Vegan Pumpkin Banana Bread is a wonderful combination of moist banana bread and warm pumpkin spice flavor. This homemade quick bread is simple, easy and oh so delicious! It’s great for breakfast, as a snack or served with tea for dessert. Swap out the pumpkin seeds and add chocolate chips to the batter for a sweet Fall treat even the kids will enjoy!
We all know fall means pumpkin EVERYTHING!
And since it’s officially Fall ––I'm sharing with you the best pumpkin bread you’ll enjoy all season. This holiday bread is a spin-off of my classic banana bread recipe. It’s perfectly moist just like the banana bread, but with an added pumpkin flavor that's fitting for Fall!
What type of sugar do you use?
This vegan pumpkin banana bread is lightly sweetened with coconut sugar to keep it free of refined sugars. But as always, you can substitute with brown sugar or cane sugar at a 1:1 ratio.
pumpkin purée tips
Use fresh or canned pumpkin puree. They both work great in this recipe!
If your pumpkin purée is thick and scoop-able add the suggested amount of non-dairy milk to the batter.
However, some canned purée’s can be on the thin side. If your puree is thin and pourable, use a sieve to strain out the excess moisture.
Otherwise, use the thin pumpkin puree and choose to add-in or skip the non-dairy milk. It’s up to you on how moist of a bread you’d like.
Enhance your bread with add-ins like
- pumpkin seeds
- chocolate chips
- chopped pecans
- dried cranberries
Simply fold them in after the batter is mixed.
Vegan Pumpkin Banana Bread Muffins
Turn this bread into muffins for an easy grab-n-go breakfast. Or toss one in the kid’s lunchbox for a special Fall treat.
How to bake pumpkin banana muffins
- Line a muffin tin with cupcake liners.
- Evenly distribute the batter between the liners.
- Bake at 350ºF for 25-30 minutes or until a toothpick comes out clean.
ENJOY!
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Vegan Pumpkin Banana Bread
Enjoy the Fall season with this wonderfully spiced vegan pumpkin banana bread. The bananas and pumpkin purée create a moist and tender bread while the pumpkin spice lends a Fall flavor! This recipe is perfect for a regular loaf, mini loaves or muffins to share.
Ingredients
Dry Ingredients
- 1 and 1/2 cup all purpose flour
- 1 teaspoon pumpkin spice
- 1 and 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of Himalayan pink salt
Wet Ingredients
- 2 ripe bananas (280g or 10-11oz), about 1 heaping cup of mashed bananas
- 1/2 cup of pumpkin purée slightly over filled (120g)
- 1/2 cup coconut sugar
- 1/4 cup refined coconut oil, melted
- 2 Tablespoons non-dairy milk, optional*
Instructions
- Preheat your oven to 350ºF and grease your loaf pan. To easily remove the bread from the pan after cooking, add a strip of parchment paper* to the pan.
- In a medium bowl, sift the dry ingredients together.
- In a larger bowl, mash the bananas making sure not to leave big chunks. Small chunks are fine.
- Now add the remaining wet ingredients to the bowl of mashed bananas: pumpkin purée, coconut sugar, oil, and optional non-dairy milk.
- Gently fold the dry ingredients into the banana mix just enough to combine everything.
- At this point, if you are using any add-ins they can be folded in as well.
- Carefully pour the batter into the prepared loaf pan.
- Bake at 350ºF for 40-50 minutes, or until a toothpick comes out of the center clean. If the bread is still too moist bake at 5-8 minute intervals until done.
- Store in an airtight container or bag. Keeps fresh for up to 3 days on the counter or a week in the fridge.
Enjoy!
Notes
- I suggest weighing the bananas and pumpkin purée for best results.
- When measuring the flour use a spoon to scoop it into the measuring cup. Scooping the flour with the measuring cup can cause too much flour to be added.
- *Non-dairy milk note:* Add in the non-dairy milk if your pumpkin puree is thick. If your puree is on the thin side you can choose to add-in or skip the non-dairy milk. It’s up to you on how moist of a bread you’d like.
- *Parchment note:* Cut a 4 inch wide strip of parchment paper and place it in the center of your loaf pan. To remove the bread from the pan, gently lift the parchment 'wings'.
Nutrition Information:
Yield: 10 slices Serving Size: 1 sliceAmount Per Serving: Calories: 79Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 96mgCarbohydrates: 18gFiber: 2gSugar: 7gProtein: 1g
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**
Karin Ames
Loved this recipe ! I modified it with 1/2 c. Almond flour and 1 c. Reg. Flour. This gave it a more cake like texture.
Rowen Kanj
Perfect recipe!! Followed it almost exactly, I just used regular sugar instead of coconut, and it was fluffy, light, flavorful, & perfectly sweet. I doubled it to make two loaves and baked for 40 min.
Marlena Luna
That’s wonderful to hear!
Shaen
I liked the taste. I would add 2x the spices. My bread was more a cookie dough texture despite adding at least another 30 minutes extra . So I will add more liquid next time. It was not pourable. I drizzled chocolate
on top. Yummy.
Rhonda
Came out delicious!!!
Sarah
I just made this and it came out great. I substituted agave nectar for coconut sugar because I didn't have any, didn't include the milk, and topped with pumpkin seeds.
Your calories, however, seem to be about half what they should be. I think you forgot to add the flour to your calculations.
Marlena Luna
Glad you enjoyed the recipe, Sarah. I’ll take a look at the calories and see if I can find the discrepancy.
Sophia
Try it with almond or coconut flour!
Karin Ames
Love it with almond flour
fester
do you have to make any adjustments to substitute almond flour? thanks!
Marlena Luna
Replace up to 1/2 cup of all-purpose flour with almond flour. Using only almond flour will yield an unpleasant texture.