Vegan Gluten-Free Pumpkin Bread in the Blender is an oil-free, flourless, dairy-free, eggless, seasonally spiced quick baked loaf recipe made with chickpeas and its aquafaba!  Aquafaba isn’t as nearly as scary or complicated as it sounds; it’s the name for the broth or cooking liquid from a can of chickpeas. 

Vegan pumpkin bread is one of those seasonal recipes that might end up on your regular baking rotation. Our recipe uses gluten-free chickpeas, aquafaba, and canned pumpkin, so the ingredients are readily available all year round.

As for us, even the aroma memory of this spiced gluten-free pumpkin bread is enough to make us bake another! It’s an especially doable recipe—just pop over to the pantry and gather ingredients for a fresh loaf.

How to Make Easy Gluten-Free Vegan Pumpkin Bread:

This gluten-free flourless pumpkin spiced bread recipe couldn’t be easier to make! You simply gather shelf-stable ingredients from the pantry and use a blender to combine the wet ingredients and bake. Easy baked spiced bread has never been more approachable!

• If using, begin by soaking the raw pumpkin seeds in a bit of water to keep them from getting too brown when the loaf bakes.
• Next, for this loaf oil-free, line a loaf baking pan with parchment paper. If opting to use oil, we suggest greasing the baking pan with a small bit of cooking spray.
• Then, combine the dry ingredients and set aside.
• Now, mix this eggless bread recipe’s wet ingredients in a blender.
• And then, add the puréed wet ingredients to the dry ingredients, stir, and bake!

Is Canned Pumpkin as Good, Healthy, and Nutritious as Fresh?

Though fresh is best, when it comes to canned produce, pumpkin sure holds its own! 

As stated in this article from Mayo Clinic, “both fresh pumpkin and canned pumpkin are packed with nutrients, such as potassium, vitamin A and iron.”

So we opt to use organic canned pumpkin for the sake of time and convenience.

Do I Have to Use a Blender—or Can I Use a Stand Mixer or Food Processor Instead of a Blender?

This recipe is extremely flexible regarding how you create the eggless, flourless, dairy-free batter. For example, you can opt to use a stand mixer instead of a blender to mix your loaf of plant-based bread.

A hand mixer or even a food processor will also work just fine to mix the recipe’s wet ingredients. And to make this recipe even more doable, dairy-free pumpkin bread may be mixed by hand – if you don’t happen to have an electric mixer or other gadgets.

When using a stand mixer instead of a blender for this recipe, combine the wet ingredients on low to medium-low. Doing so avoids splattering the batter everywhere!

But if you do have a blender, you are going to love how well it works for this gluten-free vegan pumpkin bread recipe.

Using a blender fluffs the eggless and gluten-free flourless pumpkin bread batter up nicely, thanks to the aquafaba.

It also helps to speed the process along.

And in our experience, using a blender fully utilizes the aquafaba in this recipe and provides the best results.

How to Store Homemade Pumpkin Bread:

First, be sure to allow your freshly baked bread to cool completely on a wire rack.

Then, once your healthy pumpkin bread is no warmer than room temperature, wrap it tightly in parchment paper or plastic wrap or in a well-sealed airtight container.

You can store your pumpkin bread at room temperature for two or three days or so. We usually send ours to the fridge after a day or two on the counter, just to be safe.

If you haven’t eaten every last crumb of your deliciously healthy gluten-free pumpkin bread within a few days, you may then opt to keep your loaf in the refrigerator to maintain freshness.

This vegan blender pumpkin bread can easily keep fresh in the refrigerator for about one week without worry. Beyond ta week, it’s best to freeze this eggless bread.

How to Freeze Pumpkin Bread:

As with storing most baked goods, allow freshly baked vegan and flourless gluten-free bread to cool completely on a wire cooling rack before storing.

Once your homemade pumpkin bread is room temperature, wrap the loaf tightly in parchment paper and place the wrapped load in a ziplock bag, plastic wrap, or airtight container. Doubling up the protection this way works wonders towards the prevention of freezer burn!

This homemade eggless bread recipe freezes well for up to three months without issue. 

To thaw, first, unwrap the bread so that condensation doesn’t end up causing it to become soggy. Allow it to sit at room temperature as you would a fresh-baked loaf.

An individual slice alternative is a super handy way to store this bread. Wrap cooled slices of fresh bread and freeze individually to enjoy a quick grab and go bite! This method is by far our favorite! It’s a smart way to portion control servings and prolong the enjoyment of your vegan and gluten-free pumpkin bread!

13 More Fabulous Fall & Cool Weather Recipes:

There’s just something about the pumpkin season to make many of us want to go apple picking, visit a pumpkin farm and gather around a bonfire.

So once you’ve made a loaf or two of delicious gluten-free and flourless pumpkin bread, try one of our other equally delicious cooler weather suggestions.

The following recipes are ones that we know you’ll turn to time after time. Even the chilliest days can cozy up from the warm vibes that will waft through the air when you make these dishes!

And as always, without fail, you can count on our recipes to be health-minded, whole-food plant-based, vegan, oil-free, gluten-free, dairy-free, and eggless! It may seem funny that we mention our vegan bread as being an eggless recipe, but we prefer to emphasis all beneficial details clearly.

• Pumpkin Pie Spice Blend – A lifesaver 4-Ingredient combo to replace store-bought spice mix!
• Aloo Matar (Easy Pea & Potato Curry) – Cooking with Indian spices creates warm and inviting flavors.
• Vegan Pumpkin Spice Latte Recipe  – This beauty tastes like the fancy seasonal drink from a famous coffee shop; only our version is healthy! The whipped topping is made of aquafaba (canned chickpea broth).
• Easiest Granola Recipe Ever
• No-Bake Pumpkin Cheesecake with ‘Aquafaba’ Whipped Cream
• Baked Pumpkin Seed Veggie Burgers – These also cook on the grill like a dream! Aquafaba helps hold these burgers together.
• Pumpkin Power Breakfast Worthy Cookies
• No-Cook Pumpkin Pie Energy Bites – These are the perfect treat to make with your little ones—there’s no baking required.
• Cauliflower, Kale & Carrot Chopped Salad  – This satisfying salad in a jar provides protein from raw pumpkin seeds!
• Maple Roasted Carrots and Cranberries with Pistachios – This satisfyingly delicious carrot entree makes an eye-catching holiday-worthy meal!
• Pumpkin Cinnamon Spice Cake with Cashew Cream Cheese Glaze
• No-Cook Pumpkin Chia Overnight Oats – Allow these no-cook oats to sit a few minutes or overnight!
• Vegan Yogurt with Granola and Toasted Coconut

Thank You for Choosing Our Recipes!

As always, thank you for being here and for trying our recipes! Our vegan blender pumpkin bread is yet another gluten-free recipe that we bet you’ll find to be a keeper!

As Mike and I test the combinations of ingredients, prepare the recipes, style, and shoot photographs of the finalized dishes to publish our new ideas, we want you to know why we do what we do.

Creating new plant-based recipes to improve health and wellness is just part of the equation. Making it easy to find, follow, and collect delicious tasting health-minded recipes to fully convey the pleasures of plant-based and gluten-free eating is the purpose of this site.

We share the details of our recipes in the way that we do to provide you with helpful information.

And we intend to do all we can to help equip and support your beautiful and thoughtful reasons for choosing to eat plants.

May you find this easy baked spiced bread recipe as delightful as we do.

Happy Eating!