This Pumpkin Bread is everything you want in a fall bake: warmly spiced, moist, and full of deep, cozy flavor. It’s the kind of recipe that fills your kitchen with the unmistakable scent of the season—thanks to pumpkin pie spice, vanilla, and rich pumpkin purée. Whether you’re enjoying it fresh out of the oven or sliced the next day with a cup of tea, it’s a simple, satisfying way to bring warmth and flavor to your day.
Beyond its classic taste and texture, this loaf also brings a few nourishing ingredients to the table. Pumpkin is a great source of fiber, vitamin A, and antioxidants that support immune function—especially helpful during colder months. Using coconut sugar offers a less processed alternative to traditional white sugar, and pumpkin seeds (if you choose to sprinkle them on top) add a nice crunch along with minerals like zinc and magnesium.
Baked with gluten-free flour and plant-based butter, this bread is friendly for a variety of eaters—but more importantly, it’s a recipe that simply tastes good and feels good to make. Whether you’re baking it for yourself, sharing it with others, or setting it aside for a slow morning, this loaf is a cozy classic worth keeping on repeat.
Recipe
Serves 12
6¾ oz. (190g) gluten-free all-purpose flour
1 tbsp. pumpkin pie spice
1 tsp. baking soda
4 oz. (115g) unsalted vegan butter, room temperature (We like Miyokos)
7 oz. (200g) coconut sugar
4 large eggs
8 oz. (240g) pumpkin purée
½ tsp. vanilla extract
1 oz. (30g) pumpkin seeds (optional)
How to Prepare
Preheat the oven to 350°F (175°C). Spray a loaf pan with nonstick cooking spray.
In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and ¼ tsp salt.
In a stand mixer or with a hand mixer, butter, coconut sugar, until light and fluffy (about 2 minutes).
Add eggs one at a time, mixing until incorporated. Stir in pumpkin purée and vanilla extract.
Add dry ingredients and mix until just combined.
Pour batter into the prepared loaf pan. Sprinkle with pumpkin seeds, if using.
Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely in the pan on a wire rack before slicing.
