Gluten Free Vegan Pumpkin Spice Bread

by Jill Dalton

There is nothing that says Fall is here more than Pumpkin Spice. One of my favorite ways, other than pumpkin pie, to enjoy the fall spices is in this Plant Based Vegan, gluten free, refined sugar free Pumpkin Spice Bread. This moist bread is great for breakfast or dessert, lathered with a healthy layer of nut butter.

This recipe is brought to you in part by our sponsors:

Gluten Free Vegan Pumpkin Spice Bread

Print Recipe
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.9/5
( 52 voted )


2 cups (160g) rolled oats
1 tablespoon flax meal
1 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons pumpkin pie spice
1 cup (225g) pitted dates
1/2 cup (120ml) unsweetened soy milk (or plant based milk of your choice)
1 teaspoon vanilla extract
1 3/4 cup (425g) pumpkin pie purée (1  15 ounce can)
1/4 cup (29g) pumpkin seeds


  1. Preheat oven to 350° (180°C).
  2. Grind the oats in the blender lightly to make a flour. (over grinding will prevent bread from baking through)
  3. Add the oat flour, flax meal, baking soda, baking powder and pumpkin pie spice to a mixing bowl and mix well.
  4. Add the dates, soy milk, vanilla and pumpkin purée to a blender and blend until the dates are pulverized.
  5. Add this mixture to the dry ingredients and mix well.
  6. Pour into a parchment lined bread pan or silicone bread pan and smooth the top.
  7. Sprinkle the pumpkin seeds on top.
  8. Bake for 60 minutes.
  9. Keep in an airtight container in the fridge for up to a week.
Did You Make This Recipe?
Take a picture and share the love? Tag me on Instagram at @wholefoodplantbasedcookingshow

You may also like


Nina November 21, 2020 - 11:15 am

Is pumpkin pie puree just plain canned pumpkin or pumpkin pie filling ? This is confusing to me and can be a catastrophe if the wrong one is used.

Jill Dalton November 22, 2020 - 9:48 am

Yes, it is just plain canned pumpkin.

Allison November 23, 2020 - 8:53 am

Would it be possible to make these in muffin tins? If so, how would I adjust the baking time? Thanks!

Jill Dalton November 23, 2020 - 10:09 am

Yes, I would check them at about 25 minutes to start.

Tracey November 23, 2020 - 9:07 pm

Is the flax taking the place of eggs? I am asking because I need to leave it out.
I have multiple food allergies and tough to find flax seeds that are clean. Thank you.

Jill Dalton November 24, 2020 - 9:18 am

Yes, it is the egg replacement. You could use ground chia.

Georgina November 24, 2020 - 2:28 pm

Lovely recipe, perfect flavours, thank you again.

Sandra Marks November 25, 2020 - 8:20 pm

Made this today. Really good. As well as pumpkin seeds, I also sprinkled 2 tbsps of rolled oats and 2 tbsps of (Enjoy Life) dark chocolate chips on top.

Jill Dalton November 26, 2020 - 10:31 am

Good idea, sounds delicious Sandra!

LeeAnn November 28, 2020 - 11:40 pm

I made this for a roommate Thanksgiving celebration in a cake tin and topped it with some vanilla cashew frosting (from the Oreo cake). The pumpkin spice cake was definitely a crowd pleaser. I’ve already been asked to make it again next year. Thank you so much for this wonderful recipe!

Shauna November 30, 2020 - 8:45 pm

Super easy and SO delicious, the perfect pumpkin treat!!! I followed the recipe exactly except I made muffins instead of the loaf. I baked them for 30 minutes at 350 degrees. They turned out absolutely wonderful!
Thank you for the AMAZING recipe Jill🙏🏽

Carol Doherty December 7, 2020 - 8:14 pm

I made this because I love pumpkin – but am sorry to say it totally missed the yumm factor. I might try again and maybe add some stevia and extra cinnamon.

harpersfaerie December 29, 2020 - 6:35 am

I doubled the recipe and added some chocolate chips to one, and raisins to the other. I froze one. I didn’t have much chance to eat either, as my husband tore through both of them. I thought they were best the day after cooking, as the flavors had a chance to develop. Delicious.

Jill Dalton December 30, 2020 - 11:23 am

Fantastic ! =)

Catherine Cockey February 24, 2021 - 6:52 pm

I cooked this bread a half hour longer than the suggested time to get a knife to come out clean, but I think I didn’t need to, I just burned the bottom a little. It was good and I love the texture.

Robin September 2, 2021 - 5:46 pm

I love how this bread makes my whole house smell of pumpkin spice! I can’t wait to share this with my friends and family this weekend. Very moist and delicious!

Kathy Egan October 25, 2021 - 9:07 pm

I love the flavor of this bread, but the center was very gooey/underdone even though I let it cook for an additional 20 minutes. Are there any other tips I might be missing for gluten free baking, which is new too me? Thank you for your woonderful recipes!

Jill Dalton October 27, 2021 - 10:18 am

I always grind rolled oats into a course flour for my baked goods. I find that if I overgrind the oats then the bread tends to be more gummy. I think the same happens with oat flour because it is ground really fine.

Taylor Hamilton December 6, 2021 - 8:48 pm

I made this tonight. So great! I also added two ripe bananas to make banana pumpkin flavor. Mmm it’s great. Was a little gooey in the middle but I personally like that and it dried up after cooling all the way. Perfect, thanks Jill for easy plant based healthy and tasty recipe ideas.


Share your thoughts

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: