• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Instant Pot Cookbook(PREORDER NOW)
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Breakfast Recipes

    Vegan Gluten Free Pumpkin Bread with Cranberries

    Published: Nov 24, 2015 · Modified: Oct 7, 2020 by Richa 76 Comments

    Jump to Recipe   Print Recipe

    Vegan Gluten free Pumpkin Bread Recipe with cranberries and walnuts. Gum-free, Soy-free, Yeast-free. Can be made oat-free.

    Jump to Recipe   

    Vegan Gluten free Pumpkin Bread Recipe with cranberries and walnuts. Gum-free, Soy-free. Can be made oat-free. | VeganRicha.com #vegan #glutenfree #yeastfree #breakfast #pumpkinbread

    I try to provide gluten-free options on the blog whenever possible. Gluten-free vegan baking is difficult. It doesn’t always behave the way we expect it to behave and it turns out dry, gosh so dry! There have been many loaves of bread or baked things that I had to either trash or slice and bake into biscotti which no one wanted to eat. This one does not have that problem!

    The pumpkin and banana hold the structure together and make this a very moist loaf and make this more of a Banana Pumpkin Bread. This bread also doesn’t need added gum. You can use a 1/2 tsp xanthan with the dry ingredients to help the crumb if you want. Use chocolate chips or dried fruit of choice for variation. For a regular wheat based loaf, see this 1 bowl Pumpkin Bread. Add cranberries for a festive breakfast loaf.

    I and the home are not gluten-free. So gluten-free baked goods have to be really good and close to their with gluten versions to really be liked. And that is what I always aim for. This loaf uses brown rice flour, almond flour, starch and oat flour. You can use any other flour which is similar to oat flour to sub oat flour if needed. I have not tried the loaf with any other starch. Arrowroot hasn’t worked well for me in the past. A blend of tapioca and corn might work, but I would recommend sticking to potato starch for the first try. Make this festive loaf with cranberries and walnuts/pecans and let me know how it turns out! Feedback helps future recipe development. Whether it turned out good, just ok, something didn’t work out or you did not like (taste, texture), suggestions, anything, leave me comments on the post or on social media.

    Also check out my Vegan Gift Guide for ideas to gift this holiday season and an update on Projects and organizations supported by us.

    And All the Thanksgiving meal, sides, brunch options here. Happy ThanksLiving!

    Vegan Gluten free Pumpkin Bread Recipe with cranberries and walnuts. Gum-free, Soy-free. Can be made oat-free. | VeganRicha.com #vegan #glutenfree #pumpkinbread

    More pumpkin recipes from the blog

    • One bowl Pumpkin Bread
    • Pumpkin Cinnamon rolls
    • Gluten-free Pumpkin cinnamon Rolls with pumpkin caramel. GF Yeast free
    • 1 bowl pumpkin cream cheese muffins
    • Pumpkin cinnamon Swirl Sandwich Bread all fancy

    More gluten-free baked recipes


    • Almond Oat Blueberry chocolate chip Muffins. 
    • Banana Walnut Breakfast Loaf

    Vegan Gluten free Pumpkin Bread Recipe with cranberries and walnuts. Gum-free, Soy-free. Can be made oat-free. | VeganRicha.com #vegan #glutenfree #pumpkinbread

    how to make vegan gluten free pumpkin bread

    Whisk all the dry ingredients in one bowl and wet ingredients in another bowl. Mix into a batter.

    Vegan Gluten free Pumpkin Bread Recipe with cranberries and walnuts. Gum-free, Soy-free. Can be made oat-free. | VeganRicha.com #vegan #glutenfree #pumpkinbread

    Fold in cranberries, walnuts or other add ins. Drop the batter onto parchment lined loaf pan. Even it out. Garnish with pumpkin seeds or chopped walnuts.

    Vegan Gluten free Pumpkin Bread Recipe with cranberries and walnuts. Gum-free, Soy-free. Can be made oat-free. | VeganRicha.com #vegan #glutenfree #pumpkinbread

    Bake until a toothpick from the center comes out almost clean without any liquid.

    Vegan Gluten free Pumpkin Bread Recipe with cranberries and walnuts. Gum-free, Soy-free. Can be made oat-free. | VeganRicha.com #vegan #glutenfree #pumpkinbread

    Cool for 15 minutes. then remove from pan and cool completely before slicing.

    Vegan Gluten free Pumpkin Bread Recipe with cranberries and walnuts. Gum-free, Soy-free. Can be made oat-free. | VeganRicha.com #vegan #glutenfree #pumpkinbread #breakfast

    Vegan Gluten free Pumpkin Bread Recipe with cranberries and walnuts. Gum-free, Soy-free. Can be made oat-free. | VeganRicha.com #vegan #glutenfree#pumpkinbread #veganricha
    Print Recipe
    4.88 from 16 votes

    Vegan Gluten Free Pumpkin Bread with Cranberries

    Vegan Gluten free Pumpkin Bread Recipe with cranberries and walnuts. Gum-free, Soy-free, Yeast-free. Can be made oat-free.
    Prep Time15 mins
    Cook Time1 hr
    Total Time1 hr 15 mins
    Course: Breakfast
    Cuisine: American
    Keyword: gluten free pumpkin bread, pumpkin bread recipe
    Servings: 8
    Calories: 229kcal
    Author: Vegan Richa

    Ingredients

    Dry:

    • 1/2 cup (79 g) brown rice flour
    • 1/2 cup (56 g) almond flour
    • 1/4 cup (30 g) oat flour certified Gluten-free or other gf flour of choice like white sorghum, amaranth etc , do not use bean flour
    • 1/4 cup (40 g) potato starch
    • 1 1/4 tsp (1.25 tsp) baking powder
    • 1/4 tsp (0.25 tsp) baking soda
    • 1/4 tsp (0.25 tsp) salt
    • 1/4 cup (30 g) powdered sugar (Blend up any unrefined sugar in a blender to make it fine)
    • 1 1/2 tsp (1.5 tsp) pumpkin pie spice
    • 1/2 tsp (0.5 tsp) chai spice or use more pumpkin pie spice

    Wet:

    • 1 very ripe banana medium size
    • 1 tbsp pysllium husk powder or chia seed meal
    • 1/4 cup (50 g) sugar (raw, coconut or other)
    • 3/4 cup (184.24 g) + 2 tbsp pumpkin puree not pumpkin pie filling
    • 1/4 cup (80.5 g) maple syrup
    • 2 tbsp oil
    • 1 tsp apple cider vinegar

    Add ins:

    • 3 Tbsp or more chopped walnuts
    • 1/4 cup (25 g) or more fresh or frozen cranberries

    Instructions

    • Preheat the oven to 365 degrees F / 180ºc. In a bowl whisk all the dry ingredients very well until well combined.
    • In another bowl, mash the banana really well until smooth and there are no lumps. Add the rest of the wet ingredients and mix well to dissolve the sugar. Powder the pysllium husk before adding.
    • Add the dry into the wet and mix until well combined and there are no wet streaks. Mix really well.
    • Fold in the cranberries and walnuts.
    • Drop into parchment lined pan. Even it out. top with pepitas
    • Bake at pre-heated 365 degrees F  / 180ºc for 55 to 65 minutes or until a toothpick from the center comes out almost clean with no liquid stuck to it. the bake time will depend on the consistency of the pumpkin puree and banana.
    • Cool in the pan for 15 minutes. Remove from the pan and cool completely before slicing with a serrated knife. Preferably chill in the refrigerator for an hour or so before slicing.

    Video

    Notes

    For variation: Add half of the batter, even it out, add a layer of soft vegan cream cheese, then layer the rest of the batter and bake for a cream cheese filled bread.
    Nutritional values based on one serving

    Nutrition

    Nutrition Facts
    Vegan Gluten Free Pumpkin Bread with Cranberries
    Amount Per Serving
    Calories 229 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Sodium 119mg5%
    Potassium 310mg9%
    Carbohydrates 40g13%
    Fiber 4g17%
    Sugar 19g21%
    Protein 4g8%
    Vitamin A 3585IU72%
    Vitamin C 2.9mg4%
    Calcium 80mg8%
    Iron 1.3mg7%
    * Percent Daily Values are based on a 2000 calorie diet.

    Vegan Gluten free Pumpkin Bread Recipe with cranberries and walnuts. Gum-free, Soy-free. Can be made oat-free. | VeganRicha.com #vegan #glutenfree #pumpkinbread

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on Twitter Share on Email
    « Roasted Butternut Squash Apple Cranberry Salad with harrissa Spiced Pecans
    Easy Dinner Rolls No Yeast »


    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




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

    1. Shefali

      October 15, 2022 at 12:43 am

      Hi Richa,

      I just tried your GF vegan pumpkin bread. So good!
      I’ve never had much success with these GF flours in bread form. Your recipe is one to keep.
      I am not able to source the exact varieties of flours you’ve mentioned. So I used a GF flour mix that I have used before with additional sorghum flour.
      Thank you! Looking forward to tried out your other recipes too 🙂

      Reply
      • Vegan Richa Support

        October 18, 2022 at 11:03 am

        So good to hear, thank you and enjoy the other recipes too.

        Reply
    2. Chantal J

      March 07, 2021 at 6:42 pm

      Hello Richa, hope you’re well.
      I tried two of your recipes this past weekend. One was the pumpkin cake with chocolate ganache and the other one is this pumpkin loaf. The cake didn’t come out as high as your picture and was kind of spongy. The loaf came out a bit dense and dry. Both were very tasty though. I measured 3/4 cup of pumpkin but I was already past the weight in grams that you suggest. Should we use the measuring cups or the weight?
      Do you have any suggestions as to what might’ve happened to my trials? Thank you in advance.

      Reply
      • Richa

        March 07, 2021 at 7:24 pm

        Did you make both Glutenfree?

        With Glutenfree baking, it can easily come out fry or not rise well with changed ingredients, types of ingredients or measuring differences. Maybe the pumpkin purée was too moist and the loaf ended up dense because of that. That will also dry out the edges more.

        For the pumpkin cake if you made it Glutenfree then it will be less tall as the cake recipe uses regular flour. With gluten flours always rise more

        Reply
    3. GABRIELLE OTTAVIO

      February 27, 2021 at 7:57 am

      5 stars
      I make this every week or so. It’s probably one of our favorite recipes. I have reviewed this before and also gave it 5 stars. Today, I wanted to make this but didn’t have any bananas. I would have substituted 4 oz apple sauce for 1 banana but didn’t have that either. I make my own oat, almond and other dairy free milks. So I used the pulp leftover from my milk making instead. I had made an almond-oat milk combination this morning. And used 4 oz of pulp instead of a banana. Omg it came out delicious you would never have known. I just wanted to share this with you— not sure how many of your readers make their own milk but I bet there are many -just another thing one can do with leftover pulp. 😀

      Reply
    4. Laura

      October 07, 2020 at 4:39 pm

      5 stars
      Fantastic recipe. I made mine in a square pyrex rather than a loaf shape and it worked out beautifully.

      Reply
    5. GABRIELLE OTTAVIO

      October 03, 2020 at 8:09 pm

      5 stars
      Made this this morning. It was delicious. The recipe was easy to follow too. I used both walnuts and dried apricots since I didn’t have cranberries . It was moist and perfect for anytime not just for breakfast;)

      Reply
      • Richa

        October 04, 2020 at 6:31 am

        Awesome

        Reply
    6. Margarida Rodrigues

      September 21, 2020 at 1:22 pm

      5 stars
      It’s DELICIOUS!
      Thank you ❤️

      Reply
    7. Khushi

      March 04, 2020 at 7:27 am

      Hello Richa! I need to make a grain free version of this. Would it be possible to sub buckwheat instead of rice flour, and amarnath instead of oats? Thanks so much!

      Reply
      • Richa

        March 07, 2020 at 6:12 pm

        Use following recipe and replace banana with pumpkin.
        https://www.veganricha.com/2018/01/gluten-free-banana-bread-flourless-carrot-banana-bread.html

        Reply
    8. Kimberly

      October 15, 2019 at 8:55 am

      5 stars
      I’ve made this twice now and it is absolutely FANTASTIC!!!! My only minor change is subbing the oil for either apple sauce or non-dairy milk. The spices are a big wow, as is the texture and flavor. The whole cranberries are such a delight. Honestly, best quick bread I think I’ve ever made! I’ve served it to several people who are not normally gluten-free, and everyone loved it. I’ll be searching your website for more gluten free baking for sure! Thank you!!!

      Reply
    9. Keren

      January 10, 2019 at 1:30 am

      5 stars
      Superb. I doubled the recipe to make 1 big loaf. To be honest, I had such a craving for baking I used boiled purple sweet potatoes in instead of pumpkin since roasting and mashing the pumpkin I had would have taken too much time on a weekday evening…SP are of course drier so I had to add some plant milk, plus I reduced sweeteners to my own preference and used pecans instead of walnuts. This is the first time I used rice flour as the main flour in bread (I eat gluten but like to experiment with gf-free flours) and the result is fabulous. My other grain flour was teff, which worked beautifully. This is so delicious I’m now eager to try the original version. Thanks Richa for another perfect recipe.

      Reply
    10. Darlene Rutledge

      November 21, 2018 at 5:21 pm

      5 stars
      Perfect loaf Richa. I added candied ginger and chocolate chips. So good. Thank you!

      Reply
      • Richa

        November 21, 2018 at 9:18 pm

        awesome!

        Reply
    11. Melissa Phillips

      November 13, 2018 at 4:39 pm

      5 stars
      I made this last night and it is divine!! I substituted the banana for applesauce mixed with ground flax (tried to mimic the stickyness) because I have an allergy to bananas. And then traded the walnut for macadamia and doubled and then some the cranberries!! Great texture, thank you for this recipe 😍😋

      Reply
      • Richa

        November 13, 2018 at 5:28 pm

        yay! great subs!

        Reply
    12. RT

      October 10, 2017 at 7:05 am

      Can I sub almond flour for brown rice flour? Or would you suggest all purpose instead? Thanks

      Reply
      • Richa

        October 12, 2017 at 6:59 pm

        ap gf flour. bake it into muffins then as the almond flour is needed to hold the bread loaf and the loaf will fall in the center without. If you are lookign for a regular flour pumpkin bread, try this one https://www.veganricha.com/2015/11/1-bowl-vegan-pumpkin-bread-recipe.html

        Reply
    13. Snigdha

      January 19, 2017 at 5:01 am

      5 stars
      Hi Richa,
      Will this recipe work in a round cake tin. Need to take a ‘send off’ cake for a gluten intolerant colleague.
      I’m in love with this bread, can’t get enough of it. My friends love it too 🙂

      Reply
      • Richa

        January 19, 2017 at 10:29 am

        I would do 2 small round cakes, just so the cakes dont fall in the center.

        Reply
        • Snigdha Gupta

          January 19, 2017 at 4:38 pm

          Thanks Richa 🙂

          Reply
    14. Snigdha

      November 16, 2016 at 6:23 pm

      5 stars
      Appreciate and respect your opinion Richa. Thank you for the tip on xantham gum, haven’t use it before but hopefully it will come out right. I will attempt at some combinations and see which works best for me. Thanks a lot for your help. Will attack your marbled pumpkin bread next 🙂

      Reply
    15. Snigdha Gupta

      November 11, 2016 at 8:38 pm

      4 stars
      Hey Richa, made this bread as per the recipe. Dint rise as much as the gluten one bowl option. Any thoughts? Though it tasted absolutely YUM, I felt the flavour of banana overpowered pumpkin. Is there a way I can reduce the banana and/or increase pumpkin. Thanks a lot for your help and your amazing recipes.

      Reply
      • Richa

        November 12, 2016 at 12:03 am

        That is normal for gluten-free baking. It doesnt rise much if at all. GF Vegan baking is also very iffy, ie. with consistency changes, it will has high chanes of making dense or dry or flat baked result. With practice you get an idea of the types of batters that bake well and sometimes you still wouldnt know.

        You can use all pumpkin in this bread if you use some xanthan gum. Without the gum, the structure needs volume to hold which comes from the banana.

        Reply
        • Snigdha

          November 16, 2016 at 1:18 am

          5 stars
          Hi Richa, I would like to use eggs for this recipe. Could you please help me tweak it. As in would I still need the chia seed meal, banana or potato starch. Thanks a lot for your help. The recipes I have tried have turned out excellent! Which is amazing since GF or vegan baking is a little tricky

          Reply
          • Richa

            November 16, 2016 at 10:25 am

            As I mentioned earlier, I havent used eggs in years and cannot suggest using them. I am vegan for ethical reasons, as I do not support 300+ million egg laying hens that are kept in such small cages that they cannot even once spread their wings, and then slaughtered when they are just teens. thats 300,000,000 per year, thats 600 hens per Minute just in the US. and grinding up or suffocating 10s millions of baby male chicks per year, because they are useless.

            Its a personal choice that does make a difference. Because of people choosing less meat, dairy, eggs, 400 million fewer animals were killed in 2014. There are more and more alternate options coming out by bigger brands because of the demand. So the urbanization/commercialization shifts depending on demand.

            Which is why I have so many options on the blog, both vegan and vegan + gf. The bread works with almond flour and works even better if you use a 1/2 tsp of xanthan mixed into the flours. You can omit the banana when using xanthan and bake it into muffins to see how the crumb and crust hold up . I havent used Lsa flour so i am not sure if it works as well as almond flour.

            So many other factors also matter, the type of pumpkin puree, the oven temps etc. Even with eggs, gf baking is a lot of trial and error, more error and flop than perfect success the first time( as I have seen and read on other blogs). I am not gluten-free, but I know many of my readers cannot eat gluten for various reasons. So I keep trying and learn from the errors and even then sometimes the result isnt always perfect. Thats just how gf baking is, with or without help from other ingredients. :/

            Reply
            • Richa

              November 16, 2016 at 10:27 am

              I am so glad the recipes have mostly turned out excellent. Thank you for trying them! Keep at this one to mke it perfect for you.

    16. Snigdha Gupta

      November 09, 2016 at 8:59 pm

      Hi Richa, I can’t seem to find any brown rice flour. Could you please suggest a substitute. Also I have black chia seeds, can I grind them at home and use for this recipe. Also can I use tapioca flour in place of potato starch (can’t find that easily either)

      Reply
      • Richa

        November 09, 2016 at 10:49 pm

        Use white rice flour. yes for black chia seeds and yes for tapioca starch

        Reply
        • Snigdha Gupta

          November 10, 2016 at 12:21 am

          Thanks Richa. Will give it a shot.

          Reply
    17. Snigdha Gupta

      November 03, 2016 at 6:35 am

      Hi Richa,
      What do you think of LSA? Can I use it for any of your recipes?

      Reply
      • Richa

        November 03, 2016 at 10:38 am

        No clue about it what is LSA ?

        Reply
        • Snigdha Gupta

          November 09, 2016 at 4:24 am

          LSA is Linseed, Sunflower and Almond meal. I am keen to try it too and would be really helpful if you had any recipes using LSA. Thanks a lot 🙂

          Reply
          • Richa

            November 09, 2016 at 10:12 am

            You can use that to sub the almond meal in the recipe. I wouldnt use all of just that as that you be a very heavy flour and will make a dense bread.

            Reply
    18. Nora

      September 02, 2016 at 11:41 am

      Can I use only almond flour in this recipe? Thanks, Nora

      Reply
      • Richa

        September 02, 2016 at 3:16 pm

        it wont work for a loaf. You can make it into bars (bake in a brownie pan and slice into bars once baked and cooled)

        Reply
    19. Jill

      May 29, 2016 at 2:42 pm

      5 stars
      Hi Richa,
      Just wanted to let you know that I made this as mini-muffins, and they were delicious! The recipe made 24 minis – just the right amount. I baked them at 350F for 20 minutes. I put the batter into the pan and then remembered I forgot to fold in chopped pecans. So I topped each one with a pecan half before baking, and they looked and tasted great. Thanks for the recipe!

      Reply
    20. Jill

      April 21, 2016 at 12:36 pm

      Hi Richa,
      Thanks for answering my questions! Just one more general question…
      How do you measure your flour? Do you scoop from the bag directly with the measuring cup and then level it off? Or do you spoon it from the bag into a measuring cup and then level it off? This can make a big difference in the weight that results from these two different methods.
      Thank you,
      Jill

      Reply
      • Richa

        April 21, 2016 at 1:10 pm

        Hi Jill,
        I scoop it from the bag directly and level it off. Most flours in my house are used quite frequently, so they are generally loose and fluff. If flour in the bag or storage container seems too set, it will fluff it with the cup and and then measure it. A bit of measurement differences do not matter in my regular (non gf) recipes. With gf recipes I keep a close eye on the consistency depending on the recipe. The batter consistency should not be too runny or too stiff. With yeasted breads, the dough should not be too stiff and so on. I adjust the batter or dough if needed before baking. For eg. with this recipe, the measurement will be more forgiving with gum in the dry. Without the gum, the bread might fall if the measurement is such that there is too much moisture in the bread. Hope this helps. Eventually I will be adding weight measurements with the recipe as well, when i get time or help (volunteer or paid work)

        Reply
    21. Jill

      March 31, 2016 at 11:03 am

      What are the dimensions of the loaf pan you are using? Thanks!

      Reply
      • Richa

        March 31, 2016 at 11:09 am

        8.5 by 4.5 inch

        Reply
    22. Jill

      March 31, 2016 at 10:56 am

      Hi Richa,
      Do you think this recipe could be made as mini-muffins? If so, are there any alterations you would make? Thanks!

      Reply
      • Richa

        March 31, 2016 at 11:09 am

        Yes. the batter makes great muffins. with mini muffins, you might have to bake for less time. 15 to 20 minutes.

        Reply
    23. Laura

      January 03, 2016 at 10:03 am

      5 stars
      I made this fantastic bread yesterday. I put in some mini-chocolate chips from Enjoy Life to make it a dessert and my guests decimated it. I used sorghum instead of the oat flour. The loaf was very moist–had no need to add any liquid. Thank you for this recipe!

      Reply
      • Richa

        January 03, 2016 at 11:00 am

        Awesome!!

        Reply
    24. Jess

      November 29, 2015 at 11:32 pm

      5 stars
      The bread came out fabulous. Soft and full of flavor.

      Reply
      • Richa

        November 29, 2015 at 11:47 pm

        Awesome!

        Reply
    25. Renee

      November 29, 2015 at 2:29 pm

      4 stars
      Hi Richa! I made this for my thanksgiving and the flavor was spot on, mine just didn’t rise as well as yours did so it was flat and dense. I will try more baking powder next time but any other suggestions?

      I did add the nondairy milk at the end but what is the consistency the batter should be? Mine may have still been too dense at the end but again the taste and texture was soo good!

      Thank you!

      Reply
      • Richa

        November 29, 2015 at 2:44 pm

        could be anything. The consistency of the pumpkin puree, banana, too coarse almond meal, old baking powder etc. you can use a bit more baking powder and add 1 to 2 tbsp more pumpkin puree if the batter is too dense. The batter is dense but not too dense. reduce the cranberries. if the berries are too large or too many, the bread will rise initially and can fall a bit as the cranberries cook are get mushy. you can also try adding a 1/2 tbsp chia seed meal to the wet or 1/2 tsp xanthan gum to the dry (whisk really well), to help hold the crumb better.
        Did you change anything in the recipe?

        Reply
        • Renee

          December 02, 2015 at 3:33 pm

          I didn’t change anything but the banana and the pumpkin were really dense so it was probably just needed to be thinned out. But I am going to try again this week because it was so yummy with new pumpkin, some xanthan and a little more chia seed meal. Thank you!!

          Reply
          • Richa

            December 02, 2015 at 4:10 pm

            yes please do try again. if you feel that the banana and pumpkin mixture (before adding dry) is too dense, add liquid 1 tsp or more at that point. Too much liquid in the batter might cause the bread to flatten/fall. Dense substantial batter will help hold the dome during baking. I changed the instruction and removed the non dairy milk addition. If the liquid doesn’t mix in when added at that step, will cause issues.

            Reply
    26. IR

      November 25, 2015 at 3:30 pm

      Thanks for this healthy GF recipe! I really appreciate all your hard work with GF vegan breads, for using healthy flours and no gums! I will give this a try soon! Have a great Thanksgiving, Richa! =)

      Reply
      • Richa

        November 25, 2015 at 5:54 pm

        Happy thanksgiving to you too!! <3 <3

        Reply
    27. Danielle

      November 24, 2015 at 9:11 pm

      Any thoughts on a banana substitution for this very-allergic girl? Nothing like anaphylactic shock and a trip to the ER to ruin a perfectly good pumpkin loaf!

      Reply
      • Richa

        November 24, 2015 at 9:45 pm

        hmm, maybe a 1/3 cup silken tofu or a combination of silken tofu and mashed avocado. A note about avocado: sometimes the flavor doesnt work well in the baked result. If you have used avocado in baking before and are ok with it, then try it. also ad another 1 to 2 tbsp sugar in the wet for the missing sweetness from the banana.

        Reply
    28. Latifa

      November 24, 2015 at 4:01 pm

      This looks fantastic…but I can’t use almond flour or the potato starch. Will arrowroot work for the potato starch in the same amount? and what other flour would you recommend to sub for the almond flour?

      Thanks

      Latifa

      Reply
      • Richa

        November 24, 2015 at 5:41 pm

        Hey Latifa,
        There isnt a good substitute for the almond flour as it helps hold the bread. For starch I would use a combination of arrowroot + corn or tapioca.
        If you do use other flours instead of almond flour, bake it into muffins. (25 to 30 minutes bake time). Muffins are much more forgiving with the changes, while a large loaf can have issues like the center might fall, the loaf might not cook through well or dry out too much etc.

        Reply
        • Latifa

          November 25, 2015 at 6:22 am

          Thank you!
          What do you think about using buckwheat flour? The light version….

          Reply
          • Richa

            November 25, 2015 at 10:15 am

            as a sub for almond flour? grain flour will behave differently than almond nut flour. Try a half batch as muffins to see how it works out.

            Reply
            • Anney

              September 27, 2016 at 12:08 am

              its said that u cant mix different flours as each flour has different time and will affect the digestive process adversely. Whatz ur opinion abt that.Could we make it with single grain

            • Richa

              September 27, 2016 at 10:08 am

              can you provide a link? All of the gluten-free flour blends have multiple flours as one single flour doesnt work well in gluten-free baking. Also blends of flours have been used in many other cuisines since ages. Like Indian cuisine has many flatbread or crepe recipes that use multiple grain flours or grain and lentil flours together.

    Primary Sidebar

    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    vegan richa cookbook flavor companion
    My exclusive 16 Spice Set
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • 18 Best Vegan Recipes of 2022
    • Vegan Tofu Nuggets
    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates
    • Facebook
    • Instagram
    • YouTube
    • Twitter

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

    Copyright © 2021 Vegan Richa