- Hide menu

Ginger Pumpkin Quick Bread | Vegan, Gluten-Free, Nut-Free

LoadingFavoriteAdd to favorites

If you wish for autumn to come faster and stay longer, this quick bread recipe is going to help you achieve just that. Moist and tender, delicately flavored with pumpkin, spices, and dried chewy ginger bits, this humble loaf needs no bells and whistles. But if I need to tie bells to my toes and whistle from the rooftops to bring more attention to this recipe, then I will do so.  I left out the gluten, dairy products, and nuts, making it perfect for those with allergens. But what I didn’t leave out was taste!

Ginger Pumpkin Quick Bread

Quick breads are known for being quick and easy to make. There is truth in that, BUT there are a few tips and tricks that will lead to full success. When recipes are designed, there is a little (sometimes a LOT) of science behind them: the correct ratio of dry and wet ingredients, using enough but not too much fat, balancing the sweetness for flavor but also for proper crust formation… and so on.  If you’re feeling adventurous and want to swap out ingredients, be sure to let me know how it goes (it will be a completely different adventure from mine). We can all learn from one another.

Ginger Pumpkin Quick Bread

I highly suggest reading through these tips and tricks before tackling this recipe. Before I let you go, some of you might be wondering what’s in the mug (if not, that’s just my wishful thinking shining through!).  I blended together until warm 1 cup oat milk, 1/4 cup cold-pressed coffee, and 1/4 cup of my Pumpkin Spice Caramel Sauce. Delish!

Quick Tips for Quick Breads

Flour Options

Measuring Flour

Mixing Tips

Ginger Pumpkin Quick Bread

Add-In Tips

Baking Vessels

Slicing Tips

Okay, so I have made my loaf, eaten most of it, and dishes are done… it’s now YOUR turn. I will relax and patiently wait for you to make yours, so you can report back and let me know how it went. blessings, amie sue

Ginger Pumpkin Quick BreadIngredients

Yields 8″ loaf pan

Wet Ingredients

Dry Ingredients


  1. Preheat the oven to 350 degrees (F).
  2. Line an 8-inch loaf pan with parchment paper and set it aside.
  3. Wet ingredients: Whisk together the pumpkin puree, coconut oil, maple syrup, sugar, flax egg, and vanilla.
    • To make a flax egg, combine 1 tablespoon ground flaxseed with 3 tablespoons water–whisk together, set for 15 mins.
    • Make sure all ingredients are at room temperature to prevent the melted coconut oil from clumping if it comes in contact with a cold ingredient.
    • Be sure to use pure pumpkin puree. Don’t use the pumpkin pie puree, which has added sugar and spices.
  4. In a separate bowl, whisk together the oat flour, tiger nut flour, baking soda, baking powder, pumpkin spice, and salt.
  5. When each bowl of ingredients is mixed thoroughly, that’s when you can combine them.
    • The secret to moist, tender quick bread is in the mixing. Use a gentle touch. Pour the bowl of wet ingredients into the bowl of dry ingredients and fold them together gently. Do this part by hand rather than with a mixer.
  6. Scoop the batter into the prepared loaf pan and shape the top of the batter into a dome down the center to resemble a loaf of bread. With the tip of a knife, cut a slit down the center of the loaf.
    • The batter will be very thick. See photo down below.
  7. Side onto the middle rack in the oven and bake for 55-65 minutes.
    • Test for doneness at the 55-minute mark by sticking a toothpick into the center of the loaf. If done, it will come out clean.
  8. Once done baking, lift the bread out of the pan by the parchment paper and slide the bread onto a cooling rack. Allow it to cool COMPLETELY before slicing.
    • If your bread looks cracked on top… don’t consider this a failure! This is a common characteristic of quick bread, as it sets in the oven but continues to rise through the baking time.

Storage (fridge & freezer)

  1. Store any leftovers in an airtight container on the counter for 3 days, in the fridge for up to one week, or the freezer for 1 month.
  2. If you choose to freeze the bread, wrap it in parchment paper, place it in an airtight container, and freeze for up to 1 month.

14 thoughts on “Ginger Pumpkin Quick Bread | Vegan, Gluten-Free, Nut-Free

  1. jdjacobson says:

    Hey Amie, is there a crystalized-ginger you recommend getting? Or do you have a recipe for creating my own at home?

    • amie-sue says:

      Good day, Jacobson,

      You can use any type of candied (crystallized) ginger… there are quite a few on the market, many sweetened with different types of sweeteners, so I would just pick one that fits your “tastes”. Depending on the size, you might need to chop them into smaller pieces. I hope you give the bread a try. We fell in love with it from the first bite. :) blessings, amie sue

  2. Lyn says:

    Hi Amie Sue,
    When I went to print this recipe (Which LOOKS AMAZING), it wouldn’t show that I could print from the Prep. on down so I couldn’t print the instructions for how to make it. But it did print everything above…… :] Lyn

    • amie-sue says:

      Good day Lyn,

      Gosh you are so right, when I tried to print it on my end it did the same thing. I had to send an email to my IT guy because I can’t figure out why. Once it gets resolved I will let you know. Always a pleasure to hear from you. I hope you are getting to relax a little during the holiday season. love and hugs, amie sue

    • amie-sue says:

      Ok Lyn, everything is fixed and I was able to print the complete recipe. Give it try and let me know. hugs, amie sue

  3. GoCarm says:

    Hi there ! I don’t happen to have any Tiger Nut flour which calls for a 1/2 cup.

    What can i use instead ? dying to make this !!
    Aloha, Carmen

    • amie-sue says:

      Hello Carmen,

      yes, in the recipe post I talked about flour alternatives.

      “Quick Tips for Quick Breads

      Flour Options

      Oat flour is the main flour in this recipe. Please use store-bought or finely ground homemade (I stress FINELY).
      Tiger nut flour is the supporting flour that I used. I chose it because it is nut-free. It does lead to a tad crumblier slice of bread, but the flavor is spot on and again… it’s nut-free!  If you don’t have or wish to use tiger nut flour, you can replace it with almond flour or more oat flour.
      Do NOT use coconut flour. It is far too drying, as it loves to suck the moisture out of baked goods.”

      Enjoy, amie sue

      • GoCarm says:

        Thank you, I’ll read over your recipes more carefully :) so i don’t waste your time. I know your very busy .

        Aloha :) Carmen

        • amie-sue says:

          No worries, that’s why I am here. :) I try to be as thorough as I can about the recipe (without boring a person to death). haha. Enjoy and keep us posted if you make the recipe. blessings, amie sue

        • GoCarm says:

          Hi ! I made it , and it tastes fantastic. Didn’t have Tiger Nut Flour though. But I don’t know what went wrong, the bread really did not rise. I just bought new organic baking soda and baking flour too. What do you think I did wrong ?
          By the way I also made the Pumpkin Spice Caramel Sauce ! Amazing, what a combo.
          Aloha, Carmen

          • amie-sue says:

            Good morning Carmen,

            The bread doesn’t rise a tremendous amount. What type of pan did you use and what size was it? What did you use in place of the tiger nut flour (curious)? I look forward to hearing back from you, amie sue

Leave a Reply

Your email address will not be published. Required fields are marked *