Vegan Pumpkin Banana Bread - Moist, Easy & Delicious

We’ve all been there—two sad, spotty bananas hanging out on the counter during pumpkin spice season. You could toss them into another typical banana bread, but this time, let’s give them a pumpkin twist. This moist, fluffy vegan pumpkin banana bread is everything you love about classic banana bread, with the cozy fall flavors of pumpkin pie spice.

The texture? Honestly, better than Starbucks pumpkin bread—moist but sliceable, perfectly spiced, and just sweet enough to keep you coming back for another slice. Low oil, low sugar, and high in flavor, this is the loaf you’ll bake on repeat until the very last can of pumpkin puree disappears from your pantry.

Want more pumpkin recipes? Check out my Pumpkin Coffee Cake with Thick Crumb Topping , and Pumpkin Pie Overnight Oats.

Why You’ll Love This Recipe

• Extra moist with less oil thanks to the pumpkin + banana combo.

• Just 3/4 cup sugar in the whole loaf.

• Easy to make gluten-free or nut-free.

• Perfect pumpkin spice flavor in every slice.

Ingredients & Substitutions

• All-Purpose Flour
  Classic banana bread texture comes from using purpose flour (all-purpose flour). For a gluten-free option, swap in a 1:1 gluten-free baking blend. Avoid using only oat flour—it will make the loaf too dense. If using oat flour, replace no more than 50% of the flour for best results.

• Baking Powder & Baking Soda
  These leavening agents help your bread rise. Make sure they’re fresh for the best results.

• Kosher Salt
  Balances sweetness and enhances flavor. If using table salt, reduce slightly.

• Pumpkin Pie Spice
  A blend of ground cinnamon, nutmeg, ginger, allspice, and cloves. If you don’t have pumpkin pie spice, use 1 teaspoon cinnamon + ¼ teaspoon each ginger and nutmeg.

• Brown Sugar
  I like dark brown sugar for richer molasses notes, but light brown sugar works too. Swap with coconut sugar for a refined sugar–free loaf.

• Neutral Oil
  Light olive oil, avocado oil, or canola oil all work well. Melted coconut oil is fine too—just be sure other ingredients are at room temperature so the oil doesn’t seize, or become solid as you mix. For oil-free, use unsweetened applesauce (texture will be slightly less tender).

• Overripe Bananas
  Choose bananas with plenty of brown spots for natural sweetness. About two medium bananas, mashed with a potato masher, should give you 1 cup of mashed banana. Avoid excess bananas to prevent a dense or gummy loaf.

• Pure Pumpkin Purée
  Use plain pumpkin puree, not pumpkin pie filling. If you have leftover pumpkin puree from another recipe, this bread is the perfect way to use it up.

• Non-Dairy Milk
  Soy or oat milk works best, but almond, cashew, or coconut milk will also work. Use unsweetened to control added sugar.

• Vanilla Extract
  Deepens the pumpkin spice flavor—pure vanilla is best, but imitation works.

• Apple Cider Vinegar
  Combines with plant milk to make vegan “buttermilk” for a light, tender loaf. White vinegar or lemon juice works too.

• Optional Vanilla Spice Glaze
  This recipe is low in refined sugar, so if you prefer a sweeter treat, adds the optional glaze for a sweet, spiced finish—great for an afternoon snack or brunch.

• Optional Add-Ins

  Pumpkin seeds for crunch, non-dairy chocolate or white chocolate chips for sweetness, or a Turbinado sugar topping for a crunchy crust.

Step-by-Step Instructions

1. Prep
Preheat oven to 350°F (175°C). Line a standard loaf pan (9x5-inch) with parchment paper or coat with nonstick spray.

2. Make Vegan Buttermilk
In a small measuring cup or bowl, mix non-dairy milk with apple cider vinegar. Set aside to curdle.

3. Mix Dry Ingredients
In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.

4. Mix Wet Ingredients
In a separate bowl, combine mashed bananas, pumpkin purée, brown sugar, oil, vanilla extract, and vegan buttermilk. Whisk until smooth.

5. Combine
Gently fold wet ingredients into dry ingredients until no streaks of flour remain. Avoid over mixing.

6. Bake
Pour batter into the prepared loaf pan. Smooth the top. Bake for 40–45 minutes, or until a toothpick comes out clean or with a few moist crumbs. Tent with foil if the top darkens too quickly.

7. Cool & Glaze
Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely. For the glaze: whisk all glaze ingredients until smooth, then pour over the cooled loaf. Let set before slicing.

Pro Tips & Variations

• Use room temperature ingredients for better mixing.

• Weigh ingredients for accuracy—too much flour, banana, or pumpkin can make the loaf dense.

• Use very ripe bananas for the sweetest flavor.

• Wait until loaf is completely cool before slicing to avoid gummy texture.

Storage & Freezing

• Store in an airtight container at room temp for 2–3 days.

• Wrap in plastic wrap and freeze individual slices for up to 3 months.

pumpkin banana bread, vegan pumpkin bread, moist pumpkin bread, dairy free pumpkin bread, egg free pumpkin bread, easy pumpkin banana bread, starbucks copycat pumpkin bread, fall baking, pumpkin spice loaf, banana pumpkin loaf

breakfast, snack, dessert

American

Yield: 10

Author: Corey Taylor

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Vegan Pumpkin Banana Bread (Moist, Easy, Low Sugar)

Moist, sliceable vegan pumpkin banana bread made with overripe bananas, pure pumpkin purée, and pumpkin pie spice. Low oil, low sugar, and big fall flavor—better than your favorite café loaf.

Prep time: 15 MinTotal time: 15 Min

Cook modePrevent screen from turning off

Ingredients

Pumpkin Banana Bread

• ¼ cup unsweetened non-dairy milk (soy or oat)
• 1 teaspoon apple cider vinegar
• 2 cups all-purpose flour, spooned & leveled
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 ½–2 tablespoons pumpkin pie spice
• 3/4 cup (packed) light or dark brown sugar
• ⅓ cup neutral oil (light olive, avocado, or canola)
• 1 cup mashed overripe bananas (about 2 medium)
• ¾ cup pure pumpkin purée (not pumpkin pie filling)
• 1 teaspoon vanilla extract

Optional Vanilla-Spice Glaze

• 2 tbsp melted vegan butter or plant milk
• 1 cup confectioners’ sugar, sifted
• ½ tsp vanilla extract
• ⅛ tsp pumpkin pie spice

Instructions

1. Prep. Preheat oven to 350°F (175°C). Line a 9×5‑in loaf pan with parchment or coat with nonstick spray.
2. Make vegan “buttermilk.” Stir vinegar into the non‑dairy milk; set aside 5 minutes to thicken.
3. Dry ingredients. In a large mixing bowl, whisk flour, baking powder, baking soda, salt, and pumpkin pie spice.
4. Wet ingredients. In a separate bowl, whisk mashed banana, pumpkin purée, brown sugar, oil, vanilla, and the vegan buttermilk until smooth.
5. Combine. Pour wet into dry and fold just until you no longer see dry flour (do not overmix).
6. Bake. Transfer batter to the prepared loaf pan and smooth the top. Bake 45–55 minutes, until a tester comes out clean or with a few moist crumbs. Tent with foil if browning too fast.
7. Cool & glaze. Cool in the pan 10–15 minutes, then transfer to a wire rack to cool completely. Whisk glaze ingredients until smooth; pour over cooled loaf and let set before slicing.

Notes

• Flour options: For a gluten‑free option, use a 1:1 GF baking blend. You can replace up to 50% with oat flour for a heartier crumb.
• Sugar swaps: Use coconut sugar for a refined sugar–free option. If substituting in some maple syrup, reduce the milk slightly.
• Oil options: Neutral oil, avocado oil, or melted coconut oil all work; keep ingredients at room temperature so coconut oil doesn’t seize. For an oil‑free loaf, use unsweetened applesauce (crumb will be a bit softer).
• Add‑ins: Fold in chocolate or white chocolate chips, or sprinkle pumpkin seeds/turbinado sugar on top for crunch.
• Pan size: A 5‑inch loaf pan works for mini loaves; start checking early.
• Doneness: If the center lags, bake a little longer and tent the top. Let the bread cool fully for clean slices.
• Storage: Store in an airtight container at room temperature for 2–3 days, or wrap individual slices in parchment paper, then plastic wrap and freeze up to 3 months.

Nutrition Facts

Calories

279

Fat

8 g

Sat. Fat

1 g

Carbs

49 g

Fiber

2 g

Net carbs

47 g

Sugar

26 g

Protein

3 g

Sodium

265 mg

Cholesterol

0 mg

Please note: I am not a certified dietitian or nutritionist. Nutrition info is calculated automatically and is for informational purposes only.

https://www.thevegansix.com/recipes/vegan-banana-pumpkin-bread

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FAQ – Your Pumpkin Banana Bread Questions Answered

Can I make this gluten-free?
Yes—use a 1:1 gluten-free baking flour blend in place of flour.

Can I use pumpkin pie filling instead of puree?
No—pumpkin pie filling contains sugar and spices that will change the recipe. Use pure pumpkin puree for the best pumpkin banana bread. Libby’s brand pumpkin puree is consistently rated the best for baking!

How do I store leftover pumpkin banana bread?
Wrap in plastic wrap or place in an airtight container at room temperature for 2–3 days. For longer storage, freeze slices wrapped in parchment paper and placed in a freezer bag.

What size pan should I use?
A standard 9x5-inch loaf pan works best. You can also use a 5-inch loaf pan for smaller loaves—check doneness 5–10 minutes early.

How do I know when it’s done baking?
Bake at 350°F for 50–60 minutes total, testing with a toothpick. Tent with foil if browning too quickly.

Can I reduce the sugar?
Yes—the beauty of this recipe is that you can reduce added sugar to ¼ cup for a less sweet loaf because the bananas add natural sweetness!

If you try this recipe, I’d love to hear how it turned out! Leave a comment below and rate the recipe — it helps more people find this moist pumpkin banana bread and inspires others to bake it, too.

Snap a photo and tag me on Instagram @thevegansix so I can see your delicious loaf. Nothing makes my day like seeing your beautiful creations! 🧡