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    Home » Desserts » Vegan Pumpkin Banana Bread

    Vegan Pumpkin Banana Bread

    Published: Oct 3, 2018 · Updated: Aug 15, 2023 by Marlena Luna · This post may contain affiliate links. · 21 Comments

    Jump to Recipe Pin SaveSaved!
    A collage of 3 slices of pumpkin banana bread and a loaf of pumpkin banana bread.
    Slices of vegan pumpkin bread topped with pumpkin seeds.

    Vegan Pumpkin Banana Bread is a wonderful combination of moist banana bread and warm pumpkin spice flavor. This homemade quick bread is easy to make and oh-so-delicious!  Swap out the pumpkin seeds for chocolate chips for a fall sweet treat that even the kids will enjoy!

    Three slices of vegan pumpkin banana bread stacked.

    We all know fall means it's officially pumpkin season!

    And that means PUMPKIN EVERYTHING, which is why I'm sharing this recipe for the best vegan pumpkin bread you’ll enjoy this season.  

    This holiday bread is a spin-off of my traditional banana bread recipe but with lots of fall flavors.  

    It’s perfectly moist just like the banana bread, but with an added pumpkin flavor that's fitting for the holiday season!

    Ingredients and Substitutions

    This recipe is made with 10 simple ingredients. No flax eggs or weird ingredients are needed.

    Flour - Use all-purpose flour for the best results. if you want to make this recipe gluten free you can substitute it with an all-purpose gluten free flour.

    Bananas – Use ripe or overripe bananas.

    Pumpkin pureé – Use fresh or canned pumpkin pureé.  They both work great in this recipe! Your pureé should be thick and easily scooped with a spoon. If it is thin and runs off the spoon, use less milk.

    Plant milk - Any variety and brand will work. I used plain unsweetened almond milk.

    Coconut sugar –  I used coconut sugar for a healthier pumpkin bread recipe. You can use brown sugar, cane sugar, or any granulated sugar you have on hand as a substitute.

    Pumpkin pie spice – This gives the loaf a wonderful fall flavor. If you're all out of this spice, you can swap it out for a few teaspoons of cinnamon.

    Oil – I chose to use melted refined coconut oil. You can use the same, or try it with virgin coconut oil or any neutral vegetable oil.

    Leavening agents – Baking soda and baking powder are used to help the bread rise. I don't suggest skipping either.

    Salt – I used himilayan pink salt, but you can use any salt you have on hand.

    Vegan pumpkin banana bread topped with pumpkin seeds in a loaf pan.

    Step-By-Step Instructions

    Step 1: Prepare your kitchenware and gather ingredients

    Preheat your oven to 350ºF, grease your loaf pan, and lay about a 4-inch wide strip of parchment paper across the pan. This will make it easier to remove the loaf from the pan. Then gather the ingredients.

    Step 2: Mix the batter

    In a medium bowl, sift the dry ingredients. Mix them together so they are well combined.

    In a large bowl, mash the bananas. You can use a fork or a potato masher. Mash until there are no large chunks. The smaller chunks are okay.

    Now add the remaining wet ingredients to the bowl of mashed bananas and mix.

    Transfer the dry ingredients to the banana mix. Gently fold them together using a spatula. Scoop the ingredients from the bottom of the bowl and bring them to the top. Repeat until there is no dry flour in the bowl.

    Step 3: Bake the loaf

    Transfer the batter to your prepared loaf pan.

    Bake at 350ºF for 40-50 minutes.

    To see if the pumpkin bread is done, poke the center of the loaf with a toothpick. If the toothpick comes out clean it's ready. If there is batter on it, cook the loaf for another 5-8 minutes before checking it again.

    Allow the bread to cool in the loaf pan for 8-10 minutes. Then, remove it from the pan using the parchment paper flaps and place it on a cooling rack to fully cool.

    Serving Suggestions and Storage

    This vegan pumpkin bread is great for breakfast topped with nut butter and a cup of coffee.

    Or serve it topped with vegan butter alongside a cup of tea for a delicious evening dessert.

    Store any leftovers at room temperature in an airtight container for up to 3 days. It will also keep in the refrigerator for up to a week. You can also wrap the bread loaf, or individual slices, in plastic wrap and store it in the freezer for up to 3 months.

    A loaf of pumpkin banana bread.

    Helpful Tips

    To measure the flour: Use the scoop and level method to measure the flour. Gently spoon the flour into the measuring cup and level it off with the back of a knife. Don’t tap or pack the flour into the cup.

    Canned pumpkin: If your pumpkin purée is thick and can easily be scooped with a spoon, add the suggested amount of non-dairy milk to the batter. However, some canned purée can be on the thin side.  If your puree is thin and runs off the spoon, only add half of the non-dairy milk.

    Parchment paper: Cut about a 4-inch wide strip of parchment paper and place it across the center of your loaf pan before pouring in the batter. To remove the bread from the pan after cooking, gently lift the parchment flaps.

    A loaf of pumpkin bread with three slices cut from it.

    Variations

    Customize this pumpkin bread to your liking. Add any of these suggestions below, or let us know in the comment section what your favorite mix-in is.

    • pumpkin seeds
    • chocolate chips
    • chopped pecans
    • chopped walnuts
    • dried cranberries

    Simply fold them in after the batter is mixed.

    Can I make this loaf into muffins?

    Yes! This quick bread can easily be made into muffins for a grab-n-go fall-flavored breakfast.  

    Follow the instructions in the recipe card to make the batter. Then use these 3 steps to fill your muffin tin and bake the muffins.

    1. Line a muffin tin with paper liners.
    2. Evenly distribute the batter between the liners.
    3. Bake at 350ºF for 25-30 minutes or until a toothpick comes out clean.

    Enjoy!

    Pumpkin banana muffins topped with pepitas in a muffin pan.

    We'd love to hear from you!

    If you enjoyed this vegan recipe, please leave a 5-star rating in the recipe card and share your thoughts in the comments below.

    Also, if you snap a photo be sure to share it with us! We love to see your creations!! You can find us on Pinterest, Facebook, and Instagram.

    Or, get the links to new recipes delivered straight to your inbox by signing up for our newsletter.  See ya there!

    Recipe

    Three slices of pumpkin bread stacked.

    Vegan Pumpkin Banana Bread

    prep time: 10 minutes minutes
    cook time: 45 minutes minutes
    total time: 55 minutes minutes
    servings: 10 slices
    Enjoy the fall season with this wonderfully spiced vegan pumpkin banana bread. Mashed bananas and pumpkin puree keep this loaf moist and tender. The added pumpkin pie spice completes the fall flavor!
    4.77 stars (68 reviews)
    Print Pin SaveSaved!

    Ingredients

    Dry Ingredients

    • 1 ½ cup all-purpose flour
    • 1 teaspoon pumpkin pie spice
    • 1 ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • pinch Himalayan pink salt

    Wet Ingredients

    • 2 ripe bananas, 280g, about 1 heaping cup of mashed bananas
    • ½ cup pumpkin purée, slightly overfilled (120g)
    • ½ cup coconut sugar, or brown sugar
    • ¼ cup melted refined coconut oil,
    • 2 Tablespoons non-dairy milk
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    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.
      ½ cup pumpkin purée,½ cup coconut sugar,¼ cup melted refined coconut oil,2 Tablespoons 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 poked into the center comes out clean. If the toothpick has batter on it, bake the loaf for another 5-8 minutes or until done.
    • Store in an airtight container or ziplock bag. Keeps fresh for up to 3 days at room temperature or a week in the fridge.

    Notes

    I suggest weighing the bananas and pumpkin purée for best results.
    When measuring the flour use a spoon to lightly scoop it into the measuring cup. Scooping the flour with the measuring cup can cause too much flour to be added and a dense loaf.
    Non-dairy milk: Add in the non-dairy milk if your pumpkin puree is thick. If your puree is on the thin side you can half of the milk.
    Parchment paper: 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 flaps.

    Nutrition

    Serving: 1slice | Calories: 80kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 97mg | Fiber: 2g | Sugar: 7g

    **Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**

    course: Desserts
    cuisine: American
    author: Marlena Luna
    Did you make this recipe?Please consider Leaving a Review!

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    Comments

      4.77 from 68 votes (68 ratings without comment)

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      Rate This Recipe




    1. Karin Ames

      November 12, 2020 at 10:14 am

      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.

      Reply
    2. Rowen Kanj

      July 06, 2020 at 7:50 am

      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.

      Reply
      • Marlena Luna

        July 09, 2020 at 11:56 am

        That’s wonderful to hear!

        Reply
    3. Shaen

      June 03, 2020 at 4:33 pm

      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.

      Reply
    4. Rhonda

      December 30, 2019 at 6:45 pm

      Came out delicious!!!

      Reply
    5. Sarah

      December 01, 2019 at 5:01 am

      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.

      Reply
      • Marlena Luna

        December 01, 2019 at 4:15 pm

        Glad you enjoyed the recipe, Sarah. I’ll take a look at the calories and see if I can find the discrepancy.

        Reply
      • Sophia

        October 29, 2020 at 10:01 pm

        Try it with almond or coconut flour!

        Reply
        • Karin Ames

          November 12, 2020 at 10:16 am

          Love it with almond flour

          Reply
        • fester

          February 17, 2021 at 10:09 am

          do you have to make any adjustments to substitute almond flour? thanks!

          Reply
          • Marlena Luna

            February 18, 2021 at 10:48 am

            This recipe doesn't work using only almond flour, but you can replace up to 1/2 cup of all-purpose flour with almond flour.

    6. Christine

      November 30, 2019 at 5:10 pm

      I doubled the recipe to make muffins & 1 loaf
      Used 1/2 avocado oil & half applesauce (for the oil); added 1 c mix nuts(sunflower seeds , pecans, almonds, chia seeds, hemp hearts). Used cinnamon , cloves, nutmeg , & dried ginger (instead of pumpkin pie spice). Also added 2tbs fresh chopped ginger. Only used 1/2 the amount of sugar suggested.
      Delicious!!

      Reply
      • Marlena Luna

        December 01, 2019 at 4:18 pm

        Yay! That’s great to hear, Christine.

        Reply
    7. Lisa

      October 28, 2019 at 12:26 pm

      Absolutely delicious! I need gluten free, so I used half Bob's Red Mill GF flour, half almond flour, and also added 3T of Nutiva hemp seed. I also cut the sugar to 1/3c and I always put in the 2T of non-dairy milk (I use Oatly) that the recipe says is optional. Thank you for a wonderful recipe!

      Reply
      • Marlena Luna

        October 28, 2019 at 12:59 pm

        I'm so glad you enjoyed the recipe, Lisa! :)

        Reply
    8. robyn

      October 25, 2019 at 6:31 pm

      I would like to make this without the oil

      Reply
      • Marlena Luna

        October 25, 2019 at 7:09 pm

        The oil can be replaced with an equal amount of mashed banana or pumpkin puree. Enjoy, Robin!

        Reply
    9. Yujin

      October 18, 2019 at 9:01 pm

      This bread is AMAZING!!!! I halved the sugar and added some raisins and walnuts but followed the recipe exactly otherwise and the bread turned out perfect:) I can't wait to try some more of your recipes!!!Thank you so much!!!!

      Reply
    10. Hemakiran

      July 09, 2019 at 10:04 am

      The cake turned out perfect and delicious.. I used wholewheat flour... thank you for the recipe

      Reply
      • Marlena Luna

        July 12, 2019 at 8:43 pm

        That's so great to hear, Hemakiran! Whole wheat flour sounds delish!

        Reply
    11. Aika

      February 13, 2019 at 7:36 pm

      Those photos really look delicious. I'd like to try this recipe at home with some unsweetened coconut flakes. Thanks for sharing!

      Reply

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    Marlena Luna in a pink sweater holding a coffee mug.

    Hi, I’m Marlena the recipe creator behind Where You Get Your Protein! I love spending time in the kitchen cookin’ up delicious vegan comfort foods! Most of the ingredients I use are easy-to-find or pantry staples. Stick around and enjoy some amazing vegan food!

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