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    Home » Recipes » Vegan Quickbread Recipes

    Vegan Banana Pumpkin Bread

    Published: Jul 23, 2023 · Modified: Jun 7, 2025 by Megan Calipari · This post may contain affiliate links · 3 Comments

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    This Vegan Banana Pumpkin bread is moist, filled with spices and completely eggless! The perfect treat to make with you can't decide between vegan banana bread and pumpkin bread.

    This Vegan Banana Pumpkin Bread is the best of banana bread and pumpkin bread rolled into one. This is my favorite way to ease into Autumn baking. Because making this loaf in August feels like less of a betrayal to summer since it has banana in it. Right?

    Vegan Banana Pumpkin Brean on a white plate with a gold fork.
    This Vegan Banana Pumpkin Bread is soft, moist and well-spiced.
    Jump to:
    • Ingredients
    • Mixing Method
    • Pumpkin Pie Spice Mix
    • My Favorite Canned Pumpkin Purée
    • Top Recipe Tip
    • Storage
    • Looking for More Pumpkin Recipes?
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    You only need a handful of ingredients to make this loaf! Here is what they are:

    All-Purpose Flour: All-purpose flour is all we need to make this vegan pumpkin banana bread. I always buy King Arthur because I think the quality is the best.

    Leaveners: A combination of baking soda and baking powder help this loaf rise high.

    Pumpkin Pie Spice: I used a pumpkin spice mix, but ill leave a homemade blend below if you don't have one!

    Overripe Bananas: We're talking mostly brown bananas, here like you'd use for Cinnamon Swirl Banana Bread. If you use bananas that are just barely ripe, this loaf won't be sweet enough.

    Pumpkin Purée: I use canned pumpkin every single time. Be sure to grab pumpkin puree and not pumpkin pie mix!

    Brown Sugar: Granulated sugar gives this loaf moisture and a soft texture.

    Vanilla Extract: Vanilla rounds out all of the spice and molasses flavors.

    Overhead shot of ingredients in bowls
    You only need a handful of basic ingredients to make this loaf!

    Mixing Method

    This Vegan Banana Pumpkin Bread is soft, well-spice and comes together to fast

    First, combine the flour, leaverners, salt, and pumpkin pie spice in a medium bowl and whisk. Whisking the dry ingredients together disperses the spices and the leaveners.

    A glass bowl with oil and brown sugar being whisked together.
    Whisk together the sugar and oil.
    A glass bowl with the wet ingredients in it.
    Then add the banana, pumpkin and vanilla.

    Next, I scale the sugar, and oil into a large bowl and whisk them together. Then add, banana, pumpkin and vanilla and whisk again.

    Then, simply add the dry ingredients into the wet ingredients and fold with a spatula until everything is JUST combined.

    Finally, scrape the batter into a prepared loaf pan and bake!

    Adding the dry ingredients to the wet ingredients
    Add the dry ingredients to the bowl.
    The finished batter in a glass bowl
    And fold everything together.

    Pumpkin Pie Spice Mix

    If you don't have a store-bought pumpkin pie spice, use this mix:

    Two teaspoons cinnamon, one and a half teaspoons ginger, a quarter teaspoon allspice and a pinch of ground clove.

    My Favorite Canned Pumpkin Purée

    I rotate between Libbys and Farmers Market brands, depending on which grocery store I go to.

    I like both brands equally.

    This loaf bakes up moist and soft.

    Top Recipe Tip

    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.

    Storage

    To store this eggless Vegan Banana Pumpkin Bread, slice, tightly wrap and store at room temperature for up to 3 days.

    OR slice, transfer to a bag and freeze for up to a month.

    To reheat, remove individual slices and heat in a toaster oven or microwave.

    A bite taken out of a slice of vegan eggless banana pumpkin bread.
    The perfect texture!

    Looking for More Pumpkin Recipes?

    Pumpkin Spice Pancakes

    Gluten-Free Pumpkin Spice Blondies

    Pumpkin Spice Scones

    The BEST Pumpkin Spice Cake

    📖 Recipe

    A slice of vegan banana pumpkin bread on a plate

    Vegan Banana Pumpkin Bread

    Megan Calipari
    This Vegan Banana Pumpkin bread is moist, filled with spices and completely eggless! The perfect treat to make with you can't decide between banana bread and pumpkin bread.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 1 hour hr
    Course Breakfast, Brunch, Dessert
    Cuisine American
    Servings 1 8x4 Loaf
    Calories 2830 kcal

    Equipment

    • Mixing Bowl
    • Whisk
    • 1 Rubber Spatula
    • Measuring Cups and Spoons
    • 8x4 Loaf Pan
    • Parchment Paper

    Ingredients
      

    • 2 Cups All Purpose Flour
    • 1 ½ teaspoon Baking Powder
    • ½ teaspoon Kosher Salt ¼ teaspoon if using fine grain salt
    • ½ teaspoon Baking Soda
    • 3 ¾ teaspoon Pumpkin Pie Spice
    • ¾ Cup Brown Sugar
    • ½ Cup Canola Oil
    • 1 Cup Mashed Overripe Banana About 2 large bananas
    • ¾ Cup Canned Pumpkin Puree
    • 1 tsp Vanilla Extract

    Instructions
     

    • Preheat oven to 350* F. Grease an 8"x4" loaf pan with oil and fit with a parchment sling for easy removal.
    • In a medium bowl, combine flour, salt, baking powder baking soda and pumpkin pie spice. Whisk well to combine.
      2 Cups All Purpose Flour, 1 ½ teaspoon Baking Powder, ½ teaspoon Kosher Salt, ½ teaspoon Baking Soda, 3 ¾ teaspoon Pumpkin Pie Spice
    • In a large bowl, combine brown sugar and canola oil. Whisk well, then add the banana, pumpkin and vanilla and whisk once more until well combined.
      1 Cup Mashed Overripe Banana, ¾ Cup Canned Pumpkin Puree, ¾ Cup Brown Sugar, ½ Cup Canola Oil, 1 teaspoon Vanilla Extract
    • Add the dry mixture into the bowl and use a rubber spatula to fold together until just combined.
    • Scrape the batter into the prepared loaf pan, and spread out evenly with a spatula.
    • Bake in a 350* oven for 45-55 minutes. Or until a toothpick inserted into the center of the loaf come out with a few moist crumbs attached.
    • Allow to cool completely before slicing.

    Notes

    For a homemade pumpkin spice mix use:
    2 teaspoon Ground Cinnamon
    1 ½ teaspoon Ground Ginger
    ¼ teaspoon Ground Allspice
    Pinch Ground Clove

    Nutrition

    Calories: 2830kcalCarbohydrates: 375gProtein: 28gFat: 116gSaturated Fat: 9gPolyunsaturated Fat: 33gMonounsaturated Fat: 71gTrans Fat: 0.4gSodium: 2411mgPotassium: 923mgFiber: 13gSugar: 168gVitamin A: 28617IUVitamin C: 9mgCalcium: 627mgIron: 17mg
    Tried this recipe?Let us know how it was!
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    Comments

    1. Elisabeth says

      August 31, 2022 at 12:45 pm

      Have you made this gluten free? If so, what kind of flour do you use? Any other changes?

      Reply
      • Megan Calipari says

        September 09, 2022 at 11:39 am

        I haven't made this recipe gluten free. But my favorite brand of GF baking flour is the king arthur blend!

        Reply
        • Camil says

          November 09, 2024 at 6:46 am

          5 stars
          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!!!

          Reply
    5 from 3 votes (2 ratings without comment)

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    Headshot of me in a white shirt

    Hi, I'm Megan! I'm a trained pastry chef who is passionate about creating vegan desserts and meals for everyone. My recipes use simple ingredients and methods to create delicious results.

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