Pumpkin Season!— For Vegan, Gluten-Free, and Dairy-Free Lifestyles, too!

It’s officially Shane’s favorite time of year! He loves everything pumpkin, especially pumpkin-spiced lattes. I worried that I wouldn’t be able to enjoy pumpkin season the way he does.

This is my first October since I embraced a gluten-free and dairy-free lifestyle nearly one year ago! (My tummy has been so happy, and I’ve had so much more energy, especially mid-afternoon.) Just until a few days ago, I figured Shane would have to enjoy pumpkin season on his own.

Luckily we always have our families always looking out for us. Just as I started to fret about figuring out recipes for autumn (aka the temperature in California has finally fallen below 90), an email came from Shane’s mom. She had saved all of these Pinterest pins about pumpkin recipes for fall and sent them to us. One of them was not only gluten-free and dairy-free, it was also VEGAN! Talk about consequence-free indulgence!


There’s a reasonable amount of ingredients involved. I set aside a trip to Whole Foods to gather specialty items for a gluten-free flour mix, but anything you see here from TJ’s I already had on hand as a staple, such as almond meal and gluten-free oats. Looking ahead at this next photo, you’ll see that the “kitchen equipment” is minimal. You need one big mixing bowl, a whisk, a measuring cup, and some measuring spoons. Of course you’ll need the baking dish to pop the whole shabang in the oven, too. Seriously simple!


Follow the instructions in the easy 1-bowl recipe by Minimalist Baker, and you’ll get to the stage of this next photo in no time. By now you’ve mixed together the pumpkin puree, rolled oats, almond meal, brown sugar, and spices. Minimalist Baker’s recipe also uses flax seed meal with water, which binds everything together. The bit of banana in the recipe also helps keep everything together thanks to the stickiness. Between the unique combo of the flax meal and banana, you don’t need eggs. I was skeptical— baking without eggs? But it came out perfectly.


Once you get to this point, you’ll have to whip up the gluten-free flour blend if you don’t already have your own on hand. This opened up a whole new world of possibility for me. The flour in this bread consists of tapioca, rice flour, and potato starch. I’m storing the leftover in my purple mason jar until I make a second batch of this bread (ahem, later today). I’m so glad to have stumbled upon the Minimalist Baker blog, because this is the first time I ever found instructions on how to make a gluten-free flour mixture.


The pumpkin bread looked gorgeous when it came out of the oven, and it looked even cuter after I dressed it up on its plate with maple syrup and shredded organic coconut. I’m a little bit out of control, but when I make the bread again later this evening, I’m going to add chocolate chips directly into the mix, rather than merely garnishing on top. : ) I’m also going to serve this bread when my parents come to San Francisco for Thanksgiving.

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This is the most delicious pumpkin food-item I’ve ever had the pleasue of enjoying. It was pretty gooey and moist, but it came out so perfectly with a crispety top. It wasn’t necessary, but I slathered some of the slices I ate with melted butter, which definitely made it less healthy, but sooo delicious. Walnuts are also a great topping. I even had a few slices with almond butter and peanut butter. Yeah,… I’ve eaten a lot of this pumpkin bread recently.

Let me know if you think of any other ways to dress it up. It’s delicious, too, on its own!

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4 Comments on “Pumpkin Season!— For Vegan, Gluten-Free, and Dairy-Free Lifestyles, too!”

  1. Fran October 19, 2015 at 16:44 #

    looks yummy and sounds delicious, marisa! i’ll have to ask your mom to take some home with her after thanksgiving 😛

    • Marisa LaValette October 19, 2015 at 16:46 #

      Hi Fran! So good to hear from you! I’ll teach my mom how to make it, and then she’ll have to make you a fresh loaf!

      : )


  1. Gluten-Free Thanksgiving 2.0 | SavvyCitiZen - November 23, 2015

    […] you’re worried that pumpkin seems to be missing, don’t worry. We’ll be eating my favorite pumpkin bread recipe all week, topped with a dusting of pecans, to keep us fed and focused as we […]

  2. Traditional-with-a-Twist Thanksgiving Recap 2015 | SavvyCitiZen - December 15, 2015

    […] well other than the dessert. My brilliant plan was simply to use the recipe I use for my favorite vegan pumpkin bread by Minimalist Baker, and substitute beets for pumpkin. This made sense at the time, but it ended up […]

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