pumpkin banana bread

Healthy Pumpkin Banana Bread-Vegan Recipe

It is September and officially Autumn! This is my most favourite time of the year and therefore this Healthy Pumpkin Banana Bread had to be made! Pumpkin does give autumn vibes, does it not?! This recipe is vegan and super easy. I have added a little twist to it that makes it extra delicious and flavourful! Read on to find out what that interesting twist is.

Rating: 4 out of 5.

I love pumpkin and use it in so many ways, both sweet and savoury. This mixed vegetable stew in which pumpkin is the star, is a family favourite. Ok, so coming back to this healthy banana pumpkin bread – this recipe is the best of both worlds as it has two of my favourite breads coming together as one – banana bread and pumpkin bread. I am so excited to share this recipe with you!

This Bread is suitable for babies

Pureed pumpkin and banana are usually recommended for babies from as young as 8 – 10 months. This recipe is especially suitable for babies as it has less added sugar and requires very little oil. The bread is gently spiced and has no added nuts or seeds. It is soft, moist and has melt-in-your-mouth tenderness. Your baby will love it as a finger food!

Have you tried this recipe for your baby? Do share it with me on Instagram and Facebook. 
freshly baked banana pumpkin bread
Vegan Banana Pumpkin Bread – Freshly Baked

Why you will love this bread

  • Easy to make – This Banana Pumpkin Bread is as easy as 1,2,3! This recipe requires everyday ingredients, is fuss free and therefore suitable for beginners and seasoned cooks alike!
  • It is Vegan – using all plant based ingredients, this recipe is for you if you are a vegan.
  • This bread is super moist and fluffy -You will fall in love with this one. It is not only incredibly flavourful, it is also melt-in-your-mouth tender, moist and fluffy.
  • Suitable for babies – Have you started your baby on pureed pumpkin and mashed banana? If you have, then this bread is a great option as finger food for your baby.
  • A great option for breakfast onthego, as part of packed lunch, picnic food or as a snack – Although this bread is super moist and fluffy, it is dense enough to make it satisfying and make you feel full. Pack it as part of your lunch or picnic food and enjoy it with your favourite beverage. I particularly love it with a cup of coffee 🙂
  • Healthy and packed with goodness – This easy bread is packed with the goodness of pumpkin and banana (of course!). It is healthy also because it has less added sugar and oil. The warming spices add their touch of goodness and taste to this recipe. To put it simply – this vegan pumpkin banana bread is hearty and nourishing.

Recipe Ingredients for Healthy Banana Pumpkin Bread

recipe ingredients for healthy pumpkin banana bread
Ingredients for Vegan Banana Pumpkin Bread
  • Pumpkin Puree: You could use canned pumpkin puree for this recipe and this will cut down the time to make this bread even more than what I have mentioned here. However, I like to make my own pumpkin puree as it is fresh and so easy to makeRead the section below where I have explained how to make pumpkin puree at home.
  • Overripe Bananas: It is absolutely essential that you use overripe bananas only for this recipe. The tenderness and moistness of this bread comes from the over ripe bananas. This recipe requires less sugar because of the sweetness of the overripe bananas.
  • All Purpose Flour: Just the plain, simple, commonly available white all purpose flour is what is required for this recipe.
  • Light Brown Sugar: I love the caramalised flavour that light brown sugar adds to this recipe. If you do not have it, feel free to use regular (or any other) sugar that you have at hand.
  • Oil: I have used sunflower oil for this recipe. You may use any oil (preferably unflavoured) of your choice.
  • Almond Milk: Or any other plant based milk of your choice works well for this recipe.
  • Ground Cinnamon: Shop bought, good quality cinnamon is what is required. The sweet, heady smell of something baking in the oven that has cinnamon in it is divine, right?!
  • Garam Masala: This is the twist that I had mentioned earlier! Traditionally this recipes calls for Pumpkin Spice. However, owing to my Indian palate, I decided to use Garam Masala instead! I urge you to try this recipe with the garam masala – it takes the flavour to another level altogether! However, if you do not have it handy, then feel free to use pumpkin spice powder.
  • Vanilla Extract: The deep vanilla flavour of the extract makes this bread that much more delicious. If you do not have vanilla extract, essence will do just fine.
  • Pumpkin Seeds: I have used the pumpkin seeds as a garnish. It is pumpkin banana bread, after all! I did not add the pumpkin seeds to the dough because I made this recipe for babies as well. If you are not making this for babies, add in 2 tablespoons of pumpkin seeds to the dough for that extra crunch. Not using pumpkin seeds all together is an option as well.
  • Salt: Is just there to lift the flavour up by a few notches. Use any salt of your choice. I have used Himalayan Pink Salt.
  • Baking Soda: Brings the airy, fluffiness to this bread.

How to make Pumpkin Puree

It is so easy to make pumpkin puree at home. You can make this ahead and keep it in the fridge for up to a week in advance. Here is how you can make pumpkin puree at home:

  1. Peel, remove seeds and stringy parts and cut the pumpkin into bite size chunks.
  2. Arrange them in a vegetable steamer. Add water to the bottom container of the steamer, cover and steam on medium high heat for 10 minutes. If you do not have a vegetable steamer, no problem! To a heavy bottomed saucepan, add the pumpkin pieces and add a splash of water on them. Cover and cook on medium heat for 10 minutes. Take off the lid and check on the pieces at the 5 minutes mark and add another splash of water if needed.
  3. Once the pumpkin pieces have cooked through, set them aside to cool. Once cool, mash them with the back of a fork to make a chunky puree or run it in a blender for a smooth puree.

The pumpkin puree is ready to be used in this recipe.

How to make this Healthy, Vegan Bread

Making this bread brings a smile to my face, always 🙂

So easy, so healthy and so delicious – it is almost too good to be true!

This recipe makes one loaf of this bread. (see recipe card for exact measurements).

Here is how to make it:

  • Preheat the oven to to 180C/ 350F. Grease a loaf pan with some oil.
  • In a large mixing bowl, mash the bananas to a smooth texture. Add in the mashed/pureed pumpkin.
  • Add the other wet ingredients, namely, oil, milk and vanilla extract. Mix
  • Add the sugar and spices except the baking soda. Mix well until the sugar dissolves.
  • Now add in the flour in 2 -3 batches, mixing in between to ensure there are no lumps.
  • Add the baking soda and mix gently.
  • Transfer the mixture to the greased loaf pan. Bake in the preheated oven for 30 – 35 minutes or until a tooth pick comes out clean when inserted in the middle of the loaf.
  • Switch the oven off and let the loaf rest in the oven for 10 minutes.
  • After the loaf has rested in the oven, remove the loaf from the pan and let it cool down completely.
  • Serve warm or at room temperature. Wrap the bread in foil and store. This will stay good at room temperature for 2 -3 days.
pumpkin banana bread dough ready to be baked
Pumpkin Banana Bread Dough
Have you tried this recipe? Do let me know in the comments below. I would love to hear from you :)

Nutrition Values (approximate) for Easy, Vegan Banana Pumpkin Bread

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Servings: 5
Amount per serving 
Calories402
% Daily Value*
Total Fat 11.6g15%
Saturated Fat 1.5g8%
Cholesterol 0mg0%
Sodium 308mg13%
Total Carbohydrate 69g25%
Dietary Fiber 3.7g13%
Total Sugars 10.9g 
Protein 5.8g 
Vitamin D 10mcg50%
Calcium 19mg1%
Iron 3mg14%
Potassium 181mg4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.
freshly baked pumpkin banana bread garnished with pumkin seeds
Freshly baked Pumpkin Banana Bread

Here are some more Vegan Recipes that I know you will like

Recipe Card

Healthy Pumpkin Banana Bread-Vegan Recipe

Prep time: 20 minutesBaking time: 35 minutesRest time: 10 minutesTotal time:1 hour 5 minutesServings:5 servingsCalories:402 kcal

Description

This Healthy Banana Pumpkin Bread recipe is vegan and super easy. I have added a little twist to it that makes it extra delicious and flavourful! Read on to find out what that interesting twist is.

Ingredients

    The Wet Ingredients

  • Dry Ingredients

  • Garnish (optional)

Instructions

  1. Make the Pumpkin Puree: Peel, remove seeds and stringy parts and cut the pumpkin into bite size chunks. Arrange them in a vegetable steamer. Add water to the bottom container of the steamer, cover and steam the pumpkin pieces on medium high heat for 10 minutes.

    If you do not have a vegetable steamer, no problem! To a heavy bottomed saucepan, add the pumpkin pieces and add a splash of water on them. Cover and cook on medium heat for 10 minutes. Take off the lid and check on the pieces at the 5 minutes mark and add another splash of water if needed.

    Once the pumpkin pieces have cooked through, set them aside to cool. Once cool, mash them with the back of a fork to make a chunky puree or run it in a blender for a smooth puree. (I prefer a chunky mash for this recipe – gives it that additional texture!)
  2. Mash the Banana: In a large mixing bowl, add the peeled bananas and mash them with a fork (or hand) until smooth.
  3. Now let us make the dough

  4. To the mashed banana, add the pureed pumpkin.
  5. Add the other wet ingredients, namely, oil, milk and vanilla extract. Mix till they all combine well.
  6. Add the sugar and spices except the baking soda. Mix well until the sugar dissolves.
  7. Now add in the flour in 2 -3 batches, mixing in between to ensure there are no lumps.
  8. Add the baking soda and mix gently
  9. Now let us bake the bread

  10. Transfer the mixture to the greased loaf pan. Bake in the preheated oven for 30 – 35 minutes or until a tooth pick comes out clean when inserted in the middle of the loaf.
  11. Switch the oven off and let the loaf rest in the oven for 10 minutes.
  12. After the loaf has rested in the oven, remove the loaf from the pan and let it cool down completely.
  13. Serve warm or at room temperature. Wrap the bread in foil and store. This will stay good at room temperature for 2 -3 days.

Notes and Tips for substitutions

  • 1. Pumpkin Puree: You could use canned pumpkin puree for this recipe and this will cut down the time to make this bread even more than what I have mentioned here. However, I like to make my own pumpkin puree as it is fresh and so easy to make.
  • 2. Bananas: It is absolutely essential that you use overripe bananas only for this recipe. The tenderness and moistness of this bread comes from the over ripe bananas. This recipe requires less sugar because of the sweetness of the overripe bananas.
  • 3. Almond Milk: Or any other plant based milk of your choice works well for this recipe.
  • 4. Vanilla Extract or Essence?: The deep vanilla flavour that adding the extract to this recipe is something that makes this bread that much more delicious. If you do not have vanilla extract, essence will do.
  • 5. Sugar: I love the caramalised flavour that light brown sugar adds to this recipe. If you do not have it, feel free to use regular (or any other) sugar that you have at hand.
  • 6. Garam Masala: This is the twist that I had mentioned earlier! Traditionally Pumpkin Spice is used in this recipe. However, being Indian, I had to use Garam Masala instead! I urge you to try this recipe with the garam masala. I mean, Pumpkin spice is quite similar to it, right? and it takes the flavour to another level altogether! However, if you do not have it handy, then feel free to use pumpkin spice powder.
  • 7. Pumpkin Seeds: I have used the pumpkin seeds as a garnish after the bread has baked. It is pumpkin banana bread, after all! I did not add the pumpkin seeds to the dough because this recipe is suitable for babies as well. If you are not making this for babies, add in 2 tablespoons of pumpkin seeds to the dough for that extra crunch. Not using pumpkin seeds all together is an option as well.
Keywords:banana pumpkin bread, healthy pumpkin banana bread

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