Every year just before Halloween I see the internet explode with a bunch of pumpkin recipes coming from America. I can’t get over how many sweet things make with pumpkin. Personally I haven’t made any sweets with pumpkin until now. The reason for that is that in Australia I can’t find ready-made pumpkin puree and for some reason, I absolutely hate making purees. I hated making them when my little boy was a baby and because of it I nearly always got him store-bought. I’m not sure why it’s such a big deal for me, but I had a huge beautiful local pumpkin and some bananas from https://yourfoodcollective.com/ that needed to be used up so I made my first pumpkin style dessert. I was really happy with how it turned out. Your food collective is a local online farmers market that services the Newcastle and Sydney area. I love to buy local and I love supporting this business and its values to reduce household carbon footprints, reduce national food waste, truly support local growers, build local food security and nourish people with food that’s actually fresh. You can really do a lot with the food you choose to buy.
I couldn’t taste the pumpkin in this banana bread at all but I was happy it was in there for the extra fibre and nutrition. This banana bread was actually the best I have made. I’ve made a few variations in the past but this one had the best texture. Most of the banana breads I’ve made in the past turn out too crumbly and are very difficult to slice without falling apart, this one held together beautifully and had a great flavour. We couldn’t stop eating it.
I guess there are a few ways to make pumpkin puree from scratch. I chose to roast the pumpkin because I dislike boiling and steaming but you could boil or steam the pumpkin as well. Roasting makes the puree turn out a little more thick and dry, which I think is a good thing for a vegan banana bread because it helps it stick together more.
Spiced Pumpkin Banana Bread
The recipe is low gluten but not entirely gluten-free, if you wanted to keep it gluten-free you could swap out the spelt flour for extra buckwheat flour.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.
Pumpkin Banana Chocolate Chip Bread (gf, Vegan)
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.
Copycat Starbucks Pumpkin Bread 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.
Vegan Banana Bread Recipe
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 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 Banana Bread (easy + Healthy)
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.
Vegan Pumpkin Banana Bread (gluten Free)
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* with white spelt flour*. If you're gluten-free try your favourite gluten-free flour blend.
Moist Vegan Pumpkin Banana Bread Recipe
OIL - Rapeseed oil can be replaced by any flavourless oil you like, light olive oil (not extra virgin) or melted coconut oil. With the latter, if you don't want your pumpkin bread to taste of coconut make sure to use refined coconut oil* which is completely neutral in flavour.
YOGURT - I use Alpro Plain Soya Yogurt (not sponsored) in all my bakes but if you consume dairy, feel free to use your favourite plain dairy yogurt instead.
EXTRAS - Feel free to use any nuts you like in your loaf although personally my favourite ones are walnuts and pecans. You might want to jazz things up a bit and add handful of dried cranberries or some other dried fruits. Sprinkle of pumpkin and/or sunflower seeds on top of the loaf before you pop it in the oven would make a nice touch too.
Vegan Banana Pumpkin Bread
This pumpkin banana bread freezes really well. Freeze the entire loaf or slices for up to 3 months. Defrost on the kitchen counter.
Make sure you wrap it really well before you pop it in the freezer to prevent freezer burn. I like to freeze couple of slices at a time in these handy paper bags* which I then put in one large freezer friendly plastic zip bag and take out as and when needed. Perfect when you like to have a batch of homemade goodies in the freezer for snacks and lunch boxes.
If you don't want to freeze your pumpkin bread, it will keep in the airtight container on the kitchen counter for up to 4 days.
Buckwheat Banana Bread
Put all your dry ingredients (flour(s), baking soda, baking powder, ground cinnamon, ginger and grating of nutmeg) in a large bowl and give them a gentle whisk. Alternatively, feel free to sieve them into the bowl instead.
Pour wet ingredients mixture into the dry one and mix gently with a spatula until there are no visible specs of flour. Don't worry about the lumps and try not to overmix the batter.
Prepare your loaf tin* (approx 24x10cm) by oiling it lightly and lining with baking paper so that it overlaps on both sides.
The Most Delicious Healthy Vegan Pumpkin Banana Bread Ever
Put your cake batter into the tin and smooth it out. The batter is quite thick so using spatula will make it easier.
Let it cool in a tin for a few minutes and then take it out onto the cooling rack to cool completely.
Update Notes:This post was originally published inNovember2017and republished inOctober 2020with updated recipe card, new photos, tips, substitutions and better layout improving user experience. Recipe itself has been updated to include plant based ingredients only.This vegan oatmeal pumpkin banana bread is moist, fluffy and packed with fall flavors. Super easy to make and only a handful of simple ingredients required. It is made without oil, and is naturally gluten-free!
Pumpkin Banana Bread {vegan + Gluten Free}
Decided to mashup two of the most loved quick breads of all times to make this amazing vegan pumpkin banana bread! This combo might sound weird, but it is actually REALLY GOOD. Moist, tender and lightly sweetened, this bread has quickly became one of my family's all time favorites!
Although this recipe calls for oat flour, you can easily make your own at home using either rolled oats or quick oats.
Place your oats into a high
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