5 Ingredient Pumpkin Bread (Vegan)
This 5 ingredient vegan pumpkin bread is moist, fluffy, made with whole ingredients, and is a delicious breakfast or dessert idea.
Baking season is almost upon us once again. So you know what that means?
Bring on all things pumpkin!
I know pumpkin recipes can be a dime a dozen this time of year, but I seriously never get tired of experimenting! Every year when I bake something different using pumpkin puree, I think to myself, I should make this all year.
But that thought fades, and I’m back to using other seasonal ingredients.
So this time the spotlight is all on the pumpkin!
If you love the thought of easy ingredients and tasty breads, try my Vegan 5 Ingredient Banana Bread.
Also if you are looking for something more savory, may I suggest Pumpkin Gnocchi Sauce. It’s creamy, comforting, and super easy to make.
I think anything goes well on Trader Joe’s cauliflower gnocchi! P.S. have you tried air fryer cauliflower gnocchi? It’s SO good and easy!
Ingredients Needed
- pumpkin puree
- brown sugar
- vegan butter
- self rising flour
- pumpkin pie spice
- chocolate chips
How To Make Vegan Pumpkin Bread
Line a loaf pan with parchment paper and preheat the oven to 350 degrees.
Mix the vegan butter, pumpkin puree, and brown sugar in a medium bowl.
In a separate bowl, combine the flour and pumpkin pie spice.
Slowly add the wet ingredients to the dry.
Fold in the chocolate chips.
Pour the bread batter in the loaf pan and top with the remaining chocolate chips.
Bake for 45 minutes or until a toothpick comes out clean.
Storing Instructions
Keep the pumpkin bread in an airtight container on the counter for up to 3 days.
For more freshness, store it in the refrigerator for up to 1 week.
Freeze vegan pumpkin loaves
Freeze for up to 3 months.
Thaw overnight in the fridge or reheat each slice for a few seconds in the microwave.
Mix In Ideas
- Walnuts, pecans, or almonds
- Pumpkin seeds (pepitas)
- Shredded coconut
- Raisins
- Cranberries
You can also top the cooled pumpkin bread with a simple glaze, seeds, or coarse sugar crystals.
Tips for Making
- Be careful to not overmix the batter.
- Make sure the butter is at room temperature so it creams together nicely with the other ingredients.
- After you take the loaf out of the oven, transfer it to a wire rack to help it cool faster.
- Let it cool completely before storing or else the bread will “sweat”.
- Only use 100% pumpkin, pumpkin fil filling cannot be substituted.
- Measure the sugar accurately by being sure it is packed down.
More Vegan Pumpkin Recipes:
- Pumpkin Banana Muffins
- Pumpkin Almond Flour Cookies {Vegan}
- Flourless Vegan Pumpkin Brownies
- No Bake Pumpkin Protein Balls | Gluten-Free, Vegan Option
5 Ingredient Pumpkin Bread (Vegan)
Ingredients
- 1 1/4 cup pumpkin puree
- 1 cup brown sugar packed
- ½ cup vegan butter room temperature
- 1 ¾ cup self rising flour
- 1/2 tsp pumpkin pie spice
- Optional: 1 cup chocolate chips
Instructions
- Preheat your oven to 350F.
- Line a standard loaf pan with parchment paper and spray with cooking spray.
- Add wet ingredients to a bowl.
- Add dry ingredients (except chocolate chips) to a bowl.
- Slowly add dry ingredients to wet ingredients.
- Fold in 3/4 cup chocolate chips.
- Pour batter into your lined loaf pan and sprinkle with the remaining 1/4 cup chocolate chips.
- Bake at 350 for 40-50 minutes or until a toothpick comes out clean.
- Store on the counter for up to 3 days, in the fridge for up to one week, or freeze for up to 3 months.
