• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Savor The Spoonful
  • Recipes
  • Resources
  • About
  • Work With Me
    • Portfolio
    • Client Inquiry Form
    • One-on-One Coaching
  • Contact
menu icon
go to homepage
  • Recipes
  • About
  • Services
  • Coaching
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Services
    • Coaching
    • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Dairy Free

    Vegan Pumpkin Banana Bread

    Published: Sep 6, 2021 · Modified: Sep 4, 2022 by Samantha Ensinger · 12 Comments

    Jump to Recipe Print Recipe
    vegan pumpkin banana bread

    This vegan pumpkin banana bread is the perfect recipe for fall. it has a super moist texture and is made with simple, healthy ingredients. The pairing between the banana, cinnamon, and pumpkin flavors is the perfect balance of sweetness and spice! This recipe is so easy to make and takes classic banana bread to a whole new level.

    a loaf of vegan pumpkin banana bread on a gray tray, with chopped walnuts baked on top the bread.

    The texture of this eggless pumpkin bread is incredible. It is so soft, moist, and packed with pumpkin flavor like you wouldn't believe. My household ate the whole loaf in just one day! Seriously, it's that good that we are already planning to make it again.

    If you're a big fan of pumpkin baking like my family, you have to try these pumpkin protein muffins and these gluten-free pumpkin cookies this season, too.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredient Notes
    • Step By Step Instructions
    • Expert Baking Tips
    • Vegan Pumpkin Chocolate Chip Bread
    • Other Mix-Ins And Toppings
    • Frequently Asked Questions
    • Storing & Freezing
    • More Vegan Recipes
    • Recipe

    Why You'll Love This Recipe

    • Healthy Ingredients - There are no eggs, dairy, or refined sugars in this pumpkin bread. All of the ingredients are vegan and healthy for you.
    • Easy to Make - They call it "quick bread" for a reason! It only takes 5 minutes to mix the banana bread batter and you do not need a mixer.
    • Super Moist - Nobody likes a dry, crumbly dessert. This bread is the exact opposite. It melts in your mouth with a rich, moist texture.
    • Pumpkin Spice Flavor - The hints of pumpkin spice and cinnamon make this such a great recipe to enjoy in the fall and around the holidays.
    • Fun Mix-Ins - Add in your favorite nuts, chocolate chips, or sunflower seeds for an extra crunch and bite of flavor.

    Ingredient Notes

    The ingredients for this recipe are far from complicated. Many of these are staple vegan ingredients that you probably already have at home in your pantry. But in case you need to make substitutions, I have recommendations to help you.

    all ingredients to make the recipe shown prepared in small dishes on a marble surface.
    • White Whole Wheat Flour - This has the benefits of whole wheat flour, but has a lighter, milder taste that is perfect for bread and muffin recipes. You can replace this with all-purpose flour if you prefer. I have not tested the recipe with any gluten-free flour yet.
    • Coconut Sugar - This is an unrefined sugar that gives the pumpkin bread a rich, brown sugar taste. You can use vegan cane sugar or vegan brown sugar instead, but the taste may be slightly different.
    • Coconut Oil - Oil provides moisture in quick bread recipes. You can substitute canola oil, vegetable oil, or olive oil if you do not have coconut oil at home.
    • Bananas - Use spotty brown bananas that are overripe for that rich, sweet taste!
    • 100% Pure Pumpkin Puree - Make sure you buy 100% pure pumpkin, NOT pumpkin pie filling with added sugars, or the pumpkin bread will be way too sweet. Pure pumpkin is quite healthy for you!
    • Pure Maple Syrup - It's worth it to buy the real, pure maple syrup. This sweetens the pumpkin banana bread naturally.
    • Ground Flaxseed - This adds some extra protein, fiber, and healthy Omega 3's to the recipe. You can omit this if you don't have flaxseed on hand.
    • Chopped Walnuts - Walnuts add such a great crunch to the banana bread, but you don't have to include them. Feel free to substitute another nut instead, like pecans!
    • Cinnamon & Pumpkin Pie Spice - These spices are important in giving the pumpkin bread a cozy, spicy flavor that instantly screams fall.

    Step By Step Instructions

    It is very easy to mix up the pumpkin bread recipe in just a few minutes. No mixer is necessary!

    STEP 1: Combine dry ingredients. Add the whole wheat flour, flaxseed, spices, baking powder, baking soda, and salt to a large mixing bowl. Stir until combined.

    STEP 2: Mash the bananas: In a separate bowl, peel the bananas and mash them with a fork or potato masher until you have a chunky applesauce-like consistency.

    a collage of four images, showing how to mix the dry ingredients, mash banana, add wet ingredients, and form a thick batter.

    STEP 3: Add wet ingredients. Add the pure pumpkin puree, coconut sugar, vanilla extract, maple syrup, and coconut oil to the bowl with the mashed bananas. Whisk everything together until evenly combined. This may take 1-2 minutes.

    STEP 4: Fold in the dry ingredients. Next, pour the dry ingredients into the bowl with the wet ingredients. Fold the mixtures together with a rubber spatula until half the flour is combined. You don't want to overmix here!

    STEP 5: Mix In walnuts or chocolate chips. Gently fold in the chopped walnuts (or vegan chocolate chips, if desired) until just combined. It's okay if there are a few specks of flour left in the batter. Just be careful not to mix too much.

    a collage of four images showing how to mix in the walnuts, add the batter to the loaf pan, and add more walnuts on top before baking.

    STEP 6: Transfer to pan. Line your loaf pan with parchment paper first. Then, transfer your pumpkin bread mixture to the tin. Top the bread with additional chopped walnuts or vegan chocolate chips if you'd like.

    STEP 8: Bake. Bake the pumpkin banana bread at 350 degrees F for 45-55 minutes, or until a toothpick inserted comes out with moist crumbs. Let the bread cool in the pan for 5-10 minutes before removing it from the pan.

    Expert Baking Tips

    • Don't overmix the batter - Remember, don't overmix the batter or the bread can become too dense and chewy. The more you mix, the more the gluten in the flour develops and can lead to gummy baked goods.
    • Properly measure the flour - Don't scoop a measuring cup directly into the bag of flour. This results in too much flour measured! Use a spoon to sprinkle flour into the measuring cup and level the top with a knife. Even better, use a baking scale to weigh your flour to ensure accurate measurements. Especially because this is an eggless pumpkin bread recipe, too much flour can lead to a dry texture.
    • Line the loaf pan with parchment - Adding parchment paper to your loaf pan makes removing the bread super easy and prevents it from sticking inside the pan. Leave some parchment paper hanging over the sides of the pan so you can lift the bread out by the "handles" once it cools.
    a loaf of pumpkin bread with chopped walnuts on top. The bread is sitting on a gray tray.

    Vegan Pumpkin Chocolate Chip Bread

    One of my favorite ways to enjoy this recipe is by mixing in lots of vegan chocolate chips! Banana and chocolate are a classic pairing together, and pumpkin with chocolate is surprisingly delicious, too.

    Mix ½ cup vegan chocolate chips into the batter instead of walnuts, or add ¼ cup chocolate chips if you decide to keep the walnuts in too. I recommend using dark chocolate chips or semi-sweet chocolate chips. Milk chocolate chips could make the pumpkin banana bread too sweet.

    Other Mix-Ins And Toppings

    • Chopped Pecans - You can replace the chopped walnuts with chopped pecans for an equally delicious crunch.
    • Almond Butter - Mix in 1-2 tablespoons of natural, creamy almond butter for extra protein and nutty flavor. You can also spread almond butter on top of a slice of baked banana bread.
    • Pumpkin Seeds - Pumpkin seeds and sunflower seeds are great options to add crunch, protein, and healthy fats to the pumpkin bread recipe.
    • Maple Extract - Replace the vanilla extract with maple extract for an even stronger sense of fall and a slightly sweeter taste.
    • Ground Ginger - Add ¼ to ½ teaspoon of ground ginger to bring out the flavors of the pumpkin in the bread.
    a slice of bread on a white dessert plate with a fork. There are chopped walnuts around the plate.

    Frequently Asked Questions

    How do I make this savory vegan pumpkin banana bread?

    I have not tried to change the recipe to make this savory pumpkin banana bread. Banana and pumpkin are naturally sweet, so there is no easy way to make the recipe savory without trying a new recipe altogether.

    Can I make vegan pumpkin banana muffins?

    Yes, you can make muffins instead of a loaf! Line a standard cupcake tin with liners and fill the cups ⅔ to ¾ of the way full. Bake at 350 F for 18-20 minutes or until a toothpick comes out clean.

    Is pumpkin banana bread healthy?

    This recipe is on the healthier side because of the plant-based, vegan ingredients. The pumpkin bread has no eggs, dairy, or refined sugars.

    Can I make pumpkin banana bread with oat flour?

    I do not recommend making this bread with oat flour because I have not tested it and do not know how it will come out. If you try the recipe with oat flour, please let me know how it turns out so I can update the post.

    Storing & Freezing

    Store the leftover slices of pumpkin bread in an airtight container in the fridge for 5-7 days. Consider heating the bread in the microwave when reserving to enjoy it warm.

    You can freeze the pumpkin banana bread by wrapping each slice in plastic wrap and storing them in an airtight container in the freezer for up to 30 days. Allow the bread to thaw at room temperature for a few hours before enjoying it again.

    More Vegan Recipes

    • Apple Vegan Cake
    • pumpkin spice latte with cinnamon whipped cream
      Pumpkin Spiced Iced Latte
    • a sweet potato pie with coconut whipped cream on top
      Vegan Sweet Potato Pie
    • a vegan molasses cookie on a table with cinnamon sticks
      Vegan Molasses Cookies

    If you made this vegan pumpkin banana bread recipe, please consider leaving a review and star rating below. It really supports me and helps other readers! If you post a photo on Instagram and tag me, I would love to share it on my story. To keep up with the latest recipes, join me on Pinterest and sign up for weekly emails!

    Recipe

    vegan pumpkin banana bread on a gray tray, with chopped walnuts baked on top the bread.

    Vegan Pumpkin Banana Bread

    Samantha Ensinger
    This super moist vegan pumpkin banana bread is healthy and super easy to make at home. It is an eggless pumpkin bread with sweet hints of banana flavor and plenty of fall spices. Mix in chopped walnuts and vegan chocolate chips for a bite that you can't resist!
    5 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 55 mins
    Total Time 1 hr 5 mins
    Course Breakfast, Dessert
    Cuisine American
    Servings 8 slices
    Calories 238 kcal

    Equipment

    • 1 9x5-inch Loaf Pan
    • Parchment Paper for lining the pan
    • 1 Medium Mixing Bowl
    • 1 Large Mixing Bowl

    Ingredients
      

    Dry Ingredients

    • 1 ½ cups white whole wheat flour can sub all-purpose flour
    • 3 tablespoons ground flaxseed can omit if unavailable
    • 2 teaspoons ground cinnamon
    • 1 teaspoon pumpkin pie spice
    • 1 ½ teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt

    Wet Ingredients

    • 2 bananas mashed
    • ⅔ cup 100% pure pumpkin puree not pumpkin pie filling!
    • ½ cup coconut sugar can sub vegan brown sugar
    • 1 teaspoon pure vanilla extract
    • 3 tablespoons pure maple syrup
    • 3 tablespoons melted coconut oil can sub olive oil or vegetable oil

    Optional Toppings

    • ⅓ cup chopped walnuts or pecans
    • ½ cup vegan chocolate chips dark or semi-sweet is best
    • natural almond butter for spreading on slices of baked bread

    Instructions
     

    • Preheat the oven to 350 degrees Fahrenheit. Line a 9x5-inch loaf pan with parchment paper, leaving some hanging over the sides. Set aside.
    • In a medium mixing bowl, whisk together the whole wheat flour, ground flaxseed, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt until evenly combined.
      1 ½ cups white whole wheat flour, 3 tablespoons ground flaxseed, 2 teaspoons ground cinnamon, 1 teaspoon pumpkin pie spice, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
    • In a separate large bowl, mash the bananas with a fork or potato masher until they resemble a lumpy applesauce-like consistency. The smoother the better.
      2 bananas
    • Add the pure pumpkin puree, coconut sugar, vanilla extract, maple syrup, and melted coconut oil to the bowl with the mashed banana. Whisk thoroughly until well combined. This may take 1-2 minutes.
      ⅔ cup 100% pure pumpkin puree, ½ cup coconut sugar, 1 teaspoon pure vanilla extract, 3 tablespoons melted coconut oil, 3 tablespoons pure maple syrup
    • Fold the dry ingredients into the wet mixture until about half of the flour is incorporated. Do not mix it all the way yet.
    • Fold in chopped walnuts or vegan chocolate chips, if using. Mix until the remaining flour is just combined. Be careful not to overmix!
      ⅓ cup chopped walnuts, ½ cup vegan chocolate chips
    • Transfer the mixture to the prepared loaf pan and use a spatula to spread the batter evenly around the pan and into the corners. Top with additional walnuts or chocolate chips if desired.
      ⅓ cup chopped walnuts
    • Bake the pumpkin bread for 45-55 minutes or until a toothpick comes out with moist crumbs. Let the bread sit in the pan for 5-10 minutes after baking before lifting it out of the pan by the edges of the parchment paper.
    • Slice and serve once cool. Consider enjoying the bread with a spread of natural almond butter on top, or enjoy it plain.
      natural almond butter

    Notes

    Store leftover slices of pumpkin banana bread in an airtight container in the fridge for 3-5 days.
    To freeze the bread, wrap each slice in plastic wrap and place them inside an airtight container. It will keep in the freezer for up to 30 days. Allow the bread to thaw at room temperature 1-2 hours before serving again. 
    Share on Facebook Share by Email Pin Recipe
    « Manual Camera Settings for Food Photography
    Blueberry Applesauce Muffins »

    Reader Interactions

    Comments

    1. Amanda says

      September 11, 2021 at 2:21 pm

      5 stars
      Beautiful pumpkin banana bread. I am always looking for fall recipes to use up my pumpkin purée. Thank you for sharing.

      Reply
    2. Estelle Forrest says

      September 11, 2021 at 2:31 pm

      Sounds so good and great tips for success

      Reply
    3. Kayla DiMaggio says

      September 11, 2021 at 2:52 pm

      5 stars
      Vegan pumpkin banana bread?!?! This was so delicious! I love banana bread and I have never thought to add pumpkin to it!

      Reply
    4. Luca says

      September 11, 2021 at 5:32 pm

      5 stars
      I made this today and yeah, it turned out as good as it looks here! Great recipe and instructions, we all loved it.

      Reply
    5. Aimee says

      September 11, 2021 at 9:33 pm

      5 stars
      Always looking for vegan baking recipes, and this looks delicious! Can’t wait to try!

      Reply
    6. Elizabeth Swoish says

      September 12, 2021 at 12:18 am

      5 stars
      Thank you for a TRUE vegan recipe. I see so many recipes that claim to be vegan but contain certain sugars that are not vegan. The bread was AMAZING. Will be making it again in the future.

      Reply
    7. Connie says

      September 12, 2021 at 12:44 am

      5 stars
      The combination of banana with pumpkin sounds like a match made in heaven. Can't wait to try this!

      Reply
    8. Emily Flint says

      September 12, 2021 at 2:47 am

      5 stars
      Thanks for all of the tips! I'm saving this recipe for later so that I always have a vegan version on hand.

      Reply
    9. Cindy Mom the Lunch Lady says

      September 13, 2021 at 1:05 am

      5 stars
      I'm excited for this recipe! I have bananas to use up and bought some pumpkin this week. This looks fabulous!

      Reply
    10. Shilpa says

      September 14, 2021 at 10:12 pm

      5 stars
      This looks delicious… thanks for sharing

      Reply
    11. Autumn says

      April 01, 2022 at 5:00 am

      5 stars
      I made this banana bread in the springtime because I was craving a pumpkin dessert and it was SO GOOD. It really is super moist and soft when you bite into it. I was worried it would have too much banana flavor but it doesn’t, it’s a really good pumpkin bread recipe with subtle hints of banana which was perfect for me. Delicious recipe, thanks!!

      Reply
    12. Amber says

      September 21, 2022 at 10:52 am

      5 stars
      This is pretty much the best quick bread I've ever made. It has that perfectly moist and flavorful texture with the pumpkin and banana! WOW! So good. I'm going to make this again for my Halloween party next month and try mixing in chocolate chips.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    about samantha

    Samantha, owner of savor the spoonful

    Hi, I'm Samantha! I created Savor The Spoonful during my sophomore year of college with the goal of sharing dietary-friendly recipes that are truly delicious. I'm passionate about inspiring others to live a life without food rules and dieting. That means enjoying desserts like these, and having fun while doing so. Learn more about me.

    subscribe to our newsletter

    trending new recipes

    • close-up of a healthy banana blueberry muffin with purple blueberries inside.
      Healthy Banana Blueberry Oatmeal Muffins
    • a stack of three fudgy red velvet cake mix brownies on a tray.
      Fudgy Red Velvet Cake Mix Brownies (Easy!)
    • A big stack of chocolate chip cookies without brown sugar on a wire tray. Chocolate chips are melting inside the cookies.
      Chocolate Chip Cookies Without Brown Sugar
    • A dozen lucky charms cookies on a wire tray, with lucky charms marshmallows on top.
      Lucky Charms Cookies
    • a stack of oat milk pancakes with a forkful missing, showing the fluffy texture inside.
      Fluffy Oat Milk Pancakes (Dairy-Free)
    • A loaf of four ingredient banana bread on a cutting board, sliced into multiple slices, showing soft texture.
      Healthy 4-Ingredient Banana Bread

    let's work together

    Need food or product photography, videography, recipe development, sponsored content, or something else? Let's partner together. Learn more about what we offer.

    most popular recipes

    • many peanut butter oatmeal balls on parchment paper, shown from above.
      3-Ingredient Peanut Butter Oatmeal Balls (Vegan)
    • vegan lemon cookies on a tray.
      Vegan Lemon Cookies
    • two jars of birthday cake overnight oats with coconut whipped cream and rainbow sprinkles.
      Birthday Cake Overnight Oats
    • a blueberry muffin with a bite taken out
      Blueberry Applesauce Muffins
    • almond flour peanut butter cookies on parchment paper
      3-Ingredient Almond Flour Peanut Butter Cookies
    • a stack of two vegan protein waffles with fresh blueberries and maple syrup on top.
      Healthy Vegan Protein Waffles (No Banana)

    coaching for food bloggers and photographers

    I offer tailored, one-on-one coaching for entry-level food bloggers and food photographers wanting to turn their passion into a revenue-generating business. Book your free discovery call.

    spring & easter recipes

    • a stack of two vegan raspberry muffins.
      Healthy Vegan Raspberry Muffins (Oil-Free)
    • a slice of gluten free key lime pie with lime zest on top
      Gluten-Free Key Lime Pie
    • a strawberry filled cupcake with strawberry filling and pink strawberry buttercream frosting
      Strawberry Filled Cupcakes
    • Blackberry Lemon Bread
    • Vegan Blackberry Muffins
    • a stack of peach cobbler pancakes on a plate with fresh peaches and maple syrup on top.
      Vegan Peach Cobbler Pancakes

    customizable media kit template

    I created a customizable media kit template to make it super easy for you to pitch brands and land partnerships! Get the media kit template.

    gluten-free favorites

    • four brownie blondies turned on their side, showing the chocolate blondie swirl of the bars.
      Brownie Blondies (Gluten-Free)
    • a stack of gluten free pumpkin cookies
      Gluten Free Pumpkin Cookies
    • a small white bowl with a dozen small no-bake cookie dough bites in a pile, with chocolate chips inside each ball.
      Edible No Bake Cookie Dough Bites
    • healthy banana oatmeal cookies on parchment paper with chocolate chips.
      Easy 4-Ingredient Banana Oatmeal Cookies
    • thumbprint cookies with icing in the center.
      Thumbprint Cookies With Icing
    • close up of peanut butter blossoms on a wire tray with glistening hershey kisses.
      3-Ingredient Peanut Butter Blossoms (Quick & Easy!)

    popular vegan treats

    • healthy 2-ingredient peanut butter cookies on a tray.
      2-Ingredient Peanut Butter Cookies (No Egg)
    • a stack of vegan funfetti sugar cookies.
      Vegan Funfetti Sugar Cookies (No Chill)
    • vegan pound cake with fresh strawberries and blueberries on top.
      Gluten Free Vegan Pound Cake
    • Vegan Cinnamon Pop Tarts
    • a sweet potato pie with coconut whipped cream on top
      Vegan Sweet Potato Pie
    • many green matcha scones on parchment paper with glaze.
      Matcha Scones

    Footer

    ↑ back to top

    about

    • about
    • recipes
    • resources
    • portfolio

    disclaimers

    • privacy policy
    • terms & conditions
    • accessibility statement
    • copyright policy

    contact

    • contact
    • work with me
    • client inquiry form
    • one-on-one coaching
    • media kit template
    • Instagram
    • Pinterest
    • Facebook
    • Mail

    Copyright © 2022 Samantha Ensinger | Savor The Spoonful