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  • Writer's pictureMoy's Gluten Free Kitchen

Gluten Free and Vegan Pumpkin Bake (Bread)

Updated: Aug 1, 2021

This Pumpkin Bake recipe is probably one of my favourites, I love the smell, taste and the texture. Traditionally (in Trinidad and Tobago) if the word "bake" is part of the title, it refers to a "thick" flatbread instead of a loaf.

The flat-ish bread is normally denser than a regular loaf and in times past was done on the stove in an "iron" pot. Since this is oven baked and the batter is somewhat loose this pumpkin bake is less dense than normal and super soft!

The hint of cinnamon, nutmeg and cloves reminds me of pumpkin spice. You could certainly add more sugar and spices to the dough for a sweeter and even more flavorful bake. I've used turmeric to amp up the yellow colour and it also adds just a hint of flavour.

Altogether this Pumpkin Bake is amazing. If you agree, let me know in the comments. Of course I'd also be happy to answer your questions or concerns.

If you are having problems with this recipe or any other bread recipe check out my "Troubleshooting Guide For Baking Gluten Free Bread"

Trini Style Gluten Free and Vegan Pumpkin Bake
Gluten Free and Vegan Pumpkin Bake (Bread)

Gluten Free and Vegan Pumpkin Bake Batter
Soft Pumpkin Bake Batter

Gluten free and vegan pumpkin bake slices
Pumpkin Bake Slices

Gluten Free and Vegan Pumpkin Bake (Bread) Recipe


1½ cup brown rice flour*

½ cup potato starch*

¼ cup tapioca starch*

1 tsp xanthan gum*

2 tsp brown sugar

1¼ tsp instant yeast

2 tsp baking powder

1 tsp salt

2 tbsp ground flaxmeal

¼ tsp cinnamon

pinch of nutmeg powder

pinch of clove powder

pinch of turmeric powder (optional for colour)

1/3 cup coconut oil

2 tsp vinegar

75 g of cubed pumpkin**

1½ cup water**


*You can purchase my cake and muffin mix to make this. You can also use an off the shelf 1 to 1 or all purpose blend, although I cannot guarantee that the bake will be exactly the same. Do not add xanthan gum if your blend already contains it.

**The pumpkin and water is approximately 1¾ cup of pumpkin puree


Pre-heat oven to 350 F and prepare a baking tin approximately 7”- 8” in diameter x 1” in depth (you can use a pan that is deeper but not wider)

Add the pumpkin cubes and water to a food processor, blend to make pumpkin puree. The consistency of the puree is up to you, it could be smooth or have a few small pieces of pumpkin. Set aside. You can also use a ready mixed pumpkin puree, see my note above

In a bowl, mix all of the dry ingredients together. This bake is not sweet or heavily spiced, you can add more sugar or spices if you prefer

Make a well in the center of the dry ingredients. Starting with 1½ cup of the pumpkin puree add the wet ingredients to the dry ingredients, kneading or mixing until thoroughly combined. The dough should be smooth, sticky and looser like muffin batter. Add more of the puree or even extra water if needed, a little at a time, to achieve the right consistency.

Scoop the dough into the baking tin. You can smooth the top of the dough with the back of a wet spoon

Allow the dough to rise up to the rim of the tin. When ready place the pumpkin bake in the oven to bake for 25 mins. The bake is ready when lightly browned on top and it has pulled away from the sides of the tin. The underside should also be brown and if tapped will sound hollow.

Place the bake on a cooling rack. Cut only when completely cooled. Wrap the rest of the loaf tightly to maintain freshness for as long as possible, keep refrigerated. The bake is best sliced, wrapped and stored in the freezer if it will not be used within three days

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