Vegan Banana Pumpkin Bread

Allergens Free Labels

This is a vegan pumpkin banana bread and so it contains no eggs or dairy. It has no flax eggs either! The recipe calls for almond milk, but if you prefer a nut-free option, feel free to swap it with any other plant-based milk such as coconut milk.

Disclaimer: Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it's essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods.

Ingredients, Substitutions, Equipment

If you bake regularly, chances are that the ingredients for this easy vegan pumpkin banana bread recipe are already there in your pantry.

Check the recipe card for quantities.

Pumpkin puree: I make mine at home—see the section below for a quick recipe. Canned pumpkin puree works well too.

Bananas: It’s absolutely essential to use overripe bananas with black spots on the skin. Ripe bananas give the bread its characteristic moistness and natural sweetness, so you don’t need to add much extra sugar.

All purpose flour: Just plain, simple, commonly available white all-purpose flour is what’s required for this recipe.

Sugar: Can you use brown sugar instead of regular when making banana bread? Yes, you can! I use light brown sugar, and it works perfectly. That said, you can use any sugar you have on hand.

Oil: Any neutral oil will work. You will also need some oil for greasing the loaf tin or you can use parchment paper instead.

Almond milk: I like the nuttiness of almond milk, but you can use any plant-based milk of your choice.

Ground cinnamon: What is fall baking without cinnamon?! Please use good-quality cinnamon for the best flavor.

Garam masala: This is the twist I mentioned earlier! Traditional banana pumpkin bread recipes call for pumpkin spice, but with my Indian palate, I decided to use garam masala instead. It really elevates the flavor to another level! In my defense, pumpkin spice has nearly all the same ingredients as garam masala! If you don’t have garam masala, feel free to use pumpkin pie spice instead.

Vanilla Extract: I prefer extract for its deeper fragrance, but essence will work too.

Baking soda: Also known as soda bicarb. And no, this recipe does not call for baking powder.

Equipment:

• Loaf tin: I used a standard 2 lb loaf tin for this recipe.
• Mixing bowl: You’ll need just one bowl—make sure it’s large enough to mix the batter comfortably.
• Spatula: Any kind of spatula will do the job.
• Fork or masher: To mash the bananas.
• Digital scale and measuring cups: Baking is all about precision, so I prefer to weigh the ingredients. In the recipe card below, I’ve included the weighted measurements for the main ingredients.
• Oven: Of course!

If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you.

Instructions

The heady smell of cinnamon, vanilla, and banana wafting from the oven always brings a smile to my face.

Come, let’s make this healthy banana pumpkin bread.

Please check the recipe card for detailed instructions and ingredient quantities.

Preheat the oven (fan-forced) to 375℉ (170℃).

Grease the loaf pan with oil or line with parchment paper.

Mash the bananas: Peel and place the bananas in a mixing bowl. Using a fork or masher, mash them into as smooth a puree as you can. It's okay if there are a few lumps.

Make the batter: Add the pumpkin puree and the rest of the wet ingredients to the mashed bananas. Gently mix with a spatula, but don't over mix. Next, add the spices, flavorings, and baking soda, and mix gently. Add the flour in 2-3 batches, mixing in between to ensure there are no lumps.

Bake the pumpkin banana loaf: Pour the batter into the greased / lined pan and place it in a preheated oven.

Bake for 30-35 minutes, or until a toothpick inserted into the middle of the loaf comes out clean.

Turn off the oven and let the loaf rest inside for 5 minutes.

After it has rested in the oven, remove the pan from the oven and let the loaf cool in the pan. Then gently remove the loaf from the pan, place it on a cooling rack and let it cool down completely.

Notes, tips, and variations

I’ve made this vegan banana pumpkin bread recipe many times, and these notes are helpful for getting the best outcome every time.

Yield: This recipe makes one loaf of bread.

Pumpkin puree: If you’re making pumpkin puree at home—there’s a quick recipe in the section above in case you missed it—it’s okay to have a few lumps.

Variations:

You can add more flavors and textures to this bread to make it even more delicious than it already is! My girls love the banana pumpkin chocolate chip variation more than anything else!

Add ⅓ cup (more, if you like!) of any of these to the batter:

• vegan chocolate chips.
• chopped up pecans or walnuts
• pumpkin seeds

Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma

If you have made this recipe using gluten free flour blend, do let me know which one you have used. I would love to know!

Serving suggestions

After the bread has cooled completely, cut it into thick slices. You can enjoy the bread as it is or sprinkle some pumpkin seeds and colorful sprinkles on top.

Additionally, you can serve the bread with a drizzle of maple syrup or chocolate sauce.

Storing and reheating

To store, wrap the bread in foil and keep it in an airtight container at room temperature. It will stay fresh for 2 to 3 days. To make it last longer, store it in the fridge for up to a week.

To reheat from cold, wrap a slice in a kitchen or paper towel and microwave on high for 20 - 30 seconds.

Frequently Asked Questions