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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.
Prep Time 20 mins
Cook Time 1 hr
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 1 8x4 Loaf


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


  • 2 Cups All Purpose Flour
  • 1 ½ teaspoon Baking Powder
  • ½ teaspoon Kosher Salt ¼ teaspoon if using finer grain salt
  • ½ teaspoon Baking Soda
  • 2 teaspoon Cinnamon
  • 1 ½ teaspoon Ginger
  • ¼ teaspoon Allspice
  • Pinch Ground Clove
  • 1 Cup Mashed Overripe Banana About 2 large bananas
  • ¾ Cup Canned Pumpkin Puree
  • ¾ Cup Granulated Sugar
  • ½ Cup Canola Oil
  • 1 tablespoon Molasses not blackstrap
  • 1 tsp Vanilla Extract


  • Preheat oven to 350* F. Grease an 8"x4" loaf pan with oil and fit with a parchment sling for easy removal later.
  • In a medium bowl, combine flour, salt, baking powder baking soda and all the spices. Whisk well to combine.
  • In a large bowl, combine mashed banana, pumpkin puree, sugar, oil, molasses and vanilla. Whisk well to combine.
  • Add the flour mixture into the bowl and whisk until just combined.
  • Scrape the batter into the prepared loaf pan, and spread out evenly with a spatula.
  • Bake in a 350* oven for 57-63 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.
Keyword Vegan banana pumpkin bread, vegan pumpkin banana bread