Vegan Pumpkin Banana Bread
User Reviews
5
Vegan Pumpkin Banana Bread
Description
The Vegan Pumpkin Banana Bread uses mashed bananas and pumpkin puree as moistening and binding agents alongside oils and sugars to build a tender, dense batter. The loaf’s spices — cinnamon, nutmeg, cloves, and salt — meld with the natural sweetness of pumpkin and bananas for a nuanced flavor. Semi-sweet chocolate chips add bursts of richness if included. Baking at 375°F in a greased and parchment-lined loaf pan supports even cooking and prevents sticking.
This bread can be served sliced for breakfast, dessert, or a snack. It pairs well with spreads or can be enjoyed plain. The recipe can easily be transformed into muffins by using the same batter and adjusting bake time accordingly.
Oat flour works as the best gluten-free substitute, and eggs can replace bananas for non-vegan variations. The bread stores well in the refrigerator, with freezing possible for extended preservation. Spice blends like pumpkin spice with cinnamon can replace individual spices if preferred.
Ingredients
- 2 banana ripe, mashed
- 1 cup pumpkin puree
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- ½ cup avocado oil substitute with vegetable oil
- ¼ cup orange juice
- 1¾ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon powder
- ½ teaspoon nutmeg powder
- ¼ teaspoon cloves ground
- 1 teaspoon salt
- ½ cup chocolate chips optional, semi-sweet
Instructions
- Move your rack to the center of the oven and preheat to 375°F (moving rack to the center allows the pumpkin bread to cook evenly, without burning).
- Start by combining the wet ingredients in a mixing bowl: 2 ripe, mashed bananas, 1 cup of pumpkin puree, ⅓ cup of granulated sugar, ⅓ cup of brown sugar, ½ cup of avocado oil, and ¼ cup of orange juice. Don't over mix!
- Sift 1¾ cups of all purpose flour along with 1 teaspoon each of baking soda, ground cinnamon, ½ teaspoon of ground nutmeg, and ¼ teaspoon of ground cloves, and 1 teaspoon of salt into the mixing bowl. Use a silicon spatula to gently mix - don't overmix, it's okay if there are a few clumps! Add ½ cup of semi-sweet chocolate chips and fold them in to the mix.
- Add a teaspoon of oil to a 9 x 5 loaf pan and spread it evenly. Cut a piece of parchment paper and line the loaf pan (the oil will help it stick, but you can also use binder clips to hold the parchment paper in place).
- Pour your pumpkin batter into the loaf pan and smooth it out so it's even. Bake in the oven for 60 minutes, then insert a toothpick to check whether the bread is fully cooked. If it's fully cooked, a toothpick or knife inserted will come out clean. Check every 5 minutes after the 60 minute mark (oven temperatures can significantly vary - the same loaf took me 65 minutes in my oven, and 75 minutes at a friend's oven, following the exact same recipe!)
- Remove from the oven and allow to cool completely for about 10-15 minutes. Lift the parchment paper out of the loaf pan, and slice the bread. Enjoy hot!
Notes
- Oat flour is a good gluten-free alternative; regular gluten-free baking flour also works.
- Bananas can be replaced with 2 large eggs for a non-vegan option.
- Either fresh or canned pumpkin puree is suitable; Libby's pumpkin puree offers good sweetness and texture.
- The bread keeps up to one week in the fridge or can be frozen for one to two months.
- Let refrigerated bread reach room temperature before serving for best texture.
- Substitute the spices with 1 teaspoon pumpkin spice and 1 teaspoon cinnamon for simplicity.
- If using a muffin tin instead of a loaf pan, bake muffins for 20-25 minutes, checking for doneness after 20 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Calories | 394kcal | 20% |
| Carbohydrates | 54g | 18% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 434mg | 18% |
| Potassium | 292mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 27g | 54% |
| Vitamin A | 4807IU | 96% |
| Vitamin C | 8mg | 9% |
| Calcium | 32mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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