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    Home » Vegan recipes » Breakfast recipes

    Vegan pumpkin banana bread

    Last Modified: Apr 28, 2022 by Becky Striepe

    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Video Print
    close-up of sliced vegan pumpkin banana bread on a white plate, so you can see the texture
    overhead photo of sliced vegan pumpkin banana bread on a white plate
    sliced vegan pumpkin banana bread on a white plate
    image collage showing pumpkin puree and bananas with spices and flour and a picture of the baked pumpkin bandanna bread

    Deeply seasoned, spiced vegan pumpkin banana bread recipe is just the ticket for easy breakfasts and snacks on the go.

    close-up of sliced vegan pumpkin banana bread on a white plate, so you can see the texture

    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!

    Jump To:
    • Recipe notes
    • How to store
    • Vegan pumpkin banana bread

    Recipe notes

    This recipe comes together quickly. Thanks to your blender the dough only takes about 10 minutes to make.

    pumpkin puree, bananas, flour, and spices on a wooden countertop

    Forget mashing the banana by hand. Instead, toss them into the blender with your other wet ingredients. Not only is this faster, but you get a perfectly smooth mix.

    Now, whisk the dry ingredients together in a large bowl, pour the wet ingredients from the blender, and mix it all together. Your dough is ready when it's nice and even. It will be on the thick side, but not as thick as peanut butter.

    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!

    Spread the dough into your lined loaf pan, and bake.

    image collage showing the dry ingredients in the mixing bowl, adding the wet ingredients, then the finished batter in the mixing bowl and in the lined loaf pan

    When a toothpick inserted into the loaf comes out clean, it's ready to remove the pan from the oven. Then, let the loaf cool in the pan for 30 minutes. If you pull the loaf out too soon, it won't have time to firm up completely.

    After cooling time is up, you are ready to remove the loaf from the pan -- the parchment paper makes that easy -- and slice!

    overhead photo of sliced vegan pumpkin banana bread on a white plate

    How to store

    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.

    close-up of sliced vegan pumpkin banana bread on a white plate, so you can see the texture

    Vegan pumpkin banana bread

    Deeply seasoned, spiced vegan pumpkin banana bread recipe is just the ticket for easy breakfasts and snacks on the go.
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    Course: Breakfast, Snack
    Cuisine: Vegan
    Keyword: pumpkin banana bread, vegan pumpkin banana bread
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Cooling Time: 30 minutes
    Total Time: 1 hour 30 minutes
    Servings: 8
    Calories: 250kcal
    Author: Becky Striepe

    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 means 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!

    Video

    Notes

    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! 
    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!
    Leftover pumpkin banana bread will keep for around 4 days. To store, let it cool completely, and store it in an airtight container lined with a piece of paper towel. Keep it out on the counter or stick it into the pantry or a bread box.

    Nutrition

    Serving: 1g | Calories: 250kcal
    Tried this recipe? Share your photo!Mention @GlueAndGlitter on Instagram or Twitter!
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    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

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    About Me

    Glue and Glitter
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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