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Pumpkin season means it’s time for super simple and super moist pumpkin spice bread recipes! This easy recipe is gluten free and vegan (of course), as well as nut free and soy free. The bread is best when super crusted with vegan chocolate chips and toasted pepitas. Whether its for breakfast, snack or every meal, this loaf is going to be hard to save! This loaf is definitely one of our best recipes.

Gluten Free Pumpkin Spice Loaf

 

 

This recipe was written in the Fall and shared on our youtube channel (you should subscribe if you haven’t yet!) many months ago. As much as pumpkin season is in the Fall, pumpkins can be found canned year round and are great for baking. This means any time is time to make super simple and super moist pumpkin spice bread recipes!

This easy recipe is gluten free and vegan (of course), as well as nut free and soy free. The bread is best when super crusted with vegan chocolate chips and toasted pepitas. Pepitas are those green pumpkin seeds. I always wonder why pumpkin seeds out of a pumpkin are white whereas the ones I buy in the store are green… its a processing thing!

Whether its for breakfast, snack or every meal, this loaf is going to be hard to save for later! This loaf is definitely one of our best recipes. This vegan gluten free pumpkin bread recipe is also perfect as a simple muffin, perfect for school lunches and snacks. Thanks to our Cloud Nine Vanilla Cake Mix, this recipe becomes super simple to whip up anytime, anywhere.

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Pumpkin Spice Bread
This vegan gluten free pumpkin bread recipe is also perfect as a simple muffin, perfect for school lunches and snacks. Thanks to our Cloud Nine Vanilla Cake Mix, this recipe becomes super simple to whip up anytime, anywhere.
Prep Time 10 minutes
Cook Time 55 minutes
Servings
loaf
Prep Time 10 minutes
Cook Time 55 minutes
Servings
loaf
Instructions
  1. Preheat oven to 350 F. Grease dark loaf pan with oil lightly and set aside.
  2. Combine your non-dairy milk with apple cider vinegar and set aside.
  3. To your mixing bowl, combine oil, pumpkin puree, and spices. Pour in non-dairy milk and combine. Fold in baking mix with spatula until no dry pockets are present.
  4. Pour batter evenly into loaf pan. Top with chocolate chips and pepitas.
  5. Bake for 55-60 minutes in the centre of the oven rack. The top will rise, crack. Do not open the oven or else the loaf could risk falling inwards.
  6. Upon removal from oven, let cool for 10 minutes. Run a butterknife gently along the edges of the pan to loosen the loaf.
  7. Once cooled completely. flip loaf out of pan by placing a plate on top of the pan and flipping pan-and-plate in unison. The loaf should slide right out.
  8. Slice and enjoy constantly!
Recipe Notes

STORAGE

Store in an airtight container on the counter for 48 hours, in the fridge for 48 hours, or the freezer (pre-sliced) for 3 months.