vegan gluten-free pumpkin bread being sliced with seeds scattered on cutting board with orange measuring cup and jar of seeds

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 vegan gluten free pumpkin bread from scratch baking scene with loaf in pan sitting on marble

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!
gluten free raw old fashioned oats
raw organic hulled pumpkin seeds

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.

eggless flourless slices of gluten free pumpkin bread

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 freeze pumpkin bread loaf in parchment paper with measuring cup oats pumpkin seeds cooling rack baking scene

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 keep a loaf of pumpkin bread fresh baked in parchment paper lined cast iron loaf baking pan marble background

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!

pink plate silver fork slice of orange pumpkin bread being eaten loaf in background on wood cutting board

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.

an artistic fork full of a bite of pumpkin bread topped with pumpkin seed crust dramatic black background

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!

dark orange colored pumpkin seed topped loaf of pumpkin bread partially sliced on cutting board
three slices of vegan gluten-free pumpkin bread cut from whole loaf topped with pumpkin seeds on wood

Vegan Gluten-Free Pumpkin Bread in the Blender

  • 10
  • 50
    Cook Time:
  • Yield: 12 Servings

Without knowing the ingredients, no one would ever believe that this pumpkin bread is about the healthiest treat you’d ever hope to bake!  Vegan Blender Pumpkin Bread is a gluten-free, oil-free, flourless, beautifully spiced, dairy-free, and eggless recipe giving you a guilt-free, low-fat treat with only 150 calories per slice! And to sweeten the deal even further, this loaf is made with wholesome whole food plant-based ingredients that you may likely have on hand!


  • DRY: 1 cup of  old fashioned oats - Be sure to use certified gluten-free oats as needed.
  • 2 tsp of baking powder
  • 1/2 tsp of baking soda
  • 3/4 cup of unrefined coconut sugar, date, or maple sugar
  • 2 to 4 tsp pumpkin pie spice seasoning - Or better still, try our homemade pumpkin spice mix! 
  • 1/4 tsp of salt - We like to bake with pink Himalayan sea salt.
  • WET: 1 cup of canned cooked chickpeas, drained, with liquid reserved
  • 4 tbsp of aquafaba, which is the reserved liquid from the canned chickpeas
  • 1-15 oz can of pure pureed pumpkin
  • 1/4 cup of hulled hemp seeds
  • 1 tbsp of pure maple syrup, molasses, date paste, or raw agave
  • 1 tbsp of apple cider vinegar or lemon juice
  • an optional topping of 1/4 cup of raw pumpkin seeds, soaked and drained


  1. Begin by soaking the optional raw pumpkin seeds, if using as a topping. Then, line a loaf baking pan with parchment paper to bake oil-free or lightly grease your baking pan with a cooking spray. After that, go ahead and preheat the oven to 350º F.
  2. Then, in a large bowl, whisk or mix with a fork or spoon the dry ingredients—oats, baking powder, baking soda, sugar, spice, and salt until well combined and set aside.
  3. Next, in a blender or food processor, puree the wet ingredients—chickpeas, aquafaba, pumpkin, hemp seeds, maple syrup, and apple cider vinegar.
  4. Now add the puréed wet ingredients to the bowl of dry ingredients, stirring until combined. Scrape the thick batter and fill your prepared loaf pan. Smooth out the batter using the back of a spoon and top with the optional pumpkin seeds, if using. Pressing the pumpkin seeds down very lightly into the batter helps them stay in place once the loaf is baked
  5. Bake your pumpkin loaf for 50 to 60 minutes or until the toothpick from the center comes out almost clean.
  6. After removing your loaf from the oven, cool the bread in the pan for 5 to 10 minutes, then remove from the pan and cool completely on a cooling rack before slicing into serving size pieces. If you'd like to 'pretty up' a slice of pumpkin bread, try adding a dollop of low fat aquafaba whipped cream to add visual interest and whimsy. Another idea is to drizzle of the cashew cream cheese-like topping found in this recipe on top of a serving of pumpkin bread. This pumpkin bread keeps well when you store it in a covered container in the fridge. It freezes well too. We like to freeze the individual slices to grab a piece to enjoy as desired. For specifics on how to freeze your homemade loaf, refer to the recipe article above.


  • Regarding canned pumpkin purée, we recently used an organic store brand variety from our neighborhood Walmart, and our bread turned out delicious. If you ever happen to open a can of pumpkin purée that seems a bit too wet, either drain of the watery part or add a few more oats to the batter to thicken things up, as needed. An ideal batter for this recipe should be pretty thick.
  • When using store-bought pumpkin pie spice, we generally use four teaspoons. And when using our convenient, trip-to-the-store-saving, budget-friendly original pumpkin spice blend recipe, we usually use three teaspoons in this recipe.
  • This recipe bakes exceptionally well in a preheated cast iron loaf pan. Preheating cast iron cookware something we like to do, when we think about it in time, to add a little extra bit of crusty edge to oil-free baked goods.
  • Ready for something new? For a change, stir in about 1/4 cup of chopped pecans or walnuts for added crunch and flavor. Or instead of pumpkin seeds, try topping your loaf with a sprinkle or two of crunchy raw cacao nibs—or a couple of spoons of vegan mini chocolate chips.


% DV

Calories Per Serving: 150
  • Total Fat 4.1 g 6 %
  • Saturated Fat 0.6 g 3 %
  • Cholesterol 0 mg 0 %
  • Sodium 212.8 mg 9 %
  • Carbohydrates 26 g 9 %
  • Fiber 3 g 12 %
  • Sugar 15.4 g ---
  • Protein 4.1 g 8 %
  • Vitamin A 73 %
  • Vitamin C 2 %
  • Iron 8 %
  • Calcium 7 %

Leave a Comment


  • I’m type 2 diabetic and as I read the list of ingredients I’m wondering what if anything I can use to substitute the large amount of maple syrup and maple sugar in the recipe. Any suggestions please?

    1. Thanks for asking, Ian. I am not a dietician but here are my best suggestions being the home cook that I am.

      For the 3/4 cup of coconut sugar, date, or maple sugar, I believe you could use an equal amount or even a slightly lesser amount of pitted dates.

      And as a substitute for the single tablespoon of pure maple syrup, molasses, date paste, or raw agave nectar, I suggest leaving it out since you’d be using moist dates as the sweetener and more moisture would not be needed.

      In this and other recipes, besides using pitted dates as a healthier sweetener, I often use mashed ripe banana or chopped apples or applesauce. I hope something I’ve suggested is helpful.