Vegan 5 Ingredient Pumpkin Bread

Vegan 5 ingredient pumpkin bread is full of pumpkin spice flavor and perfect for fall! It’s made with just 5 healthy ingredients and fruit sweetened.

Is there really any breakfast but also dessert-esque recipe that’s more synonymous with fall than pumpkin bread?

Okay I can think of like, 12 others (looking at you, cream cheese frosted pumpkin bars), but that’s just because this is such a prime time for baking. And let’s be real, pumpkin bread will never get old. My favorite way to enjoy it (inhale it) is on a cool fall day, cozied up under a blanket watching football.

For this vegan 5 ingredient pumpkin bread we’re keeping things super simple and straightforward with just 5 ingredients you probably already have. Nothing unnecessary, but keeping all the spice flavor and wonderfully dense and satisfying texture.

Ingredients for 5 ingredient pumpkin bread

• Rolled oats: you’ll blend the oats to flour consistency, which will hold the pumpkin bread together. Because it’s the only grain in the recipe, the oat flour will give the bread quite a dense, rich texture – it’s not light like a cake, but hearty and satisfying.
• Pumpkin pie spice: the warming spices bring out the classic fall pumpkin flavor.
• Medjool dates: you’ll make date paste by blending the dates (make sure to remove the pits first) with hot water. Dates give the pumpkin bread its natural, caramel-like sweetness, totally from fruit!
• Pumpkin puree: pumpkin is of course essential in pumpkin bread, and it helps to give a soft and gooey texture.
• Nondairy milk: the liquid brings the batter together. I always use unsweetened almond milk, but any nondairy milk should work.

Tips for making vegan 5 ingredient pumpkin bread

• Measure the rolled oats before blending into flour. I always list the amount of oats used BEFORE they’re blended for flour. So in this case, you’ll measure out 2 cups of whole, rolled oats, then put those 2 cups into your blender to make flour.
• Make sure to use a nonstick or parchment-lined pan. Use a nonstick or parchment-lined pan so that the bread doesn’t stick after baking.
• Let it cool completely. Let the pumpkin bread cool for at least 20 minutes before flipping it out of the pan, then let it sit and cool completely before slicing. It is pretty soft and gooey as is, but will firm up during the cooling process. If you slice too early, you’ll have a mess. A really delicious gooey mess, but a mess, no less.
• Fancy it up with some toppings. This vegan 5 ingredient pumpkin bread is so good on its own, but even better with whatever toppings you love! My favorites are almond butter or a drizzle of unsweetened vegan yogurt.

This vegan 5 ingredient pumpkin bread seriously couldn’t be any easier, and the flavor is so, so perfect for fall. You really can’t go wrong when it’s this simple + healthy.

Xo,

Sara