Introduction
When autumn leaves begin to fall and the air turns crisp, there’s nothing more comforting than the aroma of freshly baked bread wafting through your home. Moreover, this vegan pumpkin banana bread brings together two beloved flavors in one incredibly moist, tender loaf that will surely become your new fall baking staple.
This recipe combines the natural sweetness of ripe bananas with the earthy richness of pumpkin purée. Additionally, warming spices like cinnamon, nutmeg, and cloves enhance these flavors, creating a truly sensational seasonal treat. Furthermore, this vegan pumpkin banana bread requires simple ingredients that you likely already have in your pantry.
Whether you’re a seasoned vegan baker or simply looking to reduce animal products in your diet, this foolproof recipe delivers amazing results every time. Let’s dive into this delicious fall creation!
Why You’ll Love This Vegan Pumpkin Banana Bread
There are countless reasons to fall in love with this vegan pumpkin banana bread. First of all, it’s incredibly moist and tender thanks to the perfect combination of pumpkin and banana. Besides that, the recipe uses simple, plant-based ingredients that create amazing flavor and texture without any dairy or eggs.
Furthermore, this bread fills your home with an irresistible aroma as it bakes. Additionally, it’s a fantastic way to use up those overripe bananas sitting on your counter. Another key point is that this recipe is highly versatile – you can easily customize it with your favorite mix-ins like chocolate chips, nuts, or dried fruits.
Most importantly, this vegan pumpkin banana bread:
- Stays fresh for days (if it lasts that long!)
- Contains wholesome ingredients
- Works perfectly for breakfast, snacks, or dessert
- Freezes beautifully for future enjoyment
- Satisfies both vegans and non-vegans alike
Ingredients You’ll Need
For this delicious vegan pumpkin banana bread, gather these simple ingredients:
- 2 ripe bananas (the spottier, the better!)
- 1 cup pumpkin purée (not pumpkin pie filling)
- ⅓ cup vegetable oil or melted coconut oil
- ½ cup maple syrup or agave nectar
- ¼ cup plant-based milk (almond, soy, or oat work well)
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Optional: ½ cup chopped walnuts, pecans, or chocolate chips
Step-by-Step Instructions
Preparing Your Ingredients
- First, preheat your oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan.
- In a large bowl, mash the ripe bananas until smooth. Then add the pumpkin purée and mix well.
- After that, stir in the oil, maple syrup, plant milk, and vanilla extract until thoroughly combined.
Mixing the Dry Ingredients
- In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices.
- Next, gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- If you’re using nuts or chocolate chips, gently fold them in at this point.
Baking to Perfection
- Pour the batter into your prepared loaf pan and smooth the top with a spatula.
- For an extra touch, sprinkle some additional chopped nuts or pumpkin seeds on top if desired.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
- Finally, let the bread cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Tips for the Perfect Vegan Pumpkin Banana Bread
To ensure your vegan pumpkin banana bread turns out perfectly every time, consider these helpful tips:
- Use Overripe Bananas: The spottier and darker, the better! Consequently, they’ll provide natural sweetness and moisture.
- Measure Precisely: For best results, measure your flour by spooning it into the measuring cup rather than scooping directly from the bag.
- Don’t Overmix: Stir just until the ingredients are combined. Overmixing can develop gluten and make your bread dense.
- Test for Doneness: Because every oven varies, start checking your bread around the 50-minute mark. Furthermore, insert a toothpick in the center – it should come out mostly clean but with a few moist crumbs.
- Cool Properly: Although it’s tempting to slice into the bread right away, allow it to cool completely first. As a result, the texture will improve, and the slices will hold together better.
Variations to Try
Once you master the basic vegan pumpkin banana bread recipe, you might want to experiment with these delicious variations:
Chocolate Lover’s Version
Add ½ cup of dairy-free chocolate chips to the batter and sprinkle another ¼ cup on top before baking. Consequently, you’ll have a delightfully chocolatey version that satisfies any sweet tooth.
Streusel-Topped
Create a simple streusel by combining ¼ cup brown sugar, ¼ cup flour, 2 tablespoons melted vegan butter, and ½ teaspoon cinnamon. Then sprinkle this mixture over the batter before baking for a delicious crumbly topping.
Spiced Maple Glaze
After your bread has cooled completely, drizzle a simple glaze made from 1 cup powdered sugar, 2 tablespoons maple syrup, ¼ teaspoon cinnamon, and 1-2 tablespoons plant milk.
Whole Grain Option
For a heartier version, substitute half the all-purpose flour with whole wheat flour. In addition, add 2 tablespoons of ground flaxseed for extra nutrition.
Storing and Freezing
Your vegan pumpkin banana bread will stay fresh at room temperature for up to 3 days when stored in an airtight container. For longer storage, you have several options:
Refrigerator Storage: Wrap the cooled bread tightly in plastic wrap or place it in an airtight container. Subsequently, it will last for up to a week in the refrigerator.
Freezing Individual Slices: First, slice the completely cooled bread. Then wrap each slice individually in plastic wrap and place in a freezer-safe bag. As a result, you can easily grab single servings whenever a craving strikes!
Freezing the Whole Loaf: Wrap the cooled loaf tightly in plastic wrap, then in aluminum foil. After that, place it in a freezer bag. The bread will keep well for up to 3 months.
Thawing: Allow frozen bread to thaw overnight in the refrigerator or for a few hours at room temperature. Furthermore, you can lightly toast slices for that fresh-baked taste.
Perfect Occasions for Vegan Pumpkin Banana Bread
This versatile vegan pumpkin banana bread fits beautifully into many occasions:
- Breakfast: Serve a slice with your morning coffee or tea
- Afternoon Snack: Enjoy with a smear of vegan butter or almond butter
- Holiday Gift: Wrap small loaves as thoughtful homemade presents
- Potluck Contribution: Bring to fall gatherings or Thanksgiving celebrations
- Dessert: Warm slightly and top with a scoop of vegan ice cream
Frequently Asked Questions
Q: Can I make this recipe gluten-free?
A: Absolutely! Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Additionally, make sure your baking powder and baking soda are gluten-free certified.
Q: What can I use instead of maple syrup?
A: You can use agave nectar, coconut sugar dissolved in 2 tablespoons of water, or brown sugar as alternatives.
Q: Can I make this recipe oil-free?
A: Yes! Replace the oil with an equal amount of unsweetened applesauce. However, the texture might be slightly different.
Q: How ripe should my bananas be?
A: The bananas should be very ripe with plenty of brown spots or even mostly brown. Consequently, they’ll be sweeter and blend more easily into the batter.
Q: Can I make muffins instead of a loaf?
A: Definitely! Pour the batter into a lined muffin tin and bake at the same temperature for about 20-25 minutes.
Conclusion
This vegan pumpkin banana bread truly captures the essence of fall baking with its warm spices, moist texture, and heavenly aroma. Furthermore, it proves that plant-based baking can be just as delicious and satisfying as traditional recipes.
Whether you enjoy it for breakfast with your morning coffee, as an afternoon pick-me-up, or as a comforting dessert, this recipe will surely become a seasonal favorite in your home. Most importantly, even non-vegan friends and family will request seconds!
We hope you love this vegan pumpkin banana bread as much as we do! Please share your experience in the comments below, especially if you try any of the suggested variations.
Happy baking!
Description
As the crisp autumn air rolls in and golden leaves drift to the ground, nothing feels cozier than the scent of homemade bread filling your kitchen. This Vegan Pumpkin Banana Bread perfectly captures that fall warmth, blending the natural sweetness of ripe bananas with the earthy depth of pumpkin purée. Infused with cinnamon, nutmeg, and cloves, every slice bursts with comforting seasonal flavor. Soft, moist, and delightfully fragrant, it’s a simple yet satisfying bake made with everyday pantry staples. Whether you’re vegan or just love wholesome treats, this loaf is destined to become your favorite fall indulgence.
Ingredients
Instructions
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Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.
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In a large bowl, mash the bananas. Add pumpkin purée, oil, maple syrup, plant milk, and vanilla extract. Mix well.
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In a separate bowl, whisk together flour, baking soda, baking powder, salt, and spices.
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Gradually add dry ingredients to wet ingredients, stirring until just combined.
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Fold in optional nuts or chocolate chips if using.
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Pour batter into prepared loaf pan and smooth the top.
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Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
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Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts
Servings 10
Serving Size 1
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 9g14%
- Total Carbohydrate 35g12%
- Dietary Fiber 2g8%
- Sugars 15g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
