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.
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.
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.
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.
- 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.
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.
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.
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.
Frequently Asked Questions
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.
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.
This recipe is on the healthier side because of the plant-based, vegan ingredients. The pumpkin bread has no eggs, dairy, or refined sugars.
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
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Vegan Pumpkin Banana Bread
- 1 9x5-inch Loaf Pan
- Parchment Paper for lining the pan
- 1 Medium Mixing Bowl
- 1 Large Mixing Bowl
- 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
- 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
- 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
- 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