This Vegan Pumpkin Banana Bread is perfectly spiced and deliciously moist! Nutritious pumpkin purée and ripe bananas are baked into a sweet, warm loaf. Fill your home with a lovely fall aroma as you make this quick bread for breakfast, brunch, or dessert!
This sweet treat is so good 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 pretty good year-round.
You can pack slices into school lunchboxes, have one for a midday snack, or treat your toddler to some!
Just like my Pumpkin Chocolate Chip Bread, this is such a great recipe if you’re wanting something sweet during the autumn season!
Reasons To Love This Recipe
- Easy
- Nutritious
- Fall favorite
- No dairy or eggs
- Just one bowl and one loaf pan needed
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
How to Make Vegan Pumpkin Banana Bread
Here are some quick visual steps. The full recipe with exact measurements can be found 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 added 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
- Banana Bread Cookies
- Pumpkin Chocolate Chip Bread
- Pumpkin Chocolate Chip Cookies
- Bread Pudding with Butterscotch Sauce
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Vegan Pumpkin Banana Bread
Ingredients
- 1 cup ripe bananans, mashed mashed (~2 medium bananas)
- 1 cup pumpkin purée, from a can
- ⅔ cup brown sugar
- ⅓ cup canola oil, or another light-tasting oil
- ½ tablespoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup chopped nuts or chocolate chips, (optional)
Instructions
- 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 added texture.
- Stir in the pumpkin, sugar, oil, and vanilla.
- Use a sifter to add the flour, pumpkin pie spice, baking powder, baking soda, and salt. A sifter helps to break up any clumps, which will decrease the stirring needed when combining everything.
- Mix the batter with a spoon 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'd like.
- Bake the bread for 50-60 minutes until a toothpick comes out mostly clean and dry. There may be some moist crumbs on the toothpick.
- Let it cool in the loaf pan for 10 minutes before removing it and placing it on a cooling rack. The bread will hold together best if you let it cool completely before slicing it.
Video
Notes
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!Nutrition
The nutrition information is estimated and can vary depending on brands and measurements used.
Reanna
This was so yummy and easy to make! I used coconut sugar instead of brown sugar, applesauce instead of oil, and whole wheat flour. I also added chocolate chips. It turned out great and I will definitely be making again. Thank you!
Bonnie
Hi Reanna, I'm so happy to hear that you liked this recipe!