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Quick & Easy Pumpkin Gluten-Free Bread

  • Author: Lauren
  • Total Time: 55 minutes
  • Yield: 1 pound loaf 1x
  • Diet: Vegan


This easy Pumpkin Gluten-Free Bread is one of my guilt-free favorites, especially in the Fall! A moist and tender sweet bread made with gluten-free oat flour, sweetened with only maple syrup, and can easily be made dairy-free. Get your pumpkin spice ready!


Units Scale
  • 3 cups old-fashioned oats
  • 1 1/2 tablespoons pumpkin pie spice
  • 1 teaspoon sea salt
  • 1 1/2 teaspoons baking soda
  • 1 cup pumpkin puree
  • 1 cup almond milk (or your favorite cow's milk)
  • 3 tablespoons melted coconut oil (or your favorite oil)
  • 3/4 cup maple syrup
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • Desired seeds for topping (I used a mix of pumpkin and sunflower)


  1. Preheat oven to 375°F. Grease your loaf pan with baking spray and set aside.
  2. Place oats into blender or food processor and puree until they are the consistency of flour.
  3. Add pumpkin pie spice, baking soda, and sea salt in with the oat flour and pulse until combined.
  4. In a large mixing bowl, whisk together pumpkin puree, almond milk, coconut oil, maple syrup, eggs, and vanilla extract until combined.
  5. Fold the dry ingredients into the wet until just combined. Avoid over stirring.
  6. Pour batter evenly into prepared loaf pan and sprinkle the top with seeds.
  7. Bake for 35-45 minutes or until a toothpick inserted in the center of the loaf comes out clean. Allow to cool on cooling rack for 5-10 minutes before cutting into.


  • Serve straight out of the oven or store in a sealed container or wrapped tightly in plastic wrap for up to 3 days. Also, can freeze for up to 3 months.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast

Keywords: Pumpkin gluten-free bread