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    Home » Food and Drink » Bread

    Pumpkin Banana Bread

    Published: Sep 29, 2020 · Modified: Jul 17, 2021 by Jenna Urben · This post may contain affiliate links

    Jump to Recipe Print Recipe

    This pumpkin banana bread is thick, fluffy, and perfectly moist. It's dairy-free, egg-free, and vegan-friendly!

    This fall-inspired treat is perfect for a light breakfast or slightly sweet and savory snack. I love adding pepitas to the top of my loaf before baking for a subtle crunch. Yum!

    This homemade vegan pumpkin banana loaf is already in my banana baking routine along with baked banana bread donuts, banana chocolate chip muffins, and of course the classic, banana nut bread.

    Pumpkin Banana Bread Recipe

    This easy seasonal loaf comes together with 10 ingredients. Simply combine the ingredients, pour into a bread pan, and bake! Here's what you'll need:

    • Flour
    • Baking powder
    • Baking soda
    • Pumpkin pie spice
    • Salt
    • Ripe bananas
    • Pumpkin puree
    • Brown sugar
    • Refined coconut oil
    • Dairy-free milk

    Why use refined coconut oil?

    Refined coconut oil has a neutral taste. So no coconut taste, smell, or aroma! It's made from the coconut meat that's filtered and dried before being pressed into oil.

    Using melted coconut oil makes this bread soft and fluffy.

    What type of dairy-free milk?

    Use what you have on hand! I would suggest almond, soy, or oat milk.

    Looking for more seasonal recipes? Try these next:

    • Mini Apple Pie Tarts
    • Salted Caramel Cupcakes
    • Baked Pumpkin Donuts
    • Pumpkin Spice Latte
    • Gingerbread Latte

    I hope you enjoy this pumpkin loaf as much as we do! If you try this recipe, please share a photo with me over on Instagram.

    Pumpkin Banana Bread

    This pumpkin banana bread is thick, fluffy, and perfectly moist. It's dairy-free, egg-free, and vegan-friendly!
    4.50 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 50 mins
    Course Breakfast, Dessert, Snack
    Servings 1 loaf

    Ingredients
      

    • 1 ½ cups all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon pumpkin pie spice
    • ¼ teaspoon salt
    • 2 ripe bananas
    • ½ cup pumpkin puree
    • ½ cup brown sugar
    • ¼ cup refined coconut oil melted
    • 1 tablespoon dairy-free milk
    Prevent your screen from going dark while you're cooking!

    Instructions
     

    • Preheat your oven to 350F and prepare a loaf pan.
    • Combine flour, baking powder, baking soda, pumpkin pie spice, and salt together in a bowl.
    • In a separate bowl, mash bananas and stir in pumpkin puree, brown sugar, melted coconut oil, and dairy-free milk.
    • Fold dry ingredients into wet and mix until just combined.
    • Transfer to prepared loaf pan and bake for about 50 minutes, or until cooked through.
    Did you make this recipe?Please leave a star rating or review in the form below, then snap a picture and tag me @theurbenlife on Instagram!

    SHOP THE POST

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    About Jenna Urben

    Jenna Urben is the recipe developer, content creator, and storyteller behind The Urben Life. She has over 10 years experience adapting family favorite meals to fit allergy-friendly diets. Join Jenna as she shares delicious dairy-free recipes that are easy to follow with plenty of tips and alternatives.

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    1. Jessica

      November 27, 2022 at 11:35 am

      4 stars
      The recipe was delicious. I used leftover store bought pumpkin pie rather than the pumpkin puree and omitted the pumpkin spice. It turned out great but next time I will add the pumpkin spice back in. Also, the bread cooked in half the time, possibly because I used the pumpkin pie rather than puree.

      Reply
      • Jenna Urben

        November 27, 2022 at 11:51 am

        Hi Jessica, thanks so much for your comment 🙂 Glad you enjoyed the recipe!

        Reply
    2. Roz Grossner

      November 23, 2021 at 8:55 am

      can I use gluten free flour?

      Reply
      • Jenna Urben

        November 23, 2021 at 1:57 pm

        Hi Roz! I would suggest using a gluten free 1-to-1 flour.

        Reply

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