After a long, hot summer, I couldn’t wait to turn on my oven and bake something cozy and full of fall flavor. This vegan pumpkin banana bread is oil-free, soft, and perfectly spiced with cinnamon and brown sugar. It’s one of my favorite healthy plant-based desserts to enjoy during the cooler months.
I highly recommend having a slice for breakfast or as a mid-afternoon snack with a cup of ginger tea or a creamy hot chocolate. It’s low in fat, high in flavor, and captures everything I adore about autumn: warm spices, sweet pumpkin, and a soft, tender crumb. I love that this loaf feels indulgent but is made with simple, wholesome ingredients that make me feel good.
Honestly, I think it might be the best pumpkin banana bread recipe I’ve ever made.
If you’re looking for a pumpkin banana bread with no oil version that’s soft, sweet, and perfectly spiced, this one’s it. I love making it ahead for breakfast or dessert throughout the week. It’s that good!
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Why You’ll Love This
- It’s oil-free and plant-based: This vegan pumpkin banana bread skips the oil and butter but stays incredibly moist and tender thanks to ripe bananas and pumpkin puree. It’s a lighter, heart-healthy option that doesn’t compromise flavor.
- Perfect for fall mornings: Spiced with cinnamon, ginger, nutmeg, and pumpkin pie spice, this loaf tastes like autumn in every bite. Enjoy it warm with your favorite cozy drink.
- Easy and family-friendly: With simple ingredients and no complicated steps, this is the best pumpkin banana bread to bake with or for family. It’s perfect for meal prep, breakfast, or healthy desserts.
Ingredients & Substitutions
- All-purpose flour: The base of the loaf. You can substitute with whole wheat flour for extra fiber, though it may make the loaf slightly denser.
- Baking powder: Helps the bread rise evenly and keeps it fluffy. Do not skip it—it’s essential for texture.
- Baking soda: Adds lightness and helps balance acidity from the bananas and pumpkin.
- Salt: A small amount brings out all the flavors and sweetness in the loaf.
- Cinnamon: Warm and fragrant, cinnamon is a must for this fall-inspired bread.
- Ginger: Adds a subtle, cozy heat that pairs beautifully with pumpkin and banana.
- Pumpkin pie spice: A blend of spices that deepens the fall flavor. You can make your own or use store-bought.
- Nutmeg: Provides depth and warmth; just a touch goes a long way.
- Pumpkin puree: The star of this loaf. Use canned pumpkin for convenience or homemade if you have it.
- Brown sugar: Adds moisture, caramel flavor, and richness. You can use coconut sugar for a less refined option.
- Mashed bananas: Naturally sweet and replaces oil in this pumpkin banana bread no oil recipe. The riper, the better.
- Pecans: Add a satisfying crunch and nutty flavor. Walnuts or sliced almonds also work well.
Step-By-Step Recipe
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and all spices until evenly combined. This ensures the flavors are distributed throughout.
- Mix wet ingredients: In another bowl, mash the bananas, then stir in pumpkin puree and brown sugar until smooth. Make sure the mixture is well combined before moving to the next step.
- Combine and bake: Fold the wet ingredients into the dry, add chopped pecans, and pour the batter into a prepared loaf pan. Bake until golden and a toothpick inserted in the center comes out clean.
Tips for the Best Pumpkin Banana Bread
- Use ripe bananas: The riper the banana, the sweeter and more flavorful your loaf will be. Look for ones with plenty of brown spots.
- Do not overmix the batter: Mix just until no dry spots remain. Overmixing can make the bread dense instead of soft and fluffy.
- Let it cool completely: Allow your bread to cool on a rack before slicing. This prevents it from becoming soggy and helps it set properly.
What To Serve With Pumpkin Banana Bread
If you want to round out your breakfast or snack spread, pair it with breakfast lentils with homemade applesauce, tofu scramble, or mushroom bacon.
How to Store Pumpkin Banana Bread
Once your loaf is fully cooled, wrap it tightly in plastic wrap or store it in an airtight container. On the counter, it will stay fresh for about four days.
For longer storage, keep it in the refrigerator for up to a week. You can also freeze slices individually for easy breakfasts. Just thaw and warm before serving.
To keep it moist, avoid slicing until you’re ready to eat. This helps the bread maintain its soft texture and fresh flavor.
More Fall Recipe
Did you try out this vegan pumpkin banana bread recipe? Please leave a comment below, share it, rate it, or tag a picture @plantbasedandbroke on Instagram and hashtag it #plantbasedandbroke. Show off that creation with us!
Recipe FAQs
It includes simple, pantry-friendly ingredients like flour, baking powder, cinnamon, pumpkin puree, bananas, brown sugar, and pecans. Everything is plant-based and oil-free.
Stored properly, it lasts up to four days at room temperature or a week in the refrigerator. For longer storage, freeze for up to two months.
Overmixing the batter, baking at the wrong temperature, or slicing before the loaf has cooled can affect the texture. Follow the instructions closely for best results.
Yes! The bananas and pumpkin puree naturally add moisture, keeping this loaf soft and tender without any oil or butter.
Vegan Pumpkin Banana Bread (Oil-Free!)
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon ground
- ½ teaspoon ginger ground
- ½ teaspoon pumpkin pie spice ground
- ¼ teaspoon nutmeg ground
- 1 cup pumpkin puree canned
- 1 cup brown sugar
- 1 cup bananas mashed
- ½ cup pecans chopped
Instructions
- Preheat the oven to 350°F. Lightly grease, spray, or line an 8-inch loaf pan with parchment paper. Set aside.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger powder, pumpkin pie spice, and nutmeg.
- Mix the wet ingredients. In a large bowl, combine the pumpkin puree, brown sugar, and mashed bananas. Stir until smooth and well mixed.
- Combine wet and dry ingredients. Add the dry mixture to the wet ingredients. Stir gently with a spatula until everything is just combined and no dry flour remains. Fold in the pecans.
- Pour and top. Pour the batter into the prepared loaf pan and sprinkle additional chopped pecans on top, if desired.
- Bake. Place in the oven and bake for 50–60 minutes. If the center isn’t fully cooked, continue baking for an additional 10–20 minutes. Check doneness by inserting a toothpick into the center—if it comes out clean, it’s ready.
- Cool. Let the loaf cool in the pan for 10 minutes, then transfer it to a cooling rack and let it cool for another 30 minutes before slicing.
Notes
- Adjust the spices to your taste. Feel free to add more of your favorite warm spices—like cinnamon, nutmeg, or ginger—or scale them back if you prefer a milder flavor. I’m a big cinnamon lover, so I usually toss in an extra dash or two for that cozy fall aroma.
- Add-ins: Chopped walnuts, pecans, or even chocolate chips make great mix-ins if you want a little extra texture or sweetness.
- Storage (counter): Once the bread is completely cool, transfer it to an airtight container or wrap it tightly. It will stay fresh at room temperature for up to 4 days.
- Storage (fridge): For longer storage, wrap the loaf in plastic wrap or foil to prevent it from drying out, then refrigerate. It will keep for about a week.
- Freezing: You can also freeze the loaf for up to 3 months. Wrap it tightly in plastic wrap and place it in a freezer-safe bag. Thaw at room temperature before serving.
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