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vegan pumpkin bread loaf
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5 from 7 votes

Vegan Pumpkin Banana Bread

A light and moist vegan pumpkin banana bread recipe that's full of fall flavors and made with plant-based ingredients. It's a healthy plant-based quick bread you will make again and again!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: bread, Breakfast, Snack
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 12
Calories: 173kcal
Author: Alison Corey

Ingredients

  • ¼ cup unsweetened almond milk
  • ¼ teaspoon lemon juice or apple cider vinegar
  • 1 cup pumpkin puree
  • 1 cup mashed banana 2-3 bananas
  • 1 cup organic cane sugar or coconut sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoon pumpkin pie spice
  • 2 cups white whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ tsp salt

Instructions

  • Preheat the oven to 350 F. Whisk together the almond milk and lemon juice. Set aside and allow to sit for 10 minutes.
  • In a food processor add 2-3 bananas. Pulse until the bananas form a liquid. Measure out 1 cup of mashed banana.
  • Combine pumpkin puree, mashed banana, sugar, and vanilla extract in a medium bowl. Whisk together until the sugar is dissolved.
  • Combine the white whole wheat flour, pumpkin pie spice, baking soda, baking powder, and salt in a large bowl. Whisk together until combined.
  • Add the almond milk, and wet ingredients to bowl of dry ingredients. Carefully fold ingredients together until combined. Don't overmix.
  • Line a 9 inch loaf pan with parchment paper. Pour batter into the loaf pan. Spread the batter evenly across the top. At this time you can sprinkle pumpkin seeds or dairy free chocolate chips across the top.
  • Place an aluminum foil tent over the top. Bake for 60 minutes in a preheated oven at 350 F. Insert a toothpick through the center if it comes out clean it is completely baked.

Video

Notes

Tips for Making Vegan Pumpkin Banana Bread
  • Add an aluminum foil tent over the top to keep the top from burning and allow the center to cook completely.
  • Allow the bread to cool for 10 minutes in the pan. Then carefully remove it from the pan by gently pulling the edges of the parchment paper. Allow it to cool completely on a cooling rack before slicing.
  • The bread will keep for up to 5 days at room temperature when wrapped in saran wrap and aluminum foil. However, it tastes best when first baked, and will dry out a bit as the days pass. You can also freeze this bread for up to 2 months.

Nutrition

Calories: 173kcal | Carbohydrates: 41g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 123mg | Potassium: 217mg | Fiber: 3g | Sugar: 23g | Vitamin A: 3192IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 1mg