Vegan Pumpkin Spice Bread

Vegan pumpkin spice bread made in 1-bowl with a mix of almond flour, oats, and plenty of pumpkin. It’s the perfect fall breakfast, snack, or dessert! 

This October marks a year since I ran my first marathon! 

It’s hard to believe that a year ago I ran 26 miles because this year, well, I haven’t run much at all. 

This week I decided to commemorate all of the work I put in last year running a 5K around my neighborhood. 

It was humbling reminder of how goals change over time, and that that’s OK. 

Last year I trained to run marathon, and this year I’m focused on being the strongest version of me. 

I had forgotten how much I love running; propelling myself over concrete, grass, and asphalt while my worries take the backseat. 

Do you know what else I missed? 

The smell of vegan, gluten-free, and no-oil-added pumpkin bread baking in a glowing oven. 

This Vegan Pumpkin Spice Bread is made in 1-bowl with a mix of almond flour, oats, and plenty of pumpkin.

Bake it for the perfect fall breakfast, snack, or dessert! 

What You Need to Make Vegan Pumpkin Spice Bread

It’s the season for pumpkin bread! 

I tested FOUR different versions of this Gluten-Free Pumpkin Bread so you don’t have to.

What I’m giving you is the *best* recipe that’s super fluffy, moist, and perfectly spiced. 

Here’s what you need:

• ground flaxseed + 5 TBSP filtered water
• pure maple syrup 
• unrefined coconut sugar 
• neutral nut butter (almond, cashew, sunflower seed butter)
• unsweetened almond milk 
• pumpkin purée
• Bob’s Red Mill Superfine Almond Flour 
• Bob’s Red Mill Gluten-Free Organic Old Fashioned Rolled Oats
• oat flour
• baking powder
• pumpkin pie spice
• pepitas

That’s it!

How to Make Vegan Pumpkin Spice Bread

Preheat the oven to 350°F and line a bread pan with parchment paper or lightly grease it with coconut oil.

You can easily make this bread in just one mixing bowl!

In a large bowl, combine the ground flaxseed and filtered water to form your “flax egg.”

Stir and set it aside for about 5 minutes to gel while you gather the remaining ingredients. 

Add in the maple syrup, coconut sugar, nut butter, almond milk, and pumpkin purėe.

Stir everything well to combine.

Next, add in your dry ingredients.

Add the almond flour, oat flour, rolled oats, baking powder, and pumpkin pie spice to the bowl and toss everything to combine.

Stir everything until it’s well combined and thick with no visible flour.

Spoon the batter into the bread pan and spread it into an even layer with a spatula.

Sprinkle some pumpkin seeds on top for crunch and color!

Bake the bread for 45-50 minutes, or until the top is firm to the touch and the edges start to pull away from the pan. 

Don’t leave it in too long, or the bread will start to dry out. 

Remove the bread from the oven and transfer it to a cooling rack.

Allow the bread to cool completely before cutting it into slices.

Brand Notes

Bob’s Red Mill Superfine Almond Flour and Gluten-Free Organic Old Fashioned Rolled Oats create the bulk of this recipe. 

I love using a mix of almond flour and oats to make the best texture for vegan and gluten-free baking. 

In this recipe, I used a mix of almond flour, oats, and oat flour to create a moist yet chewy texture. 

You can use Bob’s Red Mill Gluten Free Oat Flour or you can process Gluten-Free Organic Old Fashioned Rolled Oats in the blender to achieve homemade oat flour. 

I always have these products on hand in my pantry for vegan and gluten-free baking and cooking!

Swaps and Substitutions

I haven’t tested this bread with any other flours, so I recommend using the almond-oat ratio in the recipe. 

Any nut or seed butter will work to keep this recipe super moist and entirely no-oil-added! 

I love using SunButter, but some other delicious options are almond butter or cashew butter. 

If you don’t have pumpkin seeds on top, try topping your bread with walnuts or pecans. 

For extra crunch, mix in 1/4 -1/2 cup of nuts into the bread batter, too!

Notes on Meal Prep

This bread can easily be made in advance and saved in the refrigerator or freezer. 

Store any leftover vegan pumpkin spice bread in the refrigerator for up to one week.

I like to freeze individual slices wrapped in parchment paper so you can easily grab them out of the freezer.

Reheat refrigerated or frozen bread in the microwave for ~30-60 seconds or enjoy it straight from the fridge.

How to Serve Vegan Pumpkin Spice Bread

This Vegan Pumpkin Spice Bread is perfect for a delicious fall breakfast, snack, or dessert. 

I love this bread served warm with a smear of nut butter. 

You can also serve it solo or with vegan butter. 

To make it more of a meal, try serving it with yogurt, fruit, and nuts in a yogurt bowl. 

It’s absolutely delicious with a warm cup of tea, coffee, or latte. 

Enjoy!

More Vegan Bread Recipes

• Cinnamon Tahini Walnut Banana Bread

• Strawberry Banana Bread

• Orange Cranberry Bread

• Dark Chocolate Banana Bread

• Black Sesame Butter Banana Bread

• 1-Bowl Butternut Bread

• Vegan & Gluten-Free Cinnamon Raisin Bread

• Blueberry Banana Breakfast Bread

• Vegan Banana Chocolate Chunk Bread

• Pumpkin Chocolate Chunk Bread

• 1-Bowl Tahini Date Nut Bread

I Want to Hear From You

If you make this Vegan Pumpkin Spice Bread  recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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This post is brought to you by Bob’s Red Mill, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!