Vegan Banana Pumpkin Bread

5 from 2 votes

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.

Prep Time20

Cook Time1

Course: Breakfast, Brunch, Dessert

Cuisine: American

Servings: 8x4 Loaf

Calories: 2830kcal

Author: Megan Calipari

Cost: $5

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