Vegan Pumpkin Banana Bread

This sweet treat is so tasty that it would also serve as a wonderful gift for friends, family, teachers, or neighbors!

We like to whip up this banana and pumpkin bread as the weather starts to get chilly, but it's delicious to enjoy year-round.

You can pack slices into school lunchboxes, have one for a midday snack, or have some for brunch!

Just like my Pumpkin Chocolate Chip Bread, this is such a great recipe if you want something sweet and comforting during the autumn season! 

Reasons To Love This Quick Bread

• Easy
• Nutritious
• Fall favorite
• No dairy or eggs
• Just one bowl and one loaf pan needed

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Ingredients and Substitutions

• Bananas - Use up your super soft and ripe bananas here! 
• Pumpkin - Pumpkin purée from a can is quick and convenient unless you have some homemade on hand.
• Brown Sugar - Light brown sugar provides the perfect level of rustic sweetness.
• Oil - Canola oil or another light-tasting oil locks in moisture while helping to make the bread fluffy.
• Vanilla - Pure vanilla extract adds a rich dynamic to the flavor profile.
• Flour - All-purpose flour is light enough to make this the perfect texture.
• Pumpkin Pie Spice - This spice combination is a great one to add to your collection. I like to sprinkle it into my coffee, smoothies, and baked goodies. If you don’t have it, I have the recipe below for homemade.
• Leaveners - Baking soda and baking powder work to give rise to the bread.
• Salt - Just a bit helps to enhance all the flavors!
• Optional Add-Ins - Chocolate chips or nuts such as walnuts or pecans are so tasty here.

Homemade Pumpkin Pie Spice Recipe

(Use this ratio for 1 tablespoon of pumpkin pie spice)

• 2 teaspoon cinnamon 
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves

Step-by-Step Instructions

Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.

Preheat the oven to 350°F. Grease a loaf pan with vegan butter, oil, or baking spray.

Mash the bananas in a large bowl. It’s okay to leave some chunks for texture. Stir in the pumpkin, sugar, oil, and vanilla.

Next, use a sifter to add the flour, pumpkin pie spice, baking powder, baking soda, and salt. This breaks up any clumps which will decrease the stirring needed when combining everything. 

Stir the batter until it’s just combined. Try not to overmix it to prevent the bread from becoming tough and chewy. Gently fold in the nuts if you’re using them.

Spoon the thick batter into the loaf pan. Sprinkle a few nuts on top if you want.

Bake the bread for 50-60 minutes until a toothpick comes out mostly clean. There may be some moist crumbs on the toothpick, which is just fine.

Let it cool in the loaf pan for 10 minutes before removing it and placing it on a cooling rack. It will hold together best if you let it cool completely before slicing it, but eating it warm is quite a delicious experience!

More Add-In Ideas

• Pecans
• Raisins
• Pumpkin Seeds
• Chocolate Chips

No-Waste Ideas

• Have more bananas? Use them for these tasty Banana Bread Cookies. 
• Make Pumpkin Pasta, Cookies, a Smoothie, or Bread with the remaining pumpkin purée.

Storage & Reheating

Keep this pumpkin banana bread moist by storing it in a closed container. It’s good at room temperature for 2 days, in the refrigerator for 4 days, or frozen in individual slices for 3 months. This bread is even more delicious if you heat it up in the microwave before enjoying your slice!

More Baked Vegan Treats

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