Pumpkin season is here and we’re kick-starting it with a seasonal Pumpkin Banana Bread. Made with plant-based ingredients, 100% oil-free, and extra-moist that’ll please that autumn sweet tooth.
After a long, hot summer, I was finally able to crank on my oven to fire up a tender, moist loaf of Pumpkin Banana Bread.
Autumn (weather) is finally here - so why not?I'm just so glad we're moving on from summer because that was a brutal one.
Easy Vegan Banana Pumpkin Bread [+video]
Banana bread is a type of sweet, quick bread made with ripened, mashed bananas. For this recipe, we’re upping the flavor a notch by joining all of our favorite fall ingredients together.
My favorite way to serve pumpkin banana bread is with a mug of warm tea with a touch of fall flavors, includecinnamon, pumpkin spice, or apple spice.
Feel free to use frozen bananas for this recipe. However, you'll want to to first thaw them out and drain any of their excess liquid.
Healthy Pumpkin Bread (one Bowl Recipe!)
To thaw frozen bananas, set them out at room temperature until soft. It'll take a couple of hours or so until they're fully thawed.
Alternatively, transfer the frozen banana into a plastic bag or reusable silicone bag. Submerge the bag into a bowl of cold water.
Be sure to remove as much of the air as possible, this can be done using the water displacement method. To do this, seal the bag and leave a small gap open. Submerge the bag and the water will push the air out of the opening. Once the air has been pushed out, completely seal the bag.
Spiced Pumpkin Banana Bread Recipe (vegan)
Once the loaf is done baking, allow to cool in the loaf pan for 10 minutes. Then, carefully transfer the loaf onto a cooling rack.
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Serving: 1 slice Calories: 232 kcal Carbohydrates: 47 g Protein: 4 g Fat: 4 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 2 g Sodium: 185 mg Potassium: 182 mg Fiber: 2 g Sugar: 24 g Vitamin A: 3826 IU Vitamin C: 2 mg Calcium: 70 mg Iron: 2 mgThis vegan pumpkin bread is seriously the best ever! It’s tender and moist and packed with fall flavors. It’s also really easy to make using simple ingredients.
Vegan Pumpkin Banana Bread With Crumbles
This pumpkin bread is so easy to make, the hardest thing about it is waiting for it to finish baking in the oven! Especially with those delicious aromas wafting through the house.
The pumpkin flavor comes from lots of pumpkin purée. We didn’t skimp on the pumpkin, so the flavor is really delicious. And then we have all those delicious pumpkin pie spices like cinnamon, nutmeg, cloves and ginger.
The first time I made this I went a little heavy on the ginger and cloves, it was still good but I knew I had to tone it down a little. Once I did the flavor balance of pumpkin and spices was just perfect.
Pumpkin Banana Bread • Kroll's Korner
The batter for this vegan pumpkin bread is thick! So don’t be surprised and think I left out some crucial ingredients! It’s a bit heavy to stir it properly and I’ll admit I handed the mixing bowl to Jaye and told him to do it!
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
You can use fresh or canned pumpkin purée. Using canned pumpkin purée is easier as you don’t have to make it from scratch but if you want to make it up fresh then it’s really easy to do. Just bake peeled and chopped pumpkin on a parchment lined baking tray at 350°F for 30 minutes until soft and cooked. Let it cool and then purée it in the food processor. Let the puréed pumpkin stand in a sieve over a bowl for an hour or so to let any excess water drip off. Canned pumpkin purée isn’t wet so your freshly made purée should not be either.
Pumpkin Banana Bread
You can really use any oil that you like. We have made this with olive oil and canola oil and coconut oil and loved all three. However, some brands of olive oil can leave an aftertaste so it’s not always the first choice for a lot of people and canola oil or vegetable oil can be a better neutral tasting option. If you’re using coconut oil then it should be melted first. Just a note though that using coconut oil results in this batter being even thicker which can make it more difficult to work with. The end result will be the same though.
Weigh your flour for the most accurate results in this recipe. If you don’t have a food scale then make sure you use the spoon and level method for measuring flour which is the most accurate way to measure flour when using cups.Just spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup.
The batter is very thick. This is perfect and results in perfectly textured moist pumpkin bread. So just be patient in mixing it as it can take a little arm power.
Vegan Oatmeal Pumpkin Banana Bread
Chocolate chips would be a great addition! Add a cup of chocolate chips to the batter and fold them in before baking for a delicious chocolate chip pumpkin bread. Other optional add in’s could be chopped walnuts or pecans, dried cranberries or raisins. Keep any add-in’s to around a cup in total.
Sure, if you’d like to make this pumpkin bread gluten-free then use a gluten-free all purpose flour blend. Something like Bob’s Red All Purpose Baking Flour would work well. It must be a blend that is meant to replace regular flour in baking. Don’t use something like coconut flour as that will not work well.
Yes you can! This recipe only uses ¼ cup of oil and it can easily be replaced with ¼ cup of applesauce for an oil-free option.
The Most Delicious Healthy Vegan Pumpkin Banana Bread Ever |
Keep it stored in an airtight container at room temperature and it will stay fresh and delicious for a few (3-4) days. It can also be stored in an airtight container in the fridge for up to a week.
Serving: 1 Serve | Calories: 243 kcal | Carbohydrates: 42.7 g | Protein: 3.4 g | Fat: 6.7 g | Saturated Fat: 0.9 g | Sodium: 269 mg | Fiber: 2 g | Sugar: 21.2 g
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Vegan Pumpkin Bread Recipe
Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.
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Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.This easy to make Vegan Pumpkin Banana Bread makes perfect autumnal loaf. Definitely not your ordinary banana bread recipe full of pumpkin, nuts & chocolate too! Great addition to your lunch box or to enjoy with a nice cup of tea or coffee!
Vegan Pumpkin Bread Recipe: How To Make It
This pumpkin banana bread recipe is my autumnal and much more exciting version of humble banana bread. My vegan take on it is super simple to make, without faddy ingredients and so beautifully moist and delicious too!
Packed with nuts of your choice (walnuts and pecans being my favourites) and good quality vegan chocolate, this pumpkin bread will have everyone asking for seconds.
As long as pumpkin puree you're using in this recipe is nice and dry and not watery, feel free to use either.
Pumpkin Banana Bread Recipe (easy And Moist)
Take a look at my post on making your own homemade pumpkin puree where I share lots of helpful tips on the subject including the type of pumpkin which I find the best for puree.
If you use tinned puree make sure it is 100% pumpkin puree* and not pie filling. You can usually stock up on reduced tinned pumpkin puree from November onwards (at least in the supermarkets in the UK). Look in American section of World Foods aisle.
FLOUR - Feel free to use mixture of different flours. I like using mix of plain and wholemeal or lovely and nutty wholemeal spelt*
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