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.
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.
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