Vegan Pumpkin Banana Bread is the perfect way to enjoy the flavors of fall in a moist and delicious loaf. This recipe combines the sweetness of ripe bananas with the warm spices of pumpkin pie spice, resulting in a bread that’s both comforting and satisfying.
Why You’ll Love This Vegan Pumpkin Banana Bread Recipe
This recipe is not only incredibly tasty but also incredibly easy to make. With just a few simple ingredients and one bowl, you’ll have a warm loaf of pumpkin banana bread ready to enjoy in under an hour.
Ingredients for vegan pumpkin banana bread.
Ingredients You’ll Need
- 1 ½ cups all-purpose flour (or gluten-free blend)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ cup granulated sugar
- ½ cup brown sugar
- ¾ cup mashed ripe bananas (about 2 medium bananas)
- ½ cup pumpkin puree
- ¼ cup unsweetened applesauce
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Preheat oven and prepare the loaf pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. You can also use parchment paper for easier removal later.
Preparing the loaf pan for vegan pumpkin banana bread.
-
Combine dry ingredients: In a large bowl, whisk together the flour, baking soda, salt, pumpkin pie spice, cinnamon, ginger, and nutmeg.
-
Combine wet ingredients: In a separate bowl, whisk together the sugars, mashed bananas, pumpkin puree, applesauce, oil, and vanilla extract until well combined.
-
Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
Combining wet and dry ingredients to make vegan pumpkin banana bread batter.
-
Pour batter into prepared pan: Pour the batter into the prepared loaf pan and spread it evenly.
-
Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Baking the vegan pumpkin banana bread in the oven.
- Cool and serve: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature.
Sliced vegan pumpkin banana bread, ready to serve.
Tips for the Best Vegan Pumpkin Banana Bread
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas that are brown and spotty.
- Don’t overmix the batter: Overmixing will result in a tough bread. Mix until the ingredients are just combined.
- Test for doneness early: Start checking for doneness around the 45-minute mark. Every oven is different, so it’s better to be safe than sorry.
- Storage: Store any leftover bread in an airtight container at room temperature for up to 3 days.
Frequently Asked Questions
Can I freeze this bread?
Yes! This bread freezes beautifully. Simply wrap the cooled loaf tightly in plastic wrap and then aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Can I make this recipe gluten-free?
Absolutely! Simply substitute the all-purpose flour with your favorite gluten-free blend.
Can I use oil instead of applesauce?
Yes, you can use an additional ¼ cup of oil in place of the applesauce.
Can I add nuts to this recipe?
Of course! Chopped walnuts or pecans would be a delicious addition to this bread. Simply fold them in with the wet ingredients.
My bread sank in the middle, what went wrong?
This could be due to underbaking or opening the oven door too many times during baking. Make sure to test for doneness with a toothpick and avoid opening the oven door until the last 10 minutes of baking.
This vegan pumpkin banana bread recipe is sure to become a fall favorite. It’s easy to make, incredibly moist, and bursting with seasonal flavors. Enjoy!
