Vegan Pumpkin Banana Bread

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4.84 from 24 votes

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www.theconsciousplantkitchen.com

This Vegan Pumpkin Banana Bread is the best moist vegan pumpkin bread ever perfect to use these ripe bananas sitting on your kitchen counter. It's the fall version of my classic vegan banana bread.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-pumpkin-banana-bread/ or scan the QR code here ➡️

Prep Time10

Cook Time50

Total Time1

Servings: slices

Calories: 160.1kcal

Author: Carine Claudepierre

Ingredients

1 cup Pumpkin Puree (note 1)
1 cup Mashed Banana (note 2)
⅓ cup Light Olive Oil (note 3)
¾ cup Coconut Sugar (note 4)
1 teaspoon Vanilla Extract
2 ½ teaspoon Pumpkin Spices (note 5)
2 cup All-Purpose Flour (note 6)
½ teaspoon Baking Soda
1 ¼ teaspoon Baking Powder
¼ teaspoon Salt

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a 9x5-inch loaf pan with some paper liner. Slightly oil the paper with cooking spray to prevent the bread from sticking to the paper. Set aside.
Peel the bananas, mash with a fork or potato mashed, and measure the amount called by the recipe.
In a large mixing bowl, whisk the mashed banana, pumpkin puree, vanilla extract, oil, and sugar. Whisk well to combine evenly and until no more sugar lumps can be seen.
In another bowl, whisk flour, salt, baking soda, baking powder, and pumpkin spices.
Stir the dry ingredients into the wet ingredients until just combined - don't over mix, or the bread comes out gummy.
Transfer the batter evenly into the loaf pan.
Bake the bread on the center rack of your oven for 50-55 minutes at 350°F (180°C) until a toothpick inserted in the center of the bread comes out clean.
Cool on a wire rack immediately after baking.

Equipment

Notes

Note 1: I am using canned pumpkin puree, but you can also use homemade pumpkin puree.

Note 2: Equivalent to 2 large bananas or 3 small bananas.

Note 3: Any flavor oil works. If you use melted coconut oil, watch out as it forms lumps when it comes in contact with cold food.

Note 4: Any granulated sweetener can be used, like brown sugar or sugar.

Note 5: You can make your own by stirring 1 teaspoon of cinnamon with 1/4 teaspoon of ginger and 1/4 teaspoon of allspice or nutmeg.

Note 6: A good quality 1:1 gluten-free all-purpose flour should work. You can also use white whole-wheat flour or white spelt flour. The recipe won't work with almond flour or oat flour.

Storage: Store the bread in an airtight box in the fridge for up to 4 days, or freeze for later and thaw at room temperature.

Nutrition