5-Ingredient Pumpkin Bread (Vegan)

This 5-Ingredient Pumpkin Bread is a delicious moist quick bread full of flavors with a soft crumb. This easy-to-make loaf requires just 5 ingredients and brings you full Fall vibes, making it a perfect addition to any breakfast, snack, or dessert spread.

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I love fall flavors and there’s something really special about pumpkin bread, like my Vegan Pumpkin Bread and Vegan Pumpkin Banana Bread. To me, pumpkin bread has the perfect combination of spice flavors, soft texture, and moist dough.

Ingredients and Substitutions

• Self-Rising Flour – Use a high-quality self-rising flour for best results. If you don’t have any, you can make your own by combining 2 cups of all-purpose flour with 1 tablespoon of baking powder. I haven’t found a gluten-free alternative that works yet.
• Pumpkin Puree – Choose canned pumpkin puree for ease and consistency. Fresh roasted pumpkin puree can also be used.
• Light Brown Sugar – I prefer light brown sugar for a deeper, more caramelized flavor. Coconut sugar is a great alternative.
• Canned Coconut Milk – Use full-fat canned coconut milk for maximum moisture and richness. Dairy-free milk like almond or oat milk can be substituted, but the texture may be slightly denser.
• Pumpkin Spices – This blend typically includes cinnamon, ginger, nutmeg, and cloves. You can use a pre-made pumpkin spice mix or create your own custom blend.
• Vanilla Extract – Use pure vanilla extract to enhance the overall flavor.

How to Make 5-Ingredient Pumpkin Bread

This recipe is really easy to make and almost impossible to fail!! Read the recipe card further down for all details and you can use the pictures below for key steps.

Pour all the wet ingredients and sugar in a large mixing bowl.

Stir the batter with a spatula until it’s thick and uniform.

Add the self-rising flour and incorporate it gently into the pumpkin bread base.

Pour the batter into a loaf pan lined with oiled parchment paper and bake it for 30 minutes.

Expert Tips

• Ensure the pumpkin puree and coconut milk are well-incorporated into the batter to prevent any dense or uneven pockets.
• Check the bread towards the end of the baking time to prevent overbrowning. Cover the top loosely with foil if it’s browning too quickly.
• Allow the bread to cool completely before slicing for the best texture. The pumpkin bread will continue to firm up as it cools.
• For variation, fold in chopped nuts, chocolate chips, or dried cranberries before baking.

More Pumpkin Bread Recipes

Vegan Pumpkin Banana Bread

Vegan Pumpkin Bread

Vegan Gluten-Free Pumpkin Bread

5-Ingredient Pumpkin Bread

This 5-Ingredient Pumpkin Bread is a delicious moist quick bread full of flavors with a soft crumb made just 5 ingredients for full Fall vibes.

5 from 1 vote

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Prep Time: 10 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr

Course: Breakfast

Cuisine: American

Servings: 12 slices

Calories: 206.1 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 2 cups Self-Rising Flour
• ▢ 15 ounces Pumpkin Puree - about 1 3/4 cup pumpkin puree
• ▢ 1 cup Light Brown Sugar - or coconut sugar
• ▢ ⅔ cup Canned Coconut Milk
• ▢ 1 tablespoon Pumpkin Spices

Optional ingredients

• ▢ 1 teaspoon Vanilla Extract
• ▢ ½ teaspoon Salt

Instructions

• Preheat the oven to 350 °F (180 °C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil paper with oil. Set aside.
• In a large mixing bowl, whisk pumpkin puree, canned coconut milk, brown sugar, and vanilla extract if used.
• Add self-rising flour, pumpkin spices, and salt if used.
• Use a rubber spatula to stir the ingredients together, it should be thick and smooth.
• Transfer the dough to the prepared pan, and use a knife to draw a line in the center top of the pumpkin bread so it cracks while baking.
• Bake the bread on the center rack for 50-55 minutes at 350 °F (180 °C) until a toothpick inserted in the center comes out clean. If not, add 10 minutes and repeat.
• Let the bread cool down completely on a cooling rack for 3 hours or overnight before slicing

Notes

Flour: You can swap self-rising flour for 2 cups of all-purpose flour which you stir in 1  tablespoon baking powder. The recipe doesn’t work with almond flour or oat flour. It might work with a good quality 1:1 gluten-free flour blend.

Storage: You can store the bread in an airtight container in the fridge for up to 4 days.

Canned Coconut Milk: It can be swapped for canned coconut cream. Dairy-free milk like almond milk, soy, milk, and oat milk work, too, but the bread won’t be as moist because these alternatives contain less fat. Another option to use low-fat, dairy-free milk is to swap the 2/3 cup of canned coconut milk for 1/3 cup of canola oil + 1/3 cup of dairy-free milk.

Equipment

9-inch x 5-inch Loaf Pan

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Nutrition

Serving: 1slice | Calories: 206.1kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9.6g | Saturated Fat: 0.7g | Polyunsaturated Fat: 2.8g | Monounsaturated Fat: 5.9g | Trans Fat: 0.04g | Sodium: 162.8mg | Potassium: 55.4mg | Fiber: 0.7g | Sugar: 13.1g | Vitamin A: 28.7IU | Vitamin B12: 0.04µg | Vitamin C: 0.3mg | Vitamin D: 0.05µg | Calcium: 36.4mg | Iron: 1mg | Magnesium: 7mg | Phosphorus: 24.6mg | Zinc: 0.2mg