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Gluten-Free Pumpkin Bread with Maple Glaze (Dairy-Free)

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Pumpkin Bread With Maple Glaze

This gluten-free and dairy-free pumpkin bread recipe is full of warm pumpkin spices topped with a sweet & delicious maple glaze. Pair it with a hot cup of cider or coffee for breakfast or a snack. A perfect Fall treat!

Pumpkin Bread With Maple Glaze

This easy and healthy pumpkin bread recipe could be one of my favorite pumpkin recipes of all time (besides my pumpkin cookies and healthy pumpkin muffins.) With a moist center, warm spices and a sweet maple glaze finish, it’s a perfect recipe for October.

What Makes Pumpkin Bread Healthy?

  • It’s full of nutrients. Pumpkin bread contains a high amount of fiber, vitamin A and C, potassium, copper, manganese, iron, B vitamins, and vitamin E. It is also high in antioxidants.

  • It’s dairy-free. I used coconut oil and vegan butter to keep the bread dairy free! Though feel free to use regular butter if you prefer.

  • Can reduce blood glucose levels. Pumpkin has been shown to improve glucose tolerance and increase the amount of insulin the body produces.

MAIN INGREDIENTS NEEDED TO MAKE Gluten-free Pumpkin Bread With Maple Glaze

  • Gluten-Free Flour: I use and recommend Bob’s Red Mill Gluten-Free 1:1 Baking Flour. Whatever gluten-free flour you use, make sure it contains xanthan gum. If you’re not gluten-free, use all purpose flour instead.

  • Baking Powder / Baking Soda

  • Pumpkin Puree: Be sure to use unsweetened pumpkin puree, NOT canned pumpkin pie filling in this recipe.

  • Cinnamon

  • Coconut Sugar: Feel free to use white sugar, cane sugar, or brown sugar in place of the coconut sugar in this recipe.

  • Eggs: Bring your eggs to room temperature before using in this recipe.

  • Non-Dairy Milk: Use any non-dairy milk you’d like in this recipe! I use homemade almond milk and have always had great results. If you’re not dairy-free you can easily use cow’s milk instead.

  • Vanilla Extract

  • Maple Syrup

Other Ways to Eat Pumpkin Bread

  • For those who have a sweet tooth, pair this pumpkin bread with Nutella.

  • For those who crave something savory, you can combine the pumpkin bread with cream cheese, or cinnamon cream cheese. 

  • You can also try using apple or honey cinnamon butter. 
Gluten-Free Pumpkin Bread with Maple Glaze (Dairy-Free)
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Gluten-Free Pumpkin Bread with Maple Glaze (Dairy-Free)

3 from 11 votes
Recipe by Samantha Course: Dessert, SnacksCuisine: AmericanDifficulty: Easy
Servings

16

servings
Prep time

20

minutes
Cooking time

50

minutes
Total time

1

hour 

10

minutes

This gluten-free and dairy-free pumpkin bread recipe is full of warm pumpkin spices topped with a sweet & delicious maple glaze. Pair it with a hot cup of cider or coffee for breakfast or a snack. A perfect Fall treat!

Ingredients

  • 2 Cups Gluten-Free Flour

  • 1 Teaspoon Baking Powder

  • 1 Teaspoon Baking Soda

  • 1 Teaspoon Cinnamon

  • 1/4 Teaspoon Salt

  • 1.5 Cups Pumpkin Puree

  • 1/2 Cup Coconut Sugar

  • 2 Whole Eggs

  • 1/4 Cup Coconut Oil

  • 1/4 Cup Non-Dairy Milk

  • 1 Teaspoon Vanilla Extract

  • For the Maple Glaze:

  • 1/4 Cup Vegan Butter, melted

  • 2 Tablespoons Maple Syrup

  • 3/4 Cup Powdered Sugar

Directions

  • Preheat your oven to 350° Fahrenheit and grease of line a 9×5-inch loaf pan.
  • Mix together the gluten-free flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
  • In a separate bowl, mix together the pumpkin puree, coconut sugar, eggs, melted coconut oil, non-dairy milk, and vanilla extract.
  • Fold the wet ingredients into the dry ingredients.
  • Transfer batter to your prepared loaf pan and bake for 50-55 minutes. Remove from pan and transfer to a wire rack to cool completely.
  • While bread cools, make the maple glaze by whisking together all ingredients in a bowl until smooth. Drizzle over cooled pumpkin bread before slicing.

Recipe Video

Notes

  • To Store: Store leftover GF pumpkin bread covered at room temperature for up to 2 days.

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MORE PUMPKIN-Based FALL RECIPES

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30 Minutes or Less

Vegan Pumpkin Muffins (Gluten-Free)

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Vegan Pumpkin Muffins

These vegan pumpkin muffins are just bursting with Fall flavors and spices! My GF pumpkin muffins recipe boasts a moist center and a tender golden top. Perfect for impressing your guests over the holidays this year.

Vegan Pumpkin Muffins

These vegan pumpkin muffins are so moist and full of pumpkin spice flavor! Unlike traditional pumpkin muffins made with lots of sugar and oil, these are made with simple, healthy ingredients and are super fast to make.

MAIN INGREDIENTS NEEDED TO MAKE Vegan Pumpkin Muffins

  • Oat Flour – Adds whole-grain flavor, fiber, and protein, while making the crumb tender and fluffy. I always use oat flour from Bob’s Red Mill!

  • Baking Soda & Powder – Add lift and helps the tops of the muffins brown. 

  • Cinnamon & Nutmeg – Adds a yummy Fall spice taste to these muffins. If you want, you can replace the cinnamon with pumpkin pie spice.

  • Pumpkin Purée  – The pumpkin purée can be replaced with sweet potato or butternut squash purée.

  • Coconut Sugar – I always try to use coconut sugar instead of refined because it is just soo much healthier for you! It has a lower glycemic index (35) than white sugar (60 to 65), meaning it doesn’t spike your blood glucose.

  • Almond or Peanut Butter

  • Flax Eggs – Eggs help these gluten-free pumpkin muffins bake up extra fluffy. Since I made these vegan, I used flax eggs.

  • Apple Cider Vinegar

  • Vanilla Extract

  • Fine sea or kosher salt – Makes the flavors pop.

ADJUST THIS RECIPE TO YOUR DIET

  • Gluten: You can use plain flour or whole wheat flour instead of the gluten-free oat flour I use in this recipe.
  • Sugar: You can swap any granulated sugar for the coconut sugar (date sugar, maple sugar, or granulated white or brown sugar).

TIPS FOR MAKING THIS Pumpkin Muffins RECIPE

  • You can add chocolate chips, raisins or dried cranberries to the batter.

  • If you want to make these extra fancy, add pumpkin seeds, whipped coconut frosting, maple syrup or honey on top.
Vegan Pumpkin Muffins (Gluten-Free)
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Vegan Pumpkin Muffins (Gluten-Free)

0 from 0 votes
Recipe by Samantha Course: Breakfast, Snacks, DessertCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep time

5

minutes
Cooking time

25

minutes
Calories

300

kcal
Total time

30

minutes

These vegan pumpkin muffins are just bursting with fall spices! My GF pumpkin muffins recipe boasts a moist center and a tender golden top. Perfect for impressing your guests over the holidays.

Ingredients

  • 2 Cups Oat Flour

  • ½ Teaspoon Baking Soda

  • ½ Teaspoon Baking Powder

  • 2 Teaspoons Cinnamon

  • ½ Teaspoon Nutmeg

  • ¼ Teaspoon Salt

  • 2 Flax Eggs

  • 1 cup Pumpkin Puree

  • ½ Cup Coconut Sugar

  • ¼ cup almond butter or peanut butter

  • 1 Tablespoon Apple Cider Vinegar

  • 1 Teaspoon Vanilla Extract

Directions

  • Preheat oven to 350° Fahrenheit and line a muffin pan with muffin liners.
  • Mix together the oat flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a large bowl.
  • In a separate bowl, mix together the flax eggs, pumpkin puree, almond or peanut butter, coconut sugar, apple cider vinegar, and vanilla extract.
  • Pour wet ingredients into dry ingredients, then mix until combined.
  • Transfer about ¼ cup batter into each muffin mold and sprinkle with chopped nuts or pumpkin seeds if you’d like.
  • Bake pumpkin muffins for 20-25 minutes or until a toothpick inserted down the center of one comes out clean.

Recipe Video

Notes

  • Storage: Store these at room temperature or the fridge if you prefer, sealed for up to 2 days.

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OTHER FALL VEGAN RECIPES

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Breakfast

Gluten-Free Blueberry Muffins (Dairy-Free, Grain-Free)

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Gluten-Free Blueberry Muffin Recipe

Forget those box mixes! You can make these wholesome muffins from scratch with just basic grocery store ingredients. These gluten-free blueberry muffins are bursting with fresh blueberries and are deliciously soft on the inside. With only 11 ingredients and two bowls needed, this gluten-free blueberry muffin recipe is simple to follow with dairy-free and grain-free options.

Blueberry muffins are a classic recipe, and while this version is gluten-free, grain-free and dairy-free, you won’t be disappointed! Super easy and quick to make, they taste just like they came from your favorite bakery!

WHAT YOU NEED TO MAKE GLUTEN-FREE BLUEBERRY MUFFINS

Blueberries – Whether fresh or frozen, the ultimate staple to this recipe is, of course, blueberries!

Almond Flour – This gluten and grain-free flour is a staple in my kitchen. Almond flour has a very mild taste and gives these blueberry muffins their irresistibly soft texture!

Non-Dairy Milk – Although I used almond milk for this recipe, feel free to use other dairy-free products like oatmilk.

Honey or Maple Syrup – Naturally sweeten these blueberry muffins with honey or maple syrup to add a subtle but delicious flavor. It’s also much healthier than any refined sugar!

ADJUST THIS GLUTEN-FREE BLUEBERRY MUFFIN RECIPE TO YOUR DIET

  • Vegan: Use 3 flax eggs. They won’t be as big and fluffy, but will still taste delicious!

TIPS FOR MAKING GLUTEN-FREE BLUEBERRY MUFFINS

  • If you can’t find fresh blueberries, go ahead and use frozen.  

  • Use cupcake liners to keep the muffins from sticking to the pan.

  • To keep your muffins from getting “soggy bottoms,” allow the muffins to cool in the pan for a few minutes before placing on a cooling rack.
Gluten-Free Blueberry Muffins (Dairy-Free, Grain-Free)
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Gluten-Free Blueberry Muffins (Dairy-Free, Grain-Free)

0 from 0 votes
Recipe by Samantha Course: Breakfast, Dessert, SnacksCuisine: AmericanDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

25

minutes
Total time

30

minutes

Forget those box mixes! You can make these wholesome muffins from scratch with just basic grocery store ingredients. These gluten-free blueberry muffins are bursting with fresh blueberries and are deliciously soft on the inside. With only 11 ingredients and two bowls needed, this gluten-free blueberry muffin recipe is simple to follow with dairy-free and grain-free options.

Ingredients

  • 1 ½ Cups Almond Flour

  • ½ Cup Tapioca Starch (corn or arrowroot starch might work, I haven’t tested it myself yet)

  • 1 Teaspoon Baking Powder

  • ¼ Teaspoon Salt

  • 3 Eggs 

  • ¼ Cup Coconut Oil, melted

  • ¼ Cup Honey or Maple Syrup

  • ¼ Cup Non-Dairy Milk

  • 1 Tablespoon Apple Cider Vinegar

  • 1 Teaspoon Vanilla Extract

  • 1 Cup Fresh Blueberries

Directions

  • Preheat the oven to 350F & grease or line a muffin pan.
  • Combine your dry ingredients – almond flour, tapioca starch, baking powder, & salt in a large bowl.
  • Add in your wet ingredients – eggs, coconut oil, honey or maple syrup, almond milk, vinegar, & vanilla extract and mix everything really well.
  • Fold in your fresh blueberries to your muffin batter until they’re incorporated.
  • Scoop out ¼-1/3 cup of batter into each muffin tin & bake for 20-25 minutes. These store best in the fridge – just pop in the toaster oven for a few minutes before enjoying.

Recipe Video

Notes

  • Use cupcake liners to keep the muffins from sticking to the pan.
  • Frozen blueberries are a bit more likely to tint the muffins as you mix them in, but the result won’t taste any less delicious!
  • To store, wait until the muffins get to room temperature before placing them in an airtight container in the freezer. 

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Desserts

Gluten Free Oreos (vegan)

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Five gluten-free oreos stacked on top of each other.

These vegan and gluten-free oreos are BETTER than the real thing! Sweet vanilla frosting is layered between two extra-chocolatey, crumbly cookies. These gluten-free oreos are not only fun, but surprisingly easy to make!

Five gluten-free oreos stacked on top of each other.

I. love. oreos. They’re easily one of my favorite packaged cookies (right next to milanos). Thought as I’m sure we all know, oreos are not gluten-free. *womp womp* But now that’s ok! I made these gluten-free oreos with all my celiacs and gluten-intolerant people in mind. These babies are completely gluten-free, though I’d argue they taste even better than regular oreos.

What You Need to Make Vegan and Gluten-Free Oreos

Vegan Butter – Found in both the cookie and the filling, vegan butter is key to this healthier recipe! A cup of softened vegan butter in the cookie dough makes them irresistibly soft and crumbly. While half a cup of softened vegan butter in the filling makes it light and fluffy. I use and love the Earth Balance Vegan Buttery Baking Sticks in most of my vegan/dairy-free recipes, though feel free to use whatever kind of vegan butter you’d like! Also, if you’re not vegan or dairy-free you can easily swap regular butter in its place.

Gluten-Free Flour – I prefer and recommend Bob’s Red Mill 1:1 Baking Flour, though feel free to use your favorite gluten-free flour in this recipe. When picking out a gluten-free flour for baking, you always want to make sure that it contains xantham gum! If you’re not gluten-free, you can use regular all purpose flour instead.

Cocoa Powder – Any unsweetened cocoa powder will work for these gluten-free oreos! You could even use unsweetened cacao powder for extra vitamins and minerals in your cookies. Cocoa powder is usually pretty lumpy and is the main reason I recommend you sift the dry ingredients in this recipe. Sifting the cocoa powder in particular will ensure that the rich chocolatey flavor is distributed evenly throughout the cookie dough.

Filling gluten-free oreos with vanilla frosting.

Tips and Tricks

  • I know most of us, me included, forget to soften our butter ahead of recipes that call for softened butter. While you can usually get away with quickly microwaving butter to soften it, that trick won’t work for this gluten-free oreos recipe. The dough for these cookies is on the stickier side and if your butter is at all melted going into this mixture, it will make your dough nearly impossible to work with. Therefore, don’t forget to leave the vegan butter out for at least an hour before making this recipe!
  • I didn’t have a cookie cutter small enough for this, so I used the rim of a shot glass to cut out my cookies! If you find yourself in the same boat, take a look around your kitchen for other items you might be able to use. You’ll be surprised by how many round objects can double as a cookie cutter!
  • Any double-stuffed fans out there?? Simply double the filling recipes and pile on that sweet vanilla frosting! You’re free to stuff these gluten-free oreos as much as you want.
Gluten-Free Oreos (vegan)
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Gluten-Free Oreos (vegan)

5 from 1 vote
Recipe by Samantha Russo Course: DessertCuisine: American
Servings

24

oreos
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

These vegan and gluten-free oreos are BETTER than the real thing! Sweet vanilla frosting is layered between two extra-chocolatey, crumbly cookies. These gluten-free oreos are not only fun, but surprisingly easy to make!

Ingredients

  • For the cookies:

  • 1 cup vegan butter, softened

  • 1 cup sugar, see Notes

  • 2 cups gluten-free flour

  • 1/2 cup cocoa powder

  • 1/2 teaspoon baking soda

  • For the filling:

  • 1/2 cup vegan butter, softened

  • 2 cups powdered sugar

  • 1/2 teaspoon vanilla extract

Directions

  • For the cookies:
  • Beat the butter and sugar on high until light and fluffy.
  • Sift the flour, cocoa powder, and baking soda together in a separate bowl and mix to combine.
  • Add the dry ingredients into the butter and sugar, mix until a dough forms.
  • Transfer dough to a floured surface and roll into 1/4-inch thick disc, then cut out 2-inch round circles.
  • Transfer all circles onto a parchment lined baking sheet and place in the fridge to chill for 20-30 minutes.
  • Preheat oven to 350° Fahrenheit and bake cookies for 10-12 minutes. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  • For the filling:
  • Beat all filling ingredients together until light and fluffy.
  • Place a dollop of filling onto each cookie and top with another cookie – repeat for all remaining cookies!

Recipe Video

Notes

  • Sugar: I used coconut sugar in this recipe and had great results! Though feel free to use white or cane sugar.

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Breakfast

Ultimate Gluten-Free and Dairy-Free Banana Bread

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Slices of gluten-free and dairy-free banana bread stacked on top of each other.

This gluten-free and dairy-free banana bread is truly the best EVER! Fool your friends and family with this recipe that tastes just like the real thing. Toast up a thick slice of this ultimate gluten-free and dairy-free banana bread, then top it with your favorite non-dairy butter for a heavenly snack!

Gluten-free and dairy-free banana bread with a slice removed.

Not sure why, but I hated banana bread as a kid. Though I started to enjoy it a few years ago. And well, I quickly went from hating it, to enjoying it, to being totally obsessed with it. And I am specifically obsessed with this ultimate gluten-free and dairy-free banana bread recipe. It’s light, fluffy, not too sweet, and yields the perfect amount of that yummy banana flavor. I love this recipe so much that I often use this trick to ripen all of my bananas, because I’m way too impatient to wait for them to ripen on their own.

Lightly toasted, smeared in dairy-free butter, dairy-free cream cheese, and a drizzle of honey is the my preferred method of enjoying this ultimate gluten-free and dairy-free banana bread. I also love enjoying it as an afternoon snack with a big ole’ dollop of crunchy almond butter on top. It’s also totally delicious on its own! I recommend slicing it and then storing it in the fridge, to maintain its freshness. I also recommend doubling this batch and throwing a few slices in the freezer for a later date. Simply remove from the freezer, toast until defrosted and enjoy!

What You Need To Make Ultimate Gluten-Free and Dairy-Free Banana Bread

Gluten-Free Flour – I use and love Bob’s Red Mill Gluten-Free 1:1 Baking Flour, it has truly never failed me. Though if you’re not gluten-free, you can easily sub all purpose flour for the gluten-free flour in this recipe.

Cinnamon – While developing this recipe, I realized that no other banana bread recipes out there include cinnamon. To me, adding cinnamon was a no-brainer. I honestly thought it was one of those signature banana bread ingredients. When I realized no one else includes it in their recipes, I tried making this recipe without it. Oh man, never doing that again! Cinnamon adds incredible flavor and aroma to this recipe that it simply, to die for.

Mashed Banana – Make sure your bananas are SUPER ripe for this recipe. The more ripe your bananas are, the softer and sweeter they’ll be in this recipe. If you don’t have any ripe bananas but want to make this banana bread, use this trick! I use the quickly-ripen banana method often and can attest to its success. Now as far as mashing goes, remove the bananas from their peel, place them in a bowl and press down on them with the back of a fork. You’ll want to mash your bananas until you achieve a consistency similar to apple sauce. Measure out the 1 and 1/2 cups of banana once they are completely smooth.

Eggs – Remove your eggs from the fridge an hour or two before using them in this recipe. Room temperature eggs are always ideal in baking. If your eggs are too cold when mixed into the batter, they may cause the melted butter or oil you used to harden.

Non-Dairy Milk – Any non-dairy milk will work in this recipe. I used a homemade almond milk and has great results. If you’re not dairy-free, you can easily swap the non-dairy milk with cow’s milk.

Adjust This Recipe To Your Dietary Needs

  • Make it Vegan: Use two flax eggs or your favorite egg-substitute in place of the flax eggs in this recipe. Expect your bread to be slightly more dense than the one pictured, but still delicious!
  • Add Gluten: Use all purpose flour instead of gluten-free flour in this recipe.
  • Add Dairy: Use melted butter instead of coconut oil and cow’s milk instead of non-dairy milk in this recipe.
Ultimate Gluten-Free and Dairy-Free Banana Bread
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Ultimate Gluten-Free and Dairy-Free Banana Bread

0 from 0 votes
Recipe by Samantha Russo Course: SnacksCuisine: AmericanDifficulty: Easy
Servings

10

slices
Prep time

10

minutes
Cooking time

50

minutes
Total time

1

hour 

This gluten-free and dairy-free banana bread is truly the best EVER! Fool your friends and family with this recipe that tastes just like the real thing. Toast up a thick slice of this ultimate gluten-free and dairy-free banana bread, then top it with your favorite non-dairy butter for a heavenly snack!

Ingredients

  • 2 Cups Gluten-Free Flour, see Notes

  • 1 Teaspoon Baking Powder

  • 1 Teaspoon Baking Soda

  • 1 Teaspoon Cinnamon

  • 1/4 Teaspoon Salt

  • 1 1/2 Cups Mashed Banana (about 3 bananas), see Notes

  • 1/2 Cup Coconut Sugar, see Notes

  • 2 Eggs, see Notes

  • 1/4 Cup Coconut Oil, melted

  • 1/4 Cup Non-Dairy Milk, see Notes

  • 1 Teaspoon Vanilla Extract

Directions

  • Preheat your oven to 350° Fahrenheit and grease of line a 9×5-inch loaf pan.
  • Mix together the gluten-free flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
  • In a separate bowl, mix together the mashed bananas, coconut sugar, eggs, melted coconut oil, non-dairy milk, and vanilla extract.
  • Fold the wet ingredients into the dry ingredients.
  • Transfer batter to your prepared loaf pan and bake for 50-55 minutes. Remove from pan and transfer to a wire rack to cool completely before slicing.

Notes

  • Gluten-Free Flour: I use and recommend Bob’s Red Mill Gluten-Free 1:1 Baking Flour. Whatever gluten-free flour you use, make sure it contains xantham gum. If you’re not gluten-free, use all purpose flour instead.
  • Mashed Banana: Remove very ripe bananas from their peel, place them in a bowl, and the mash them with the back of a fork. Continue mashing until you achieve a consistency similar to apple sauce. Measure out the mashed banana then use it in this recipe.
  • Coconut Sugar: Feel free to use white sugar, cane sugar, or brown sugar in place of the coconut sugar in this recipe.
  • Eggs: Bring your eggs to room temperature before using in this recipe.
  • Non-Dairy Milk: Use any non-dairy milk you’d like in this recipe! I use homemade almond milk and have always had great results. If you’re not dairy-free you can easily use cow’s milk instead.

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Other Gluten-Free and Dairy-Free Snack Recipes You’ll Love

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