Vegan Pumpkin Bread

Vegan Pumpkin Bread Recipe that's also gluten-free and Clean Program friendly!

Tis’ the season for all things pumpkin, which is precisely why today I’m dishing up a luscious loaf of vegan pumpkin bread for you today. And what’s super great about this pumpkin bread, is it is also cleanse friendly!

It’s day nine of my cleanse and so far it’s going pretty well. I miss solid dinners. I’m still craving wine. And I’m definitely getting sick of green smoothies. But overall, I’m definitely feeling better. I think I’ve even lost a few pounds – bonus!

One thing I realized I just can’t give up is baking. As hard as I try, every Saturday I find myself in the kitchen, reaching for my flour and whisk. I just love baking and I love sharing my tasty creations with you.

Vegan Pumpkin Bread Recipe that's also gluten-free and Clean Program friendly!

What I haven’t done, is experiment much with vegan baking. Eggs work magic with gluten-free baked goods and I can tolerate them, so honestly I took the easy road and have cooked what I know.

But now, with my new clean diet, no eggs, no sugars, no gluten, no dairy. It was a hard task, but I wanted to push myself. I started with the sugar, thinking that would be the hardest because I usually use honey and maple syrup as an alternative to cane sugar. Luckily, there are a few options on the Clean Program. Coconut sugar, coconut nectar, dates and stevia are all allowed.

I wanted to start with a liquid sweetener, so I decided on date paste. I thinned it out with a little extra water so it was more like honey. It wasn’t sweet enough, so I added some powdered stevia to make up for the lack in sugar. The final result was amazing. It’s soft and cakey, full of pumpkin flavor and has just a hint of sweetness.

Toasted up and smothered in my homemade pumpkin butter? I wish I could eat this all year around!

Vegan Pumpkin Bread Recipe that's also gluten-free and Clean Program friendly!

Vegan Pumpkin Bread

Prep Time: 40 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 40 minutes

Yield: 1 loaf



  1. Preheat the oven to 350 degrees F and line a 9" loaf pan with parchment paper.
  2. Place the dates and 1 cup of hot water into a bowl. Let stand for 20 minutes. Remove the pits from the dates and place them along with the water in a blender. Blend until smooth & creamy. Should result in about 1/2 cup of date paste.
  3. Combine the flaxseed and 1/4 cup + 2 tablespoons (6 tablespoons) of hot water in a small bowl and stir until combined. Let sit until gelled, about 10 minutes.
  4. Meanwhile, whisk together the dry ingredients except for the baking soda in a large mixing bowl. Mix together the baking soda and remaining 1/2 cup of hot water and add to the dry. Then add the pumpkin, coconut oil, vanilla and mix to combine.
  5. Transfer the batter into the prepared loaf pan and sprinkle with pumpkin seeds.
  6. Bake in the center of the oven for 55 - 65 minutes, until a cake tester inserted into the center of the loaf comes out clean.
  7. Cool in the pan for 10 minutes, then transfer to a wire rack and cool for another 30 minutes. Slice and serve.
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About Queen of Quinoa

Alyssa Rimmer is the quinoa obsessed girl behind the gluten-free blog, the Queen of Quinoa. She loves experimenting with nutritious and whole-food ingredients, and seeks to encourage the everyday home chef that cooking and eating gluten-free can not only be healthy, but also delicious and fun. After struggling with stomach issues throughout her college years, Alyssa decided enough was enough and took her health into her own hands. She started by removing gluten from her diet and hasn’t looked back since. Two happy years have passed and her stomach issues have practically disappeared. Living gluten-free has also helped her to truly discover her passion for cooking and she has embraced her new lifestyle with open arms. With the Queen of Quinoa, Alyssa shares her gluten-free recipes, many of which are focused on the superfood quinoa, and discusses her journey to living a more fulfilled and healthy life. She now also cooks refined sugar-free and although not all her of recipes are vegan, she has loved learning and experimenting with vegan baking. She lives in Burlington, Vermont where she is surrounded by fresh, local produce and is always inspired by the fabulous seasonal ingredients that make this state so special. She is excited to share her recipes with you, as she helps to uncover the amazing world of quinoa.
This entry was posted in Allergy Friendly, Breads, Breakfast, Clean Program, Corn-Free, Dairy-Free, Egg-free, Gluten-free, Nut-Free, Quick Breads, Quinoa, Recipe Index, Refined Sugar-Free, Soy-Free, Vegan and tagged , , , , , . Bookmark the permalink.

6 Responses to Vegan Pumpkin Bread

  1. This bread looks lovely! I am so happy it is also egg-free! It makes me sad since most bloggers unless they are vegan ever do egg-free and gluten-free recipes! Thanks Alyssa!

  2. I agree! Gluten-free AND vegan is hard to do! This looks totally delicious though!
    Erin @ Meaningful Eats recently posted..Pumpkin Sweet Brown Rice Pudding {gluten-free, dairy-free}My Profile

    • Thanks Erin! Now thank I feel way more comfortable with gluten-free baking, I might just start to experiment with some more vegan baking too. It seems like it’s something people are looking for :)

  3. Super looking recipe! Your recipes are irresistible :)
    Marianne @ Ragdoll Kitchen recently posted..“Better Than Fried” ChickenMy Profile

  4. Jennifer says:

    I just worked through the recipe and noticed you don’t mention when to add the gelled flax egg mixture. I assume its with the other wet ingredients, but thought I’d let you know for corrections’ sake. Thanks for the recipe.

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