Vegan Pumpkin Banana Bread (Easy)

This easy Vegan Pumpkin Banana Bread is the best moist vegan pumpkin bread ever perfect to use these ripe bananas sitting on your kitchen counter. It’s the fall version of my classic vegan banana bread. Bonus, this quick vegan bread is refined sugar-free and low-sugar to keep you healthy and indulge with no guilt.

Table of contents

+ View More- View Less

This Vegan Pumpkin Banana Bread is similar to my Vegan Pumpkin Bread, but with bananas for a different texture, and it’s the pumpkin version of my Vegan Banana Bread.

Why You’ll Love This Recipe

Banana and pumpkin are the perfect combinations for creating baked goods that are:

• Super Moist 
• Naturally Sweet – you don’t need much sugar to sweeten your recipe.
• Conscious – use all your ripe bananas in the kitchen. You know my passion for ripe banana recipes!
• Egg-Free
• Dairy-Free
• Vegan

Ingredients and Substitutions

Ripe mashed banana I used about three large ripe bananas for this recipe with black spots on their skins to increase the natural sweetness of the bread. Yellow bananas work as well, but the bread will be less sweet with them, that’s all.

• Canned Pumpkin Puree or use my homemade pumpkin puree recipe.
• Avocado Oil or any vegan-approved oil you love, light olive oil, or melted coconut oil works too but makes the bread a tiny bit more dense and packed.
• Coconut Sugar – Don’t use a liquid sweetener like maple syrup in this recipe, or the bread will be gummy and dense. Feel free to use any crystal sweetener you love, even sugar-free erythritol, to cut down the carbs.
• Vanilla Extract – For flavor.
• Pumpkin Spices – I made my own by mixing one teaspoon of ground cinnamon with 1/4 teaspoon of ginger and 1/4 teaspoon of allspice.
• Baking Soda and Baking Powder – To give the bread its soft and fluffy texture.
• All-Purpose Flour – You can use other flours with different results, but some flours won’t work! Don’t use almond flour or oat flour in this recipe. The flour swaps that work well are white whole wheat flour, white spelt flour, or a gluten-free all-purpose flour mix that includes gum. However, keep in mind that any flour swap results in a different bread texture. Most of the time, the bread is denser with these options.

How To Make Vegan Pumpkin Banana Bread

It’s super easy to make vegan banana pumpkin bread and a great way to make ultra-moist pumpkin bread.

Combine the mashed banana with the pumpkin puree in a mixing bowl.

Add the flour, oil, vanilla, and sugar and combine the batter until it’s sticky.

Pour the batter into a loaf pan lined with parchment paper.

Add a sliced banana on top to decorate and bake the bread for 50-55 minutes at 350°F (180°C).

Decorating

It’s up to you to add glazing to your vegan banana pumpkin bread. I love to drizzle a sweet coconut yogurt glazing made of:

• Unsweetened coconut yogurt
• Powdered sugar

1. Whisk both ingredients into a small bowl until thick, adding more powdered sugar to thicken the mixture if needed.
2. Drizzle on top of the cooled bread and sprinkle extra pumpkin pie spices and crushed pecans or pumpkin seeds if you like.
3. Slice and serve plain or with toppings you love.

Plant-Based Spreads

This vegan pumpkin bread is delicious plain or with some of the spread below:

• Homemade chia seed jam
• Peanut butter
• Almond butter
• Homemade date caramel spread

Storage

This bread lasts very well for 5 days stored in an airtight cake box in the fridge. I recommend slicing the bread on demand, just before eating, to keep the loaf moist. You can also freeze the whole bread or slices for portion control and thaw one slice at a time the day before breakfast.

More Vegan Pumpkin Recipes

I love baking vegan pumpkin recipes during fall, and below are my other favorite fall vegan recipes for you to try:

Vegan Pumpkin Pie

Vegan Pumpkin Bread

Pumpkin Pie Smoothie

Vegan Pumpkin Brownies

Vegan Pumpkin Banana Bread

This Vegan Pumpkin Banana Bread is the best moist vegan pumpkin bread ever perfect to use these ripe bananas sitting on your kitchen counter. It's the fall version of my classic vegan banana bread.

4.84 from 25 votes

Print Review Save Saved!

Share on Facebook Pin Save in Email

Prep Time: 10 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr

Course: Breakfast

Cuisine: American

Servings: 12 slices

Calories: 160.1 kcal

Author: Carine Claudepierre

Cook ModePrevent your screen from going dark

1x2x3x

Ingredients

US Customary – Metric

• ▢ 1 cup Pumpkin Puree - (note 1)
• ▢ 1 cup Mashed Banana - (note 2)
• ▢ ⅓ cup Light Olive Oil - (note 3)
• ▢ ¾ cup Coconut Sugar - (note 4)
• ▢ 1 teaspoon Vanilla Extract
• ▢ 2 ½ teaspoon Pumpkin Spices - (note 5)
• ▢ 2 cup All-Purpose Flour - (note 6)
• ▢ ½ teaspoon Baking Soda
• ▢ 1 ¼ teaspoon Baking Powder
• ▢ ¼ teaspoon Salt

Instructions

• Preheat the oven to 350°F (180°C). Line a 9×5-inch loaf pan with some paper liner. Slightly oil the paper with cooking spray to prevent the bread from sticking to the paper. Set aside.
• Peel the bananas, mash with a fork or potato mashed, and measure the amount called by the recipe.
• In a large mixing bowl, whisk the mashed banana, pumpkin puree, vanilla extract, oil, and sugar. Whisk well to combine evenly and until no more sugar lumps can be seen.
• In another bowl, whisk flour, salt, baking soda, baking powder, and pumpkin spices.
• Stir the dry ingredients into the wet ingredients until just combined – don't over mix, or the bread comes out gummy.
• Transfer the batter evenly into the loaf pan.
• Bake the bread on the center rack of your oven for 50-55 minutes at 350°F (180°C) until a toothpick inserted in the center of the bread comes out clean.
• Cool on a wire rack immediately after baking.

Notes

Note 1: I am using canned pumpkin puree, but you can also use homemade pumpkin puree.

Note 2: Equivalent to 2 large bananas or 3 small bananas.

Note 3: Any flavor oil works. If you use melted coconut oil, watch out as it forms lumps when it comes in contact with cold food.

Note 4: Any granulated sweetener can be used, like brown sugar or sugar.

Note 5: You can make your own by stirring 1 teaspoon of cinnamon with 1/4 teaspoon of ginger and 1/4 teaspoon of allspice or nutmeg.

Note 6: A good quality 1:1 gluten-free all-purpose flour should work. You can also use white whole-wheat flour or white spelt flour. The recipe won’t work with almond flour or oat flour.

Storage: Store the bread in an airtight box in the fridge for up to 4 days, or freeze for later and thaw at room temperature.

Equipment

9-inch x 5-inch Loaf Pan

Measuring Cups and Spoons

Cooling Rack

Share on Facebook Pin Recipe

Nutrition

Serving: 1slice | Calories: 160.1kcal | Carbohydrates: 24.2g | Protein: 2.1g | Fat: 6.5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 189.9mg | Potassium: 137mg | Fiber: 1.7g | Sugar: 7.6g | Vitamin A: 3983.8IU | Vitamin C: 2.7mg | Calcium: 29.6mg | Iron: 1.2mg | Magnesium: 14.5mg | Phosphorus: 37.3mg | Zinc: 0.2mg