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  • Author: Bethany Holmes
  • Prep Time: 10
  • Cook Time: 65
  • Total Time: 1 hour 15 minutes


The weekend kicked off the fall season and I could not help myself but to make everything pumpkin! This vegan + gluten free pumpkin bread was an experiment that turned out so well I had to share! Hope you all enjoy!


Wet Ingredients
  • 1 cup 100% pure pumpkin puree (not pumpkin pie mix)
  • ¼ cup melted avocado oil
  • ¼ cup  tablespoons pure maple syrup
  • ¼ cup  tablespoons coconut sugar
  • 1 flax egg (1 tablespoon ground flax + 3 tablespoons water, whisked together, set for 5 mins)
  • 1 teaspoon pure vanilla extract
Dry Ingredients
  • 2 cups almond flour
  • ½ cup coconut flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves or 2 drops of clove essential oils
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt


  1. Preheat the oven to 350°F. Line a loaf pan with parchment paper and set aside.
  2. Add the wet ingredients to a large bowl: pumpkin, avocado oil, maple syrup, coconut sugar, and vanilla. Mix well.
  3. In the same bowl, add the dry ingredients: almond flour, coconut flour, baking soda, baking powder, cinnamon, cloves, nutmeg and salt. Mix together well.
  4. Add in flax egg and whisk together until everything is evenly mixed.
  5. Pour batter into loaf pan and spread into an even layer.  Bake for 65 minutes.
  6. Allow to cool on a cooling rack for 2-3 hours, or until completely cool. Lift out, slice and enjoy!

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