Vegan Pumpkin Banana Bread (Oil-Free!)
Fall’s here - buckle up for the best pumpkin banana bread recipe! It’s vegan, oil-free, and packed with all the flavors we love during the autumn season.
Servings: 10 slices
Calories: 232kcal
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.
Nutrition
Serving: 1slice | Calories: 232kcal | Carbohydrates: 47g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 185mg | Potassium: 182mg | Fiber: 2g | Sugar: 24g | Vitamin A: 3826IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 2mg