, but probably less than 1/8th tsp. I made this as a study snack and I’m not so sure it’ll last longer than a weekend. As always, good stuff!

    • Thank you so much Christine! Exciting and scary is the perfect way to put it but I am so grateful to be given this opportunity. xo

  9. One of the things I’ve been meaning to do is make something other than pumpkin pie when I buy a pumpkin. You know what though? It’s sooo hard! I love my pie too much! The bread looks fantastic. I’ve got to try it out. Really. 😀

  10. This looks like something I should be having with my morning coffee!
    I was talking up your web site to a few GF & other allergies gals while I was at my convention.:-)
    Then, what did I see when I went to Amazon????
    If you’re not sleeping now, it’s got to be because of all that positive energy flowing from you! Can hardly contain my excitement! Can’t wait to tell EVERYONE!
    P.S. You need to package and sell your flour mixture. We can’t get most of that here!
    XOXOXOX

  12. Congrats for taking the leap! You are screamingly talented and good-hearted and have everything it takes to follow your heart and be successful doing what you love! Never pass up the chance, no matter how scary…you’ll never regret it and will discover all new things about yourself and how creative you can be. All the best to you!
    And thanks for the breathtakingly delicious pumpkin bread recipe…yumza!

    • Ohmygoodness, this was so incredibly kind. Thank you for those encouraging words–it means so much to me! xo

  13. This looks delicious Cara!

    You have the absolute right mind set. If you are going into things expecting things to go wrong and to fail, they surely will. Positive affirmations and the belief that you can succeed are half the battle! Good luck with everything and congratulations on taking the leap!

    • It really does work, doesn’t it? There are times when I wanna convince myself that it is hogwash, then I go and think some positive crap and something incredible lands in my lap. Go positivity! xo

  18. Good for you – all my best wishes for your new life! I can relate – having just embarked on a major life change myself 😉

    • Now I must know what you are up to lately! What great news–sending you ALL the love and success your way 🙂 xo

  19. Hi Cara,what exciting news, congratulations on following your dream.Chamge is always scary, but keep going, it will get better and better. I have a favourite 2 min video I like to watch that keeps me motivated and my mind positive. The url is rediculously long, but if you go to youtube and search “A credo for making it happen” it will be the first listing. It us by a lady called Danielle Laport. Good luck, “you can do this” 🙂
    Ps, your pumpkin loaf looks wonderful. I can’t wait to try it

    • I am so grateful for this reference, Tracy. Thank you so much for sharing what motivates you–I’m eager to check it out! xo

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