Published: · Modified: by Becky Striepe · This post may contain affiliate links. As an Amazon and ShareASale associate, I earn from qualifying purchases.
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Deeply seasoned, spiced vegan pumpkin banana bread recipe is just the ticket for easy breakfasts and snacks on the go.
Got ripe bananas on hand? This easy vegan pumpkin banana bread uses three ripe bananas plus canned pumpkin. It's full of warming, fall spices, like ginger, cinnamon, and nutmeg. Perfect for a quick breakfast or snack!
Jump to:
- Recipe notes
- How to store
- More easy vegan breakfast ideas
- 📖 Recipe
Recipe notes
This recipe comes together quickly. Thanks to your blender the dough only takes about 10 minutes to make.
Forget mashing the banana by hand. Instead, toss them into the blender with your other wet ingredients. Not only is this faster, but you get a perfectly smooth mix.
Now, whisk the dry ingredients together in a large bowl, pour the wet ingredients from the blender, and mix it all together. Your dough is ready when it's nice and even. It will be on the thick side, but not as thick as peanut butter.
I do recommend lining your loaf pan with parchment paper for this recipe. Lining the pan ensures that your pumpkin banana bread won't stick. Plus, it makes cleanup a breeze!
Spread the dough into your lined loaf pan, and bake.
When a toothpick inserted into the loaf comes out clean, it's ready to remove the pan from the oven. Then, let the loaf cool in the pan for 30 minutes. If you pull the loaf out too soon, it won't have time to firm up completely.
After cooling time is up, you are ready to remove the loaf from the pan -- the parchment paper makes that easy -- and slice!
How to store
Leftover pumpkin banana bread will keep for around four days. To store, let it cool completely, and store it in an airtight container lined with a piece of paper towel. You can keep it out on the counter or stick it into the pantry or a bread box.
It is very important that you completely cool the loaf before storing. If it's still even a little bit warm, condensation will form. That makes the bread more likely to spoil and will cause it to stick to the paper towel.
More easy vegan breakfast ideas
- Spiced Chai Chia Pudding
- Lemon Blueberry Chia Pudding
- Instant Pot Apple Pie Steel Cut Oats
- Banana Turmeric Smoothie
📖 Recipe
Vegan pumpkin banana bread
by Becky Striepe
Deeply seasoned, spiced vegan pumpkin banana bread recipe is just the ticket for easy breakfasts and snacks on the go.
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Prep Time 10 minutes mins
Cook Time 50 minutes mins
Cooling Time 30 minutes mins
Total Time 1 hour hr 30 minutes mins
Servings: 8
Ingredients
Wet ingredients
- 3 overripe bananas
- 1 ¼ cups pumpkin puree canned or homemade is fine
- ¾ cup loosely packed brown sugar
- ¼ cup light oil like sunflower (see Notes for oil-free)
- 1 teaspoon vanilla extract
Dry ingredients
- 1 ½ cups white wheat flour
- 2 tablespoons flax meal
- 1 teaspoon baking soda
- 1 teaspoon each ground cinnamon and ground ginger
- ½ teaspoon each ground nutmeg and allspice
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
Preheat the oven to 350° F, and line a loaf pan with parchment paper.
Combine the wet ingredients in your blender, and puree until they're nice and smooth.
In a large bowl, combine the dry ingredients, whisking until they're evenly combined.
Pour the wet ingredients into the dry, and mix well. Spread the batter into the loaf pan.
Bake for 50 minutes, or until you can stab the bread with a toothpick and it comes out of the loaf batter-free. This could take up to an hour, depending on the size and ripeness of your bananas. Bigger and riper means more baking time.
Let the bread cool for at least half an hour, then use the parchment paper to pull it out of the pan gently. Slice, and devour!
Video
📝 Notes
To make this oil-free, you can use ¼ cup of extra pumpkin puree or ¼ cup of applesauce in place of the oil. The texture of the finished loaf will be a bit different, but it will still be delicious!
I do recommend lining your loaf pan with parchment paper for this recipe. Lining the pan ensures that your pumpkin banana bread won't stick. Plus, it makes cleanup a breeze!
Leftover pumpkin banana bread will keep for around 4 days. To store, let it cool completely, and store it in an airtight container lined with a piece of paper towel. Keep it out on the counter or stick it into the pantry or a bread box.
Nutrition
Nutrition Facts
Vegan pumpkin banana bread
Serving Size
1 g
Amount per Serving
Calories
276
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
5
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Sodium
10
%
Potassium
305
mg
9
%
Carbohydrates
50
g
17
%
Fiber
5
g
20
%
Sugar
27
g
30
%
Protein
4
g
8
%
Vitamin A
5986
IU
120
%
Vitamin C
5
mg
6
%
Calcium
64
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords pumpkin banana bread, vegan pumpkin banana bread
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About Becky Striepe
Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.
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