Vegan Banana Pumpkin Bread

A loaf of pumpkin bread, with a a few slices leaning against the loaf.

Combine the best fall flavors with classic banana bread for the ultimate comforting treat.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword banana, gluten free, muffins, pumpkin, Vegan

Prep Time 15

Cook Time 1 20

Total Time 1 35

Servings

Calories 389kcal

Author Tori Vasko, RD

Equipment

Ingredients

1 Tablespoon flax meal
¼ cup water

Wet Ingredients

2 ripe/overripe bananas , divided
¾ cup (144 grams) light brown sugar, loosely packed
¾ cup unsweetened soy milk (or preferred plant-based milk)
⅔ cup pumpkin purée
¼ cup avocado oil (or preferred neutral/baking oil)
1 teaspoon vanilla extract

Dry Ingredients

1 ½ cups (156 grams) almond flour
1 cup (120 grams) gluten-free all-purpose flour (or all-purpose flour)
1 cup(90 grams) old fashioned rolled oats (certified gluten-free oats if needed)
1 Tablespoon baking powder
1 ½ teaspoons ground cinnamon
1 ½ teaspoons pumpkin pie spice
¾ teaspoons salt

Topping (optional)

2 Tablespoons chopped pecans
1 Tablespoon turbinado sugar (or sanding sugar)
1 Tablespoon old fashioned rolled oats

Instructions

In a large mixing bowl, whisk the flax meal with the water. Set this aside while you gather the rest of the ingredients (about 5 minutes).
Preheat oven to 350°F (180°C) and line or lightly grease a loaf pan.
In the large bowl with the flax mixture, mash one ripe banana until smooth using a potato masher or fork.
Add the rest of the wet ingredients (pumpkin, oil, brown sugar, milk, and vanilla) and stir until well combined.
Sprinkle all of the dry ingredients (almond flour, flour, oats, baking powder, ground cinnamon, pumpkin spice, and salt) over top. Mix the dry and wet ingredients just until a batter forms.
Transfer the batter to the prepared loaf pan. Smooth the batter until it is evenly distributed in the pan.
Slice the remaining banana in half lengthwise and lay both halves on top of the batter, with the sliced side facing up. Sprinkle the loaf with pecan pieces, oats, and sugar.
Bake the loaf at 350°F (180°C) for 1 hour 20 minutes, or until a toothpick placed in the center comes out clean.
When the loaf has finished baking, remove it from the oven and allow it to cool for at least 30 minutes before gently freeing it from the pan. Divide into 9 one-inch slices for serving.
Store leftover bread in an airtight container in the fridge for 3-4 days. Leftover bread is best enjoyed toasted or air-fried until lightly crisp with some vegan butter.

Notes

Flours, oats, and sugar are best measured by weight using a food scale. Otherwise, use a spoon to scoop into measuring cup and a knife to level the cup.

Nutrition facts may vary based on substitutions and brands used. Nutritional facts calculated with optional toppings.

Nutrition