Gluten-Free & Vegan Pumpkin Spice Bread

Written by Heather Esposito

As the summer sun begins to set earlier in the day and the smells of autumn begin to waft through the air, it’s almost impossible to not envision pumpkin-flavored treats crowding your counter.

But if you have issues with food allergies, or are trying to enjoy a more health-supportive lifestyle, it can seem impossible to find treats that fit your dietary needs.

I totally understand the dilemma. If I eat gluten, dairy or refined sugar, my body is down for the count. But oh man, how I crave a warm piece of pumpkin bread in the morning when the autumn air blows in.

That’s what motivated me to create this amazingly delicious Pumpkin Spice Bread. It’s moist, fluffy and simply delicious.

Jazz it up by adding in some chocolate chips or put a piece in the toaster and top it with your favorite topping, such as organic butter, and you will instantly settle into autumn.

Pumpkin Spice Bread

Makes: 1 loaf

Dry Ingredients:

  • 2 1/2 cup Bob’s Red Mill All-Purpose GF Flour
  • 1 cup coconut sugar
  • 2 tablespoons arrowroot
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon sea salt

Wet Ingredients:

  • 1 can Farmer’s Market Organic pureed pumpkin
  • 1 cup hot water
  • 1/3 cup refined coconut oil, melted
  • 2 teaspoons vanilla extract
  • Optional: 1/2 cup chocolate chips


Preheat oven to 350º Fahrenheit. Lightly oil the bottom of a standard bread loaf pan. In a medium-size bowl, sift together the dry ingredients to get rid of all the chunks of the coconut sugar.

In a separate bowl, combine all of the wet ingredients together.

Add the dry ingredients into the wet mixture and stir together.

Pour the batter into the prepared loaf pan. Bake in the center of oven for 45-60 minutes. Bread is done when it springs back to touch or when you stick a toothpick in the center and it comes out clean.

Let the loaf cool for 20 minutes before removing from pan. Store the bread in plastic wrap at room temperature for up to 3 days or freeze individual pieces and leave out on counter to bring to room temperature to unfreeze.

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