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pumpkin gingerbread loaf veggiekins
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5 from 4 votes

Pumpkin Gingerbread Loaf (vegan, gluten-free, oil free)

This Pumpkin Gingerbread Loaf is the coziest loaf there is, great for breakfast, snack or dessert. It's vegan, gluten-free, oil free and refined sugar free.
Prep Time10 minutes
Cook Time50 minutes
Course: desserts
Keyword: baking, dessert, gingerbread, gluten free, healthy, loaf, oil free, pumpkin, refined sugar free, vegan
Servings: 8 -12 servings
Author: Remy


  • dry ingredients
  • 2 cups oat flour*
  • 1/2 cup almond flour
  • 1/3 cup coconut sugar can use brown sugar
  • 2 tsp gingerbread spice
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • wet ingredients
  • 1 cup pumpkin purée
  • 1/3 cup maple syrup
  • 1/4 cup creamy roasted almond butter or alternative nut or seed butter of choice
  • 1/2 cup almond milk
  • 2 flax eggs 2 tbsp ground flax + 5 tbsp warm water
  • 1 tsp apple cider vinegar


  • Preheat your oven to 350F degrees while you prepare your batter. Line a loaf pan with parchment paper and set aside.
  • In a large bowl, whisk together wet ingredients until smooth.
  • Next, sift all dry ingredients into the bowl, and mix with a spatula until even and smooth. The mixture should be quite thick, and not too wet. Not your typical cake batter texture.
  • At this point you can taste the batter and add more or less spice as you'd like (perks of vegan baking, am I right?).
  • Transfer mixture to loaf pan and bake for 50-60 minutes, or until a toothpick comes out clean and loaf is baked through.
  • Remove from oven, remove loaf from baking pan and let cool on a cooling rack. Once completely cool, use a bread knife to slice into pieces.


If using homemade oat flour, please process until super fine, and sift into the bowl. Chunky oat flour will result in a lumpy loaf.