Vegan Banana Pumpkin Bread is moist, packed with warm Fall spices, and is so easy to make! It is the perfect treat to make when you can't decide between vegan banana bread and vegan pumpkin bread.
It is officially baking season and I have been making so many apple recipes lately! I've made the perfect Vegan Apple Pie, gooey, delicious Vegan Apple Crumble, and so many more. So, it is time for some pumpkin recipes, don't you agree?
And this Vegan Banana Pumpkin Bread is the perfect place to start. It is the best of banana bread and pumpkin bread rolled into one recipe! It is tender, moist, and packed with pumpkin pie spices and ripe bananas. And this recipe is great for beginners and requires no special equipment. So, let's make it!
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Why You'll Love This Recipe
- This recipe requires just 10 basic, easy-to-find ingredients.
- And it is easy to make, so it is great for beginner bakers!
- This Banana Pumpkin Bread is dairy-free and completely vegan, so anyone can enjoy it.
- It bakes up tender and moist and packed with pumpkin pie spices.
- And most importantly, it is absolutely delicious!
Ingredient Notes
Pumpkin Purée: I always have canned pumpkin puree in my baking cabinet for Fall baking recipes like Vegan Pumpkin Bars!
Pumpkin Pie Spice: I always have a pumpkin pie spice mix in my baking cabinet. But, if you don't, I'll leave a spice blend below.
Overripe Bananas: We're talking mostly brown bananas, here. Like you'd use for Cinnamon Swirl Banana Bread or Vegan Banana Cake. If you use bananas that are just barely ripe, this loaf won't be sweet enough.
Canola Oil: Canola oil keeps this recipe super moist. You can use any neutral oil like vegetable oil or safflower oil. But, do not substitute coconut oil!
Instructions
Step 1. In a large mixing bowl, combine mashed overripe banana, pumpkin puree, brown sugar, canola oil, and vanilla.
Mix the wet ingredients using a rubber spatula until well combined.
Step 2. Next, add the flour, pumpkin pie spice mix, baking powder, baking soda, and salt.
Use the rubber spatula to mix the dry ingredients into the wet ingredients just until no streaks of flour remain.
Step 3. Scrape the batter into a prepared 8 ½" by 4 ½" loaf pan.
Use a butter knife to spread the batter out evenly, then drag the knife down the center so the loaf cracks evenly down the middle.
Step 4. Bake the Vegan Banana Pumpkin Bread in a 350°F oven for about 1 hour, turning the loaf halfway through baking.
Test for doneness by inserting a toothpick into the center of the loaf. It should come out clean.
Allow the bread to cool completely before slicing and serving.
Recipe FAQs
Slice the loaf, then tightly wrap it with plastic wrap and store at room temperature for up to 3 days.
Or freeze for up to a month.
I rotate between Libby's and Farmers Market brands of pumpkin puree, depending on which grocery store I go to.
I like both brands equally.
Here is a spice blend I recommend: 2 teaspoons cinnamon, 1 ½ teaspoons ground ginger, ¼ teaspoon nutmeg, and a pinch of ground cloves.
Top Recipe Tips
Wait for the loaf to cool completely before slicing it. The loaf will be very delicate until it is completely cool.
And, when the loaf is ready to slice, use a serrated bread knife. This will make slicing so much easier.
The bananas need to be overripe for this recipe to be sweet enough! They should be mostly brown.
Looking for More Fall Baking Recipes?
If you tried this Vegan Banana Pumpkin Bread recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Vegan Banana Pumpkin Bread
Equipment
- 1 Mixing Bowl
- 1 Rubber Spatula
- Measuring Cups and Spoons
- 1 8 ½ X 4 ½ Loaf Pan
- Parchment Paper
Ingredients
- 2 Cups All Purpose Flour
- 3 ½ teaspoon Pumpkin Pie Spice See Note!
- 1 ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt ¼ teaspoon if using fine grain salt
- 1 Cup Mashed Overripe Banana About 2 large bananas or 3 small bananas
- ¾ Cup Canned Pumpkin Puree
- ¾ Cup Light Brown Sugar, tightly packed
- ½ Cup Canola Oil
- 2 tsp Vanilla Extract
Instructions
- Preheat oven to 350* F. Grease an 8 ½ "x4 ½" loaf pan and line it with parchment paper.
- In a medium bowl, combine flour, pumpkin pie spices, baking powder baking soda and salt. Whisk to combine.2 Cups All Purpose Flour, 1 ½ teaspoon Baking Powder, ½ teaspoon Kosher Salt, ½ teaspoon Baking Soda, 3 ½ teaspoon Pumpkin Pie Spice
- In a large bowl, combine mashed overripe bananas, pumpkin puree, light brown sugar, canola oil and vanilla. Mix with a rubber spatula until well combined. Add the dry ingredients into the bowl and use a rubber spatula to mix until no dry streaks remain.1 Cup Mashed Overripe Banana, ¾ Cup Canned Pumpkin Puree, ¾ Cup Light Brown Sugar, tightly packed, ½ Cup Canola Oil, 2 teaspoon Vanilla Extract
- Scrape the batter into the prepared 8 ½" by 4 ½" loaf pan, and spread out evenly with a butter knife. Then, drag the knife down the center of the batter so it cracks evenly in the middle.
- Bake in a 350* F oven for 60-65 minutes. Or until a toothpick inserted into the center of the loaf come out clean. Allow the loaf to cool completely before removing from the pan to slice and serve.
Notes
- 2 teaspoon Ground Cinnamon
- 1 ½ teaspoon Ground Ginger
- ¼ teaspoon Ground Nutmeg
- Pinch Ground Clove
Elisabeth says
Have you made this gluten free? If so, what kind of flour do you use? Any other changes?
Megan Calipari says
I haven't made this recipe gluten free. But my favorite brand of GF baking flour is the king arthur blend!
Camil says
omg this was like, the best bread recipe, like ever. and I never encountered it cuz I'm always searching for banana bread or pumpkin bread, but never banana pumpkin bread which is what I had today. in made this exactly per instructions and it turned out sooo good! all these other vegan breads make u use flax seeds and whatnot, but this was super easy! and I swear it turned out better than any other vegan bread I've ever baked! thank you for sharing!!!
Sara says
This recipe is a keeper!!!! It was incredibly easy to put together and the end result is just phenomenal. It somehow has a perfectly banana and pumpkin flavour, and the warm spices elevate the whole taste experience wonderfully. The texture of the bread is lovely- moist without being stodgy, airy enough without being crumbly.
I made a small modification based on what I had: 1/2 cup dark brown sugar and 1/4 cup white sugar, as I didn't have light brown sugar on hand, and I added some mini chocolate chips to my batter (couldn't resist). Looking forward to a slice at breakfast tomorrow with some warm vegan butter slathered on. Sharing this recipe with everyone I know who has to use up pumpkin puree from Canadian Thanksgiving! 🙂
Cortney Divito says
one of my coworkers name this, and I loved it. I have it a go and omitted a fourth a cup of the brown sugar, so we'll see!
Also, truly appreciate that you included the measurements within the directions. I HATE scrolling up into the ingredient list to see how much a need. Thank you!