Imagine a loaf that brings together the comforting warmth of banana bread and the autumnal embrace of pumpkin - yes, we're talking Vegan Banana Pumpkin Bread!
This scrumptious loaf is a harmonious blend of bananas and pumpkin puree, all spiced up and just waiting to cozy up your breakfast, brunch, or anytime snack. And the cherry on top? It's 100% vegan!
If you're a fan of bananas, try Vegan Banana Bread With Walnuts, Baked Vegan Banana Oatmeal, or Healthy Banana Mini Muffins (Vegan and Oil Free).
If you're looking for more pumpkin recipes, try Vegan Buttermilk Pumpkin Pancakes, Vegan Pumpkin Pie with Graham Cracker Crust, and Vegan Warm Spiced Pumpkin Milk.
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Ingredients
Here is a picture with everything you'll need to make this delicious vegan bread. For details on quantities, see the recipe card.
- pumpkin puree (ensure it's pure pumpkin and not pumpkin pie filling)
- olive oil (or any other preferred neutral oil)
- brown sugar (substitute with coconut sugar)
- cinnamon, nutmeg, cloves, and ginger (sub with 2 teaspoons of pumpkin spice)
- pecans or vegan chocolate chips
Variations
- Throw in some vegan chocolate chips for an extra dose of joy.
- Add shredded coconut for a tropical flair.
How To Make Vegan Banana Pumpkin Bread
Take a look at these process shots for easy-to-make visuals. For details, check the recipe card.
Step 1: Mash the bananas.
Step 2: Combine the wet ingredients.
Step 3: Whisk together the dry ingredients.
Step 4: Add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
Step 5: Stir in the apple cider vinegar and pecans and/or vegan chocolate chips.
Step 6: Pour the batter into the prepared loaf pan. Bake for about 55-65 minutes.
Step 7: Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes.
Step 8: Afterward, transfer the bread to a wire rack to cool completely before slicing.
Top Tips
- Resist the temptation to dive right into that delicious loaf. After you take it out of the oven, give it a good amount of time to chill out and settle. The cooler it gets, the more it firms up, which means when you do slice into it, you'll get those clean, perfect pieces without any crumbly business. Patience is the secret ingredient here!
- The riper the bananas, the sweeter and more flavorful your bread will be.
- Make sure it's pure pumpkin and not pumpkin pie filling, which contains added sugar and spices.
- Use a toothpick or skewer to check if your bread is fully cooked. It should come out clean or with just a few crumbs. But I have other options below to know when your banana bread is really done.
- I have substituted the brown sugar with coconut sugar with great success. I have also substituted with maple syrup. However, maple syrup will change the consistency to a much more moist bread. To maintain a similar firmness and texture in your bread, add an additional ¼ cup of flour if using maple syrup.
How To Tell Pumpkin Banana Bread Is Done
Banana bread can be a sneaky character when it comes to checking for doneness. Its moist nature often leads to false positives with the toothpick test - it still happens to me. Here are some other methods you can try:
- Touch Test: Gently press down on the top of the bread. If it springs back, it's usually done. If your finger leaves a dent, it likely needs more time.
- Visual Cues: Look at the edges of the bread. They should start to pull away from the sides of the pan when it's done. The top should also look set and be a deep golden brown.
- Crack Check: Banana bread often has a crack down the center. If that crack looks dry rather than wet or sticky, that's a good sign that the bread is done.
- Temperature Test: If you have an instant-read thermometer, you can check the internal temperature of the bread. It should be around 200-205°F (93-96°C) when fully cooked.
- Knife Test: Similar to the toothpick test but a bit more robust. Insert a small, sharp knife into the thickest part of the bread. If it comes out clean or with just a few crumbs, it's generally done.
- Shake Test: With oven mitts on, gently shake the pan. If the bread wiggles or jiggles, it needs more time. If it's firm, it's usually done.
- Smell Test: This one is a bit subjective, but the aroma of banana bread will fill your kitchen or home when it’s nearing completion. Trust your nose!
Serving Suggestions
- Slice it up and serve it warm with a dollop of vegan coconut yogurt, almond butter, or homemade vegan ice cream.
- Make mini bread loaves and gift them to neighbors or friends.
- Add a slice to your morning smoothie bowls for some textured delight.
Storage
Once fully cooled, wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container. For the short term, keep it at room temperature on the counter and enjoy it within 2 to 3 days. Want to extend its life? Pop it in the fridge for up to a week, or freeze pre-sliced pieces for as long as 2-3 months.
Recipe FAQS
Agave nectar or any other vegan-friendly sweeteners would work well. Brown sugar works well.
Feel free to use the flour of your choice.
Yes! Fill the muffin tray up to about two-thirds, then slide the tray into the oven and bake for approximately 20 to 25 minutes. If making mini loaves, bake for about 32-35 minutes.
Sure! Just sub the oil with apple sauce.
Got a minute? I'd love for you to dive into the comments and rate this Vegan Banana Pumpkin Bread Recipe. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Banana Pumpkin Bread Recipe
Ingredients
- 2 ripe bananas mashed (about 1 cup mashed)
- 1 cup pumpkin puree ensure it's pure pumpkin and not pumpkin pie filling
- ¼ cup olive oil or any other preferred neutral oil
- ¾ cup brown sugar substitute with coconut sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 tablespoon apple cider vinegar
- ½ cup chopped pecans and/or vegan chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- Mix Ingredients: In a large mixing bowl, combine the mashed bananas, pumpkin puree, oil, brown sugar, and vanilla extract. Mix until everything is well combined.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Incorporate Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until combined. Do not overmix.
- Add: Add the pecans and/or chocolate chips. Stir in the apple cider vinegar. This will react with the baking soda and help the bread rise.
- Bake: Pour the batter into the prepared loaf pan. Spread it out evenly with a spatula. Bake in the preheated oven for about 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs.
- Cool: Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Afterward, transfer the bread to a wire rack to cool completely.
Rob says
The perfect blend of banana and pumpkin. It's moist, flavorful, and super easy to make. A new favorite in my recipe book!