Last updated - ; Published - By Rhian Williams 16 Comments
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ThisPumpkin Seed Bread iscrusty, perfectly dense, and has a lovelyearthy and nutty flavour!It'svegan, gluten-free, no-knead,yeast-free,free from sugar, oil-free, nut-free,and a great source of iron, protein and fibre. It's filling and nutritious, and perfect for toast! It's super easy to make as it comes together in one bowl, requires just 15 minutes to put together before baking, and there's no proving time needed!
I've made many different gluten-free vegan bread recipes using ground nuts and seeds such as almonds, walnuts and sunflower seeds. This time I've decided to make a similar recipe using pumpkin seeds!
How to make this recipe
Scroll down to the bottom of the post to see the full recipe.
- Place the pumpkin seeds in a food processor.
- Pulse briefly until you get a fine powder.
Tip: Be careful not to blend too much, otherwise you’ll end up making pumpkin seed butter!
- Transfer the ground pumpkin seeds into aglass mixing bowland mix together with all other ingredients.
Tip:Use a measuring jug tomeasure out the plant-based milk.
- Transfer the batter into a one-pound loaf tin.
Tip: Line the tin with greased baking paperto make the bread easier to remove after.
- Sprinkle over more pumpkin seeds to decorate, if desired.
- Bake in the oven for55 minutes.
Tip:Transfer the loaf to a cooling rackto cool down completely before packing away to storebecause otherwise the steam from the warm bread will get trapped and you'll end up with soggy bread!
- Best left to cool completely before slicing.
How long does this keep for?
This bread keeps well covered in the fridge for a good few days. If not eaten on the day it's made, it's best toasted before eating.
Substitutions you can make
- You can replace theground pumpkin seedswithground sunflower seeds, ground almonds, ground walnuts orground pecan nuts.
- If you're not gluten-free, you can use plain flour instead of gluten-free flour.
- You can useany type of plant-based milk:almond milk, soy milk, rice milk, cashew milk, oat milk etc.
- You can replace the apple cider vinegar withlemon juice.
More gluten-free vegan bread recipes
- Gluten-Free Vegan Chickpea Bread
- Gluten-Free Vegan Blueberry Banana Bread
- Gluten-Free Vegan Irish Soda Bread
- Gluten-Free Vegan Almond Bread
- Gluten-Free Vegan Oat Bread
- Gluten-Free Vegan Dinner Rolls
- Gluten-Free Vegan Seeded Buckwheat Bread
- Gluten-Free Vegan Cornbread
- Gluten-Free Vegan Bread Rolls
- Gluten-Free Vegan Oatmeal Bread
- Gluten-Free Vegan Biscuits
- Gluten-Free Vegan Oat Flour Bread
- Flaxseed Bread
- Quinoa Bread
- or browse the whole collection!
If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.
Watch how to make it
Pumpkin Seed Bread (Vegan + GF)
This Pumpkin Seed Bread is perfectly dense and has a lovely earthy and nutty flavour!
4.12 from 25 votes
Print Pin Rate
Course: Bread
Cuisine: Global
Keyword: gluten-free bread, gluten-free vegan bread, pumpkin seed bread
Prep Time: 15 minutes minutes
Cook Time: 55 minutes minutes
Total Time: 1 hour hour 10 minutes minutes
Servings: 12 slices
Calories: 164kcal
Author: Rhian Williams
Ingredients
- 225 g (1 ½ cup) pumpkin seeds
- 225 g (2 cups) gluten-free flour blend (or sub plain flour if not gluten-free)
- 3 heaped teaspoons baking powder (ensure gluten-free if necessary)
- ¼ teaspoon bicarbonate of soda (baking soda)
- ¼ teaspoon salt to taste
- 345 ml (1 ½ cup) unsweetened almond milk (or any other plant-based milk)
- 1 tablespoon apple cider vinegar (ensure gluten-free if necessary)
To decorate (optional):
- Pumpkin seeds
Instructions
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the pumpkin seeds in a food processor and pulse briefly until you get a fine powder (be careful not to blend too much, otherwise you’ll end up making pumpkin seed butter).
Transfer the ground pumpkin seeds into a large bowl.
Add the gluten-free flour, baking powder, bicarbonate of soda and salt and mix well.
Add the milk and vinegar and mix again.
Transfer the mixture to a loaf tin (I used a one-pound loaf tin) lined with greased baking paper.
Scatter over more pumpkin seeds to decorate, if desired.
Bake in the oven for around 55 minutes, until risen and an inserted skewer comes out clean.
Leave to cool on a wire rack before putting away to store.
Keeps well in the fridge for up to a few days.
Video
Notes
- If you’ve kept your bread in the oven for the right amount of time and it’s still not done in the centre and the outside is becoming hard/burnt, then I would recommend covering it with a piece of baking paper to prevent the outside from becoming burnt, and and continuing to bake it until an inserted skewer comes out clean.
- Make sure to leave the bread to cool down completely on acooling rackbefore packing it away to store because otherwise the steam from the warm bread will get trapped and you’ll end up with soggy bread, which nobody wants!
- It keeps well covered in the fridge for a good few days. If not eaten on the day it’s made, it’s best toasted before eating.
- If you’re freezing it, you can just slice it up and put the whole thing in the freezer. Then when you want to eat it you can just pop the slices of bread in the toaster straight from frozen.
Nutrition Facts
Pumpkin Seed Bread (Vegan + GF)
Amount Per Serving
Calories 164Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g10%
Sodium 110mg5%
Potassium 177mg5%
Carbohydrates 14g5%
Fiber 3g12%
Sugar 1g1%
Protein 8g16%
Vitamin C 0.3mg0%
Calcium 65mg7%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
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Reader Interactions
Comments
Marti
I, trying to find gf breads that are made with almond flour and also coconut flower. Also some baked goods uding just those flours. Any help woiild be appreciated!
Reply
Rhian Williams
I have an almond flour recipe here: https://www.rhiansrecipes.com/almond-bread/ and this coconut flour bread recipe here: https://www.rhiansrecipes.com/coconut-flour-bread/. You may also like my oat flour bread recipe, which is made using almond flour too: https://www.rhiansrecipes.com/oat-flour-bread/. I hope that helps!
Heather
This recipe works out as non-vegan and non-GF too (sorry, I know that was the point of the recipe, but my food intolerances are of a different kind!) as I used lacto-free milk and spelt flour. Crucially, I didn't have seeds to crush, but had pre-made pumpkin seed 'flour' (a random gift from my husband, which I was having a huge problem using up). The bread came out ABSOLUTELY DELICIOUS! I knocked 10 mins off the baking time as it already made a nice, hollow knocking sound, and left it to cool for 20 mins or so, then had my first slice. Divine!Reply
Rhian Williams
Thank you so much, so happy to hear that!! And thank you so much for sharing your substitutions etc!!
Linda
Hi Rhian,
I am very interested in baking many of your breads; they sound great. I read all of the recipes and many of the comments that were left. There was many questions about what gluten free flour to use. I believe the coconut flour recipe you suggest not to use a GF flour with xanthan gum. However, whenever I click on the GF flour blend on your recipe cards, Bob's Red Mill 1 to 1 comes up which has xanthan gum in the mix. Could you please suggested the best GF flour blend to use in your bread recipes. I'm very interested in this pumpkin seed bread. Thank you so much!! I'm looking forward to making many of your recipes.Reply
Rhian Williams
Hi Linda, thank you so much for your interest! Yes I wouldn't recommend using a gluten-free flour that contains xanthan gum. I recommend using Dove's Farm gluten-free flour, or you can use 140g white rice flour and 10g tapioca flour. I hope that helps!
4.12 from 25 votes (23 ratings without comment)
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