Deeply seasoned, spiced vegan pumpkin banana bread is fluffy and flavorful! Why choose between pumpkin bread and banana bread when you can have them both in a single loaf?
Table of Contents
Got ripe bananas on hand? This easy vegan pumpkin banana bread uses three ripe bananas plus canned pumpkin. It's full of warming, fall spices, like ginger, cinnamon, and nutmeg. Perfect for a quick breakfast or snack!
This is a moist, fluffy quickbread that's just so incredibly easy to make. You mix the wet ingredients in your blender, add them to the dry and mix again, pour into a pan, and bake.
If you like keeping muffins and quickbreads around for easy snacking, also check out my recipes for banana apple muffins, banana blueberry muffins, and raspberry lime muffins!
🍌 Ingredients and substitutions
- bananas - Overripe bananas work best in this recipe. In fact, the ones pictured are borderline not overripe enough, so feel free to use even riper bananas!
- pumpkin puree - You can use store-bought or make your own.
- brown sugar - Gives this such a great texture and flavor!
- oil - Neutral oil also gives the pumpkin banana bread a nice texture. You can make this oil-free by using an additional ¼ cup of pumpkin instead of the oil. Just know that it will impact the texture.
- vanilla extract - For flavor.
- white wheat flour - You can use all-purpose flour instead or a 1:1 gluten-free flour blend.
- flax meal - This is your binder.
- baking soda, baking powder, and salt - To condition the batter.
- ground spices - Cinnamon, ginger, nutmeg, and allspice give this vegan pumpkin banana bread an amazing fall flavor!
🔪 How to make pumpkin banana bread
Preheat the oven to 350° F, and line a loaf pan with parchment paper.
Combine the wet ingredients in your blender, and puree until they're nice and smooth. In a large bowl, combine the dry ingredients.
Whisk the dry ingredients together. Then, pour the wet ingredients into the dry.
Mix well.
Spread the batter into the loaf pan.
Bake for 50 minutes, or until you can stab the bread with a toothpick and it comes out of the loaf batter-free. This could take up to an hour, depending on the size and ripeness of your bananas. Bigger and riper bananas mean more baking time.
Let the bread cool for at least half an hour, then use the parchment paper to pull it out of the pan gently. Slice, and devour!
💡 Helpful tips
- Don't overmix your batter! Mix until there are no lumps of flour, then transfer to your lined loaf pan.
- I do recommend lining your loaf pan with parchment paper for this recipe. Lining the pan ensures that your pumpkin banana bread won't stick. Plus, it makes cleanup a breeze!
🫙 Storage directions
Leftover pumpkin banana bread will keep for around four days. To store, let it cool completely, and store it in an airtight container lined with a piece of paper towel. You can keep it out on the counter or stick it into the pantry or a bread box.
It is very important that you completely cool the loaf before storing. If it's still even a little bit warm, condensation will form. That makes the bread more likely to spoil and will cause it to stick to the paper towel.
💬 Frequently asked questions
To make this oil-free, you can use ¼ cup of extra pumpkin puree or ¼ cup of applesauce in place of the oil. The texture of the finished loaf will be a bit different, but it will still be delicious!
Of course! Add ¼ to ½ cup chocolate chips, if you like. You can also do a mix of chocolate chips and chopped walnuts or pecans!
🍴 More sweet vegan breakfasts
📖 Recipe
🎃🍌 Pumpkin Banana Bread
Ingredients
Wet ingredients
- 3 overripe bananas
- 1 ¼ cups pumpkin puree canned or homemade is fine
- ¾ cup loosely packed brown sugar
- ¼ cup light oil like sunflower (see Notes for oil-free)
- 1 teaspoon vanilla extract
Dry ingredients
- 1 ½ cups white wheat flour
- 2 tablespoons flax meal
- 1 teaspoon baking soda
- 1 teaspoon each ground cinnamon and ground ginger
- ½ teaspoon each ground nutmeg and allspice
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350° F, and line a loaf pan with parchment paper.
- Combine the wet ingredients in your blender, and puree until they're nice and smooth. In a large bowl, combine the dry ingredients, whisking until they're evenly combined. Pour the wet ingredients into the dry, and mix well. Spread the batter into the loaf pan.
- Bake for 50 minutes, or until you can stab the bread with a toothpick and it comes out of the loaf batter-free. This could take up to an hour, depending on the size and ripeness of your bananas. Bigger and riper bananas mean more baking time.
- Let the bread cool for at least half an hour, then use the parchment paper to pull it out of the pan gently. Slice, and devour!
Got a question? Tried this recipe? Leave a reply!