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.

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.

• 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

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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